Today is the first day of Fall. I have many fond memories of Fall as a child. When we lived in Ohio, my family would pile in the car and head to the nearest apple orchard to pick the beautiful specimens off the trees.
The orchard would have hot apple cider and sometimes apple cider doughnuts. One didn’t actually chew these doughnuts, but they melted in the mouth with the first bite. Before the cook could finish preparing a fresh batch of doughnuts the hot ones were devoured leaving not even a crumb on the plate.
Several years ago, I stumbled on a recipe for apple cider doughnuts in a magazine. On my next shopping trip, I collected the necessary items to make these delightful treats. They were delicious.
Enjoy a little bit of Fall with this recipe.
Apple Cider Doughnuts
2 1/2 cups all purpose flour
2/3 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1/3 cup apple cider
4 tbsp. butter, melted
Oil for frying
1 1/2 cup confectioner sugar
3 tbsp. apple cider
In a large bowl sift together dry ingredients. In a separate bowl, whisk eggs and cider. Stir in melted butter. Make a well in the flour mixture and stir in the wet ingredients. Turn the soft dough onto a floured surface and pat into a 1/2 inch high round. Heat 3 inches of oil in a deep pot over medium heat. Then use a doughnut cutter to form rings (or use a glass and poke holes in the rings). Once the oil begins to bubble, use a spatula to carefully lower doughnut into oil. You can cook several at a time-just don’t overcrowd them. Once the doughnuts rise to the surface and begin to brown, flip them over with the spatula. Remove after 2 to 3 minutes or when golden brown. Drain on paper towels on a plate.
For glaze, stir together the confectioner’s sugar and the cider and spoon the mixture over the doughnuts. Yum! Yum!