Cinnamon sugar, cider donuts . . .

from Saveur magazine

These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.



Makes About 1 Dozen



1 3⁄4 cups (7 3⁄4 oz.) all-purpose flour, sifted

1⁄4 cup (1 1⁄8 oz.) whole wheat graham flour

3 1⁄2 tsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

1⁄2 tsp. kosher salt

2 tbsp. unsalted butter

1 1⁄2 cups sugar

2 egg yolks

1 tsp. vanilla extract

1⁄4 cup apple cider

1⁄4 cup buttermilk

Canola oil, for forming and frying


Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside.


In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.


Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.


Let donuts cool completely; toss in cinnamon-sugar mixture.