There is just so much orange and crispness and corduroy that makes my little heart want to burst with happiness.
I’m not afraid to tell you that it is in fact the best season.
Leaves changing, pumpkin and apple picking. Soup! My gosh the Soup!
And the donuts.
Now I’m not afraid to tell you that donuts are in fact an any season treat but when it comes to fall you’re going to want to jam your face with Apple Cider Donuts!
Yes, that’s right. Jam them in your face and let the magic of the season behold you.
Go on, it’s okay. It’s Fall. Magic!
These here donuts are super simple to make in terms of making donuts. It’s just the frying that scares people. Don’t be scared just be careful. Hot oil hurts.
You should only really enjoy these during the autumn season because you don’t want to take away from there specialness. Is that a word?
So please go embrace the season and put on your favorite cardigan, maybe an orange corduroy skirt, definitely a pair of boots and enjoy at least 5 apple cider donuts in one sitting. Do it!
Apple Cider Donuts
From The Washington Post
1 Cup Apple Cider
3 + 1/2 Cups Flour plus more for work surface
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon ground Cinnamon
1/4 teaspoon Salt
1/8 teaspoon ground Nutmeg
4 Tablespoons room temp unsalted Butter
1 Cup granulated Sugar
1/2 Cup Milk
Oil for frying
1 Cup Granulated Sugar
3/4 Tablespoon Cinnamon
In a saucepan over medium to low heat slowly reduce apple cider to about 1/4 cup. Takes about 20 minutes. Set aside to cool.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a mixer cream the sugar and butter until smooth. Add eggs one at a time.
on low-speed add the apple cider and the milk and mix until combined.
Add the flour mixture and combine until a dough forms.
Line 2 baking sheet with parchment paper and coat generously with flour.
Turn the dough out on to one of the sheets and flatten out with your hands until 1/2 inch thick. Add more flour if dough is sticky.
Transfer baking sheet to freezer to firm up for about 20 minutes.
Remove tray from freezer and cut out donuts using a 3 inch donut cutter (I use a biscuit cutter and find something to make the donut holes)
Transfer to second baking sheet and put in refrigerator for at least 20 minutes. You can reroll and recut leftover dough.
Heat oil to 350 degree. Again, BE CAREFUL with hot oil.
Remove cut donuts from fridge and working 2 or 3 at a time carefully place in hot oil. They only take a couple of minutes per side.
Remove when golden brown and put on paper towels. (if dough starts getting flimsy return to fridge, it’s easier to fry up when they are cool)
While donuts are still warm coat them in the cinnamon sugar topping and then eat them all up! Enjoy!