BA'S BEST APPLE CIDER DOUGHNUTS
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers' markets, or make your own.
Provided by Rick Martinez
Categories Bon Appétit Dessert Apple Breakfast Buttermilk Cinnamon Nutmeg Fall Deep-Fry
Number Of Ingredients 18
Steps:
- Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20-30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
- Whisk baking powder, salt, baking soda, nutmeg, 3 1/2 cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).
- Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about 1/3 cup). Dust hands and top of dough with more flour, then gently pat dough to 3/4" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.
- Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.
- Working on baking sheet, punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
- Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.
- Do Ahead
- Dough can be made 1 day ahead; cover and chill.
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Agu Bianca
[email protected]I followed the recipe exactly and my doughnuts turned out dry. I'm not sure what went wrong.
Johnson Mason
[email protected]These doughnuts are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Travine Boreland
[email protected]I added a glaze to these doughnuts and they were amazing! The glaze really took them to the next level.
Danny Carter
[email protected]I made these doughnuts gluten-free by using gluten-free flour. They turned out great!
Vuyokazi Mqikela
[email protected]These doughnuts are a great way to use up leftover apple cider. They're also a fun and easy recipe to make with kids.
Kiya Nelson-Vonner
[email protected]I'm not a huge fan of apple cider, but I loved these doughnuts. They're not too sweet and the apple cider flavor is subtle.
Shna Rana
[email protected]These doughnuts are delicious! The apple cider gives them a unique and flavorful taste.
Jibon Islam
[email protected]I've made these doughnuts several times now and they're always a hit. They're the perfect fall treat.
Abnel TURYASIGURA
[email protected]I made these doughnuts for a party and they were a huge hit! Everyone loved them.
malvin ymeraj
[email protected]These doughnuts were so easy to make and they turned out perfectly! They're light and fluffy, with the perfect amount of sweetness. I'll definitely be making these again.