Apple Cider Doughnuts

So, these were good. I give them a 7.5, but they have tons of potential. I love cake doughnuts! We were sidetracked when we fried these, so they suffered. This is supposed to make 18 doughnuts + doughnut holes using a 3” cutter, obviously, less if the cutter is larger. Here are some things to make note of: You need to fry them in shortening. Watch the temp carefully. These fall apart easily, so don’t make them too large. In fact, I would weigh the dough and measure them out into equal portions. Use real cider if you can find it. This is a solid recipe that I will use again.

 

Apple Cider Doughnuts

 

Ingredients

• 1 cup apple cider
• 3½ cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. kosher salt
• ½ tsp. ground cinnamon
• 1/8 tsp. grated nutmeg
• 4 tbsp. butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• Vegetable oil or shortening, for frying

For coating:

• 1 cup granulated sugar
• 1½ tsp. ground cinnamon

 

Essentially you boil the apple cider for 5-10 minutes until it’s reduced tp 4 Tbs. This goes fast, so watch it. Then, cool it and add it to buttermilk. Then, sift your dry ingredients together. Cream your butter and sugar, then add eggs one at a time. Alternate flour and buttermilk until mixed. put in freezer for 20 minutes and then roll them 1/2 inch thick and cut them. Put in fridge for 30 minutes.  Heat oil to 350, free for about 60 seconds on one side, and then 30-60 seconds on the other. Roll in cinnamon sugar mixture.

 

Instructions and recipe from:

http://www.annies-eats.com/2016/10/15/apple-cider-doughnuts/