Apple Cider Doughnuts

This recipe was in Yankee Magazine.  Almost every place I worked, someone would bring in Apple Cider Doughnuts for everyone at some time during the year.  I think I would rather buy them then make them, but this is how they are made.   I used to pick some up for my Mom sometimes, also as she liked them.  I used to like the bakery in our town that had eclairs, chocolate frosted donuts and brownies that were scrumptious.  Then there was a small bakery that made a doughnut that he called “Bismarks” which were jelly and cream puff filled donuts.

cider-donuts-dt

Ingredients:

  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3-1/2 cups all-purpose flour, plus extra for work surface
  • 1-1/4 teaspoons table salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup low-fat buttermilk
  • 1/3 cup boiled apple cider
  • 1 tablespoon vanilla extract
  • Canola or safflower oil (for frying)
  • Cinnamon sugar (1-1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners’ sugar

Instructions:

In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.

Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.

Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.

Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.

Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar or confectioners’ sugar. Serve immediately.

Note: Boiled apple cider gives these apple cider donuts a rich, slightly tangy flavor. You can buy boiled cider at some gourmet and Whole Foods stores; from Wood’s Cider Mill in Springfield, Vermont (woodscidermill.com); or from the King Arthur Flour catalogue. Alternatively, you can boil your own cider by simmering 1-1/2 cups of fresh apple cider down to 1/3 cup in about 25 minutes–it just won’t be as concentrated as the commercial product.

My Latest Lose Weight Idea

Because the holidays are upon us, I want to try and stay as healthy as possible.  So I can’t really go to extremes on any diet.  To keep my weight in check and an maybe go into it more in January, I saw an idea to sip on bone broth.  I found some chicken bone broth at the local Food Co-op.  Took a sip of it and said “no way”.  Yuk!  So today I am going to put sauteed onions, carots and mushrooms in it, a bay leaf, some Italian herbs and some Ancient Harvest (gluten-free) Quinoa rotelle pasta plus some cubed rotisserie chicken for a soup.  Maybe it will be somewhere near able to stand.

Broth-Cover-Photo

Then I will make my own broth if I can find some grass fed beef soup bones.  It might taste bearable.

Gingerbread

I found an old fashioned gingerbread recipe that you bake in a 9×9 baking pan like my Mom used to make.  It’s so good with whipped cream on top.  The recipe is on my Pinterest “All things Christmas” board.

67113ece1c37335c43b077ca6f93cd72

I also like this little gingerbread man frosting scarf idea.  Looks easy to make and so cute.

384fde2bda76211044999c474e78553f

Freezing Rain

This first day of December in Southern Vermont, the temperature is about thirty degrees and it’s raining.  I call that freezing rain.  There are slippery spots on the pavement here and there that they call “black ice” because you can’t see it and it’s usually on bridges because they freeze first.08c41814da4013a9b7fe2159c4e8bbf8

I think these mason jars with sea salt in the bottom and white candles in a mason jar are cozy and nice for a day like this.