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Thursday, February 16, 2012

Mulled Cider Donuts

 Oh yes. I did. I have been wanting to do cider donuts ever since my trip to the apple orchard in September, but I kept holding out, knowing well that once they were made it would be impossible to stop my inhalation of them.  Well, freshly back and well fed from my trip to visit my parents in Florida, I thought, 'what have I got to lose now?' My integrity? My girlish figure? Bah. Who needs those things anyway? So come to me donuts; you hot, sugary, bits of fried dough. It's time to make our love affair official.  
Mulled Cider Donuts:  Makes 18 donuts & holes  
Adapted from Pumpkin Patches & More.org 
 1 c. Fox Barrel Mulled Cider (Seasonal now, try substituting the Pacific Pear and add a little
        more cinnamon/clove/allspice, etc.)
 2    Eggs
 4  Tbsp. Butter, at room temperature 
1/2 c. Buttermilk
1 c.  Granulated Sugar
3 1/2 c. All Purpose Flour (plus some for dusting)
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Cinnamon 
1/2 tsp. Table Salt 
1/8 tsp. Nutmeg
Enough oil (I used Canola) to reach a depth of 3" in your pan, for frying 

If you'd like to adorn your dough with extra sugar...

Glaze: 1 c. powdered sugar, 2 Tbsp. + 1 tsp. mulled cider-stir to combine, pour
           over donuts 
Cinnamon & Sugar: 1 c. sugar, 2 tsp. cinnamon-whisk to combine, dunk donuts     
1) Get started by reducing your mulled cider in a small saucepan over low heat until it 
    reaches 1/4 c.-this will take about 20-30 minutes. Let cool. 
2) Beat together butter and sugar with a mixer on medium high until it becomes lighter in
    color and well combined. Add the eggs one at a time, mixing well after each addition.
    Then add in the buttermilk and mulled cider, beat 30 seconds more. 
3) In a separate bowl, whisk together the flour, baking soda and powder, salt, cinnamon, 
    and nutmeg. 
4) Slowly add the dry ingredients to the wet ingredients, only stirring until combined.
5) Turn the dough out onto a lightly floured piece of parchment or waxed paper. 
    Sprinkle the dough on each side with flour and roll the dough out to a thickness of 
    about 1/2 inch. If the dough starts to stick add more flour little by little.
6) Set the dough in the freezer for about 20 minutes, just until it is slightly hardened. 
    Remove from freezer and cut into donuts using a 3" donut cutter, or a 3"and 1" 
    round cutters.
    *Tip: Dipping your cutters into the flour will help stop them from sticking in
         the dough. 
7) Set the cut donuts and holes onto a parchment lined baking sheet and place in the
    fridge for another 20 minutes. 



8) Heat your oil over medium high heat until it reaches 350 degrees (use a thermometer!) 
9) Cook donuts 2 or 3 at a time. Turn at least once and cook about 1 minute per side. 
    They will become a nice caramel color when they are done. Watch them carefully
    because they will burn quickly! Remove donuts with a slotted spoon or metal tongs
    and transfer to a plate lined with paper towels so they can drain. 
10) If you use the cinnamon and sugar; dip them in while they are still warm. If you
      use the glaze; let them cool a minute before pouring the glaze over them. 

*A note on frying: It's super important to monitor the temperature of your oil when
cooking. Too hot of oil will ruin your donuts in a hurry! Allow a little time in between batches for the oil to get back up to the temperature that you want it. 


I dare you not to drool. 


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