Apple cider doughnuts recipe Makes about 18 doughnuts, plus doughnut holes Ingredients for the doughnuts: 2 1/2 cups all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 6 tablespoons butter, melted and cooled 2/3 cup packed light brown sugar 2 eggs 1 cup apple cider Oil for deep-fat frying Ingredients for the apple cider glaze: 1/4 cup apple cider 2 tablespoons butter 2 cups confectioners’ sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Directions: Step 1: In a very large bowl, sift together the two types of flour, the baking powder, baking soda, salt, nutmeg, cinnamon, allspice and cardamom. Set aside. Step 2: In a large saucepan, melt the butter together with the brown sugar over low heat. Once melted and combined, remove from heat. Let cool for about 5 minutes before proceeding. Step 3: Stir in the beaten eggs and the cider, mixing until combined. Step 4: Pour the wet mixture into the bowl with the dry ingredients. Stir until moistened. (You don’t want to overwork the dough or the doughnuts won’t be tender.) Cover and refrigerate for at least 1 hour. Step 5: Turn the dough out on to a generously floured work surface. Roll the dough to about a 1/2″ thickness. Using a floured cutter, cut as many doughnut shapes as you can from the rolled dough. When cutting, try not to twist the cutter too much, as a clean cut will ensure a better rise. Set the “holes” to the side — you’ll want to fry those, too. Step 6: Put the cut out rounds in the refrigerator while you heat the oil. Step 7: In a heavy medium-sized pot or a deep-fat fryer, put enough oil to achieve a depth of about 4″ and heat it to 375 degrees F. Step 8: Gently transfer 2-3 doughnuts into the pot (however many will comfortably fit without bumping against one another). You don’t want to just plop them in the oil because if the oil spatters, it could hurt someone badly. But it shouldn’t be a problem as long as you do the transfer gently. Step 9: Fry until golden brown on each side. Turn with a slotted spoon once the first side is golden, and let the second side fry — this side will take less time. From being placed in the oil to finish will take less than 3 minutes per doughnut. Step 10: Remove with a slotted spoon and place on paper towels to blot excess oil. Repeat with remaining doughnuts, and doughnut holes (they take much less time to fry). Step 11: Prepare the glaze. In a medium saucepan, heat the butter and cider over low heat until the butter has melted. Whisk in the spices, then the sugar, just a little at a time until you have a thick glaze. Step 12: Brush the glaze over the still-warm doughnuts. Do this directly after preparing the glaze, as it will begin to set as it cools. It’s a good idea to place the doughnuts on a rack with paper towels beneath it, so that you can catch any drips.
Posted on: Mon, 23 Sep 2013 14:31:34 +0000
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