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Apple Cider Doughnuts

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“From the New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. I haven't made this but I want it in my cookbook so I'm posting it. If desired serve with Blueberry Ginger Jam. The 30 minutes cooking time refers to 30 minutes chilling time.”
READY IN:
1hr 10mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
  2. Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
  3. Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
  4. On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”.
  5. Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry holes separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with Blueberry Ginger Jam (Recipe #403679) for dipping or spreading.

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