Apple Cider Doughnuts

Fall officially begins in three days, can you believe that? I can picture the falling leaves, pretty knit sweaters, and steaming hot pumpkin spice lattes…everywhere but here in Arizona, lol. I may miss out on raking leaves, but I can still indulge my fantasies with a plate of hot, fresh Apple Cider Doughnuts. I mean think about it, what screams fall…..

more than Apple Cider Doughnuts? Nothing, that’s right, the correct answer is nothing. Soft, fluffy, golden nuggets of spiced deliciousness that have been coated in cinnamon sugar or apple cider glaze…YUM!!

If I was a football loving gal and spent my weekends tailgating, I would be bringing these babies with me. 🙂

Get your taste buds ready and start the process.

Heat the apple cider in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 – 30 minutes. Set aside to cool.

Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.

In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth…..

Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary…..

Gradually add the reduced apple ale and the buttermilk, mixing just until combined…..

Add the flour mixture, and continue to mix just until dough comes together…..

It is very sticky! Don’t be alarmed, this is normal…..

Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour if dough is still too wet…..

Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.

Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center…..

Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.

Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.

Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side…..

Remove doughnuts from oil and drain on paper towels for one minute…..

Dip the warm doughnuts into the glaze…..

or cinnamon sugar…..

and don’t forget the doughnut holes…..

They are totally addictive!!

Notes:

• Make sure you coat your hands with flour before you flatten the dough, or it will stick!
• Roll your dough a bit more than 1/4-inch thick, but 1/2 is too thick…the centers won’t cook thoroughly.
• If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
• If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
• If they do not sell fresh apple cider where you live, you can order Boiled Apple Cider and use 1/4 cup.
• If you use the Boiled Apple Cider, only use 1 Tablespoon for the glaze and add 1 Tablespoon of water…it is very strong!
• If you do not have an “official doughnut cutter” you can use any round cutter and use an apple corer to cut out the center hole. 😉

Time to check out what all of my other Feast & Devour friends made this month…..

Apple Pecan Bread Pudding from Bread Booze Bacon

Caramel Apple Oatmeal Cookies from I Heart Eating

Apple Pie Mug Cake from Kleinworth & Co.

Apple Cider Doughnuts from Cooking with Curls

Apple Pecan Stuffing from Home.Made.Interest.

Hard Apple Cider Sangria from Sugar & Soul

Salted Caramel Apples from The Creative Bite

Applesauce & Yogurt Parfaits from Celebrating Sweets

Apple Pie French Toast for One from Frugal Foodie Mama

Apple Pie Braid from Liz on Call

That should be enough apple recipes to get us through the week, lol

Enjoy!!

Apple Cider Doughnuts

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Serves	20
Prep time	1 hour, 10 minutes
Cook time	10 minutes
Total time	1 hour, 20 minutes
Meal type	Breakfast, Dessert, Snack

Nothing screams fall more than a plate of fresh Apple Cider Doughnuts that have been rolled in cinnamon sugar or draped in glaze!

Ingredients

• 1 cup fresh apple cider
• 3 1/2 Cups unbleached, all-purpose flour
• 2 Teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg
• 1/2 teaspoon fine sea salt
• 4 Tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 2 Large eggs (at room temperature)
• 1/2 cup buttermilk (1/2 cup cashew milk + 1 teaspoon vinegar)
• oil for frying
• Apple Cider Glaze
• 1 cup powdered sugar
• 2 Tablespoons fresh apple cider
• Cinnamon Sugar
• 1 cup granulated sugar
• 1 1/2 Tablespoons ground cinnamon

Directions

Heat the apple cider in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 - 30 minutes. Set aside to cool.

Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.

In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.

Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.

Gradually add the reduced apple ale and the buttermilk, mixing just until combined.

Add the flour mixture, and continue to mix just until dough comes together. It is very sticky!

Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour is dough is still wet.

Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.

Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center.

Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.

Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.

Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.

Remove doughnuts from oil and drain on paper towels for one minute.

Dip the warm doughnuts into the glaze or cinnamon sugar.

Note

Make sure that your hands are good and coated with flour before trying to pat down the dough. You can sprinkle more flour over the top to keep it from sticking to your hands, but this is a wet, sticky dough. If you add too much additional flour, your doughnuts will be dry and dense not light and fluffy.

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