Apple Cider Doughnuts

I was blog stalkin' the other day and came across a recipe for apple cider doughnuts. They sounded and looked downright heavenly, and my hubby loves special treats for weekend breakfasts, so I decided to make them this past weekend. What could be better for a crisp fall morning?

My dough was a little too sticky to work with the biscuit cutter, so I just used two spoons and dropped in dough balls to make tiny fritters. Next time I'll try adding more flour to my dough. I also didn't take the time to make the glaze the recipe calls for, but they need just a little something extra so I'll make it next time as well. Here are the steps in photos:

1. Chop two McIntosh apples.

2. Add cider and cook over medium heat.

3. Cook until apples are softened and most of the cider is absorbed.

4. Puree apples and cider in a food processer (or blender) until smooth.

5. If necessary, return sauce mix to stovetop to reduce further. Set aside to cool.

6. Combine all dry ingredients except sugar. Set aside.

7. Combine some of the sugar and the shortening with mixer until it resembles coarse sand.

8. Add eggs and blend.

9. Add cooled apple sauce.

10. Mix in 1/2 the flour mixture, the buttermilk, vanilla and the rest of the flour mixture.

11. Combine to a sticky dough...do not overmix.

12. Place dough on lightly floured piece of parchment (I didn't have any as you can see) and shape into 7 x 11 square 1/2" thick. Chill for 2 hours or overnight.

13. Heat 2" of oil until a deep fry thermometer reads 350. Drop doughnuts in a few at a time and turn frequently until browned.

14. Remove to a paper towel to drain. If wanted, drizzle with glaze and cinnamon sugar.

Here is the recipe I used (according to the blog I took it from, it's courtesy of the Food Network):

APPLE CIDER DOUGHNUTS

Ingredients:
1/4 t. baking soda
3 1/2 t. ground cinnamon
1 t. salt
1/4 t. freshly grated nutmeg
1 2/3 c. granulated sugar
3 T. vegetable shortening
1 large egg plus 1 egg yolk
1/4 c. buttermilk
1 t. vanilla extract
1/4 c. confectioners' sugar
Vegetable oil, {for frying}
2 red apples {such as Cortland or McIntosh}
2 1/2 c. apple cider
3 1/2 c. all-purpose flour {more for dusting}
4 t. baking powder

Directions:
Core and coarseley chop the apples {do not peel}. Combine with 1 1/2 cups of cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Pureee with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. {Boil to reduce further, if necessary}. Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11 inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep fry thermometer registers 350°. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2 or 3 inch biscuit cutter, then cut out the middles with a 1 inch cutter {or use a doughnut cutter}. Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Now, here's the photo of what they're supposed to look like (photo courtesy of Food Network magazine):

As you can tell, mine didn't turn out like this, but they were still very delicious!