Apple Cider Doughnuts

Submitted by Ann Marie F

"From the New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. I haven't made this but I want it in my cookbook so I'm posting it. If desired serve with Recipe #403679. The 30 minutes cooking time refers to 30 minutes chilling time."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Yields: 2 dozen

ingredients

• 1 cup apple cider
• 5 1⁄2 cups all-purpose flour, more for rolling dough
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg, freshly grated
• 1 1⁄2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, at room temperature
• 1 1⁄2 cups granulated sugar
• 1⁄4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1⁄2 cup buttermilk
• 1 medium honeycrisp apples or 1 medium other tart cooking apple, peeled and cut into 1/4-inch dice
• vegetable oil, for frying

directions

1. Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
2. Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
3. Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
4. On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”.
5. Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry holes separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with Blueberry Ginger Jam (Recipe #403679) for dipping or spreading.

Reviews

[jfaulstich]

These doughnuts were super tasty indeed, however they weren't as apple-y as I would've liked them. <br/><br/>I've had apple cider doughnuts in the past, and the cider flavor was unmistakeable. Without adding the chopped up apple to this recipe, they'd have been nothing more than cinnamon sugar doughnuts. Not that there's anything wrong with that...<br/><br/>They also weren't as super moist as most apple cider doughnuts I've had. Perhaps the fry time is a little too long? I cooked them at exactly 300 for 5 minutes (2.5 minutes on each side).<br/><br/>I think I'm going to try a different recipe next time...I miss the cakey apple-y deliciousness.