With Labor Day here, it’s finally time for me to start unveiling some of my favorite Fall-inspired recipes over the course of the next couple of months. Apple! Pumpkin! Cinnamon! This season calls for some of the greatest flavors to combine together in hearty, filling portions that warm the body and the spirit as the temperatures outside start to become a little more cool and crisp.
To kick things off, however- I wanted to keep it simple and light with one of my most beloved breakfast treats to indulge in this time of year. I love any and all things apple cider flavored or infused- so whipping up a batch of these doughnut holes at the beginning of every September is one of my favorite ways to jump start the Autumnal vibes that carry me through the holidays.
Good luck just eating a couple, though. They’re really addictive.
WHAT YOU’LL NEED:
- 2 cups apple cider
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1½ cups sugar
- 4 tablespoons unsalted butter, softened
- ⅓ cup buttermilk
- 2 eggs
- Vegetable, canola or peanut oil, for frying
- 1 cup granulated sugar
- 1½ tablespoons ground cinnamon
WHAT YOU’LL DO:
1. Make the doughnuts: In a large pot, bring the cider to a boil over medium-high heat. Boil until it is reduced to 1 cup, about 8 to 10 minutes. Let cool to room temperature.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour with thebaking powder, cinnamon, nutmeg, salt and sugar on low speed to combine.
3. Add the cooled cider, butter, buttermilk and eggs, and mix until a smooth batter forms, 3 to 4 minutes.
4. Transfer the mixture to a parchment-lined baking sheet and wrap directly with plastic wrap. Refrigerate until firm, 30 minutes.
5. Heat about 3 inches of the oil in a medium pot over medium heat until a thermometer reads 350°F. Line a baking sheet with two or three layers of absorbent paper towels.
6. On a lightly floured surface, roll out the dough to ½ inch thick. Using a 1-inch circle cutter (or the rim of a small glass), cut circles out of the dough.
7. When the oil is hot, fry the doughnut holes in batches until golden brown on both sides, 6 to 8 minutes. Drain the finished doughnuts on the prepared baking sheet. Let cool for about 1 minute.
8. Make the coating: In a small bowl, mix the sugar with the cinnamon. While the doughnuts are still hot, toss them in the cinnamon sugar to coat. Serve immediately.
I honestly can never have enough apple cider, so I like to have a warmed cup or mug of it within reach when I’m snacking on these doughnut holes, as well- for a little extra flavor.
Just don’t forget to add cinnamon sticks to it- because warmed cider just isn’t a true and proper cider without the cinnamon sticks.