Ingredients
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Doughnuts
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1 cup Apple Cider Vinegar
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½ cup whole Milk
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2 teaspoons Apple Cider Vinegar
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4 cups all-purpose Flour
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2 teaspoons Baking Powder
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1 teaspoon Baking Soda
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½ teaspoon ground Cinnamon
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½ teaspoon Kosher Salt
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¼ teaspoon freshly grated Nutmeg
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1 cup Sugar
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¼ cup Shortening
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2 large Egg
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1 teaspoon pure Vanilla Extract
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Canola Oil
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Glaze
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2 cups confectioners’ Sugar
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2 tablespoons Apple Cider Vinegar
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1 teaspoon pure Vanilla Extract
Directions
Steps
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1
Done
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To make the DoughnutsBring the apple cider to a boil in a small saucepan and reduce to ½ cup, 3 to 4 minutes. Let cool. |
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2
Done
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In a liquid measuring cup, combine the milk and vinegar. Let sit 5 minutes to curdle into buttermilk, and stir. Sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. |
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3
Done
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In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening together on high speed for 1 minute. Reduce the speed to medium and add the eggs, 1 at a time, until incorporated, then mix in the vanilla. Add the buttermilk and cooled cider and mix until combined. Add the sifted flour mixture and mix on low just until a dough comes together. Chill the dough 30 minutes in the refrigerator. |
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4
Done
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When ready to fry, heat 2 inches of oil in a deep pot to 365°F. Roll half the dough on a floured work surface to about ¾-inch thickness. Cut as many doughnuts as you can with a 3½- to 4-inch cutter. Use a 1-inch cutter, or slightly smaller, to make the doughnut holes. You should get 6 or 7 doughnuts from each half of the dough. Chill the first half of the doughnuts in the refrigerator while you roll out the second half. |
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5
Done
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To make the GlazeIn a small bowl, whisk together the confectioners’ sugar, vinegar, vanilla, and 1 tablespoon water to make a thick glaze. You should be able to drizzle the glaze from a spoon. If it’s too thick, add a little more water. |
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6
Done
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Fry the doughnuts in 2 batches until dark golden brown, about 2 minutes per side (a little less for the doughnut holes). Drain on paper towels and bring the oil back to 365°F. before frying the second batch. While the doughnuts are still warm, dip the surface of one side in the glaze. Let the glaze set with the glazed side up on a cooling rack for 5 to 10 minutes. These doughnuts are best served warm or at least within 1 or 2 hours of frying. |
