Total: 4 hr 45 min(includes chilling, cooling and setting time)
Active: 1 hr 20 min
Yield:16 doughnuts and holes
Nutritional Analysis
Per Serving
Serving Size
1 of 16 servings
Calories
413
Total Fat
22 g
Saturated Fat
4 g
Carbohydrates
51 g
Dietary Fiber
1 g
Sugar
29 g
Protein
4 g
Cholesterol
35 mg
Sodium
227 mg
Some of you may know that I'm not much of a doughnut fan — a yeast doughnut fan, that is. These are cake doughnuts, and let me tell you — they are incredibly delicious. Depending on where you live, the doughnut dough will be more more sticky or not as sticky. Here in the Low Country, we have high humidity, so I add extra flour to the dough as I shape it. You may need to, too.
For the doughnuts: Pour the cider into a small saucepan. Bring to a boil. Cook over high heat until reduced to 1 1/4 cups, 15 to 20 minutes. Set aside to cool.
Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl until combined. Whisk together the eggs, melted butter, vanilla and 1 cup of the reduced apple cider in a separate bowl. Make a well in the flour mixture and add the egg mixture to the center. Stir just until combined. (The dough will be very soft.) Cover and refrigerate for 2 hours or up to 24 hours.
Remove the dough from the refrigerator and turn out onto a floured surface. With well-floured hands, pat the dough into a 1/2-inch-thick circle. Cut the dough into doughnuts using a well-floured doughnut cutter, reserving the holes (see Cook’s Note). Gather the scraps and pat into a 1/2-inch-thick circle. Cut the dough into doughnuts and repeat until all the dough is used.
Pour enough oil to reach 3 inches up the sides of a Dutch oven and heat to 350 degrees F.
Add the doughnuts and doughnut holes, 2 to 3 at a time, to the hot oil and fry until golden brown, 1 1/2 to 2 minutes per side. Remove to paper towels to drain. Repeat the process until all the doughnuts are fried. Let cool completely.
For the glaze: Combine the powdered sugar, pumpkin pie spice, and salt in a medium bowl. Whisk in 3 to 4 tablespoons reserved reduced cider, one tablespoon at a time, to the desired consistency. If the glaze is too thick, add water, 1/2 teaspoon at a time, until the desired consistency. Working one at a time, dip the doughnuts and doughnut holes into the glaze, allowing the excess to drip off. Place on a wire rack to allow the glaze to set, 15 to 20 minutes.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. Separate donuts as they are cut because the edges will stick. Use a bench scraper to lift the dough from the counter into the hot oil.
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