When I was a kid, I visited and toured a cider mill way up in the chilly north. They served the freshest chilled apple cider and warm doughnuts I had ever tasted. I was surrounded by trees full of yellow, orange, and red leaves which were just beginning to fall to the ground. Pumpkins and cute scarecrows welcomed cold, bundled-up visitors into the warm, quaint gift shop. Cider mills like these are pretty common up north in North America and this doughnut recipe is an accurate representation of the kind that you can get at those cider mills. They are perfect for a cold, fall day served with chilled apple cider or hot chocolate. You can warm up the apple cider if you wish, however, serving it chilled adds a refreshing contrast when served with warm doughnuts.
Makes 24 Donuts
INGREDIENTS
1 cup apple cider
1 cup unprocessed sugar
1/4 cup vegan butter
2/3 cup applesauce
1/4 cup filtered water mixed with 1/4 cup vegan non-dairy milk powder – I use Better Than Milk Soy Milk Powder
4 cups all-purpose flour
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
vegan shortening (for frying)
1 cup cinnamon-sugar mix or powdered sugar (for coating)
INSTRUCTIONS
1. Boil apple cider in small saucepan until it is reduced to 1/4 cup. This should take about 8 to 10 minutes. Allow to cool.
2. In a large bowl, beat reduced apple cider, sugar, vegan butter, applesauce, and vegan milk powder mix with an electric mixer until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
4. Add dry ingredients to wet ingredients and whisk only briefly until ingredients are just mixed.
5. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Use the mouth of a large glass and then that of a small glass or a 3-inch doughnut cutter to cut dough into doughnut shapes. Reserve doughnut holes and scraps, form 1/2-inch thick dough again, and cut more doughnuts until there isn’t any dough left.
6. Add enough shortening to fill a deep pan 3 inches, and heat to 375 F. Fry a few donuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.
7. Remove with a slotted spoon and place on a plate covered with paper towels. While still warm, shake a few at a time in a paper bag containing the cinnamon-sugar mix or powdered sugar. Cool on a rack.
SERVING SUGGESTIONS
Fall Dessert – Served with chilled apple cider or hot chocolate, these doughnuts are perfect in the fall around Halloween time.
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