Vermont Apple Cider Doughnuts
Ingredients
- 1 cup granulated sugar
- 5 tbsp. unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 3-½ cups all-purpose flour, plus extra for work surface
- 1-¼ tsp. table salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1-½ tsp. ground cinnamon
- ½ tsp. nutmeg, freshly grated
- ½ cup low-fat buttermilk
- ⅓ cup boiled apple cider
- 1 tbsp. vanilla extract
- Canola or safflower oil, for frying
- Cinnamon sugar (1-½ cups sugar mixed with 3 tbsp. ground cinnamon) or confectioners' sugar
Instructions
- In a large bowl, using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy; 4 to 6 minutes.
- Add eggs, one at a time, beating a minute after each.
- In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon,and nutmeg; set aside.
- Pour buttermilk, boiled cider and vanilla into sugar/butter/egg mixture; mix well, and don't worry if the mixture looks a bit curdled; it'll smooth itself out.
- Add flour mixture and combine gently; just until fully moistened.
- Line two baking sheets with waxed paper or parchment paper and dust generously with flour.
- Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness.
- Sprinkle dough with additional flour, cover with plastic wrap and place in the freezer for 10 minutes to firm up.
- Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes; gather the scraps and roll again as needed; however, you may need to chill the dough more to firm it up.
- Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.
- Line a plate with a few layers of paper towels and set nearby.
- In a Dutch oven or large pot, heat 3 inches of oil to 370°; test with an instant-read thermometer.
- Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan.
- Cook until browned on one side; about 1 minute; then flip and cook until browned on the other side; about 1 minute longer.
- Repeat with the remaining dough; if you find that it's getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes.
- When doughnuts are cool enough to handle, but still warm, sprinkle with cinnamon sugar or confectioners' sugar; serve immediately.
Notes
Boiled apple cider gives these apple cider donuts a rich, slightly tangy flavor. You can buy boiled cider at some gourmet and Whole Foods stores.
Alternatively, you can boil your own cider by simmering 1-1/2 cups of fresh apple cider down to 1/3 cup in about 25 minutes – it just won’t be as concentrated as the commercial product.