Jump-Start Fall with This Easy Apple Cider Donut Recipe
No fruit is any less forbidden during the autumnal months than a crisp, juicy apple. So kick off the season that promises cooking adventures and fashion updates with these foolproof Apple Cider donuts from Yossy Arefi of the popular food blog Apt. 2B Baking Co. It's just what you'll need to fuel casual strolls, apple and pumpkin picking outings, or endless hours combing through your favorite fall fashion looks. Just make sure you don a sensible apron to protect that awesome outfit you're rockin'.
If you're not so adventurous to whip these easy treats up on your own, or if you're throwing a large soiree, you'll still get plenty of satisfaction these cinnamon coated delights.
Apple Cider Donuts
Makes: 10 to 12 donuts, plus donut holes
Ingredients: 1 cup apple cider 2 ¾ cups cake flour 1 tsp baking powder 1 tsp salt ¼ tsp freshly grated nutmeg ⅔ cup sugar 2 tbsp non-hydrogenated shortening (or lard, if you have it) 1 egg plus one egg yolk ⅓ cup buttermilk 2 ¼-inch and 1 ¼-inch round cookie cutters Canola oil, for frying ½ cup sugar, for topping 2 tsp ground cinnamon, for topping
Directions: 1. First, boil and reduce your apple cider until it reduces to 1/3 cup, and then set it aside to cool while you prepare the rest of the ingredients. 2. Sift your dry ingredients, and cream your shortening and sugar together. Add in the egg and egg yolk and mix on high until light and thickened, about 5 minutes. 3. Combine the reduced apple cider and buttermilk. Then alternate adding the flour mixture and the milk mixture to your stand mixer, until just combined. The dough will be soft and sticky, much like cookie dough. 4. Transfer the mixture to a clean bowl and cover with plastic wrap. Refrigerate the dough for at least one hour or overnight. 5. When you are ready to roll and fry the donuts, heat a large pot or dutch oven with at least 2 inches of oil over medium heat until the oil reaches 370° F on a candy thermometer. 6. On a generously floured board or piece of parchment paper, gently roll the chilled dough into a circle about 1/2-inch thick and about 8 inches wide. A quick note: The dough for these donuts is very soft and sticky, almost like cookie dough. I highly recommend rolling the dough out on a generously floured piece of parchment paper so it can be easily transferred to the refrigerator if it gets too soft while you are working with it.
7. Cut as many donuts and holes as possible, making sure to flour the cutters before each cut. Gently re-roll the scraps and cut more holes. If at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. 8. Place the cut donuts on a parchment-lined baking sheet and refrigerate for 15 minutes, until they are slightly firm and easier to handle. While the donuts are chilling, stir together the cinnamon and sugar for the topping in a shallow, wide bowl. 9. Brush off any excess flour and fry the donuts for about 1 minute per side, being careful not to crowd the pan. When the donuts are deep golden brown on each side, remove them from the oil, gently blot off excess oil, and toss immediately in the cinnamon sugar.
This recipe originally appeared on food52.com and has been reprinted with permission.