Chad Myers, Chef
Well here we are at August, the home stretch of summer. All of the Fall crops are starting to mature and thoughts of apple pies and warm apple cider start to come to mind.
We have gone through a few cycles of the spring menu, and with only a few cycles left, I am confident that I have a better understanding of what works, and I really think that with the Fall/Winter menu, we will truly hit our stride and provide the right mix of culinary delights. I have been here almost a year, and I am learning more and more every day. I am glad to be a part of this community and proud to do what I can for your bellies.
Covid-19 is probably going to keep us away from the apple orchard this fall, but that doesn’t mean that you can’t get some warm apple cider donuts … right out of your own kitchen. I can’t take credit for this recipe, I give credit to Chef Google, but I do love me some Apple Cider Donuts.
Apple Cider Donuts
- 3 cups apple cider
- 1 cup granulated sugar
- 4 1/2 teaspoons ground cinnamon, divided
- 3 1/2 cups all-purpose flour
- 2/3 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 6 tablespoons butter, melted and cooled
- 2 large eggs, lightly beaten
- 2 cups vegetable oil
- Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.
- In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.
- In a large glass measuring cup or another bowl, whisk together butter, eggs and apple cider.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.
- Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 375 degrees F.
- Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
- Serve warm.