I’ve got Pumpkin Cider Doughnuts from Geoffrey Zakarian’s new cookbook “My Perfect Pantry” on the blog today! I was able to get a beautiful signed copy at the Kohler Food and Wine Experience a few weeks ago.
I had the pleasure of attending the food event in Kohler, Wisconsin. Ok, let me start by saying that this “experience” was first class from top to bottom, and I can’t wait to attend again.
We stayed at The American Club in Kohler, and this hotel was top notch.
From the moment my mom and I arrived, our every little need was taken care of. Our first night, we met up from my friend Alice and had dinner at The Immigrant Restaurant. This meal was one of the best I have had in a while.
The next morning, my mother and I were treated to excellent spa treatments at The Kohler Waters Spa. I had a 90 minute detox massage that was absolutely heavenly. I fell asleep midway through the treatment. That should tell you how relaxed I was.
During the course of the weekend, I was able to not only see two demonstrations with Zakarian, but I also saw a demonstration with the team from America’s Test Kitchen…
and with Chicago’s Top Chef Stephanie Izard.
From excellent wine tastings to the top chefs in the country, the Kohler Food and Wine Experience is a festival that should not be missed. I loved how they feature the best of the best in the food world yet the atmosphere was totally relaxed and comfortable. The people who attended were some of the kindest people you would meet. I seriously cannot wait for next year.
Once I got home, I couldn’t wait to try one of my many new cookbook recipes. I settled on trying the Apple Cider Doughnuts in Chef Zakarian’s cookbook because they were truly calling my name.
I simply replaced the apple cider with a delicious pumpkin cider but followed the recipe as is.
These doughnuts are simply fantastic! They are not yeast doughnuts, which I loved. It made the recipe less intimidating but the flavor wasn’t lacking for a thing.
These doughnuts fry up golden brown and puffed to perfection. The glaze is one lovely component that brings the entire treat together. I double dipped each doughnut to get a thick coating of icing on each one. I warmed one and had it for breakfast each day for the last four days (crazy right?). I just loved these, and I look forward to trying more recipes from his book and the other chef books I received!!
Pumpkin Cider Doughnuts
For the Doughnuts:
- 1 cup pumpkin cider originally apple cider
- 1/2 cup whole milk I used coconut milk
- 2 teaspoons cider vinegar
- 4 cups all-purpose flour plus more for rolling
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup sugar
- 1/4 cup shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Canola oil for frying
- 2 cups confectioner's sugar sifted
- 2 tablespoons cider vinegar
- 1 teaspoon pure vanilla extract
To make the doughnuts:
- Bring the cider to a boil in a small saucepan and reduce to 1/2 cup. 3 to 4 minutes. Let cool.
- In a liquid measuring cup, combine the milk and vinegar. Let sit 5 minutes to curdle into buttermilk, and stir. Sift together the flour, baking powder, baking soda, cinnamon, salt and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening together on high speed for 1 minute. Reduce the speed to medium and add the eggs, 1 at a time, until incorporated, then mix in the vanilla. Add the buttermilk and cooled cider and mix until combined. Add the sifted flour mixture and mix on low just until a dough comes together. Chill the dough 30 minutes in the refrigerator.
- When ready to fry, heat 2 inches of oil in a deep pot to 365 degrees. Roll half the dough on a floured work surface to about 3/4 inch thickness. Cut as many doughnuts as you can with a 3 1/2 to 4 inch cutter. Use a 1 inch cutter, or slightly smaller to make the doughnut holes. You should get 6 or 7 doughnuts from each half of the dough. Chill the first half of the doughnuts in the refrigerator while you roll out the second half.
To make the glaze:
- In a small bowl, whisk together the confectioners' sugar, vinegar, vanilla, and 1 tablespoon water to make a thick glaze. You should be able to drizzle the glaze from a spoon. If its too thick add a little more water.
- Fry the doughnuts in 2 batches until dark golden brown, about 2 minutes per side (a little less for the doughnut holes). Drain on paper towels and bring the oil back to 365 before frying the second batch. While the doughnuts are still warm, dip the surface of one side in the glaze. Let the glaze set with the glazed side up on a cooling rack for 5 to 10 minutes. These doughnuts are best served warm or at least within 1 to 2 hours of frying.