Apple Cider Doughnuts

By chelyc13

Boiled apple cider can be purchased or you can make your own by bringing 2 cups apple cider to a boil in a small saucepan over medium heat. Continue to boil until cider is reduced to 1/2 cup (1/4 cup for doughnuts and 1/4 cup for the glaze)

Ingredients

• FOR DOUGHNUTS:
• 3 3/4 to 4 cups all purpose flour
• 1 cup sugar
• 2 teas baking powder
• 1 1/2 teas five-spice powder or pumpkin pie spice, divided
• 1 teas baking soda
• 1/2 teas salt
• 4 tblsp cold unsalted butter, cut into pieces
• 1/2 cup whole buttermilk
• 2 large eggs
• 1/4 cup boiled apple cider
• 1 teas vanilla extract
• 3 to 4 quarts canola oil
• FOR FIVE-SPICE SUGAR:
• 1 cup sugar
• 1 teas five-spice powder or pumpkin pie spice
• FOR APPLE CIDER GLAZE:
• 2 cups confectioners' sugar
• 1/4 cup boiled apple cider
• 1/4 cup water

Details

Servings 12

Preparation

Step 1

FOR DOUGHNUTS:

1. In a large bowl, combine 3 3/4 cups flour, sugar, baking powder, five spice powder or pumpkin pie spice, baking soda, and salt. Beat at low speed with an electric mixer until blended. add butter, beating at low speed until mixture forms fine crumbs.

2. In a medium bowl, whisk together buttermilk, eggs, boiled apple cider, and vanilla until combined. Add buttermilk mixture to flour mixture, beating at low speed until a soft dough forms. If dough is sticky, add up to 1/4 cup remaining flour.

3. Turn dough out onto a sheet of parchment paper dusted with flour. Knead utnil smooth. Dust dough with flour, and place another sheet of parchment paper on top. Roll dough out to 1/2 inch thickness. Carefully slide parchment paper onto a baking sheet. Place in the freezer for 20 to 30 minutes.

4. Fill a 4 quart dutch oven with canola oil to a depth of 3 inches. heat over medium hgih heat until oil registers 350 on a deep frying thermometer. Reduce heat, if necessary, to keep oil at 350.

5. While oil is heating, set up a doughnut frying station. Line a rimmed baking sheet with paper towels, and set a wire rack on top. Place baking sheet near the stove. Set five spice sugar and apple cider glaze next to baking sheet.

6. Remove dough from freezer, and slide parchment paper onto a workd surface. USing a 2 3/4 inch doughnut cutter dipped in flour, cut out as many doughnuts as possible. Reroll scraps once.

7. Using a slotted spoon or a metal spatula, carefully lower doughnuts and doughnut holes into hot oil in batches. Cook until golden brown, 1 to 2 minutes per side, turning once during cooking. Drain on prepared baking rack. Let doughnuts cool slightly.

8. Dredge warm doughnuts and doughnut holes in five spice sugar or dip in apple cider glaze. Let cool completely. Sore in an aritight container.

FOR FIVE-SPICE POWDER:

1. In a shallow bowl, combine sugar and five spice powder or pumpkin pie spice.

FOR APPLE CIDER GLAZE:

1. In a small bowl, whisk together confectioenrs' sugar, apple cider, and water to make a glaze.