This week looks like we might get quite a bit of rain this weekend, so I’m not sure if we’ll be going to the farmers market. I picked up a full bushel of Honeycrisp apples at the beginning of the week, so I made a bunch of homemade apple pies today, to stock up for the market. To save on time, I typically will make all of my pies for the market a few days prior. I freeze them, unbaked and then simply bake them the morning of the market. Tomorrow I’ll be making some Spiced Apple Jam. I might try and fold some laundry, which is piled up in our living room! Honeycrisp are probably my new favorite variety of apple. They are large, juicy apples that are sweet with a touch of tartness. Perfect for all of your fall baking.
These yummy Old-Fashioned Doughnuts have an apple cider glaze that you’ll be loving! Doughnuts are something that are relatively easy to make. You can even make them the night before, place them on parchment lined half sheet pans, cover with plastic wrap and then simply fry in the morning. They’re a New England tradition- an old-fashioned cake doughnut with a new sweet twist of an apple cider glaze. You can find apple cider in the produce aisle or at a local apple orchard.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 3/4 cups all-purpose flour
- 6 tablespoons unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 3/4 cup apple cider
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Apple cider glaze:
- 2 cups powdered sugar
- 1/3 cup apple cider
Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a mixing bowl cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine.
Line a baking sheet with parchment paper and set aside.
Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet. Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add enough shortening to equal 3 inches of oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels.
Combine the powdered sugar and apple cider with a whisk until it is smooth.
Carefully dip each doughnut into the glaze, shake off any excess and set on a baking rack to drip dry. Place the baking rack on a parchment lined half sheet pan to catch any glaze that drips down.