Apple Cider Hazelnut Doughnuts for Your Fall To-Eat List

In New England, it’s traditional for cider makers to use freshly pressed juice to create the region’s beloved sweet and tangy treat: apple cider doughnuts. In this version from Ellen Jackson’s Portland Farmers Market Cookbook, reduced cider is replaced with applesauce, and the still-warm apple doughnuts are dunked in a cider and applesauce glaze. Adding hazelnut (a.k.a. filbert) meal to the batter gives this doughnut recipe a distinctly Northwest twist. The hazelnut doughnuts come from Barb Fouke, filbert farmer and owner of Oregon’s family-run orchard Freddy Guys Hazelnuts (99 percent of the country’s crop is grown in the state—who knew?). The nuts from Freddy Guys Hazelnuts are processed into ground meal for a new take (and a heart-healthy boost) on homemade doughnuts, like this nutty, all-American gem.Apple Cider–Glazed Hazelnut Doughnuts Ingredients VariationsOrange Sour Cream: Substitute 4 tablespoons zest (from 2 oranges) and ½ cup puree from whole oranges for the applesauce, increase the sour cream to 1 cup, and decrease the nutmeg to 1 teaspoon. Make a glaze with 2 cups confectioners’ sugar and 2 tablespoons orange juice. Pumpkin: Substitute ½ cup pumpkin puree for the applesauce and increase the sour cream to 1 cup. Reduce the nutmeg to 1½ teaspoons and add 2½ teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1½ teaspoons ground cloves. Make a glaze with 2 cups confectioners’ sugar, 2 tablespoons milk, and ¼ teaspoon ground cinnamon.Excerpted from Portland Farmers Market Cookbook: 100 Seasonal Recipes and Stories that Celebrate Local Food and People by permission of Sasquatch Books. Copyright © 2016 by Ellen Jackson. All rights reserved. 12 doughnuts

Ingredients

For the dough
2 ¾ cups unbleached all-purpose flour, plus more to knead the dough
1 ¼ cups hazelnut meal
1 tablespoon freshly grated nutmeg
1 tablespoon baking powder
½ teaspoon baking soda
1 ½ teaspoons kosher salt
1 cup unsweetened applesauce, preferably homemade
1 cup sugar
½ cup sour cream
¼ cup (½ stick) unsalted butter, melted and cooled
2 eggs
1 egg yolk
Canola or other neutral-flavored oil, for deep-frying
For the glaze
2 cups confectioners’ sugar
¾ cup unsweetened applesauce, preferably homemade
2 to 4 tablespoons apple cider
Pinch kosher salt


Extra Crispy