Apple Cider Donuts | Cooking The States (New Hampshire)

Nothing quite tickles my fancy the way that Fall does. We get super festive 'round these parts and what better way to ring in my favorite season than with these freaking delicious apple cider donuts? Toss on your cardigan, throw on your beanie, and let's get cooking 🤘🏼 Adam

Yield: 10-12

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Apple Cider Donuts

Prep time: 1 H & 30 MCook time: 30 MinTotal time: 2 Hour

This recipe makes about 10-12 donuts plus donut holes!

Ingredients

• 2 cups Apple Cider
• ½ cup Apple Butter (reduced apple sauce)
• ½ cup Creme Fraiche
• 1 Vanilla Bean Pod or Paste
• 3½ cups All-Purpose Flour
• 1 tsp Kosher Salt
• 2½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp ground Cinnamon
• ¼ tsp ground Ginger
• ¼ tsp ground Clove
• ¼ tsp ground Nutmeg
• 2 Eggs, room temp
• ½ cup Sugar
• ¼ cup Brown Sugar
• 4 Tbsp Unsalted Butter, melted
• Neutral Oil for frying

Instructions

1. Reduce the apple cider by roughly ¾ until you have about a ½ cup.
2. Whisk the reduced apple cider, apple butter, creme fraiche, and the vanilla together.
3. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and the ground spices (cinnamon, ginger, clove, and nutmeg).
4. In a mixing bowl, beat together the eggs, sugar, and brown sugar until well combined. Gradually add the melted butter to the egg and sugar mixture, mixing constantly to ensure even incorporation. The mixture should be pale yellow and creamed.
5. Begin adding the dry and wet mixtures alternately to the egg and sugar mixture. Start with the dry ingredients, ensuring you finish with the dry as well. Mix until you mostly see the flour disappear, with a few streaks remaining. Use a spatula to fold the batter by hand, ensuring no liquid is trapped at the bottom and there aren't any pockets of flour.
6. Spread some parchment paper on a surface and sprinkle it with flour. Transfer the batter onto the parchment, spreading it around a bit. Pat the batter into an even layer using floured hands. Place another piece of parchment on top and roll the dough out to a thickness between half and three-quarters of an inch. Transfer this to a baking sheet, placing parchment on top. Refrigerate for about 20 minutes to 2 hours, a chilled dough is easier to work with.
7. Meanwhile, preheat 3 inches of oil in a dutch oven to 350F. Remove the dough from the fridge and use a floured ring mold or doughnut cutter to punch out doughnut shapes from the chilled batter. Transfer each doughnut onto some parchment paper then punch out the doughnut holes using a smaller cutter.
8. Carefully lower the doughnuts into the hot oil, fry for a couple of minutes on each side or until brown and crisp. Remove the doughnuts from the oil and let them drain on a wire rack placed over paper towels.
9. While the doughnuts are still warm and “wet” from the oil, coat them in the cinnamon sugar. Serve with a cup of hot coffee and the apple cream for dipping!

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