It’s Spring (ah-choo!), a time of year garnished with blossoms (pollen–ah-choo!) and greening trees that I wish I could watch entirely from inside a hermetically sealed room that no pollen can permeate. I miss Winter and Autumn. While everyone dances to mentions of rhubarb and salivates in anticipation of stone fruit, I wax nostalgic about Autumn. Yes, I’m contrary like that.
Oh, Autumn, ye of sweaters and crisp-non-allergenic-air, and persimmons and…apples…and apple cider donuts. Over the past couple of months, I’ve heard my East Coast friends rave about apple cider donuts (or doughnuts, however you want to spell it). They have been eating the apple cider donuts from NYC’s Greenmarket, and they have been raving about the donuts at Atkins Farms.
I have never had an apple cider donut, yet found myself craving one as if it were my #1 childhood comfort food. Finally, Alexander Chee slyly slipped me the Washington Post’s apple cider donut recipe and put an end to my
whining yearning. Time to fulfill a wish.
While I normally adapt recipes, I followed this one exactly, even draining the donuts on “several layers of paper towels” instead of a wire rack.
It is not a recipe to be made on a busy weekday morning, but rather on a pleasant and lackadaisical weekend morning. The dough is easy enough to form; while you boil/reduce the apple cider down, you cream the sugar and butter, and combine with wet ingredients, before adding the dry ingredients. There are two time consuming steps that involve putting the dough in the freezer to firm up, before cutting into donut shapes.
Don’t walk too far away, because you don’t want the dough to freeze entirely. This is a concoction that cannot be fully ignored until it’s finished…and then well, when it’s finished, you’ll find it impossible to ignore.
After cutting into donut shapes (I used a 3″ biscuit cutter, and an upside down bottle of Boylan’s cherry coke to cut the holes–this made it so I had zero donut holes because I couldn’t.get.the.donut.holes.out.of.the.bottle, but oh well), you put the donut shaped dough into the freezer to firm up (but not freeze!), before frying, and watching the dough “poof” up.
Make sure you work fast–the donuts only need 60 seconds on each side in the hot oil, so you want your area prepped–a paper-towel-laden plate on which to drain the donuts. And another plate on which to set the cooled donuts.
While the donuts were frying on their first side, I moved the draining donuts onto a non-paper towel plate…and when the donuts were frying on their “second” side, I would move chilled donut dough out of the fridge. Be organized or they will burn.
The cider glaze is a must, and something you prep while the donuts are in the final freezer step. I didn’t have powdered sugar on me, so I zapped granulated sugar in the food processor for a couple minutes. Worked just fine (I guess I did adapt the recipe).
They came out perfect. Oh so perfect.
Hints of apple with each bite accompanied bursts of flavor explosions in my head as I bit into the first fresh, warm donut. They didn’t cease on the subsequent bites, either.
Recipe after the jump…
Apple cider donuts
(adapted from the Washington Post)
Ingredients for the donuts:
1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 tablespoons butter, at room temperature
1 cup granulated sugar
1/2 cup buttermilk (low-fat or nonfat work fine)
Vegetable oil for frying
For the glaze:
1 cup confectioners’ sugar (or granulated sugar zapped for at least 2 minutes in a food processor)
2 tablespoons apple cider
For the doughnuts: In a saucepan, reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. It won’t be entirely creamy. Don’t worry. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.
For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth. Set aside.
To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze (or spoon the glaze over the tops of the donuts) and serve immediately.