Why did I make this Apple Cider Doughnuts Recipe?
Thank you, Bobby Flay for this amazing and easy recipe for Apple Cider Doughnuts!
One of the best treats for the Fall is Apple Cider Doughnuts. Have you ever gone to a Pumpkin Patch Farm where they sell warm Apple Cider, Pumpkin Pies, Apple Pie, and Apple Cider Doughnuts? It is the most delicious and the “foodgasmic” smell that food can create on this planet. When I smell apples cooking and pies baking I get super excited and even warm inside because it just confirms for me that fall is indeed here! Oh, and when those leaves start changing colors, that is when my heart melts and I fall in love with nature all over again. It is such an amazing thing to witness.
I have wanted and dying to make Apple Cider Doughnuts for like ever. I have had them made from scratch on a farm and I swear they are the most amazing treats to have in the world! Typically, when something tastes that good to me, I actually don’t make them because then I know in my mind that the recipe is always in my reach, the recipes comes out amazing, and I can make them anytime I want, which is not good (in this case of the Apple Cider Doughnuts. Why? Well, I mentioned that I have Gestational Diabetes. Yea I hear your woes and see your sad faces that say “Sucks for you Nicole but I’m about to make and enjoy these doughnuts”. To that, I only have one thing to say….” Kiss-my-patooty!” I would also like to add, “Please think of me when you are eating these”. They are so divine and delicious. You can smell the apple, the cinnamon, and the fall love in the air when you are eating these things. Okay, okay so I had one donut, but I can’t make something, share it on my blog, and can’t tell you if they are good or not. Even if the recipe came from one of my favorite celebrity chefs, Bobby Flay.
I actually watched Bobby Flay makes these doughnuts on his show, “Brunch with Bobby”, shown on the Cooking Channel. Watching him make these doughnuts gave me a great deal of hope that I too can make these doughnuts. I mean it didn’t look that difficult to make and they weren’t. But I must say to Sir Bobby Flay “damn you for showing me how to make these Apple Cider Doughnuts” because now I have to make them every fall now! Now if you decide to make them, I will tell you that my first batch of doughnuts came out very dark, they still tasted great but it was pretty dark because of the apple cider syrup that is in the recipe. Don’t get freaked out. You only need to fry these for like 1 minute on each side to come out to a beautiful golden color. I hope you like this recipe as much as I did. Happy Fallings!
- 2 c. apple cider
- 1 tbsp. light or dark brown sugar
- 3¾ c. flour (spooned into the measuring cup and leveled), plus for dusting
- ½ tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1¼ tsp. plus 2 tablespoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 5 tbsp. unsalted butter, at room temperature
- 2½ c. sugar
- 2 large eggs
- ½ c. buttermilk
- 2 tsp. pure vanilla extract
- Canola oil, for frying
- 2 cups confectioners' sugar (optional)
- Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat, then lower the heat to medium and cook until reduced to ⅓ cup, about 25 minutes and where the apple cider begins to look like syrup. Transfer to a bowl and refrigerate until completely cool.
- Stir together the dry ingredients that includes flour, salt, baking powder, baking soda, 1¼ teaspoons cinnamon and the nutmeg in a medium bowl.
- In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy. Lower the speed to medium and beat in the eggs, one at a time. Then add the buttermilk, vanilla extract and the cooled apple syrup, and mix until combined. Lower the speed again and add the flour mixture 1 cup at a time; mix until just combined. Don't worry if the dough still seems a bit soft.
- Line a baking sheet with parchment paper and sprinkle with a little flour. Pour the dough onto the baking sheet and pat to flatten until they have reached about ¾ inch of thickness. Sprinkle the top with flour. Cover with plastic wrap and refrigerate for 2 hours, at least, or overnight until firm.
- Begin to warm up your oil in your deep fryer to 350 degrees. Remove the dough from the refrigerator and using a donut cutter, cut out donuts to be fried. You can put powdered sugar in one bowl and/or put 1½ cups of sugar and 2 tbsp. of cinnamon in a large bowl for coating.
- Place the doughnuts in the deep fryer and cook until slightly brown on each side. Use a slotted spoon to remove the doughnuts and place on paper towels to remove the excess oil and then coat on both sides in your choice of coating and transfer to a serving tray. Continue this process until all donuts are made.