Apple Cider Doughnuts

The pumpkin spice movement is in full swing.  It is absolutely everywhere.  I love a great pumpkin spiced drink but there are some things that just have no business in the pumpkin world.  Pumpkin spice cereal, pop tarts, yogurt, protein powder, salsa, oreos, jello, applesauce, kale chips, popcorn, butter, marshmallows, peeps and almonds.  I'm not kidding - I've seen pumpkin spice varieties of every one of these foods in the grocery store.  (Do people really eat pumpkin spice peeps?)😝 I think we've taken this Pumpkin Spice Movement too far.  

It seems like we heave ourselves into pumpkin season at the first sign of color on a maple leaf.    Starbucks and Dunkin Donuts started selling Pumpkin Spice Lattes on August 21st this year!  😳 Personally, I like to wait until October before I indulge in a Pumpkin Spice latte.

If you're NOT a fan of pumpkin spice, I've got just the recipe for you.  (Holly) It's packed with the fresh Fall flavors that you crave without even a hint of pumpkin.  Apple Cider Doughnuts!!!  I feel like the poor little apple has been pushed aside by the bright orange gourd as the featured fruit of the season.  🍎 I don't want to abrogate the pumpkin lovers.  I love pumpkin as much as I love apples but I do feel like the pumpkin craze has overshadowed the appeal of a freshly picked, crispy Fall apple.  

Apple cider doughnuts are just about the best thing about Fall.  You can even make this dough ahead of time and store it in the refrigerator until you're ready to fry your doughnuts to save valuable time in the morning.  They're perfect for breakfast, they make a great for a late night snack and they're a delicious addition to any brunch buffet.  

Apple Cider Doughnuts
Coating
1/2 cup sugar
1/8 teaspoon cinnamon
pinch of salt

Doughnuts
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup thawed apple juice concentrate
1/3 cup sugar
1/4 cup buttermilk
4 Tablespoons butter, melted
1 egg
2 quarts canola oil for frying

Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Whisk together apple juice, sugar, buttermilk, melted butter and egg. 

Whisk half of buttermilk mixture into dry ingredients. 

Fold in remaining wet ingredients with a rubber scraper.  

Place dough on floured counter.  Sprinkle more flour on top of dough.

Pat with hands into a 10" circle.

Cut doughnuts and doughnut holes with round cookie cutters.  

Place doughnuts and holes on floured cookie sheet and refrigerate.  

Place a wire rack on cookie sheet.  Cover half with a triple layer of paper towels.

Heat oil in skillet to 350.

Fry doughnuts in batches.  

Flip doughnuts when browned on one side. 

Place on paper towel side of rack to cool.

Combine coating ingredients. 

Dip warm doughnuts in coating and place on rack to cool.

I'll bet that you can NOT stare at these pictures without craving a warm, apple cider doughnut.  This recipes is definitely getting added to my "fall favorites" category on the blog?  If you haven't checked out this category on the right side of the blog - you need to.  Lots of yummy apple, pumpkin and cinnamon inspired recipes.  

Ciao!

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