APPLE CIDER DONUTS
This week we’re making the autumnal treat of yours, mine, and our childhood. Nothing beats a freshly-fried, sugar-drenched donut on a brisk fall day, or any day for that matter.
Method
Serves: 8
Pressed Apple Cider Method:
Roughly chop the apples and place them in the bowl of a high-powered food processor.
Process the apples until they are pureed.
Strain the apple puree through a fine mesh sieve.
Serve warm or chilled.
Homemade Spiced Apple Cider Method:
Roughly chop the apples and orange, and place them in a large pot or dutch oven along.
Add fill the pot with water so that the apples are covered by 1 inch of water.
Add the spices to the pot and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Continue cooking the cider for 2 hours or until the apples have completely softened.
Uncover the pot and allow the cider to simmer uncovered for 30 minutes to 1 hour, or until the flavor is as concentrated as you like.
Strain the cider through a fine-mesh sieve, making sure to press the solids to release an extra liquid/flavor.
Optionally, return the strained cider to the pot and bring it to a simmer. Sweeten to taste with brown sugar.
Serve warm.
Apple Cider Donuts Method:
In a small sauce pot, reduce the apple cider to about 60 grams or about ¼ cup of liquid.
Allow the boiled cider concentrate to cool to room temperature.
Meanwhile, in a medium bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Reserve until ready to use.
In a pourable container, combine the cooled apple cider mixture with the buttermilk and vanilla. Reserve until ready to use.
In the bowl of a stand mixer, combine the butter and sugars. Cream the mixture together using a paddle attachment. Continue mixing for 5-6 minutes or until the butter has lightened in color.
Add one egg at a time to the mixture, scraping the sides of the bowl between each addition.
Alternate adding the dry ingredients in three additions and wet ingredients in two additions, starting and ending with the dry ingredients.
Cover the bowl and refrigerate the batter for 1 hour or until it is firm enough to roll out.
Once the dough has chilled, generously dust a cutting board with more flour.
Turn the dough out onto the floured surface and carefully roll or pat the dough out to a circle about ½ inch - ¾ inch thick.
If necessary, refrigerate the dough once more if it has become too soft.
Meanwhile, preheat about 3 inches of oil in a large high-sided skillet or dutch oven to 350 °F. Whisk together the additional sugar and cinnamon in a small bowl for the cinnamon-sugar topping.
Using two biscuit cutters, one larger than the other (we used 3-inch and 1-inch cutters) cut out donuts from the dough. Make sure to save the donut holes.
Working in batches, fry the donuts for about 3-4 minutes on each side.
Transfer the fried donuts to a paper towel-lined sheet tray. Let the donuts cool for 30 seconds or until they are cool enough to handle but are still warm.
Dredge the donuts in the cinnamon-sugar mixture and serve.
Ingredients
Pressed Apple Cider Ingredients:
10-12 apples (Gala, Cortland, and/or Macintosh apples)
Homemade Spiced Apple Cider Ingredients:
10-12 apples (Gala, Cortland, and/or Macintosh apples)
½ large orange
3 cinnamon sticks
4 cloves
4-5 allspice berries
6 green cardamom pods
1-inch fresh ginger, sliced
½ whole nutmeg, crushed
Optional: 50-100 g brown sugar
Apple Cider Donuts Ingredients:
480 g pressed apple cider
570 g all-purpose flour + more for dusting
1 ½ tsp kosher salt
2 tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
170 g buttermilk, room temperature
1 Tbsp vanilla paste or 1 tsp vanilla extract
125 g granulated sugar
75 g brown sugar
75 g unsalted butter, room temperature
2 large eggs, room temperature
As needed fry oil
Cinnamon Sugar Topping:
200 g granulated sugar
1 Tbsp ground cinnamon