Apple Cider Donuts

I can’t believe its already time to prep for Thanksgiving. Which basically means it’s Christmastime. My favorite. Between traveling for work and working late nearly every night over the past few weeks I barely have time for baking aka stress relieving to the max. I do get to sneak in delicious projects likes these:

Which is a very good thing. I’d probably go insane if I didn’t. No seriously. Intense baking projects are my saving grace.

One of my favorite memories of living in Massachusetts is going apple picking with my family. My youngest brother was only 5 at the time and I remember making him climb the trees to get the really good apples, which he would drop in my bucket. Picking apples was always fun, but since I easily get distracted I never really stuck with it. I was always more excited about the apple – flavored treats. I was ready for a break before I began. And I’m always ready for these.

Everyone like donuts and everyone likes these. When I moved to New York I was really looking forward to going apple picking and having my taste of these donuts. But I’m pretty particular about the apple cider donuts I put in my body. They must be delicious and they must be authentic. it’s really hard to find those apple cider donuts of my childhood so I decided to make them.

Making donuts is kind of a process. A fun process, but still its a process. Do you have friends? Do you like delicious things? Yes and yes? Then wait are you waiting for? Make your friends happy and make these delicious donuts. If you don’t have friends just make these anyway. Presenting a plate of these will ensure you have friends forever. I promise. I will be your donut friend for life. Good luck trying to not eat the batter. I couldn’t do it. Every single step is delicious. Donuts for all!

Ingredients:

• 1 cup granulated sugar
• 5 tablespoons unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 3-1/2 cups all-purpose flour, plus extra for work surface
• 1-1/4 teaspoons table salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup low-fat buttermilk
• 1/3 cup boiled apple cider
• 1 tablespoon vanilla extract
• Canola or safflower oil (for frying)
• 1 cup confectioners sugar
• 2-3 tablespoons apple cider

First batch is never perfect but always delicious

Directions:

• To boil down cider: start with around 1 1/2 cups of apple cider and heat on medium-high heat in small saucepan. Cook until mixture has reduced to 1/3 cup. Set aside.
• In a large bowl using a mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and cardamom and set aside.
• Pour buttermilk, cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.
• Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
• Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up, I didn’t need to though).
• Line a plate with a few layers of paper towels and set it nearby. In a large pot, heat 3 inches of oil to 370° (deep fry level on candy thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
• Repeat with the remaining dough. When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar or or make glaze.

To make glaze: mix apple cider and confectioner sugar until combined. It should be slightly thick but still runny. Once donuts have cooled a bit, dip top into glaze. Lay on plate to allow glaze to set. Serve immediately.