time to make the donuts!

If I'm being totally honest here, one of the main reasons I like apple picking so much is getting fresh apple cider doughnuts. Oh, I also like the apples and apple cider, but nothing compares to a fresh, hot doughnut. Nothing.  

So I decided to recreate that experience by using the farm-fresh apple cider I bought when I picked the apples. I love the crunchy cinnamon sugar exterior and that soft cake-y interior. 

Apple cider doughnuts really epitomize fall, and if you're worried about your waistline, just tell yourself you'll only make them once a year, and then enjoy 3!

These "action" shots were taken by my lovely sister, Aubrey, who I bribed with doughnuts. Works every time.

Apple Cider Doughnuts

Recipe barely adapted from Doughnuts by Lara Ferroni

Makes 10-14 doughnuts

Recipe Notes-

- Whenever you’re frying, a large, heavy-bottomed pot is ideal, and using a thermometer will help maintain the proper temperature. I used this doughnut cutter, but you could use a couple of circle cookie cutters: about 3” and 1” for the middle should work.

- I rarely have buttermilk on hand, so I just used ¼ Cup of milk and ¼ tsp. of white vinegar- let it sit for about 5 minutes and the milk will curdle a bit and be sour- like buttermilk!

Ingredients:

2 Tbs. unsalted butter, softened

½ Cup granulated sugar

2 egg yolks

1 tsp. vanilla extract

¼ Cup apple cider

¼ Cup buttermilk (see Recipe Note above)

2 Cups all-purpose flour

3 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

Topping:

1 Cup granulated sugar

2 tsp. cinnamon

Peanut Oil for frying

Directions:

1. In a stand mixer, fitted with a paddle attachment, cream the butter and sugar. Add the egg yolks, vanilla, apple cider and buttermilk, scraping down the sides as needed.

2. Add the rest of the dry ingredients and mix gently, just until incorporated. Cover the bowl and place in the refrigerator to rest for 15-20 minutes.

3. While the dough is resting, heat at least 2 inches of oil in a heavy-bottomed pot, until a thermometer register 360° F.

4. In a wide bowl, mix the topping of sugar and cinnamon together; set aside.

5. While the oil is heating, roll out the dough on a lightly floured surface, to about ½-inch thick, and then cut the doughnuts using a 2 ½ inch diameter cutter. You can reroll any scrap dough. 

6. Using a metal spatula, carefully place the doughnuts in the oil, being careful not to overcrowd the pot (work in small batches). Cook until a rich golden brown, about 1 minute on each side. Remove with a slotted spoon and drain on a paper towel. Let cool to the touch before rolling in the cinnamon sugar mixture. Enjoy!