 and Administrative Assistant for the former Ruhe Oldsmobile for 25 years, Senator Guy Kratzer and the former Bell of PA before retiring. She was a member of First Presbyterian Church, Allentown. Lois was a Past President and former member of Soroptimist International and its Allentown and Emmaus Chapters. She was a charter member and Past President of the Ladies Auxiliary of Lehigh Consistory. She was also a former member of the St. Lukes Singers.I bought my air fryer with the idea that I would use it to make foods that are traditionally deep-fried, but make a big mess when you cook them.
I’ve wanted to make doughnuts for quite some time, so I went out looking for an air fryer doughnut recipe.
The first few recipes that came up used a can of raw biscuit dough, which doesn’t really set my heart on fire. You’re really not making doughnuts, you’re making doughnut-shaped biscuits and covering them with sugar.
I feel the same way about that as I do about most grocery store bagels, it’s not a bagel or a doughnut, it’s just doughnut-shaped bread.
But as autumn came upon us, the hype of apple cider doughnuts follows. Apple cider doughnuts are not something I’ve ever actually encountered in the wild before, but they’re apparently a big deal in apple-heavy parts of the country.
Along with a mug of cider and an afternoon of apple-picking comes apple cider doughnuts at orchards throughout the U.S. It’s a treat that dates back to colonial times, according to The Dish Wisconsin.
My hopes of making very little mess were quickly dashed when making these doughnuts. Between needing multiple bowls, graters, pots and pans and the amount of flour for patting out, there was quite a bit of clean-up from this recipe.
That being said, it can be made in stages, making the clean-up impact far less stressful.
The dough can be made ahead of time and refrigerated overnight.
When grating the butter, I made a happy mistake. I thought there was butter in the fridge, but the only butter I had was in the freezer.
So I grated frozen butter, which took a little longer and was harder and made my fingers very, very cold. The results were worth it, the butter was evenly distributed throughout the dough, which made very tasty doughnuts.
When frying the doughnuts, I found that the dough goes into the air fryer so much easier when it’s cold and stiff. My first few doughnuts were floppy and I could only put two at a time in the fryer.
The second pan that hung out in the fridge while I was frying the first was much stiffer and easier to place. I could do three or four at a time because they weren’t flopping into strange shapes.
Speaking of shape, I ended up making heart-shaped doughnuts, although not all maintained their cardiac form. I didn’t have a proper doughnut cutter and didn’t really want to invest in one at the moment.
But I did have a set of heart-shaped cookie cutters with three sizes, so I used the medium and small cutters to make hearts. That created the same effect as two circles and made really adorable doughnut holes.
I liked being able to make the dough the night before. When I make these again, I’ll probably let the cut dough rest in the fridge a little longer.
The original recipe called for eight tablespoons — or one stick — of melted butter for dipping. I ended up using 20 tablespoons, or 2.5 sticks. The cinnamon sugar mix was dead-on.
The recipe called for the doughnuts to be cooked for 12 minutes at 375, but my first couple looked perfectly cooked at eight minutes, so I baked the rest of them for eight, flipping about ⅔ of the way through.
Even though these made quite the mess, it was an easy mess to clean up. I will definitely be making these apple cider doughnuts again, but probably not until next year.
Make the dough: Pour 2 cups apple cider into a small saucepan and bring to a boil over medium-high heat. Boil until reduced by half to 1 cup, 10 to 12 minutes. Err on the side of over-reducing — you can always add a little bit extra apple cider to the reduced amount. Transfer the cider reduction to a heatproof measuring cup and cool completely, about 30 minutes.
Place 3 cups of all-purpose flour, light brown sugar, baking powder, cinnamon, ginger, baking soda and kosher salt in a large bowl and whisk to combine.
Grate eight tablespoons — one stick — cold unsalted butter on the large holes of a box grater. Add the grated butter to the flour mixture and use your fingers to incorporate the butter until it is about the texture of small pebbles. Make a well in the center of the mixture. Add the 1 cup reduced cider and 1/2 cup cold milk to the well and use a wide spatula to mix the dough together.
Shape the dough: Sprinkle a work surface with a few tablespoons of flour. Place the dough on the flour. Pat the dough into an even layer about one-inch thick and sprinkle with more flour. Fold the dough onto itself and pat it down until one-inch thick. Fold, sprinkle and pat again, repeating about six times, until the dough is slightly springy. Pat the dough into a rough nine-by-13-inch rectangle about a half-inch thick.
Cut doughnuts out of the dough with a floured doughnut cutter or a three-inch and one-inch round cutter. You should get about eight doughnuts out of the first round of cutting. Transfer the doughnuts to a baking sheet. Gather the scraps, pat the dough down again, and repeat cutting until you have about 18 doughnuts. Refrigerate the doughnuts while you preheat the air fryer to 375. Meanwhile, prepare the coating.
Melt the remaining butter and place in a medium bowl. Place granulated sugar and cinnamon in a small bowl and whisk together with a fork.
Depending on the size of your air fryer, air fry in batches of three to four at a time, flipping them halfway through, 12 minutes per batch. Transfer the doughnuts to a wire rack and load the air fryer with the next batch. Meanwhile, dip the fried doughnuts first in the butter, and then the cinnamon sugar. Place back on the wire rack. Serve the doughnuts warm or at room temperature with warm cider for dipping.
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