Mareena's Recipe Collections

A friend of mine had requested me for doughnut recipe and D had mentioned that I haven’t made doughnuts lately. I wanted to finish off the apples piled up in my fruit basket as well.  I was in two minds. Should I go ahead with the doughnuts or make something with the apples. Who else to turn to but my ever dear friend in need.. The Net  :-)  Eurekaaaa!!!! ..This is what they say “kill two birds with one stone”.  As luck would have it, I found ‘Apple Cider Doughnut’ recipe by Smitten Kitchen. Need I say more??

This recipe is slightly different from the regular ones that I make..This is equally good or even better. But be warned..It’s going to be a slightly messy job…then again worth it..

Apple Cider Doughnut
Source: Smitten Kitchen

Ingredients
Apple cider- 1 cup
Flour- 3 1/2 cups ( plus additional for the work surface)
Baking powder- 2 teaspoons 
Baking soda- 1 teaspoon 
Ground cinnamon- 1/2 teaspoon 
Salt- 1/2 teaspoon 
Ground nutmeg- 1/8 teaspoon 
Butter, at room temperature- 4 tablespoons 
Granulated sugar- 1 cup 
Eggs large- 2 
Buttermilk- 1/2 cup 
Vegetable oil for frying

Method

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed, beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Cut the doughnuts out using a doughnut cutter. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.
Add enough oil to a deep-sided pan and fry the doughnuts on medium heat till they turn golden brown (appx 30-60 seconds on each side) . Drain onto an absorbant paper and leave it for a couple of minutes. Sprinkle castor sugar over it and have it warm..