Light and fluffy apple cider donuts, gently spiked with fall flavors, and coated in spiced sugar.
It’s been a hell of a week (I feel like half my posts start off like this). GT’s having a rough time at work, I’m still job hunting, it was the one month mark since my grandpa died, and we had a nasty surprise yesterday with a family emergency. Can 2016 be over already? I’m so ready for good things to start happening soon. Whenever life sucks, and lately it’s been hard to stay positive and smiley with so much crap that’s been thrown our way, I find myself in the kitchen. You might remember me saying that pie baking is how I deal with stress. Well, donuts are how I deal with life’s shitty moments. Especially pumpkin spice apple cider donuts. Hold on to your hats, we’re getting super white girl basic.
It’s November, which is the gateway into the holiday season, and that means I’m 100% in baking, presents, and decorating mode. Fall and winter baking are my favorite thing about the holiday season, so I incorporate the flavors into everything I make, regardless of temperature (did I mention it’s like 75 in southern Wisconsin here today?). When it comes to fall pastries, the only choice is apple cider donuts. I’m such a sucker for apple cider, and you through it in a pocket of deep fried, sugar coated dough, and hello, I’m yours. These pumpkin spice apple cider donuts were supposed to be gluten free, but we’re broke and I ran out of gluten free flour making waffles last weekend. If you want to make these gluten free, just substitute in the same amount of flour plus 1/2 teaspoon of xanthan gum.
Pumpkin Spice Apple Cider Donuts
(Adapted very slightly from Tasty Videos)
Makes 12-14 doughnuts
2 ½ cups apple cider, (reduced down to ½ cup)
¼ cup butter
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
¾ cup sour cream
4 cups flour
1 ½ teaspoons salt
2 teaspoons baking powder
3 teaspoons pumpkin spice
Canola oil for frying
Pumpkin spice sugar for coating
Bring apple cider to a boil over medium-high heat and reduce down to ½ cup (takes about 20-25 minutes). Pour into a large glass measuring cup.
Add butter to hot cider and stir to melt. Set aside, cool.
In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, and pumpkin pie spice.
Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour.
On a very well-floured surface, roll out the cooled dough to about ¾-inch thickness and cut into donut shapes using cookie cutters or a donut cutter. Chill cut donuts 10 minutes more if necessary.
Heat oil to 350˚F, or until a scrap of dough that’s dropped in fries golden brown in one minute.
Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides, about 2 minutes.
Remove to a paper towel lined baking sheet to drain. Roll in pumpkin spice sugar while still warm.