Vermont Apple Cider Donuts
"It's a cider maker's tradition to use some of the freshly pressed juice to make lightly tangy, apple-scented doughnuts like these. The cider adds more than flavor, though; its acidity makes the doughnuts tenderer. I have two favorite spots for buying these treats: Atkins Farms in Amherst, Massachusetts (atkinsfarms.com), and Cold Hollow Cider Mill in Waterbury Center, Vermont (coldhollow.com). When I can't be there, I make homemade apple cider donuts. See how to make this recipe for homemade apple cider donuts with instructions and photos. Login to add to your Recipe Box Upload Your Photo..."
INGREDIENTS
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1 cup granulated sugar
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5 tablespoons unsalted butter, at room temperature
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2 large eggs, at room temperature
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3-1/2 cups all-purpose flour, plus extra for work surface
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1-1/4 teaspoons table salt
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2 teaspoons baking powder
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1 teaspoon baking soda
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1-1/2 teaspoons ground cinnamon
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1/2 teaspoon freshly grated nutmeg
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1/2 cup low-fat buttermilk
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1/3 cup boiled apple cider
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1 tablespoon vanilla extract
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Canola or safflower oil (for frying)
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Cinnamon sugar (1-1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners' sugar
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