Thursday, November 18, 2010

Gonuts for Donuts

We burned a few. We're not perfect.
 Some of us at charmedcity hate donuts. (It's me. My name is Megan and I hate donuts. Just don't let the BCPD know in case I ever want to ditch event planning to become a police officer.) Thinking about powdered donuts make me feel sick, and I am offended that donuts parade around as a breakfast food. A lump of fried dough injected with corn syrup jelly is not breakfast. At best, it is Renaissance Festival food. 

Despite my aversion, when we came across a recipe for apple cider donuts I got hopeful. They seemed more "apres-dinner treat", and less "obese child's mid-morning snack." Plus we love cooking seasonally. With a few modifications to the recipe (and some serious McGyver moves in the kitchen) we had a huge batch of warm, delicious donuts. There is an exception to every rule, and for donut h8rz, this is it. We plan to serve these at the Monument Lighting on December 2nd with hot bourbon cider. Overkill? Maybe. But sometimes it's okay to have lots of a good thing.

Washington Post Recipe with charmedcity modifications after the jump.

Apple Cider Donuts

For Donuts:
1 cup apple cider
3 1/2 cups flour, plus extra for man-handling the dough
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon (or to taste)
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 cup buttermilk
4 tablespoons butter
vegetable oil for frying

For Glaze:
1 cup powdered sugar
3 tablespoons apple cider 


Reduce apple cider over heat for 25 minutes (yield about 1/4 cup). Mix flour, baking soda and powder, salt, cinnamon and nutmeg in bowl and set aside. Using an electric beater, whip sugar, butter and eggs until combined. Add buttermilk and cider when reduced, and slowly stir in flour mixture. 

Cut dough in half and using your hands or a fondant roller, spread each lump to 1 inch thickness over a cookie cutter. Place in freezer for ten minutes to set. Using a donut cutter (or a large coffee mug and a shot glass if your kitchen is woefully inept) cut out donut and donut holes.

In a deep-sided pan (we used a wok) heat about a bottle of vegetable oil to 350 degrees. (We don't have a candy thermometer... test the heat with a donut hole. If it rises and bubbles your're good to go.) With a plate lined with paper towels ready, drop donuts into the oil for a minute, flipping at the thirty second mark.

Once your donuts are fried and drying on the plates, mix the powdered sugar and apple cider using a fork. We preferred ours more apple-y, so we added more cider to the glaze. Drizzle over warming donuts and enjoy the fruits of your labor.

Martha wouldn't approve, but coffee mugs work almost as well as donut cutters.

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