Insane, I tell you.
And to top it off, our oldest daughter ended a four plus year relationship and moved back home.
Please do not look in our garage. Please.
Anyway, today seemed like a day for a little brunch indulgence. I had some apple cider in the fridge, and I’ve been meaning to try making cider donuts.
If you want to make them too, you’ll have to start by doing a little prep. Bring 2 cups of apple cider to a simmer on the stove top. Simmer for about 15 minutes to concentrate the cider and the apple-y flavor.
And if you don’t have buttermilk on hand, you’ll need to add four tsp of white vinegar to a measuring cup and fill it with your milk of choice up to the one cup mark. Let it sit while you mix the following dry ingredients:
- 4 c all-purpose flour
- 1 1/2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
Set aside the dry ingredients and get to work on the rest. Melt 4 TBS butter in a large bowl and whisk in two eggs. Stir in one cup each of brown sugar and granulated sugar until well combined. Whisk in buttermilk or the prepared substitute above. Whisk in 1 cup of the reduced cider.
Add dry ingredients and gently combine. Some small lumps may remain. Do not overdo it with the stirring.
Fill your greased donut pans by using a plastic storage bag to pipe in the mixture. Just snipping off the corner of the plastic bag turns it into the perfect piping bag.
Bake for about 8-10 minutes until donut springs back when touched and toothpick inserted into donut comes out clean.
I just melted some butter in a bowl, dunked each donut and then rolled them in a cinnamon sugar mixture. But they would also be great with the glaze from my pumpkin donuts.
Thanks for stopping by on this lazy morning. I’ll be back tomorrow to give you the update on our entry closet, which now has to accomodate cold weather coats and accessories. Brr!
See you soon!