Zutaten für Apple Cider Doughnuts
- 1 cup apple cider (reduced to 1/2 cup)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup peeled and diced apples
- about 3 inches vegetable oil, for frying
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Zubereitung von Apple Cider Doughnuts
- In a small saucepan, place 1 cup apple cider and bring to a boil over high heat. Reduce until 1/2 cup remains.
- Remove from heat and set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 cup buttermilk, and the reserved 1/2 cup reduced apple cider.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Remove the bowl from the mixer. Gently fold in 1 cup peeled and diced apples.
- Cover the bowl and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough to 1/2-inch to 3/4-inch thickness.
- Cut out doughnuts using a 2 1/2-inch doughnut cutter. Reserve the doughnut holes.
- Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
- Carefully fry 3-4 doughnuts at a time until golden brown, about 5 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining dough and doughnut holes.
- In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
- While still warm, toss the doughnuts in the cinnamon-sugar mixture.
- Serve warm, optionally with blueberry ginger jam (recipe #403679).
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
761g
Fat
85g
Carbs
152g
