Apple Cider Doughnuts
- In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. (Be sure to check the temperature with an instant-read thermometer. If the cider mixture is not hot enough, it will not activate the yeast; if it is too hot, it will kill the yeast. In either case, the dough will not rise.) Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total; the dough will be slightly sticky). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a large baking sheet with parchment paper or waxed paper. Lightly flour waxed paper; set aside.
- Using a rolling pin, roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place donuts and donut holes on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry donuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove donuts with a slotted spoon and transfer to paper towels to drain. Repeat with remaining donuts and donut holes.
- Dip tops of cooled donuts in the Spiced Glaze and let stand until set. Makes 16 to 18 donuts plus holes.
From the Test Kitchen
Nuts and Bacon Topper
Prepare Apple Cider Doughnuts as directed, except omit Spiced Glaze. For maple glaze, in a small saucepan combine 1/4 cup butter and 1/4 cup pure maple syrup. Bring to boiling, stirring frequently. Boil for 1 minute. Remove from heat. Stir in 1 cup powdered sugar; cool slightly. If necessary, stir in 1 teaspoon milk to reach a thin spreading consistency. In a shallow dish combine 1/2 cup chopped peanuts and 2 slices coarsely crumbled, crisp-cooked bacon. Spread six doughnuts with the maple glaze; sprinkle with peanut mixture. Let stand until the maple glaze is set.
Honey Bee Topper
Prepare Apple Cider Doughnuts as directed, except omit Spiced Glaze. For honey frosting, in a small mixing bowl beat 1 cup powdered sugar and 1/4 cup softened butter with an electric mixer on medium speed until combined. Add 4 teaspoons honey, beating until fluffy. If desired, spoon honey frosting into a decorating bag fitted with a large star tip; pipe frosting onto six doughnuts. (Or spread honey frosting onto six doughnuts.) Drizzle with additional honey.
- In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.
Nutrition Facts (Apple Cider Doughnuts)
- Per serving:
- 260 kcal ,
- 8 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 31 mg chol. ,
- 184 mg sodium ,
- 42 g carb. ,
- 4 g fiber ,
- 22 g sugar ,
- 1 g pro.