Cider mill donuts

Cook it at home: Cider mill donuts

Cake donuts with reduced apple cider in the dough, fried and rolled in cinnamon sugar while hot. Boiling the cider down first gives a strong apple flavor without a wet dough.

Pans and tools

• Heavy pot or Dutch oven
• Deep-fry thermometer
• Donut cutter (or two round cutters)
• Wire rack and sheet pan

You’ll need

• 2 cups (480 ml) fresh apple cider
• 3 1/2 cups (440 g) all-purpose flour, plus more for rolling
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fine salt
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (55 g) light brown sugar
• 4 tbsp (55 g) unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup (120 ml) buttermilk
• Vegetable oil for frying, about 2 quarts (2 l)
• For the coating: 3/4 cup (150 g) sugar mixed with 1 1/2 tsp ground cinnamon

Steps

1. Boil the cider in a small saucepan over medium-high heat until reduced to about 1/2 cup (120 ml), 20 to 25 minutes. Let it cool.
2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. In a large bowl, beat the granulated and brown sugars with the melted butter, then the eggs, one at a time. Whisk in the buttermilk and the reduced cider.
4. Stir in the flour mixture just until a soft, sticky dough forms. Cover and chill for 1 hour.
5. Turn the dough onto a well-floured counter, pat to 1/2 inch (1.5 cm) thick and cut with a 3-inch (7.5 cm) donut cutter. Re-roll scraps once.
6. Heat the oil in a heavy pot to 360°F (182°C). Fry 3 or 4 donuts at a time, about 1 minute per side, until deep golden.
7. Drain on a rack for 30 seconds, then toss in the cinnamon sugar while still warm. Serve with cold cider.

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

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