Lumberjack Boyfriend–Approved Apple Cider Doughnuts
Lumberjack Boyfriend–Approved Apple Cider Doughnuts
The arrival of apple cider doughnut season is meant to be sung from the rooftops at Kesha “Praying” scream-note levels of enthusiasm. They’re the sole reason why you dress your boyfriend up as a lumberjack and bring him to an orchard, other than Instagram opportunities, of course. I’m not sure what it is about the hot, flaky, sugary bag that can probably solve world peace or decode the root cause of Lana del Rey’s many moods (which I relate to oh-so-much), but I’m always here for it, first in line, weathering the elements of public transportation to get there. On the off chance I’m not willing to make the trek north from Manhattan, this recipe totally suffices. Just be sure to document your efforts on social media, or it may not be worth the effort.
Ingrediënten
- 1½ cups apple cider
- 1â…” cups all-purpose flour
- 1½ teaspoons baking powder
- 1ÂĽ teaspoons kosher salt
- 2 teaspoons ground cinnamon
- ÂĽ teaspoon freshly grated nutmeg
- 1 stick unsalted butter at room temperature, plus 1 stick unsalted butter, melted
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
Instructies
- Preheat the oven to 350ÂşF.
- Grease two 6-cavity doughnut pans with nonstick spray.
- In a small saucepan, heat the apple cider over high heat until it has reduced to ½ cup, about 10 minutes.
- Cool completely.
- In a large bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon, and the nutmeg to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and ½ cup of the granulated sugar until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla and beat to combine.
- On low speed, add half of the flour mixture, followed by the reduced apple cider.
- Add the remaining flour mixture and beat until the batter comes together.
- Transfer the batter to a large piping bag and pipe it into the prepared doughnut pans so the cavities are about two-thirds full.
- Bake until golden brown and cooked through, 12 to 15 minutes, rotating the pans halfway through.
- Remove from the oven and let cool in the pans for 10 minutes.
- Transfer to a wire rack set over a baking sheet.
- In a shallow bowl, combine the remaining ½ cup granulated sugar and the remaining 1 teaspoon cinnamon.
- Brush the doughnuts all over with the melted butter and dip them into the cinnamon-sugar mixture, coating the doughnuts fully.
- Serve immediately.
Notes / Tips / Wine Advice:
These doughnuts make buying a doughnut pan worth it. No need to go to the apple orchard for fresh apple cider doughnuts this year!
For added apple flavor, we’ve cooked down the apple cider into an apple cider concentrate to get the most bang for our buck.
For added apple flavor, we’ve cooked down the apple cider into an apple cider concentrate to get the most bang for our buck.
