So, last month I told you about our lovely family outing to Terhune Orchards to go apple picking. With our bounty of apples I decided to make freshly pressed apple cider at home which I then mulled with some cinnamon, nutmeg, ginger, cloves and citrus peels. What a delight! But even as I made that mulled cider, I knew that wasn’t my ultimate goal for those apples. I intended to tell you just what I did with that cider much sooner than this but well, I got busy with other projects and oh yes, then there was that whole “having a baby” thing too… but here it is, finally! I wanted to make those apples into something even better than mulled cider… Enter mulled apple cider doughnuts!
I love apple cider doughnuts! At Terhune Orchards we sampled some incredible doughnuts that they make right there. Their doughnuts are moist and coated in cinnamon sugar, making them perfection. So with that in mind, I wanted to try my hand at making my own apple cider doughnuts. Having made doughnuts once before with wonderful results, I was confident I was about to create greatness!
These mulled apple cider doughnuts are lightly crisped outside, moist inside with the taste of lightly spiced apple cider. I dipped them in cinnamon sugar also and that was all they needed. These are doughnuts that you will consume immediately and they will not last long. They were absolutely divine!
Mulled Apple Cider Doughtnuts Adapted from The Washington Post
2 cups mulled apple cider
3 1/2 cups all-purpose flour, plus additional for work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 Tablespoons butter, room temperature
1 cup sugar
1/2 cup buttermilk
vegetable oil, for frying
Cinnamon sugar for coating doughnuts
- In a saucepan, over medium to medium-low heat gently reduce the apple cider to 1/2 cup, 30-45 minutes. Set aside to cool.
- In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
- Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth.
- Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated.
- Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined.
- Add the flour mixture and continue to mix just until the dough comes together.
- Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Use more than you think you should because this dough is very sticky.
- Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet.
- Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
- Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.
- Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds.
- Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into cinnamon sugar mixture.
- Serve immediately.