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Doughnuts: Apple Cider Doughnuts

Source of Recipe

newspaper


List of Ingredients

4 cups unbleached all-purpose flour
2 tsp. baking powder
1 1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
1/4 cup + 2 Tbsp. buttermilk
1/4 cup apple cider
2 large eggs
1 large egg yolk
3/4 cup sugar
3 Tbsp. molasses (not blackstrap)
Peanut oil for deep-frying
Sugar



Recipe

sift flour, baking powder nutmeg, cinnamon, salt and baking soda together into a large mixing bowl. In a smaller bowl, whisk the buttermilk, cider, eggs, yolk, sugar and molasses. Pour the wet ingredients into the dry and mix together with a minimum of strokes until you have a soft, slightly sticky dough. Lightly flour a work surface. Turn the dough out onto it and gently pat to about an inch thick circle. Roll the dough to exactly 1/2-inch thickness. (thicker results in doughy doughnuts and thinner in too much crispy surface and too little cakey middle) Use a doughnut cutter to cut out the doughnuts. Holes should be 1 1/4 to 1 1/2 inches across. reroll the dough gently as needed to form all the doughnuts.
Warm 3-4 inches of oil to 370 degrees in a deep skillet (Preferably cast-iron for best heat retention) Spoon out several Tbsp. of sugar onto a plate. add 3-4 doughnuts to the oil, which will drop the temperature of the oil to 360 degrees. adjust the heat as needed to keep the oil at 360 degrees. the doughnuts will first sink to the bottom. as soon as they rise to the top, in seconds, then turn them gently with tongs and cook 40-45 seconds, then turn again and cook for another 45 seconds. They will brown because of the molasses in the dough. Drain on paper towel and immediately sprinkle with sugar on the top. Serve hot.