Fall has arrived! It’s time to eat everything with pumpkin and apple spice. There is nothing happier than wandering through an apple orchard on a crisp fall day with a cold cup of apple cider in one hand and a donut in the other. Here I would like to share with you one of my best Cast iron dessert recipes-----one pan apple cider donuts. These are super tender and moist donuts, spiced up with warm autumn spices, rolled in cinnamon sugar. Apple cider donuts are a must have every fall and are a personal favorite of mine! It is easy to prepare and very tasty. I hope youwill make it a tradition to mix up a batch of these baked apple cider donuts every year! And here are the steps.
One Pan Apple Cider Donuts
INGREDIENTS:
- 1egg plus one egg yolk
- 1 cup apple cider
- 2 3/4 cups cake flour
- 1/3 cup buttermilk
- 2/3 cup sugar
- 1teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons non-hydrogenated shortening (or lard, if you have it)
- Canola oil, for frying
Topping
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- Topping
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
DIRECTIONS:
- Boil and reduce the apple cider for 8 minutes until it has reduced to 1/3 cup. Set aside.
- Sift the cake flour, baking powder, salt and nutmeg. Then mix the shortening and sugar together in mixer over medium speed until sandy. Pour in the egg and egg yolk and mix on high for about minutes until the mixture is light and thickened.
- Mix the reduced apple cider and buttermilk together. Then pour into the flour mixture, alternating with the milk mixture to the mixer in three additions mixing until just combined. Transfer the mixture to a clean bowl and cover by plastic wrap and refrigerate the dough for at least 1 hour or overnight.
- Heat up a Cast iron skillet over medium heat with at least 2 inches of Canolaoil until the oil reaches 370℉.
- Gently roll the chilled dough onto a floured board into a circle about 1/2 inch thick and about 8 inch wide. Cut as many donuts and holes as possible and make sure to flour the cutters before each cut. Place the cut donuts on a parchment lined baking sheet and refrigerate for 15 minutes in order to make the cut donuts slightly firm and easier to handle.
- Brush off the flour and fry the donuts for about 1 minute per side.Once the donuts are deep golden brown on each side, remove them from the oil, gently blot off excess oil.
- In a shallow, wide bowl, stir together the cinnamon and sugar for the topping. And then toss the donuts immediately in the cinnamon sugar. (It reinforces all the flavors, as well as forms a little bit of a hard crust on the outside of the donut.)
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Once the dough is mix well, it must be soft and sticky much like cookie dough. The dough here is very soft and sticky, almost like cookie dough. I suggest you roll the dough out on a generously floured piece of parchment paper. So it can be easily transferred to the refrigerator. And if at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. The apple cider we use here is reduced, concentrating the flavor, and the cinnamon sugar adds the perfect texture to the moist cake. The real secret of these delicious donuts is the combination of cake flour and buttermilk in the batter which produces a very moist and tender crumb. I can’t believe how easy baked donuts are to whip up. Mix your ingredients together, stick in a donut pan and cook. Just have these warm, cakey donuts covered in sweet, sticky sugar and fragrant cinnamon to start your weekend morning!
Next time, I would like to share with you another one of the best Cast iron skillet recipe. It is Skillet Fried Catfish for Weekends. Fried catfish is an icon of Southern cooking. For many, there simply isn’t any other way to prepare it. Arguments rage over whether it’s best deep-fried, battered, breaded with cornmeal, or even just simply dredged in flour. As for me my skillet fried catfish is a healthy debate. Fresh, fried fish will be cooked to perfection in just 15 minutes. Hope you will like it.