Apple Cider Doughnuts

By ltrodrigu

Adapted from "The L.L. Bean Book of New New England Cookery," by Judith Jones and Evan Jones. Shown on left.

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

Preparation

Step 1

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.