Have you ever been to Vermont in the fall?
But, I have been to Asheville, NC in the fall, that’s gorgeous. The NE in the fall is on the bucket list. When we were there this summer, I saw apple cider donut signs everywhere.
I got some fresh apple cider in my Produce Box this week (not an advertisement, just love them!). I knew exactly what I was going to make. There is a cold front coming in and the leaves are starting to change, these donuts were all I needed to really make it feel like fall.
This is one of those recipes that is for when you want to spend all day in the kitchen baking. I’m not the only one? Am I?
Crank up the Beyonce, light some fall candles, and get baking.
- For Donuts:
- 1 cup of Apple Cider
- 3½ cups of Flour, all-purpose
- 2 teaspoons of Baking Powder
- 1 teaspoon of Baking Soda
- ½ teaspoon of Cinnamon
- ½ teaspoon of Salt
- ⅛ teaspoon of Nutmeg
- ½ cup of Sugar
- 4 tablespoons of Butter, softened
- 2 Eggs, large
- 1 teaspoon of Vanilla Extract
- ½ cup of Buttermilk
- Vegetable Oil, for frying
- For Glaze:
- 1 cup of Powdered Sugar
- 2 tablespoons of Apple Cider
- For Cinnamon-Sugar:
- 1 Cup of Sugar
- 1½ tablespoon of Cinnamon
- Place the apple cider in a saucepan over medium heat and reduce down for 20-30 minutes, until thickened and reduced to ~1/4 cup. Set aside to cool.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In your stand mixer bowl, cream the sugar and butter together until light and fluffy. Add the eggs one at a time, until incorporated, add the vanilla.
- Reduce the speed to low and add the flour mixture, mix until just combined, you don't want to over mix.
- Line a baking sheet with parchment paper, sprinkle with flour. Place the dough on the parchment paper and use your hands to flatten the dough out to ~1/2 thick, about 18 donuts will be cut out of this. Refrigerate for 20-30 minutes.
- Line another baking sheet with parchment paper and sprinkle with flour.
- Remove the dough from the refrigerator and cut into donuts (I used a biscuit cutter for the outside and a shot glass for the inside). Place the donuts on the new baking sheet and refrigerate for 20-30 more minutes.
- During this time, heat 3 inches of vegetable oil in a dutch oven, until the thermometer reads 350 degrees.
- Prepare glaze and/or cinnamon-sugar. For each just whisk together the 2 ingredients.
- Drop the donuts in the oil, careful not to crowd the pan, and fry for 60 seconds, flip, and fry 30-60 more seconds.
- Remove donuts to a baking sheet lined with paper towels. Immediately dip in glaze or roll in cinnamon-sugar.
Happy Cooking, The Barbee Housewife