This was my first attempt at donuts (or doughnuts, if you prefer), and I was pleasantly surprised by the results. These cake donuts have a very subtle apple taste to them, so you might want to try adding finely diced Granny Smiths for more apple-ness. I used a 2¾″ donut cutter and ended up with a ton of donuts — I also learned that they come out a lot better if you keep the dough rolled ½″ thick (and the dough separate from the cutter much easier, too.) Enjoy!
Ingredients:
For the donuts:
1 cup apple cider
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
4 tablespoons (½ stick) butter, softened
1 cup granulated sugar
2 eggs
½ cup buttermilk
vegetable oil (for frying)
For the glaze:
1 cup confectioners’ sugar
2 tablespoons apple cider
Instructions:
- In a saucepan over medium or heat, gently reduce the apple cider to about ¼ cup, about 20–30 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until smooth. Add the eggs at low speed, one at a time, mixing each until completely incorporated. Gradually add the reduced apple cider and buttermilk, mixing until combined. Add dry ingredients and mix just until dough comes together.
- On a floured sheet of parchment or waxed paper, roll or pat dough to ½″ thickness and place on a sheet pan in the freezer for 20 minutes.
- Add 3–4 inches of oil to a deep-sided pan at medium heat until the oil reaches 350°F (a candy thermometer works great here.)
- While the oil is heating, pull the dough out of the freezer and cut out donuts using a 3″ donut cutter. Place the cut donuts and donut holes onto a sheet pan and refrigerate for 20 minutes.
- Line a plate or cooling rack with multiple layers of paper towels.
- In a small pan, whisk together the apple cider and confectioners’ sugar for the glaze on medium-low heat until the mixture is smooth and the sugar is completely dissolved, then reduce heat to low.
- To fry, place the donuts in the oil for 60 seconds, then flip them over for another 30–60 seconds until evenly cooked.
- Drain on the paper towels, dip the top in the glaze, and enjoy!
