These delicious treats will quickly disappear, particularly when they're dusted with a variety of delectable sugar coatings: maple, confectioners', or cinnamon spice.
Find more great recipes in my book Martine Alphonse’s Outdoor Entertaining at www.amazon.com
· 2/3 cup(s) apple cider
- 3 1/4 cup(s) all-purpose flour
- 2 tablespoon(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) powdered buttermilk
- 3/4 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 2/3 cup(s) milk
- 1/4 cup(s) unsalted butter, melted
- 1/4 cup(s) instant espresso powder
- 2 large eggs, beaten
- 3/4 cup(s) sugar
- 1 teaspoon(s) pure vanilla extract
- 4 1/2 cup(s) vegetable oil for frying
· 3 cup(s) sugar, mixed with above cinnamon
- Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
- Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
- Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.
4. Add 1/4 teaspoon nutmeg to the flour mixture. Replace the milk with apple cider and omit the espresso powder.
5. Sugar the hot doughnuts by combining 1 tablespoon cinnamon with 3 cups sugar in a large closeable container and placing them, one at a time, in the sugar mixture and shaking to cover.
6. Serve immediately or keep in an airtight container for up to 2 days.