Apple Cider Doughnuts With Cider-Caramel Glaze
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Granulated Sugar1 large
Egg (room temperature)1 cup
ButtermilkDirections:
1
Make the Cider-Caramel Glaze: Bring cider to a boil in a large saucepan
2
Reduce heat and simmer until reduced to about 2 cups, 15–20 minutes
3
Stir in butter and brown sugar continue to simmer, stirring occasionally, until reduced to about 1 1/2 cups, about 8 minutes more
4
Remove from heat; glaze will thicken as it sits
5
Bring cider to a boil in a large saucepan
6
Reduce heat and simmer until reduced to about 2 cups, 15–20 minutes
7
Stir in butter and brown sugar continue to simmer, stirring occasionally, until reduced to about 1 1/2 cups, about 8 minutes more
8
Remove from heat; glaze will thicken as it sits
9
Make the doughnuts: Bring cider to a simmer in a medium saucepan and cook until reduced to about 2 Tbsp
10
, 20–30 minutes
11
Let cool
12
Meanwhile, combine flour, baking powder, baking soda, and salt in a large bowl
13
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes
14
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated
15
Reduce speed to low and gradually add buttermilk and reserved reduced cider, beating just until combined
16
Gradually add dry ingredients and beat just until dough comes together
17
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment
18
Using a rolling pin, roll dough between parchment sheets to about 1/3" thick
19
Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes
20
Peel off top sheet of parchment
21
Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round
22
Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts)
23
Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes
24
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer
25
Heat oil to 375ºF
26
Working in batches, fry doughnuts until deep golden brown, about 1 minute per side
27
Transfer to a wire rack lined with paper towels and let cool 2-3 minutes
28
Dip warm doughnuts in Cider-Caramel Glaze
29
Place on rack to let glaze set, about 3 minutes, then dip again
30
Bring cider to a simmer in a medium saucepan and cook until reduced to about 2 Tbsp
31
, 20–30 minutes
32
Let cool
33
Meanwhile, combine flour, baking powder, baking soda, and salt in a large bowl
34
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes
35
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated
36
Reduce speed to low and gradually add buttermilk and reserved reduced cider, beating just until combined
37
Gradually add dry ingredients and beat just until dough comes together
38
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment
39
Using a rolling pin, roll dough between parchment sheets to about 1/3" thick
40
Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes
41
Peel off top sheet of parchment
42
Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round
43
Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts)
44
Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes
45
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer
46
Heat oil to 375ºF
47
Working in batches, fry doughnuts until deep golden brown, about 1 minute per side
48
Transfer to a wire rack lined with paper towels and let cool 2-3 minutes
49
Dip warm doughnuts in Cider-Caramel Glaze
50
Place on rack to let glaze set, about 3 minutes, then dip again