Apple Cider Donuts & Stokoe Farms

My husband and I always had artificial trees growing up.  Ever since we've been married though we have been getting a real Christmas tree each year.  We usually go to Home Depot for our tree but this year we decided to head on over to Stokoe Farms.  

This farm seems to have acres and acres of trees!  Stokoe Farms gives free wagon rides to the trees, free bailing and shaking (to get all the loose needles off).  They also provide saws for you to cut your own tree down.

Santa and his elves also skydive into Stokoe Farms grand opening weekend.

They also have a large slide, nativity scene, barn filled with all sorts of goodies (jams, ornaments, nutcrackers etc.) and a place where you sit inside to eat with free hot chocolate and cookies.  While we were waiting for our tree, the smell of their fresh apple cider donuts was irresistible.  My husband and I shared one.  It was hard not to go back and buy 12 of them! 

Maybe I should have bought some more because I ended up making donuts at home ;)  I made some with cinnamon sugar and others with an apple cider glaze.  The glazed ones were awesome and highlighted the flavor of the apple cider much better than the cinnamon ones.  Some at Smitten Kitchen have had issues with really moist dough, I did not have the problem at all with this recipe.  Deb, at Smitten Kitchen, recommends using Crisco for frying as the donuts do not absorb as much oil.  I used canola oil because that is what I had on hand!

Apple Cider Donuts:

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)

Directions:

1. In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 30 to 40 minutes. Set aside to cool.
2. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
3. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
4. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. 
5. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
6. Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.
7. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

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Recipe Adapted From: Smitten Kitchen