Spiced Cider Doughnuts
1 cup Apple Cider
3½ cups Whole Wheat Pastry Flour
1 cup Maple Sugar or Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Ground Cinnamon
¼ teaspoon freshly Grated Nutmeg
½ teaspoon Salt
2 tablespoons Unsalted Butter, cold
½ cup Buttermilk
2 large Eggs
1 teaspoon Pure Vanilla Extract
Coconut Oil for deep-frying
1 1/2 cups Confectioner’s Sugar
In a saucepan, boil apple cider until reduced to half and set aside. Let cool completely.
In a bowl, sift together the 3 1/4 cups flour, the granulated sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the butter. Using a handheld mixer on low speed, beat until the mixture forms fine crumbs. In another bowl, whisk together the buttermilk, eggs, 1/4 cup of the reduced cider and the vanilla until combined. Add the buttermilk mixture to the flour mixture and stir until a soft dough forms. Turn out onto a floured work surface and knead until smooth, about 1 minute, adding up to 1/4 cup more flour if needed.
Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet and pat it out to a layer 1/2 inch thick. Freeze until slightly firm, 15 minutes.
Pour oil into a heavy, deep saucepan to a depth of at least 3 inches and heat to 350°.
Take dough from freezer and return to floured work surface. Using a doughnut cutter 3 inches in diameter, and dipping the cutter into flour before each cut, cut out as many doughnuts as possible. Transfer the doughnuts and the holes to the parchment paper–lined baking sheet. Gather up the scraps and repeat rolling and cutting.
Using a metal spatula, carefully lower a few of the doughnuts into the hot oil. Deep-fry the doughnuts, turning them once at the halfway point, until golden brown, about 3 minutes, then add the doughnut holes to the oil and deep-fry until golden brown, about 2 minutes. Let cool.
To make the cider glaze, in a small saucepan bring the remaining 1/4 cup reduced cider to a boil over high heat. Add the confectioners’ sugar and whisk until smooth. Remove from the heat. Holding each doughnut or doughnut hole by its edges, briefly dip it, smooth side down, into the glaze, letting the excess drip back into the saucepan. Place on the wire rack, glazed side up, and let stand until the glaze is set, about 10 minutes. Serve warm or at room temperature. Yum! Makes 1 dozen doughnuts and 1 dozen holes.