I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
As soon as apple cider appeared this fall, I started thinking about apple cider doughnuts. I'd see them mentioned here and there, crave them more, and hope I could find time to make them the next weekend. I'd never made them before and didn't have a particular recipe in mind, but I was sure there must be some reference to doughnuts made with apple cider in at least one of my books. There wasn't. I found buttermilk cake doughnuts, yeast-risen doughnuts, baked doughnuts, beignets, and nearly every imaginable version of fried dough except apple cider doughnuts. Thankfully, a quick online search led me to The Washington Post and a story from 2004 with the recipe I used here. At that point, so many fall weekends had slipped by it was already Thanksgiving, and I decided a breakfast of apple cider doughnuts would be the best possible way to start the day. Actually, working on these doughnuts while I had several other reasons to be puttering around the kitchen worked out well. It's not exactly a quick-as-can-be kind of process. The apple cider had to be reduced, and then the dough needed to be chilled, and then the cut doughnuts and holes required refrigerator time before being fried. In between each of those steps, I was organizing pots and pans and making sure everything was ready for the big meal later in the day.
So, I warned you this recipe requires a little patience, but one taste of the warm, glazed doughnuts will convince you it was all worthwhile. First, butter needs to come to room temperature. Let that sit on the counter while a cup of apple cider is reduced to one-quarter cup which takes about 30 minutes. Then, combine flour, baking powder, baking soda, cinnamon, salt, and freshly grated nutmeg in a mixing bowl. With a mixer, beat butter and granulated sugar, and add eggs and mix until incorporated. The reduced and cooled apple cider and some buttermilk should be added next and mixed to combine. Next, the flour mixture is added and mixed just until the dough forms. The recipe instructions guide you very well through the next few steps. You prep two baking sheets with parchment sprinkled heavily with flour. The dough is turned out onto one of those sheets, and the dough is sprinkled with more flour and flattened with your hands to a one-half inch thickness. That sheet pan with dough is then placed in the freezer for 20 minutes. Once chilled, the dough is cut into doughnuts and doughnut holes which are placed on the second prepared baking sheet. That pan with cut shapes is then refrigerated for 20 to 30 minutes. While the cut doughnuts chill, the oil is brought up to 350 degrees F in a wide, heavy-bottomed pan. Frying is the quickest step of all since the doughnuts only require 30 to 60 seconds per side. They're then placed on a sheet pan lined with paper towels to drain, and the glaze is made. Confectioners' sugar and apple cider are whisked together for the glaze, and the warm doughnuts are dipped into it and then devoured.
Doughnuts are always at their very best when freshly made and still warm. But, if you wanted to attempt making these in advance, I suggest waiting to glaze them at the last minute and re-warming them in the oven right before dipping them in the glaze. The thin glaze runs down the sides of the warm doughnuts and leaves just the right amount of coating. These did make for a deliciously sweet start to Thanksgiving day, but I don't think there's ever a bad time for doughnuts.
Is it just me, or have there been an awfully lot of tempting apple cakes out there lately? I’ve wanted to try them all, but I knew what would happen if I had an entire, big apple cake in this house. It would disappear too quickly, and I would need to spend a lot more time in running shoes. When I found this recipe for apple muffins, it seemed like a perfect compromise. Kurt loves muffins for breakfast, and a few could go into the freezer for a later date. The other part of this story is that one of those cake recipes that is tempting me involves apples and blackberries. When I found some fresh blackberries from Mexico at the grocery store, I had to add them to the tops of these muffins. I found the recipe on Epicurious, and it’s from the September 1997 issue of Gourmet.
My only changes to the original recipe were to bake the muffins at regular size rather than as mini muffins and to top them with blackberries. I left the apple chunks slightly bigger than one-quarter inch pieces and didn’t chop the walnuts fine either, but no big changes. While the muffins were baking, apple cider was simmered until reduced to a syrup. When the muffins were removed from the oven, they were poked on top with a skewer and then brushed with the syrup.
With apple chunks, walnuts, apple cider, and blackberries in the muffins, these were full of delicious. The syrup glaze on top kept the muffins moist and gave them a little shine. The walnuts were particularly nice with the flavor of apples and cider. This was a practical choice for satisfying my apple cake craving, but that doesn’t mean I won’t change my mind and bake a big, full cake in the very near future.
With apple chunks, walnuts, apple cider, and blackberries in the muffins, these were full of delicious. The syrup glaze on top kept the muffins moist and gave them a little shine. The walnuts were particularly nice with the flavor of apples and cider. This was a practical choice for satisfying my apple cake craving, but that doesn’t mean I won’t change my mind and bake a big, full cake in the very near future.