Sixty-one degrees and 56% humidity this morning in the Hill Country--feels like fall. Time for Apple Cider Doughnuts. From Smitten Kitchen . These were a little time consuming, didn't realize you had to reduce the cider first, and recently reduced cider is flipping hot!! As in, don't touch your finger to it to taste to see if it's burnt---it was, and now so is my finger.
1 cup apple cider
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 (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg.
Beat the butter and granulated sugar on medium until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Lightly flour a baking sheet or silpat and pat/roll dough out to ~1/2" thick. Chill in freezer for 15 minutes. Cut out doughnut shapes. Fry in hot shortening for ~30-60 sec. per side (I used 375 degrees setting on my electric pan.
time to turn us over...
Drain on paper towel covered baking rack. Dip in cinnamon sugar when cool enough to handle.
Enjoy with your favorite morning beverage.