Apple Cider Doughnuts

It has been many years since I lived near Grand Rapids, Michigan. It was only a short time that I was there, but each fall I still think about the apple orchards. One of my favorite's was a place close by our house called Robinette's Apple Haus. We used to ride our mountain bikes on their trails. All I could think about the entire ride was getting back for warm Apple Cider and Donuts. When I received the new book Doughnuts from Lara Ferroni about a month ago, the first thing I looked for was an apple cider donut. Sure enough, there was one. The original recipe states that these won't turn out as golden brown if you bake them instead of frying. I could barely tell the difference between this and a fried donut. They turned out nice and crisp on the outside and light on the inside. I also loved the addition of graham flour, gave the donuts a great texture and lots of added flavor. If you can't find graham flour, you can just replace it with all purpose.


Apple Cider Doughnuts
adapted from Doughnuts by Lara Ferroni

1 3/4 cups all-purpose flour
1/4 cup graham flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp (1 oz) unsalted butter
1/2 cup superfine sugar
2 egg yolks
1 tsp vanilla extract
1/4 cup apple cider
1/4 cup buttermilk
vegetable oil for frying

Preheat oven to 350°F. Whisk together the flours, cinnamon, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add the egg yolks and beat until the mixture is fluffy and pale yellow. Stir in the vanilla, cider, and buttermilk. Add the dry ingredients and stir just until the mixture comes together in a soft, slightly sticky dough. Cover and refrigerate for 15 to 20 minutes. Roll out the dough on a lightly floured surface to about 1/2-inch thick. Cut the doughnuts out with a 2 1/2 inch-diameter cutter. You can re-roll any scrap dough. Bake in a doughnut pan in a 350°F oven for 5 to 10 minutes. Let cool if you would like to glaze and sprinkle with cinnamon sugar.