Recipe of the day: Apple Cider donuts

Indulge in a cosy weekend at home while treating yourself to freshly baked Apple Cider donuts, destined to be your go-to sweet delight in the kitchen.

How to make Apple cider donuts

Ingredients

• 1 cup apple cider
• 1 cup granulated sugar
• 5 tablespoon butter (unsalted, softened at room temperature)
• 2 large eggs
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoon cinnamon (ground)
• ½ teaspoon nutmeg (freshly grated)
• ½ cup buttermilk
• 1 tablespoon vanilla extract

Cinnamon sugar

• 1 ½ cups granulated sugar
• 3 tablespoon cinnamon (ground)

Method

1. Heat the apple cider in a large saucepan over medium high heat until reduced to ⅓ cup, should take about 10 minutes.
2. Cream the butter: In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together the sugar and the butter until mixture is pale, about 3 minutes. Add the eggs and continue beating for another 2 minutes until light and fluffy.
3. Combine wet ingredients: Pour the buttermilk, reduced cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out.
4. Combine the dry ingredients: In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.Combine the wet and dry ingredients: Add the flour mixture to the bowl with the wet ingredients and combine gently just until fully moistened.
5. Form the dough: Transfer the dough to a lightly floured surface and knead it a few times until it comes together; form it into a ball. Roll out the dough so that it’s ½-inch in thickness. Cut out rounds with a 3-inch cutter donut cutter. Don’t discard the donut holes, fry those too.
6. Make cinnamon sugar: In a shallow bowl combine the 1½ cups granulated sugar with the 3 tbsp of ground cinnamon. Set aside.
7. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 190°C.
8. Fry the donuts: Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.

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Apple Cider donuts

If you are considering a weekend at home, why not spoil yourself by baking some delicious Apple Cider Donuts?

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Recipe of the day: Devilish nachos

• Author: Joanna Cismaru
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup apple cider
• 1 cup granulated sugar
• 5 tablespoon butter (unsalted, softened at room temperature)
• 2 large eggs
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoon cinnamon (ground)
• ½ teaspoon nutmeg (freshly grated)
• ½ cup buttermilk
• 1 tablespoon vanilla extract

Cinnamon sugar

• 1 ½ cups granulated sugar
• 3 tablespoon cinnamon (ground)

Instructions

1.Heat the apple cider in a large saucepan over medium high heat until reduced to ⅓ cup, should take about 10 minutes.

2.Cream the butter: In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together the sugar and the butter until mixture is pale, about 3 minutes. Add the eggs and continue beating for another 2 minutes until light and fluffy.

3.Combine wet ingredients: Pour the buttermilk, reduced cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out.

4.Combine the dry ingredients: In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.Combine the wet and dry ingredients: Add the flour mixture to the bowl with the wet ingredients and combine gently just until fully moistened.

5.Form the dough: Transfer the dough to a lightly floured surface and knead it a few times until it comes together; form it into a ball. Roll out the dough so that it’s ½-inch in thickness. Cut out rounds with a 3-inch cutter donut cutter. Don’t discard the donut holes, fry those too.

6.Make cinnamon sugar: In a shallow bowl combine the 1½ cups granulated sugar with the 3 tbsp of ground cinnamon. Set aside.

7.Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 190C.

8.Fry the donuts: Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.

Notes

• Recipe yields 20 donuts and 20 donut holes. Nutritional information is for 1 donut and 1 donut hole.
• Sadly these little cake donuts lose their appeal when not eaten hot and fresh. Frying them up when you’re ready to feast is half of the magic!
• So while the Chef doesn’t recommend storing these cooked, the uncooked dough can be stored for future use!
• You can refrigerate uncooked dough for 1 day if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.
• Form the donuts and line them up raw on a baking sheet, place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!

Nutrition

• Serving Size: 1 serving
• Calories: 225kcal
• Sugar: 27g
• Sodium: 196mg
• Fat: 4g
• Saturated Fat: 2g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 29mg