I have the bug. The fall, apple cider, yummy treats bug. I had to make a lot of adjustments to this recipe. The original one calls for these donuts to be fried, but they were burning, taking on too much oil, and not cooking all the way through. It was pretty much a nightmare! So it took me much longer than anticipated. I also had to make about 6 dozen, because they went in my fall care packages. So, they aren’t hard, you may just need to make a few adjustments.
2 1/2 cups all-purpose flour, sifted
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cardamom
4 tbsp. butter
½ cup sugar
2 egg yolks
1 tsp. vanilla extract
1 cup apple cider
¼ cup buttermilk
Cinnamon Sugar Topping:
1 cup apple cider, reduced to 1/4 cup
3 cups Powdered sugar
1 teaspoon. cinnamon
1 tablespoon butter
1. Over med-hi in a sm. saucepan, heat and reduce apple cider to 1/4 cup. (Should take about 20 mins.) This gives the apple flavor an oomph.
2. Whisk dry ingredients in a bowl and set aside.
3. Cream butter with the sugar using the paddle attachment. Add yolks one at a time. Add the vanilla extract, cooled cider, and buttermilk; mix until smooth.
4. With the mixer on low, gradually add the dry ingredients to the wet, and mix until you get a smooth and slightly sticky dough.
5. Line a small baking sheet with parchment paper. Lightly oil hands (easier to handle dough with) and pat dough onto sheet pan about 1/2″ thick. Stick the pan with the dough into the freezer for about 20 minutes to harden for cutting.
6. Using a 2″ round cutter, cut donuts out of dough and place on clean, parchment-lined baking sheet. Use a 1″ round to cut out little donut holes and place on lined sheet. Stick back in the freezer for another 10-15 mins.
7. Meanwhile, heat oven to 375.bake donuts for about 10 minutes until just golden brown. Cool completely before icing.
8. Mix the reduced cider, butter, cinnamon & powdered sugar in a bowl wide enough to dip the donuts in.
9. Once cooled completely, dip the top of each donut in the icing. Place a cooling rack over a cookie tray and use this to drain the excess icing. make sure the icing is dry before storing!