APPLE CIDER DONUTS


If being basic involves loving pumpkin stuff and apple orchards and Fall, sign me up.  I love, love, love Fall.  The musky smell of crunchy leaves and the dust from the fields turning all of the sunsets fiery and stretching lazy golden shadows across the yard.  Cool days slow us down and provide respite as summer's dizzying flurry of activity is gradually consumed by the cozy feeling of tucking in for the winter.  The only weather that can top Fall, though, is an overcast, foggy day that makes it feel like the whole earth is closed in tight and hugging you with a wispy mist of teeny raindrops that never seem to fall.  I guess there's also those quiet winter nights where the moonlight shines on the snow and turns everything a bright glowing indigo and I think it's the closest I'll ever be to standing on the moon.  And the feeling of waking up on a Saturday in the summer when it's chilly but you know it will turn into the most wonderfully breezy 70 degree day and you think you could probably fly if you put your mind to it because the day holds so much possibility.  I guess all of the seasons are pretty great.

Where was I going with this?  Oh, yeah: Fall, apple orchards, and apple cider donuts: you had me at donut, but the apple cider is a darned good addition.  On lazy Saturday mornings my mom would get up early and make the dough for fried cake donuts.  We'd lumber downstairs and listen to the Raaaaaaanger Biiiill nature show on the radio while dunking our still-hot donuts in too much sugar and fighting over the holes.  Oh, simpler times.

These are so crispy on the outside, warm and soft on the inside, and have just a bit of apple tang from the concentrated apple cider in the dough.


Mix the dry ingredients together, then add the liquids to it and mix well.


Roll the dough out on a floured surface to 1/4" and cut out.  I use a water glass and a pop bottle cap as I don't make donuts enough to validate buying a donut cutter.  I'd recommend rolling them out on parchment paper as well, as scraping dried dough off my counters is my least favorite cooking thing.


 When your oil reaches 350'F, drop your donuts into the oil.  They should sink to the bottom, then float to the top.  When they float, flip them over until they are browned on both sides.  Don't cook too many at once, as the temperature drops when the cold donuts are added.


Let the donuts drain for a little bit on paper towels until they are just cool enough to handle.

Roll the donuts in cinnamon sugar while still warm.  You can also roll them in powdered sugar while they're hot if you'd prefer glazed donuts.



Enjoy!  You can also freeze them if you make too many.  Just wrap tightly in plastic wrap and place in a bag in the freezer.  Allow to thaw before putting them in the oven to warm up for a bit. 


APPLE CIDER DONUTS

2/3 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cardamom 
3 c. all-purpose flour
3 tsp. baking powder
2 eggs
1 tsp. vanilla extract
3 T. butter, melted
1 c. apple cider, reduced to 1/2 c. 
oil for frying
Sugar topping:
1/2 c. sugar
1 tsp. cinnamon

Mix dry ingredients together.  Add liquids and mix well together.  Roll out dough to 1/4" thick and cut into donuts and drop into oil heated to 350'F.  Fry until golden brown, then allow to cool slightly and drain on paper towels then roll in cinnamon sugar. 

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