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Shabbos Specials: Apple Cider Donuts

My close friends know that I’m really into Autumn.  I love the sights, smells, colors.  So it’s February, so what?  I mean I can still have those things even when it’s not Autumn, right?  These tasty treats are always a crowd-pleaser!

(Adapted from Smitten Kitchen)

  • 1 cup apple cider
  • 3 1/2 cups flour, plus additional for the work surface
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil or shortening for frying
  • Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
  • Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)
In a saucepan over medium heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

In a mixing bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed cream the butter and granulated sugar until the mixture is smooth and fluffy. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 2 inch round cutter and a 1/2 inch round cutter (or whatever you can find) cut out donut shapes. With the leftover donut holes, roll them together, flatten, and cut out more donut shapes.  Repeat until all the dough has been used. 
Place the cut donuts onto the second sheet pan. Refrigerate the donuts for 20 to 30 minutes. 

Make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Bring the oil or shortening to a boil. Have ready a plate lined with several paper towels.

Add a few donuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the donuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the donuts are fried. Dip the top of the warm donuts into the glaze or cinnamon sugar mixture (if using) and serve. Donuts remain fresh for about a day.

They are super moist and packed with flavor.  Definitely a fan favorite! 

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