APPLE CIDER DOUGHNUTS

By Kitchenbee

Woman’s World magazine ideas for Halloween

Ingredients

• 1 1/4 cups and 2-3 tblsp apple cider
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 3 1/4 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 3 tblsp butter, room temperature
• 2 eggs
• 1/3 cup buttermilk
• 1/2 tsp vanilla extract
• 1 apple, peeled, cored, chopped (1 cup)
• Oil
• Cinnamon sugar
• 1 3/4 cup confectioners’ sugar

Preparation

Step 1

In small pot, combine 1 ¼ cups cider, ½ tsp cinnamon, ¼ nutmeg and 1/8 tsp allspice. Over medium-low heat, bring to simmer; cook, stirring often, until reduced to ¼ cup, 25 minutes. Cool. In large bowl, mix flour, baking powder, soda, salt and remaining cinnamon, nutmeg and allspice; reserve. Line baking sheet with wax paper; lightly sprinkle with flour. On medium speed, beat granulated sugar and butter until fluffy. Beat in eggs, then buttermilk, vanilla and reduced cider. Add flour mixture and apple; beat until dough forms. On baking sheet, pat dough in ½ inch thick round. Refrigerate 1 hour.

Heat oil in deep-fat fryer according to manufacturer’s directions or in large, deep pot to 350 on deep-frying thermometer. Using 3 ½ and 1 ½ round cutter, cut out doughnuts and holes in centers, re-rolling scraps. Place dough in oil. Fry, turning once with slotted spoon, until lightly browned, 1 minute per side. Drain on paper towels. If desired, toss warm doughnuts in cinnamon sugar. For glazed doughnuts, cool completely.

Stir enough of the remaining cider, 2 tsp at a time, into confectioners’ sugar until smooth glaze forms. Spread over doughnuts. Let stand until set, 15 minutes.