Emily Layden’s ALL GIRLS Apple Cider Doughnuts

Emily Layden’s ALL GIRLS Apple Cider Doughnuts

Emily Layden’s Apple Cider Doughnuts


Nestled in a hilly corner of rural Connecticut, The Atwater School in All Girls is a haven for progressive thinking and feminist intellectuals—and also a quintessential piece of the New England landscape. From Litchfield and the Berkshires to interior New Hampshire and coastal Maine, boarding schools pepper this wing of the country, their clock towers and iron gates as typical to the region as the shifting colors of autumn leaves.

Atwater loves to celebrate this New England ideal. One of the girls’ favorite traditions is Fall Fest, a day dedicated to the season in all its glory: bobbing for apples, fresh cider doughnuts; a race through a corn maze, built just for the school’s use. If it sounds indulgent, that’s because it is!

Enjoy this recipe for Apple Cider Donuts (from the fall fest truck!)

-Emily Layden

More recipes: All Girls Blog Party

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Emily Layden’s Apple Cider Doughnuts

A book club recipe for Apple Cider Doughnuts inspired by Emily Layden's ALL GIRLS, from DamnDelicious.com.

  • 3 cups apple cider
  • 1 cup granulated sugar
  • 4 1/2 teaspoons ground cinnamon, divided
  • 3 1/2 cups all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 2 cups vegetable oil
  1. Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.

  2. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.

  3. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg, and remaining 1 1/2 teaspoons cinnamon.

  4. In a large glass measuring cup or another bowl, whisk together butter, eggs, and apple cider. Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour.

  5. Divide dough in half. Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch doughnut cutter.

  6. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers 375 degrees °F. Working in batches, add doughnuts to the Dutch oven and cook until evenly golden and crispy, approximately 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds. Roll warm doughnuts in cinnamon sugar mixture to coat. Serve warm.

Recipe from DamnDelicious.com

Use a doughnut cutter, or two biscuit cutters to cut dough.  

 

 

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