Cider Doughnuts

Cider Doughnuts

Ah, the gilded days of my youth. The green fields of Somerset, tending to yellow, and the golden cider gleaming in the glass. Nanny would give us half a pint with breakfast, and make these doughnuts for our tea. Such beautiful, blurry days. This recipe makes a dozen.

  • 500g (18 oz) plus 2 tbsp plain flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp powdered buttermilk
  • ¾ tsp cinnamon
  • ½ tsp salt
  • 50g (2 oz) butter, melted
  • 2 large eggs, beaten
  • 125g (5 oz) sugar
  • 1 tsp vanilla extract
  • 1 litre (4 pints) vegetable oil for frying
  • 250ml (½ pint) cider
  • For dusting:
  • 1 tbsp cinnamon
  • 400g (15 oz) sugar
  1. For the batter, mix the flour, baking powder, baking soda, powdered buttermilk, cinnamon and salt in a large bowl. In another bowl, mix the cider and melted butter. In a third bowl whisk together the eggs, sugar and vanilla in a large bowl until thick. Using a wooden spoon, add the flour and cider mixtures in alternate spoonfuls to the egg mixture until well mixed.
  2. Cover the bowl with clingfilm and put it in the fridge for at least an hour.
  3. When chilled, turn the dough out onto a well-floured surface and roll out to about 20mm (¾ inch) thick. A 75mm (3 inch) doughnut cutter is perfect for the next, but if you don’t have this you can make the rings by hand—they should be about that diameter, with a good space in the middle, and well joined. Place on a tray and chill for a good half hour.
  4. Fry the doughnuts by heating about 10cm (4 inches) of vegetable oil in a large, deep pan over a medium-high heat. Fry the doughnuts in batches of three or so (depending on pan size) for about 2 minutes on each side, until golden. Remove with a slotted spoon and drain on a wire rack. Place the dusting cinnamon and sugar in a closed container and shake well. When the doughnuts have cooled, place them one at a time in the container and shake gently to coat. Then stuff yourself.

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