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