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The Hirshon New England Cider Donuts

The Hirshon New England Cider Donuts

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5 from 1 review

  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter, at room temperature
  • 2 large eggs, at room temperature - TFD prefers duck eggs if you can get them
  • 3 1/2 cups all-purpose flour, plus extra for work surface
  • 1 1/4 teaspoons table salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons freshly-ground cardamom
  • 1/2 teaspoon freshly-grated nutmeg
  • 1/2 cup low-fat buttermilk
  • 1/3 cup boiled local apple cider - TFD is fond of Gravenstein cider, see important note at end of recipe!
  • 1 tablespoon vanilla paste
  • Canola or safflower oil (for frying)
  • Cinnamon sugar (1 1/2 cups sugar mixed with 3 tablespoons ground Ceylon cinnamon)

Instructions

  1. In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, four to six minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cardamom, and nutmeg and set aside.
  2. Add buttermilk, boiled cider, and vanilla paste into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.
  3. Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into ¾-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
  4. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.
  5. Line a plate with a few layers of paper towels and set it nearby.
  6. In a Dutch oven or large pot, heat 3 inches of oil to 370 degrees (test with a high-quality instant-read thermometer, NOT a cheap hardware store model – accuracy is key here!).
  7. Drop three or four doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
  8. Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar. Serve immediately.
  9. NOTE: Boiled apple cider gives these apple cider doughnuts a rich, slightly tangy flavor. For this recipe, SIMMER 3 cups of organic apple cider down to ⅓ cup, which takes several hours.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1203.55 kcal
  • Sugar: 57.86 g
  • Sodium: 752.02 mg
  • Fat: 62.05 g
  • Saturated Fat: 14.1 g
  • Trans Fat: 0.74 g
  • Carbohydrates: 142.9 g
  • Fiber: 3.27 g
  • Protein: 18.19 g
  • Cholesterol: 426.14 mg

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