Week 29: Apple Cider Doughnuts (New Hampshire)
These apple cider doughnuts are easy to make and don't contain any yeast. They are the perfect dessert to kick off fall!
Apple cider doughnuts won this week's poll, with the pumpkin pie coming in second place. Vote for New Jersey's state dessert for this week on my home page.
You can make apple cider doughnuts or little doughnut balls out of this recipe. I actually used the center of the doughnuts I cut out, as doughnut holes.
When you make the doughnuts, the dough will be wet and sticky. It's important to chill your dough in the freezer.
Even though the doughnuts don't contain yeast, they need to rest in the freezer to hold their shape properly.
|Level: 👩🏽🍳|Time: 2 hours|Serves: 8|
1 1/4 cup apple cider
1 1/2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon cinnamon
4 tablespoons butter, melted
1 1/2 cups oil, for frying
1/2 cup granulated sugar
1 teaspoon cinnamon
In a saucepan, bring the apple cider to a boil for 10 minutes. It should reduce down to one cup.
In a bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon eggs, butter, and reduced apple cider. It should be sticky but that is okay. Chill it in the freezer for 30 minutes until somewhat firm.
Place the dough on a floured surface and roll into a large rectangle that is about 1-inch thick. Using a round cookie cutter, cut circles out of the rectangle of dough. Then using a smaller cookie cutter, cut out the centers of the doughnuts. You can save the centers as doughnut holes.
Whisk granulated sugar and cinnamon in a bowl.
Heat a pot of oil until your thermometer reaches 175 degrees F. Place 2 doughnuts at a time and cook them on each side for 1 minute. Pat them dry with a paper towel and cover them with cinnamon sugar.
- The Bored Baker 👩🏽🍳