Sunday, November 6, 2011

Apple Cider Doughnuts

This recipe is for the Apple Cider Doughnuts that were the hit of Green City Market every Saturday morning this season.

You can simply drop small amounts of batter in the oil and cook them or cut them into doughnut holes. Either way, you’ll have plenty to share.

The last outdoor market was observed this past Saturday but many of the vendors will move inside.

I’m not so sure I will as I love the feel of the outdoor market. The elements unquestionably added to the charm.

Bon Appetit!

1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying

For the topping:
1 cup granulated sugar and 1 1/2 Tbsp cinnamon
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs.
Beat in the buttermilk and reduced apple cider.

In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt.

Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.

Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky.

Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.

In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately coat them in the cinnamon-sugar mixture.

Serve warm.