Apple Cider Donut HolesOle & Shaina Olmanson
I recently invited my mom and my brother over with the promise of donuts. I lured them with thoughts of warm apple donuts, glazed with apple cider. Then I made them work for it.
I’m not sure they knew that part of the deal was that I’d be taking photos, testing recipes, ordering my mom to watch the apple cider reduce on the stove while I kneaded soft dough, but that was exactly what I had in mind: A donut-making party with sisters and brothers and moms and all four of my kids.
And after my mom left with my siblings, my husband returned home to find warm donuts on the counter. Neighbors followed soon after, and before I knew it, I’d rid the house of all the donuts without even trying. So, don’t be afraid to throw your hat in the ring and fry up a few donut holes. Turns out you’ll only get to eat 3 or 4 anyway.
Apple Cider Donuts (or Fritters, if you prefer)
1 cup apple cider
6 tablespoons melted butter
1/3 cup sugar
2 2/3 cups flour
1 teaspoon baking powder
1/4 cup milk
1 apple, peeled and finely diced
pinch of salt
oil for frying
2 cups powdered sugar
3 tablespoons apple cider
In a small saucepan over medium heat, cook apple cider until it reduces down to 1/4 cup of syrup stirring occasionally. Set syrup aside. Mix together butter, sugar and egg until frothy. Stir in apple cider concentrate. In a medium bowl, sift flour and baking powder together. Form a well in the center and add in the milk, apple chunks and the egg mixture. Knead into a soft dough.
Heat the oil to 370 degrees F. Scoop dough using a small scoop or by pinching off small amounts and rolling into 1-1/2″ balls. Add to oil and dry for 4 to 5 minutes until golden and cooked through on the inside. Remove from oil and drain on a wire rack and paper towels.
In a small bowl, mix together powdered sugar and apple cider until a glaze is formed. Dip warm donuts in the glaze and set aside for the glaze to set. Enjoy.
Makes 30-40 donut holes.