Spiced Cider Doughnuts
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5.0
6 reviews
Excellent
Spiced Cider Doughnuts
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You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed, spiced-cider doughnut treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas. These are also delicious tossed with cinnamon sugar instead of glazed.
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Ingredients
- 1 cup apple cider
- 3 1/4 cups all-purpose flour plus more for the work surface
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter cold, thinly sliced
- 1/2 cup buttermilk (either low-fat or full-fat)
- 2 large eggs
- 1 teaspoon vanilla extract
- canola oil for deep-frying
- 1 1/2 cups confectioners' sugar
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Instructions
- In a small saucepan over high heat, bring the cider to a boil. Cook until reduced to 1/2 cup, 8 to 10 minutes or so, depending on the size of the pan. Cool completely.
- In a large bowl, sift together the 3 1/4 cups flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the butter and, using a handheld mixer on low speed, beat until the mixture forms fine crumbs.
- In another bowl, whisk together the buttermilk, eggs, 1/4 cup of the reduced cider, and the vanilla until combined. Add the buttermilk mixture to the flour mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute, adding up to 1/4 cup more flour if needed. Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet and pat it out to a 1/2-inch thickness. Freeze until slightly firm, 15 minutes.
- In a heavy, deep saucepan, pour oil to a depth of at least 3 inches. Heat over high heat to 350°F (176°C) on a deep-frying thermometer. Set a large wire rack on another rimmed baking sheet and place it near the stove.
- Cut out as many doughnuts as possible with the doughnut cutter, dipping the cutter in flour before each cut and pressing it straight down into the dough, and lifting it straight up. Move them and the holes to the parchment paper-lined baking sheet. Gather the scraps and repeat the rolling and cutting.
- Using a metal spatula, carefully lower a few of the doughnuts into the hot oil, being sure not to crowd the pan. Deep-fry, turning them once at the halfway point, until golden brown, about 3 minutes total. Using a wire skimmer, transfer the doughnuts to the rack to drain. Repeat until all of the doughnuts have been fried, then add the doughnut holes to the oil and deep-fry until golden brown, about 2 minutes total. Let cool.
- In a small saucepan over medium-high heat, bring the remaining 1/4 cup reduced cider to a boil. Add the confectioners’ sugar and whisk until smooth. Immediately remove from the heat. Holding a doughnut or doughnut hole by its edges, briefly dip it, smooth side down, into the glaze, letting the excess drip back into the saucepan. Place the doughnut on the wire rack, glazed side up, and let stand until the glaze is set, about 10 minutes. Repeat with the remaining doughnuts and doughnut holes. Devour while warm or at room temperature.
Nutrition Information
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Serving
1serving
Calories
333kcal
(17%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
213mg
(9%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 12doughnuts
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 333kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 213mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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