Apple Cider Donuts

Preparation

In a small saucepan gently reduce the apple cider over medium heat until it’s 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.

In a large mixing bowl, beat (on medium speed) the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, continue to beat until the eggs are completely incorporated. Scape sides of bowl occasionally. Reduce speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until all is mixed.

Line 2 baking sheets with parchment or wax paper and sprinkle them with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough until it is about 1/2 inch thick. Use more flour if the dough is still wet. Place baking sheet with dough in the freezer for about 20 minutes or until the dough is slightly hardened.

Take dough out of the freezer and cut your donuts. I use a the biggest round cutter I have, which is a sandwich cutter, and a baby bottle to cut my centers. I don’t have a donut cutter so I used what I could find. After cutting your donuts, place the cut donuts and donut holes on the second sheet pan. Refrigerate for 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional donuts from the dough.)

Heat oil in fryer to about 350°F. I use a deep fat fryer. You want to make sure you have a couple of inches of oil in whatever you are using to fry.

Have a cooling rack with paper towels spread under it ready. Mix your topping together (the sugar and cinnamon). I like to use a pie dish.

Carefully add a few donuts and/or holes to the oil, and as Julia Child would say, “don’t crowd the pan.” Fry until golden brown, about 60 seconds. Turn the donuts/holes over and fry until the other side is golden, about 45 seconds. Remove from oil and place on a cooling rack over paper towels. Put your next set in the oil. After the first batch has cooled for a minute, coat your donuts with the cinnamon sugar topping. They are ready to serve immediately.

The donuts are best fresh, so if you have more than you want, fry only what you want to eat right then and wrap the rest in plastic wrap and refrigerate or freeze. I like to make a double batch so that all of the hard work is done and we can have donuts for several breakfasts before I have to make more dough.