Apple Cider Doughnuts

Guest is Geoff Bragg


Apple Cider Doughnuts



•    1 cup apple cider

•    5 ½ cups all-purpose flour, more for rolling dough

•    1 ½ teaspoons baking powder

•    1 teaspoon baking soda

•    ¼ teaspoon salt

•    ¼ teaspoon freshly grated nutmeg

•    1 ½ teaspoons ground cinnamon

•    4 tablespoons unsalted butter, at room temperature

•    1  plus ½ cups granulated sugar

•    ¼ cup packed brown sugar

•    2 large eggs

•    1 teaspoon vanilla extract

•    ½ cup buttermilk

•    1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice

Vegetable oil, for frying



•  Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.

•  Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.

•  Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.

•  On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”

Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm.


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