Apple cider doughnuts that can be baked or fried, dunked in apple cider glaze or dipped in cinnamon or confectioners’ sugar. But I won’t make you chose! If you’re anything like me you’ll want to sample all the possibilities. Just to make sure, you know, that they all taste good! However you decide to enjoy them they will transport you right smack dab to the middle of an apple orchard!
When fried they have crusty outsides and dense middles. To guarantee yours will take on that lovely crustiness be sure your donuts are well chilled and your oil is up to the recommended temperature.
Baking gives them a softer, more cakey texture on the in and outside. They don’t take on that rustic, crackly crust like they do when fried. If you don’t have a doughnut pan you can use a mini bundt pan or even a muffin pan and cut out the holes after baking. Or leave them as is. For that one extra bite.
They don’t taste remarkably of apple, but if you’ve eaten them before you already know that. Using a light hand you could certainly fold shredded or diced apple into the batter if that’s what you’re after.
Apple cider doughnuts that can be baked or fried, dunked in apple cider glaze or dipped in cinnamon or confectioners’ sugar. However you decide to enjoy them they will transport you right smack dab to the middle of an apple orchard!
- Reduce the apple cider in a small saucepan over medium or medium-low heat, to about 1/4 cup, it should slowly be simmering and takes about 15-20 minutes. Set aside to cool.
- In a large mixing bowl, whisk the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
- Beat the butter and sugar together in a large bowl until the mixture is smooth (if using a stand mixer with the paddle attachment). Beat in the eggs one at a time until completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Scrape down the sides of the bowl and add flour mixture; mix just until the dough comes together.
- Line 2 large baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn out the dough onto 1 of the sheets and sprinkle the top with flour, using your hands flatten the dough until is 1/2 inch thick. Freeze for 20 minutes. Remove from freezer and use a 3-inch doughnut cutter, or round biscuit or cookie cutter to cut out doughnuts, placing them and the holes on the second baking sheet. Refrigerate the doughnuts for 30 minutes. (You can re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
- You can bake these in a doughnut pan at 400 degrees F. for about 10-12 minutes or fry: Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees F. Line a large platter or baking sheet with paper towels.
- When oil temperature reaches 350 degrees F carefully add a few doughnuts, one by one to the oil, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Remove and drain on paper towels. Repeat until all the doughnuts are cooked.
- For the glaze whisk the confectioners' sugar and cider together. Dip the tops of the warm doughnuts into the glaze and set on wire racks or eat immediately! For cinnamon sugar mix cinnamon with sugar in a small bowl and dip each side of the doughnut, if warm repeat again once cooled. You can also use plain confectioners' sugar; sift first then dip each side of the doughnut, if warm repeat again once cooled.
Adapted from The Washington Post