the recipe, at last

Apple Cider Doughnuts

Ingredients:
2 red apples (ie McIntosh)
2.5 cups apple cider
3.5 cups flour
4 t. baking powder
1/4 t. baking soda
3.5 t. cinnamon
1 t. salt
1/4 t. nutmeg
1 2/3 cups sugar
3 T. shortening
1 egg + 1 egg yolk
1/4 cup butter milk
1 t. vanilla
1/4 cup powdered sugar
vegetable oil, for frying

Core and chop the apples. Combine with 1.5 c cider in a covered saucepan over med heat until softened (8 min). Uncover and cook until apples are tender and cider is almost completely reduced. Puree until smooth and measure out 1 cup and let cool slightly. (I have considered using applesauce from a jar for this step, let me know if you try it that way)

Whisk the flour, baking powder and soda, 1.5 t cinnamon, salt and nutmeg in a bowl.

Beat 2/3 c gran sugar and shortening until sandy. Beat in the egg and yolk, then mix in the applesauce. Beat in half of the flour mixture, then the buttermilk and vanilla, then the rest of the flour. Mix until a sticky dough forms, don't over mix. Pat the dough onto a piece of parchment paper into a 1/2 inch thick rectangle about 7x11 in. Cover with plastic wrap and chill for 2 hours or overnight. (I did this the day before I made the doughnuts so it would feel like such a lengthy project.)

To make the glaze: simmer 1 c cider in a small saucepan over med heat until reduced to 1/4 cup. Whisk in the powdered sugar until smooth and glossy and set aside.

Mix 1 cup gran sugar and 2 t. cinnamon as the topping.

Heat 2 inches of oil in a heavy bottomed pot over med-high heat. Line a baking sheet with paper towels to blot the oil after frying. Cut the chilled dough into rounds and cut out the middles as well. Slip them into the oil 2 to 3 at a time and fry until golden brown (1-2 min per side). Transfer to the paper towels to drain. (My doughnuts always come out delicious, but my holes are never cooked in the middle- if anyone knows what my problem is-- please, speak up!)

Dip one side of the doughnut in the glaze, dripping off the excess, and then roll the glazed side in the cinnamon-sugar mixture. Serve warm and delicious!!

I know that this looks overwhelming, but it really isn't. Like I suggested earlier, make the dough the night before-- it makes it seem all the more easy the next morning. Enjoy.