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Apple Cider Doughnuts


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  • 2 red apples
  • 2-1/2 c apple cider
  • 3-1/2 c flour
  • 4 t baking powder
  • 1/4 t baking soda
  • 3-1/2 t ground cinnamon
  • 1 t salt
  • 1/4 t freshly ground nutmeg
  • 1-2/3 c sugar
  • 3 T vegetable shortening
  • 1 large egg plus 1 egg yolk
  • 1/4 c buttermilk
  • 1 t vanilla extract
  • 1/4 c powdered sugar
  • oil for frying


Servings 12


Step 1

Core and coarsely chop apples (do not peel). Combine with 1-1/2c cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (boil to reduce further if necessary). Let cool slightly. Whisk the flour, baking powder, baking soda, 1-1/2t cinnamon, salt, and nutmeg in a medium bowl. Beat 2/3c sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in egg and yolk, then gradually mix in the applesauce, scrapping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not over mix. Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7x11 inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate overnight or at least 2 hours. Meanwhile make the glaze: simmer the remaining 1 c cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the powdered sugar until smooth and glossy, then set aside. Mix the remaining 1c sugar and 2t cinnamon in a shallow bowl; set aside for topping. Heat 2 inches of vegetable oil in a large heavy bottomed pot over medium-high heat. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2-1/2 or 3 inch biscuit cutter, then cut out the middle with a 1 inch cutter. Fry 2-3 doughnuts at a time in hot oil 1-2 minutes per side. Transfer to paper towels to drain. Dip one side of each doughnut into glaze, letting the excess drip off. Dip the glazed side in the cinnamon sugar or roll all over in cinnamon sugar if desired.

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