RCI-SN.002.0095.001
Cider Doughnuts
Cider Doughnuts from the Recidemia collection
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 3 1/2 cups
- 2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/8 teaspoon
- 4 tablespoons
- 1 cup
- 2 unit
- 1/2 cup
- of vegetable shortening (for frying)1/2 can
- bowl of cinnamon sugar (to roll doughnuts in after frying)1 small
Method
1
Reduce apple cider in a saucepan over medium-high heat until it measures 1/4 cup, approximately 10-12 minutes. Set aside to cool.
2
Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl.
3
Cream butter and sugar together in another bowl until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add the cooled reduced cider and buttermilk.
4
Fold the wet ingredients into the dry ingredients until just combined; do not overmix. The batter should be thick and slightly stiff.
5
Transfer batter to a piping bag fitted with a large round tip. Heat vegetable shortening to 350°F in a heavy-bottomed pot or deep skillet.
6
Carefully pipe 3-4 inch rings of batter directly into the hot oil, working in small batches to avoid crowding. Fry for 1-2 minutes per side until golden brown.
2 minutes
7
Remove doughnuts with a slotted spoon and drain briefly on paper towels. While still warm, toss in the cinnamon sugar mixture until fully coated.
8
Transfer finished doughnuts to a cooling rack. Serve warm or at room temperature.