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“Apple Cider Doughnuts”

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After the holidays were all done and over with, my grandmother liked to take some time to make something for her. This of course meant something for the family. She always made doughnuts. Real fresh doughnuts are something that just feel right. Breakfast, lunch, dinner, dessert, it doesn’t matter. A Doughnut will always make it better.

These are a Pennsylvania Dutch apple cider doughnut. It’s a sweet cake doughnut with an apple puree in it that’s then dipped in an apple cider glaze. Then it’s dipped in cinnamon sugar…oh yeah…delicious.

 

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Ingredients:

2 Large Apples

1 ½ Apple Cider

3 ½ C A.P. Flour

4 t Baking Powder

¼ t Baking Soda

3 ½ t Cinnamon

1 t Salt

¼ t Nutmeg

1 ⅔ C Sugar

3 t Shortening

1 Egg

1 Egg Yolk

¼ C Buttermilk

1 t Vanilla

Oil For Frying

 

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Take your apples, core and dice them. Put them in a small pot with the apple cider and reduce until about 1 cup total remains. Puree.

 

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In a separate bowl, whisk 1/2 of the cinnamon nutmeg mixture and the rest of the dry ingredients together.

 

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In a mixing bowl, beat ⅔ cup sugar and the shortening together until sandy. Then beat in the egg and the extra yolk.

 

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Slowly mix in your apple mixture while scraping the bowl to make sure the apple mixture is well incorporated.

 

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Beat in half of flour mixture, then buttermilk and vanilla, then add the rest of the flour and mix just enough to make a sticky dough. DO NOT OVER MIX!

 

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Take your Dough and roll it out on a well floured surface. Cut your doughnuts out using a round cutter. Once you’ve cut all you can, fold the dough back together and repeat until you don’t have any dough left. Be sure to get any extra flour off by tossing them back and forth in your hands.

 

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Once you’ve cut them, set them aside and make your dipping bowls.

Take 1 cup apple cider and reduce by ¾. Once it’s reduced, add ½ cup powdered sugar and whisk together. Mix the remaining sugar and cinnamon mixture together.

 

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Now we fry! Preheat your oil to 350 degrees. Add about 3-4 doughnuts at a time to the oil and fry for about 2 minutes on one side, then flip and fry for 2 more minutes.

Remove with a slotted spoon and drain for a few seconds.

 

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Add the next batch and while this batch is frying, dip the ones you’ve drained. First in the cider glaze, and then in the cinnamon sugar. It’s better to do this while still hot.

 

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Eat them while still warm and crispy. This is the perfect things to eat with a big pile of breakfast sausage or bacon…

Tools used in this post:

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

French Rolling Pin

Round Cutters

Immersion Blender

Candy Thermometer

 

[amd-zlrecipe-recipe:26]

      

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