Apple Cider Doughnuts with Pumpkin Spice Glaze
- Level: Intermediate
- Yield: 16 doughnuts and holes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 413
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 51
- Dietary Fiber
- 1
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 227
- Total: 4 hr 45 min (includes chilling, cooling and setting time)
- Active: 1 hr 20 min
Ingredients
Doughnuts:
3 1/3 cups apple cider
3 1/2 cups all-purpose flour, plus more for shaping
2/3 cup firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt (see Cook’s Note)
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Canola oil, for frying
Glaze:
2 cups powdered sugar
1/2 teaspoon pumpkin pie spice
Large pinch kosher salt
Directions
Special equipment:
a doughnut cutter; a deep-fry thermometer- 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.