Apple Cider Donuts

As requested:

APPLE CIDER DONUTS

Ingredients

• 2 red apples, such as Cortland or McIntosh
• 2 1/2 cups apple cider
• 3 1/2 cups all-pourpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 2/3 cups granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• Vegetable oil, for frying

Directions

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Photograph by Kate Mathis
Recipe by Food Network Magazine

The Day In Review

I am happy to report that this is how my Thanksgiving started, with homemade donuts and great friends. How awesome is that? No, I did not make this gem of a brunch dish, our friends the Jackson's did. I told Sarah I was going to post this picture this morning and she laughed. I was obviously serious. In a world when it is easier to go to the store and buy them, making your own donuts seems so archaic. Dare I even suggest impossible? But when you put a lot of time and effort into something, it tastes better. These donuts were full of love and sincerity. (Sarah and Max would probably want me to stop here, so I will) Let me just say that they were the best donuts I ever had.

These apple cider donuts set the bar for the rest of the day. The food from there out got progressively more delicious, as we proceeded to have increasing amounts of fun. Look at lunch.

It is no coincidence that this looks equally as gorgeous as breakfast. Lunch was Sarah's department as well.

Our friends came over at 10:30 for brunch and stayed until 10:00 pm. Let me do the math for you. That's almost 12 hours, a sure sign of a good holiday. When you can't be with your family for the holidays...love the ones you're with. Just kidding, we don't just love our friends by default. I am very thankful for them. I will miss them dearly when we part ways in a week. We had such a great time in fact, that they are all coming back over for leftovers. The party will continue tonight with Hand Pies! Yay! For those of you unfamiliar, the hand pie is the best idea (with the most awkward name) for leftovers. I can't wait.

Laura documented the entire day yesterday, as you can see by the above photo. There is a good chance she will be assuming the same position tonight. Stay tuned if you love to hate, but really love, photographs of other people's food.