Apple Cider Doughnuts

I found this recipe in my Food Network Magazine and fell in love - who couldn't love a doughnut? I immediately put it on my mental To Cook list and got around to it this year (yep, it took me a year to get to this recipe!).  My advice: Make them now while you are still young and can enjoy the apple-cinnamon goodness!

Ingredients:

2 Red apples

2 1/2 C. Apple Cider

3 1/2 C. Flour, extra for dusting

4 teaspoons of Baking Powder

1/4 tsp. Baking Soda

3 1/2 tsp. Cinnamon

1 tsp. Salt

1/4 tsp ground Nutmeg

1 2/3 C. Sugar

3 TBS Vegetable shortening

1 Large Egg plus 1 Egg Yolk

1/4 C. Buttermilk

1 tsp. Vanilla Extract

1/4 C. Confectioners Sugar

Vegetable oil for frying



 1. Core and coarsely chop the apples (do not peel). Combine with 1 1/2 C. Cider in a medium saucepan over medium heat; cover and let cook until softened, about  8 minutes. Uncover & continue cooking until the apples are tender & the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or food processor until smooth. Measure the sauce; you should have one cup. (Boil to reduce further, if necessary.) Let cool slightly.  If you want to skip this step just get 1 cup of apple sauce!

 2. Whisk the flour, baking powder, baking soda, 1 1/2 tsp cinnamon, salt & nutmeg (I didn't have nutmeg so I used apple pie spice) in a medium bowl. Beat 2/3 cup sugar & the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg & yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk (Don't have buttermilk on hand? Just put a teaspoon of vinegar in 1 cup of milk and let sit for a few minutes -presto! buttermilk) & vanilla, and then the remaining flour mixture. Mix to make a sticky dough; Do Not Over Mix!

 3. Scrape the dough onto a lightly floured sheet of parchment paper (Parchment paper is VERY different from Wax Paper which is what I used - Don't Use it! The dough will stick & when you try to get it off it peels the paper with it. You really do need parchment paper!) and pat into a 7 by 11 inch rectangle, about 1/2 inch thick. The dough is VERY sticky. I lightly dusted my hands with flour and it helped in patting this down. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. This is when I learned that doughnuts are not a one evening process - plan on the whole weekend when you make these babies.

4. To make the glaze: simmer the remaining 1 cup cider in a small sauce pan over medium heat until reduced to 1/4 cup. This is when I learned there is a difference between apple cider and apple juice (which I used). If you use apple juice plan on letting it simmer for AWHILE there is a lot of juice that needs to be reduced. Whisk in the confectioner's sugar until smooth and glossy, then set aside. Mix the remaining 1 C. sugar and 2 tsp Cinnamon in a shallow bowl; set aside for the topping.

5. Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers

350 degrees.  I have made doughnuts before and when I did I used a candy thermometer and left it in the oil and then wondered what that redish liquid floating in the oil was (it had popped) don't leave your candy thermometer in there and don't use silicone tools (I melted one the last time I made doughnuts too!) Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2 - 3 inch biscuit cutter (or use a doughnut cutter) or you can do what I did found a mason jar with the mouth 3 inches wide and a small cookie cutter, I chose a maple leaf shape, you really can't tell, to make the hole in the middle. Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

 6. Dip one side of each doughnut in the cider glaze, letting the excess drip off; In the pictures you see my fingers, after getting burned from the hot glaze I switched to tongs....much nicer!

 7. EAT! EAT! EAT! EAT! EAT! feel a bit guilty and then EAT some more! I {heart} this recipe because it makes the perfect sized doughnut batch. Enough to eat some and share some (ya gotta share!) I'm glad I finally got around to making this recipe, but I think I'll let PW continue the tradition of pictures every step of the way - I just want to make it and eat it!!

 Happy Doughnut Making! & HAPPY HALLOWEEN!!