"Most everyone loves doughnuts, and in October, ones made with local apple cider and dusted with cinnamon sugar are a quintessential fall treat. If you choose a fried recipe, things can get messy pretty quickly. Also, you need pretty good temperature control because if the oil is too hot, the outside of the doughnuts will burn but the insides will still be raw and doughy; too cold, and the doughnuts will soak in too much oil and taste heavy."
"This recipe from Sally's Baking Addiction is a favorite. Made with an apple cider reduction and dusted in a warm, seasonal mix of cinnamon and sugar, they embody everything people love about fall in sweet dough form. The doughnuts are best warm, but they are also quite tasty at room temperature. Store leftovers in an airtight container at room temperature for up to three days."
Apple cider doughnuts use reduced apple cider to concentrate flavor, so less liquid is needed in the batter. Baking avoids frying mess and the temperature-control problems that can leave doughnuts raw or greasy, though fried doughnuts often yield a pillowy texture. Precise flour measurement (spoon and level) and gentle mixing prevent excess gluten development. The batter combines flour, leaveners, spices, butter, egg, brown and granulated sugar, milk, and vanilla. A cinnamon-sugar coating is applied with melted butter. Doughnuts are best warm and store in an airtight container at room temperature for up to three days.
Read at Boston Herald
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