Apple Cider Doughnuts: Your Favourite Dessert With A Yummy Twist
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One of the icons of fall, as the magnificent foliage turns autumnal and the weather begins to feel crisp, is the apple cider doughnut, a speciality of New England. They are created using a foundation of apple cider that has been reduced by boiling, creating a syrup that is sweet and strongly apple-flavoured. The doughnuts fry up craggy and crunchy on the exterior, and the crowning pleasure is the abundant dusting of cinnamon sugar that clings to the outside. The dough is a nutmeg-laced cake dough that uses baking powder as the leavening agent. While you're standing in an apple orchard with a steaming mug of apple cider or coffee, these doughnuts always seem to taste the best.

Here's how you can make these doughnuts:


 2 cups of apple cider

 2 teaspoons baking powder

 3 cups all-purpose flour

 1/4 teaspoon cinnamon

 2/3 cup packed brown sugar

 6 tablespoons butter (melted)

 3/4 teaspoon salt

 1/2 teaspoon baking soda

 1/4 teaspoon ground cardamom

 1/4 teaspoon nutmeg

 Oil for deep-fat frying

 1/4 teaspoon allspice

 2 large eggs, room temperature

 1/2 cup whole wheat flour

 Optional: chocolate glaze or maple glaze


 Cider should be brought to a quick boil in a small saucepan and cooked over high heat for 12 minutes or until it has reduced by half. Complete cooling.

 Mix the flour, brown sugar, baking soda, salt, and spices in a bowl. Whisk eggs, melted butter, and chilled cider in a separate dish; combine with the dry ingredients and stir just until moistened (the dough will be sticky). For about an hour, refrigerate covered until the food is solid enough to shape.

 Half the dough, please. Pat each portion to a thickness of 1/2 inch on a floured surface, and then cut with a floured 3-inch doughnut cutter.

 Heat oil to 325° in a deep fryer or electric skillet. Several doughnuts at a time, fry for 2-3 minutes on each side, or until golden brown. Fry a few doughnut holes at a time until they are thoroughly cooked and golden brown, about a minute per side. Drain and pat dry with paper towels. Dip doughnuts in your preferred glaze or sugar, if you'd like.