In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
One of my favorite things about fall? Cider donuts. Crunchy and sugary on the outside, light and fluffy on the inside with the perfect sweet, doughy balance. In fact, these donuts are pretty much the main reason I go apple picking. Check out my dream worthy recipe that’s easy enough (and very rewarding) to make at home!
4 large eggs
4 cups apple cider
1 cup buttermilk
2 teaspoons vanilla
1/4 cup vegetable oil
1 1/2 cups granulated sugar
1 cup light brown sugar
½ teaspoon grated nutmeg
7 1/2 cups AP flour + extra for dusting
2 teaspoons salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 cups coarse sugar + ¼ cup cinnamon for topping
Canola oil for frying
In a large bowl whisk together eggs, cider, buttermilk, vanilla, vegetable oil, sugars, and nutmeg. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Add flour mixture to egg mixture and stir until well combined.
Cover the bowl and chill for 1 hour. Turn the dough out onto a lightly floured board and knead, about 1 minute. Divide the dough in half and with a rolling pin roll it out to about 1/2-inch thickness. Cut into rings using a donut cutter (or, a glass and a shot glass!). Repeat with the other half.
On a large plate, mix together coarse sugar and cinnamon.
Heat canola oil to 375F. Carefully add donuts and donut holes to hot oil, working in batches so as not to overcrowd the pot, and fry for 1–2 minutes per side, or until nice and golden. Using a slotted spoon, transfer donuts to a paper towel-lined plate. Dredge donuts and donut holes in cinnamon sugar mixture before they’ve had time to cool. Serve warm.
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