New England Cinnamon Sugar-Cider Donuts

Name: New England Cinnamon Sugar-Cider Donuts
Total time: PT0D0H0M
Yield: makes about one dozen
Ingredients: 1 3 ⁄ 4 cups (7 3/4 oz.) all-purpose flour, sifted; 1 ⁄ 4 cup (1 1/8 oz.) whole wheat graham flour; 3 1 ⁄ 2 tsp. ground cinnamon; 2 tsp. baking powder; 1 tsp. baking soda; 1 ⁄ 2 tsp. kosher salt; 2 tbsp. unsalted butter; 1 1 ⁄ 2 cups sugar; 2 egg yolks; 1 tsp. vanilla extract; 1 ⁄ 4 cup apple cider; 1 ⁄ 4 cup buttermilk; Canola oil, for forming and frying

Serves
makes about one dozen

TODD COLEMAN

These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.

Ingredients

1 ³⁄₄ cups (7 3/4 oz.) all-purpose flour, sifted
¹⁄₄ cup (1 1/8 oz.) whole wheat graham flour
3 ¹⁄₂ tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
¹⁄₂ tsp. kosher salt
2 tbsp. unsalted butter
1 ¹⁄₂ cups sugar
2 egg yolks
1 tsp. vanilla extract
¹⁄₄ cup apple cider
¹⁄₄ cup buttermilk
Canola oil, for forming and frying

ADVERTISEMENTAD

Instructions

Step 1

Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

Step 2

Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough. Let donuts cool completely; toss in cinnamon-sugar mixture.

Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough. Let donuts cool completely; toss in cinnamon-sugar mixture.