Happy National Donut Day!
Some like them baked, some like them fried…
Glazed or frosted Donuts seem to be a crowd pleaser all around. Our favorite donut spot The Doughnut Plant in NYC has thee most amazing flavors. Whether it’s wacky flavors like PB& Blackberry Jam or the more sophisticated like Cashew Orange Blossom and Crème Brulée these doughnuts are a hit. Chef Toy approved!
If you’re interested in making your own, below is my fave recipe for Apple Cider donuts using Angry Orchard Hard cider. You can make them all year round and even modify the recipe to change the flavors. But we all know what really makes a bangin’ donut is the frosting. So don’t be afraid to explore! These donuts can be enjoyed with a simple toss in cinnamon sugar or a drizzle of caramel.
Ingredients
SERVINGS: MAKES 18 DOUGHNUTS
2 3" cinnamon sticks
3 cups apple cider (I recommend Angry Orchard Hard Cider)
½ cup apple butter (optional)
½ cup buttermilk
2 teaspoons vanilla extract
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
1 tablespoon plus 1 teaspoon ground cinnamon, divided
3½ cups all-purpose flour, plus more for dusting
6 tablespoons (¾ stick) unsalted butter, room temperature
¼ cup (packed) light brown sugar
1¼ cups granulated sugar
2 large eggs
Vegetable oil (for frying; about 4 cups)
Special Equipment
A 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometer
Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
Whisk baking powder, salt, baking soda, nutmeg, 1 tsp. cinnamon, and 3½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Reduce speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).
Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.
Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.
Working on baking sheet, punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.
Do Ahead: Dough can be made 1 day ahead; cover and chill.
Thanks for stopping by! Don’t forget to comment and share. Later Loves
xoxo
