Apple Cider Doughnuts
Apple Cider Doughnuts Say it: AP-ul SY-der DOH-nuts
Apple cider doughnuts are the taste of a New England autumn: small, craggy rings of buttermilk dough spiced with cinnamon and nutmeg, fried until deep gold and rolled while still warm in cinnamon sugar. They are sold by the dozen at farm stands and orchards from September through November, usually with a cup of hot cider. The crumb is tender and slightly tangy, the crust crisp at the edges, and the sweetness stays gentle because the cider is boiled down first to concentrate its apple flavour.
Apple Cider Doughnuts
Apple Cider Doughnuts
Pronounced AP-ul SY-der DOH-nuts
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Doughnuts
Cinnamon sugar coating
For frying
Method
Simmer the apple cider in a small saucepan over medium heat until it has reduced to about 1/2 cup (120 ml), 12 to 15 minutes; it should look syrupy and coat the pan. Pour into a cup and let it cool completely.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger together in a large bowl until evenly speckled with spice.
In a second bowl, whisk the sugar and eggs for about a minute, until pale and slightly thickened, then whisk in the melted butter, buttermilk, vanilla and cooled cider until smooth.
Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry streaks remain; the dough will be soft and a little sticky. Do not overmix.
Scrape the dough onto a lightly floured sheet of parchment, pat it into a flat disc about 1 inch (2.5 cm) thick, wrap well and chill for at least 1 hour, or overnight.
Heat the oil in a deep, heavy pot to 350°F (175°C). Roll the chilled dough on a floured surface to 1/2 inch (1.25 cm) thick, cut with a 3-inch (7.5 cm) round cutter, then punch a 1-inch (2.5 cm) hole in each centre; re-roll the scraps once.
Fry 2 or 3 doughnuts at a time, about 1 to 1 1/2 minutes per side, until deep golden brown and puffed, turning once with a slotted spoon; the holes need only about 45 seconds per side.
Lift them out onto a wire rack lined with paper towels and drain for 30 seconds, then toss each warm doughnut in the cinnamon sugar (dip in melted butter first, if you like) until fully coated.
Serve while still warm, ideally within a few hours of frying, when the crust is still crisp.
Regional variants
Many orchards now bake the same dough in a doughnut pan at 375°F (190°C) for 12 to 14 minutes, then brush with melted butter and roll in cinnamon sugar for a lighter, cakier result. Apple cider doughnut muffins use the identical batter baked in a greased muffin tin.
Cook's notes
- Fry a single test doughnut first: if it browns in under a minute the oil is too hot, and the centre will stay raw.
- Keep the oil between 340°F and 350°F (170–175°C) by adjusting the heat between batches; cold dough will drop the temperature.
- Chill the dough properly — warm, soft dough drinks up flour when rolled and gives dense, greasy doughnuts.
Serve with
Hot mulled apple cider, black coffee, or a glass of cold milk.
Make ahead and storage
The dough can be chilled overnight before rolling. Fried doughnuts are best the same day; refresh them for 5 minutes in a 350°F (175°C) oven, then re-coat in cinnamon sugar.
