Apple Cider Doughnuts
From the new york times, adapted from todd gray, equinox restaurant, washington. I haven't made this but i want it in my cookbook so i'm posting it. If desired serve with recipe #403679. The 30 minutes cooking time refers to 30 minutes chilling time.
Steps
Place apple cider in a small saucepan over high heat and reduce to 1 / 2 cup.
Remove from heat and reserve.
In a large bowl , sift together the flour , baking powder , baking soda , salt , nutmeg and 1 / 2 teaspoon cinnamon.
Using an electric mixer fitted with a paddle , mix together the butter , 1 cup granulated sugar and the brown sugar , until creamy.
Mix in eggs one at a time.
Mix in vanilla , buttermilk and reserved cider.
Scrape down bowl and add sifted flour mixture.
Mix just until blended.
Remove bowl from mixer , add apple , and mix well by hand.
Cover and refrigerate for 30 minutes.
On a lightly floured work surface , roll out dough to a rough disk about 1 / 2-inch to 3 / 4-inch thick.
Cut dough using a 2 1 / 2-inch doughnut cutter.
Reserve “.
Holes.
”.
Fill a wok or deep fryer with oil and heat to 300 degrees.
Putting three or four doughnuts in at a time , fry until deep golden brown on each side , about 5 minutes total.
Drain on a platter lined .
Ingredients
apple cider, all-purpose flour, baking powder, baking soda, salt, nutmeg, ground cinnamon, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, buttermilk, apples, vegetable oil