REX HILL – “APPLE CIDER DONUTS”
I made these donuts last year toward the end of harvest, on one of the first mornings the temperature dropped into the 30s. Walking around with a basket of fresh, hot donuts definitely made me the most popular person at the winery that day! – Amy Griffith, REX HILL Winery Chef
Apple Cider Donuts
- 2 cups apple cider
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp each nutmeg and cinnamon
- 2 eggs
- 6 tbsp butter melted and cooled
- oil for frying
In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.
Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.