Apple Cider Doughnuts

• Vegetarian

• Produce

  • 2 Apples, red

• Refrigerated

  • 1 Egg plus one egg yolk, large

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1 2/3 cups Sugar
  • 1 tsp Vanilla extract
  • 3 tbsp Vegetable shortening

• Oils & Vinegars

  • 1 Vegetable oil

• Drinks

  • 2 1/2 cups Apple cider

• Dairy

  • 1/4 cup Buttermilk

Found on tasteandtellblog.com

Description

Ingredients

• 2 red apples*
• 1½ cups apple cider
• 3½ cups all-purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ⅔ cups sugar, divided
• 3 tablespoons vegetable shortening
• 1 large egg plus one egg yolk
• ¼ cup buttermilk
• 1 teaspoon vanilla extract
• vegetable oil, for frying
• 1 cup apple cider
• ½ cup powdered sugar
• 1 cup sugar
• 2 teaspoons ground cinnamon

Directions

• Core the apples and coarsely chop. Combine the apples with the 1½ cups of cider in a saucepan and set over medium heat. Cover the pan and cook until the apples start to soften, 8-10 minutes. Uncover and continue to cook until the cider is completely reduced, 10-15 minutes. Puree with an immersion blender or transfer to a blender to puree until smooth. You should have about 1 cup of sauce. If you have more, return to the pan and continue to cook down until you only have one cup of applesauce. Let the sauce cool slightly.
• In a bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda and nutmeg. In another bowl, mix together the sugar and the shortening with a mixer on medium speed until the mixture looks sandy. Beat in the egg and the egg yolk, then the applesauce mixture. Scrape the bowl as needed. Beat in half of the flour mixture, then the buttermilk and vanilla, then the remaining flour. Do not overmix.
• Place a piece of parchment paper on a baking sheet and flour. Pour the dough out onto the parchment paper, and with floured hands, pat it into a 7x11-inch rectangle. (The dough will be sticky.) Cover with plastic wrap and refrigerate overnight.
• When ready to make the doughnuts, heat 2 inches of vegetable oil in a large heavy pot to 350ºF. Line a baking sheet with paper towels and set aside.
• Start the glaze by simmering the 1 cup of cider in a small saucepan over medium heat until it is reduced to about ¼ cup. Whisk in the powdered sugar until the glaze is sticky and smooth.
• In a shallow bowl, mix together the 1 cup of sugar and 2 teaspoons of cinnamon.
• Flour a work surface and turn the dough out onto the surface. The dough is still a bit sticky, so make sure there is enough flour down so that the dough doesnt stick. Lightly roll the dough out to a 9x12-inch rectangle. Using a 3 inch doughnut cutter (or a 3 inch biscuit cutter plus a 1 inch cutter for the center) cut out 12 doughnuts. Add 2 or 3 doughnuts at a time to the hot oil and fry until golden brown and cooked through, 2-3 minutes per side. Transfer to the paper towel lined baking sheet to cool. Repeat with the rest of the doughnuts, including the doughnut holes.
• Once cool enough to handle, dip the top of each doughnut into the apple cider glaze, then dip into the cinnamon sugar mixture. Serve the doughnuts warm.