Apple cider doughnut

Cook it at home: Apple cider doughnuts

The fall doughnut of every Pioneer Valley farm stand. Boil the cider down first so the apple taste comes through, fry them in small batches and roll them in cinnamon sugar while they are still warm.

Pans and tools

• Heavy pot or Dutch oven
• Deep-fry thermometer
• Doughnut cutter
• Slotted spoon or spider
• Wire rack

You’ll need

• 2 cups (480 ml) apple cider
• 3 1/2 cups (440 g) all-purpose flour, plus more for rolling
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 4 tbsp (55 g) unsalted butter, soft
• 1/2 cup (100 g) sugar
• 1/2 cup (100 g) light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) buttermilk
• About 2 quarts (2 liters) vegetable oil for frying
• For the coating: 1 cup (200 g) sugar mixed with 1 tbsp ground cinnamon

Steps

1. Simmer the cider in a small pan over medium heat for 20 to 25 minutes, until it is down to about 1/2 cup (120 ml). Let it cool.
2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
3. Beat the butter with both sugars until smooth, then beat in the eggs one at a time.
4. Beat in the cooled cider and the buttermilk, then stir in the flour mix just until a soft, sticky dough forms.
5. Pat the dough about 3/4 in (2 cm) thick on a floured, parchment-lined sheet and chill 30 minutes.
6. Heat the oil in a heavy pot to 350°F (175°C).
7. Roll the dough 1/2 in (1.3 cm) thick on a floured counter and cut with a 3 in (7.5 cm) doughnut cutter. Reroll the scraps once.
8. Fry 3 or 4 at a time, about 1 minute a side, until deep brown. Drain on a rack for a few seconds.
9. Toss the warm doughnuts in the cinnamon sugar and eat them soon.

Contains: ['gluten', 'dairy', 'eggs'].

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