Apple Cider Donuts

 

Ingredients

For the Reduced Cider & Wet Ingredients:

• 2 ½ cups apple cider, divided

• ½ cup buttermilk

• 1 teaspoon vanilla extract

For the Donuts:

• 5 cups all-purpose flour, plus more for dusting

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• 6 tablespoons butter, softened

• ½ cup granulated sugar

• ½ cup firmly packed brown sugar

• 2 large eggs

• 2 large apples (Gala or Fuji), peeled, cored, and finely chopped

• Oil, for frying (such as vegetable or canola)

For the Glaze:

• 4 cups powdered sugar

• ½ cup reserved reduced apple cider

Instructions:

1. Reduce the Apple Cider:
Pour 2 ½ cups of apple cider into a medium saucepan. Simmer over low heat for 20-25 minutes, until it has reduced to about 1 ½ cups. Remove from heat and let cool completely. Reserve ½ cup of this reduced cider for the glaze.

2. Combine Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Make the Donut Dough:
* In a large bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until combined.
* Add the eggs one at a time, mixing until each is incorporated.
* Mix in 1 cup of the cooled reduced cider, the buttermilk, and vanilla extract.
* Gradually add the flour mixture to the wet ingredients, mixing until just combined.
* Use a spatula to gently fold in the chopped apples.

4. Cut the Donuts:
* Line a baking sheet with parchment paper.
* Turn half of the dough out onto a well-floured surface. Gently roll it around to coat it in flour until it’s less sticky.
* Using a floured rolling pin, roll the dough to a ½-inch thickness.
* Dip a donut cutter in flour and cut out donuts, placing them on the prepared baking sheet. Gather the scraps, re-roll, and repeat with the remaining dough.

5. Fry the Donuts:
* Place a wire cooling rack over a baking sheet or paper towels.
* Pour oil into a heavy-bottomed pot to a depth of about 3 inches. Heat over medium heat until it reaches 325°F (165°C) on a thermometer.
* Carefully add 3-4 donuts at a time to avoid crowding the pot. Fry for 1-2 minutes per side, until golden brown.
* Remove the donuts with a slotted spoon and place them on the wire rack to drain and cool slightly.

6. Glaze the Donuts:
In a small bowl, whisk the powdered sugar and the reserved ½ cup of reduced apple cider until smooth. Dip the warm donuts into the glaze, allowing any excess to drip off, and return them to the rack to set.

Notes:

• Buttermilk Substitute: If you don’t have buttermilk, you can make a quick version by adding 1 ½ teaspoons of white vinegar or lemon juice to a ½ cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes before using.

• Ensuring the reduced cider is completely cool before adding it to the batter is key for the right dough consistency.