Vermont Apple Cider Doughnuts



Vermont Apple Cider Doughnuts
Votes: 1
Rating: 5
You:
Rate this recipe!
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Recipe courtesy of Jeri Bowers
Servings
18 3-inch doughnuts
Servings
18 3-inch doughnuts
Vermont Apple Cider Doughnuts
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Recipe courtesy of Jeri Bowers
Servings
18 3-inch doughnuts
Servings
18 3-inch doughnuts
Ingredients
  • 1 cup granulated sugar
  • 5 Tbsps. unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • cups all-purpose flour, plus extra for work surface
  • tsps. table salt
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • tsps. ground cinnamon
  • ½ tsp. freshly grated nutmeg
  • ½ cup low-fat buttermilk
  • 1/3 cup boiled apple cider
  • 1 Tbsp. vanilla extract
  • Canola or safflower oil (for frying)
  • Cinnamon sugar (1½ cups sugar mixed with 3 Tbsps. ground cinnamon) or confectioners’ sugar
Servings: 3-inch doughnuts
Units:
Instructions
  1. Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into ¾-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
  2. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.
  3. Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370 degrees F (test with an instant-read thermometer). Drop three or four doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
  4. Repeat with the remaining dough (if you find that it's getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle, but still warm, sprinkle all over with cinnamon sugar or confectioners’ sugar. Serve immediately.
Recipe Notes

Boiled apple cider gives these apple cider donuts a rich, slightly tangy flavor. You can buy boiled cider at some gourmet and Whole Foods stores; from Wood’s Cider Mill in Springfield, Vt. (woodscidermill.com); or from the King Arthur Flour catalog. Alternatively, you can boil your own cider by simmering 1½ cups of fresh apple cider down to 1/3 cup in about 25 minutes. It just won't be as concentrated as the commercial product.

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