Vermont Cider Donuts | Connecticut Public

Name: Vermont Cider Donuts | Connecticut Public
Total time: 105 min
Ingredients: 1 cup (200 g) granulated sugar; 5 tbsp (70 g) unsalted butter, (at room temperature); 2 large eggs, (at room temperature); 3 1/2 to 4 cups (490 to 560 g) all-purpose flour, (plus additional for work surface); 1 1/4 tsp table salt; 2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/2 tsp freshly grated nutmeg; 1/2 cup (120 ml) lowfat buttermilk; 1/3 cup (80 ml) boiled apple cider; 1 tbsp vanilla extract; Canola or safflower oil for frying; Cinnamon-sugar ((1 1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners’ sugar for sprinkling)

content.ctpublic.org

It’s a cider-maker’s tradition to use some of the freshly pressed juice to make lightly tangy, apple-scented donuts like these. The cider adds more than flavor, though; its acidity makes donuts...

View full recipe on content.ctpublic.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at content.ctpublic.org.

Share this recipe:

Ingredients

1 cup (200 g) granulated sugar
5 tbsp (70 g) unsalted butter, (at room temperature)
2 large eggs, (at room temperature)
3 1/2 to 4 cups (490 to 560 g) all-purpose flour, (plus additional for work surface)
1 1/4 tsp table salt
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 cup (120 ml) lowfat buttermilk
1/3 cup (80 ml) boiled apple cider
1 tbsp vanilla extract
Canola or safflower oil for frying
Cinnamon-sugar ((1 1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners’ sugar for sprinkling)