Thursday, September 24, 2009

APPLE CIDER DONUTS


     Fall is definitely my favorite season. The brisk air is nice and that fall foliage is super perdy, but what makes fall so delicious is Apple Cider Donuts!!! I had just bought an Apply Crisp and a bag of Apple Cider Donuts from Ritter's Cider Mill while taking a weekend trip with Charlie the Catahoula to the Pocono Mountains of PA. 
     Then the car broke down while I was at the dog run. Elaine, a lovely lady, drove me home. Picture this, Elaine and me, in her red mini cooper with the crazy Catahoula plus two 5 month old Labrador Puppies wrestling in the back. It was a tight and wild fit. For being my saviour Elaine got to take home that Apple Crisp, but I was left with nothing to eat but ALL of those Apple Cider Donuts. I am not complaining. They were a perfect breakfast and lunch until Rocco and Mommy came from Queens and picked me up. We picked up more on the way home, 18 in total, so apologies to all my friends who I am pushing the donuts on. Its just that if you don't help me, I WILL eat them all. They are so good. 
     Does anyone have any Apple Cider Donut recipes? I am a frying Queen and know I can handle this. Although it might be danger to know how.

4 comments:

Jennifer said...

Oh goodness I wish that place was near me, apple cider donuts sound SO good!!!!!!!

Morta Di Fame said...

Thanks for your comment Jennifer! They often have them at the Farmer's Markets here in NY but they are just NOT the same!

Anonymous said...

Apple Cider Doughnut Recipe
Yield: about 18 doughnuts and and doughnut holes

Ingredients
For the doughnuts:
1 cup apple cider
1 cup granulated sugar
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, at room temperature
2 eggs
1/2 cup buttermilk (low-fat or nonfat work fine)
For the glaze:
1 cup confectioners' sugar
2 tablespoons apple cider
Or for a maple syrup glaze:
1 1/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/3 cup pure maple syrup
And vegetable oil for frying


--------------------------------------------------------------------------------

Directions
Boil the apple cider in small saucepan(or a crockpot on high) until it is reduced to 1/4 cup. That will take 20 to 30 minutes. Set aside to cool.
Beat the sugar with shortening until smooth.
Add eggs and mix well, then add buttermilk and reduced cider.
Stir together the flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
Add these to liquid ingredients; mix just enough to combine.
Transfer dough to lightly floured parchment or wax paper and sprinkle the doughnuts with flour.
Turn the dough over onto one of the sheets and sprinkle the tops with flour.
Roll the dough until it is about 1/2 inch thick. Use more flour if the dough is still sticky.
Put the dough to the freezer until it is slightly hardened, about 20 minutes. Then remove the dough from the freezer.
Make the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. (or follow the maple syrup glave recipe) Both are below) Set aside.
Using a 3-inch doughnut cutter, cut out the doughnut shapes.
Put the cut doughnuts and doughnut holes onto the second cookie sheet pan.
Refrigerate the doughnuts for 20 to 30 minutes. (If you have leftover dough scraps, just re-roll them, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil or shortening to fill a deep pan 3 inches; heat the oil to 350 F (check with a frying or candy thermomenter).
Fry several doughnuts at a time, turning once or twice, until golden brown and cooked through. That should be about 1 minutes per side. Watch them carefully; they'll quickly burn otherwise.
Remove the doughnuts with metal tongs or a slotted spoon and set on paper towels to drain.
While still warm, shake a few at a time in a paper bag containing cinnamon sugar OR pour the glaze (see ingredients) over them.
Cool on a rack.

Estimated calories per doughnut: 200 calories

Morta Di Fame said...

Thanks anonymous! Can you anonymously make them and leave them on my doorstep? LOL! Really appreciated and I am going to take a stab a them...