Apple Cider Doughnuts

Adapted from "The L.L. Bean Book of New New England Cookery," by Judith Jones and Evan Jones. Shown on left.
Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

Doughnuts & Holes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Adapted from online.wsj.com

Ingredients

  • 2

    eggs

  • 1

    egg yolk

  • 1

    cup unfiltered apple cider

  • 1/3

    cup dark brown sugar

  • 1

    cup granulated sugar

  • 4

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon nutmeg

  • 4

    teaspoons cinnamon

  • 2

    tablespoons canola oil plus more for frying

Directions

In a large bowl, beat together eggs and yolk. Stir in cider, brown sugar and ⅓ cup granulated sugar until combined. Set aside. In a medium bowl, combine flour, baking powder and soda, salt, nutmeg and 2 teaspoons cinnamon. Working in batches, add dry ingredients to egg-sugar mixture. Add 2 tablespoons oil, stirring just until dough comes together. Place dough on a generously floured surface. Working the dough as little as possible, use a rolling pin or the palms of your hands to roll or pat it out to a ½-inch thickness. Using a well-floured 2- or 3-inch doughnut cutter, cut dough into circles. Transfer doughnuts and holes to parchment-lined baking sheets and chill in freezer 10 minutes. In a wide, shallow bowl, combine remaining granulated sugar and cinnamon and set aside. Place a Dutch oven over moderate heat and fill with 2-3 inches oil. When a thermometer inserted in oil reads 375 degrees, place 3-4 doughnuts in oil, taking care not to crowd. When doughnuts float to the top and begin to turn golden brown, flip and fry until golden all over, 2-3 minutes more. Transfer to a paper-towel-lined plate to drain. Repeat with remaining doughnuts and holes, testing oil periodically to maintain an even temperature. While doughnuts are still warm, toss in cinnamon-sugar mixture. Shake off excess and serve.

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