Old Fashion Fall Doughnuts

They’ll Make Everyone Happy!

Every year, I send out a new fall recipe in a letter to my family and friends to celebrate the start of a new season. As I was debating what recipe to send out this year, I thought of my sister who loved the apple cider doughnuts at a local fall festival. I also thought of my husband who loves old fashioned doughnuts. I decided to do my best to combine the two. This was the result.

Doughnuts

• 2 cups apple cider

• 4½ cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• 4 tbsp salted butter, softened

• 1 cup sugar

• 2 large eggs

• ½ cup buttermilk

• 1 tsp vanilla

• Neutral oil for frying

Buttermilk Glaze

• 3½ cups powdered sugar

• 6–7 tbsp buttermilk

• 1 tsp vanilla (optional)

Directions

1. Reduce the cider:
Simmer 2 cups apple cider in a small saucepan until it’s thick and syrupy, about 25 minutes. Cool completely.

2. Make the dough:
Beat butter and sugar until creamy, then mix in eggs, cooled cider, buttermilk, and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir dry into wet until a sticky dough forms. Chill 1 hour.

3. Shape:
Roll chilled dough ½-inch thick on a floured surface. Cut doughnuts with a glass and bottle cap, or just shape rustic rings by hand. Chill while oil heats.

4. Fry:
Heat 2–3 inches of oil to 375°F in a heavy pot or Dutch oven. Fry a few doughnuts at a time, 1–2 minutes per side, until deep golden and cracked. Drain on a rack or paper towels.

5. Glaze:
Whisk powdered sugar, buttermilk, and vanilla until smooth and thick like honey. Dip warm doughnuts, let excess drip off, and set on a rack to dry.

This makes 12 doughnuts!