Ashley's Apple Cider Doughnuts

Ashley's Apple Cider Doughnuts

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A wonderful recipe for autumn.


Serves: 12 

  • Doughnuts
  • 1 cup apple cider
  • 1 cup white sugar
  • 1/4 cup butter, at room temperature
  • 2 eggs
  • 1/2 cup buttermilk
  • 3 1/2 cups plain flour, or more as needed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 cups vegetable oil for frying, or as needed
  • Glaze
  • 1 cup icing sugar
  • 2 tablespoons apple cider

Preparation:30min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hour20min 

  1. Doughnuts: Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
  2. Beat white sugar and butter together with an electric mixer until creamy and smooth then add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
  3. Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
  4. Turn dough onto a lightly floured piece of baking paper. Sprinkle dough with flour and roll to 1cm thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 10cm wide doughnut cutter and arrange on a baking tray. Refrigerate until chilled, 20 to 30 minutes.
  5. Heat at least 10cm of oil in a deep-fryer or large saucepan to 180 degrees C.
  6. Glaze: Whisk icing sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
  7. To Serve: Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

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