Apple Cider Doughnuts Recipe

Ingredients

• 2 red apples
• 2 1/2 cups apple cider
• 3 1/2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 2/3 cups sugar
• 3 tablespoons vegetable shortening
• 1 egg
• 1 egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• 1/4 cup powdered sugar
• vegetable oil, for frying

Instructions

1. Core and coarsely chop 2 red apples, leaving the peel on for added flavor. In a saucepan, combine the chopped apples with 1 1/2 cups apple cider, cover, and cook over medium heat for 8 minutes until the apples soften. Uncover and continue cooking for an additional 5 minutes until the apples are tender and the cider has reduced significantly. Puree the mixture until smooth, and make sure to measure out 1 cup of the sauce; if needed, boil it longer to achieve the desired amount. Cool slightly before proceeding.
2. In a mixing bowl, whisk together 3 1/2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon salt, and 1/4 teaspoon ground nutmeg until well combined.
3. In another bowl, beat together 2/3 cup sugar and 3 tablespoons vegetable shortening with a mixer on medium speed until the mixture resembles sandy crumbs. Add in 1 egg and 1 egg yolk, then gradually incorporate the pureed apple mixture, mixing until combined. Next, beat in half of the flour mixture, followed by 1/4 cup buttermilk and 1 teaspoon vanilla, then finish with the remaining flour mixture. Be careful not to overmix; you want a sticky dough.
4. Scrape the dough onto a lightly floured sheet of parchment paper, patting it into a rectangle measuring about 7×11 inches and 1/2 inch thick. Cover the dough with plastic wrap and refrigerate it for at least 2 hours or even overnight to firm up.
5. While the dough chills, prepare the glaze by simmering 1 cup of apple cider over medium heat until it reduces to 1/4 cup. Once reduced, whisk in 1/4 cup powdered sugar until the glaze is smooth and glossy. Set it aside. In a shallow bowl, mix 1 cup sugar with 2 teaspoons ground cinnamon for a delightful topping.
6. In a large heavy-bottomed pot, heat 2 inches of vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit. Line a baking sheet with paper towels to drain the doughnuts after frying. Use a floured biscuit cutter, about 2 1/2 to 3 inches in diameter, to cut out the dough, then use a 1-inch cutter to remove the center (or use a doughnut cutter if you have one).
7. Fry 2-3 doughnuts at a time in the hot oil until they turn golden brown, about 1-2 minutes on each side. Transfer the cooked doughnuts to the paper towels to drain. Don’t forget to fry the dough scraps as delightful little doughnut holes.
8. Finally, dip one side of each warm doughnut into the cider glaze, allowing the excess to drip off, then roll in the cinnamon-sugar mixture. Serve your fresh apple cider doughnuts warm and enjoy.