Apple Cider Doughnuts

Seeing as I'm in the home-stretch for marathon training (less than two weeks!), I've made a commitment to be extra healthful and limit my processed sugar intake. With pre-race nerves plus a less sugary diet, I'm afraid these next 11 days are going to drag on forever. I've already warned Boyfriend, so he'll be more sensitive to it.

Less sugar in, more sugar out: I'm going to take this opportunity to be verbally gluttonous for you! A few weeks ago after a particularly long run, I took some apple cider in my fridge and decided to finally fry up some doughnuts. The online baking community seems to be drowning in donut recipes lately; and frankly, I felt a little left out. But mostly, I just wanted to FRY something and why not do it while I'm burning close to 2,000 calories every Saturday?

Frying can be intimidating. For one, it's really dangerous working with so much oil at such high a temperature! It also has a bad rep for being messy, finicky, and not to mention unhealthy. If it's done right, though, only a small amount of oil is actually absorbed into the baked good. To put my (and my Boyfriend's) mind at ease, I did some research and took particular steps to help ensure a smooth and successful frying experience:

Have everything "mise en place" before the oil is fully heated. This means: set up your stations. Your tongs should be next to the pot of oil. Next to the pot, a baking sheet should be well-lined with paper towels for draining the fried doughnuts. Preset your phone or kitchen timer to the prescribed time (e.g. 1 minute). Ready? Ok.

Test before committing. Once the oil has reached the correct temperature (e.g. 350 degrees) and everything is in the right place, start by frying just one donut for the recommended time. Remove and place on paper towels to drain, then cut into it to make sure it is thorough baked. If it is, fry up the rest of those donuts! If not, adjust your time by small increments to figure out what works (give or take 15-30 seconds).



Pay attention to the thermometer. I found it crazy how much the temperature changed during the frying process. At one point, it rose up to almost 400 degrees! Keep an eye on this or your could risk overcooked (too hot) or super-oily (too cold) doughnuts.

Save the oil bottle for easy disposal. One of my main concerns with frying is clean-up. By keeping the bottle the oil came in, you can refill it with the used oil (AFTER it has cooled down!), cap it, and toss it in the trash.

Share! Frying is best in moderation; also, fried foods are best served immediately. Locate some friend or family to share these sweet treats with as soon as you've successfully made them! I think they're best served with something hot to drink, like coffee or tea.

I thought these doughnuts were perfectly spiced and had a really good cakey texture. They were only a little bit denser than the cake doughnuts you'd buy from a store. My biggest dilemma was deciding on my favorite topping: glazed or cinnamon sugar. I'm still torn! What would you choose?

Apple Cider Doughnuts

Servings: ~18 doughnuts & holes

1 cup apple cider
3 1/2 cups flour, plus additional for rolling out dough
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil (or shortening) for frying
Doughnut cutter, or a biscuit cutter + small round cookie cutter
Toppings
Glaze (1 cup powdered sugar + 2 tablespoons apple cider)
Cinnamon Sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

• In a saucepan over medium-low heat, gently reduce the apple cider to about 1/4 cup (20 to 30 minutes). Set aside to cool.
• Combine the flour, baking powder and soda, cinnamon, salt and nutmeg in a medium bowl and set aside. In a large mixing bowl (standing mixer or just with an electric mixer) beat the butter and granulated sugar on medium speed until the mixture is well-combined and fluffy. Add the eggs, one at a time, and beat until they are completely incorporated. Scrape down the sides of the bowl with a spatula. Gradually add the reduced apple cider and buttermilk; mix just until combined. Add the flour mixture and mix just until the dough comes together.
• Sprinkle extra flour over a prepared a work station (large cutting board or countertop) and line a baking sheet with parchment or wax paper. Turn the dough onto the prepared work station and sprinkle the top with flour. Flatten the dough with your hands or a rolling pin until it is about 1/2 inch thick. Make sure to use more flour if the dough is still sticky and too difficult to work with. Transfer the dough to the baking sheet and place in the freezer until it has firmed up some (~20 minutes). 
• Pull the dough out of the freezer. Transfer dough back to the work station; and, using a doughnut cutter (or whatever you decide to improvise with!), cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the prepared sheet and refrigerate the doughnuts for 20 to 30 minutes. Re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.
• Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan, and heat over medium heat until the oil reaches 350 degrees. Prepare a second baking sheet with several layers of paper towels and set on the counter next to the stove.
• While the cut doughnut shapes are in the refrigerator, make your toppings: For the glaze, whisk together the powdered sugar and the cider in a small, shallow until smooth. Whisk together the cinnamon and granulated sugar in a shallow bowl. Set both aside.
• Carefully add a few doughnuts (I did only 2 at a time) to the oil, being careful not to crowd the pan. Fry until golden brown, about 60 seconds on side one. Turn the doughnuts over and fry until side two is also golden---about another 30-60 seconds. Carefully remove doughnuts with tongs and place on the prepared baking sheet to drain and cool slightly. While they are still warm, dip the doughnuts into the glaze or cinnamon sugar mixture and serve immediately.

Notes: Recipe from Smitten Kitchen