Homemade doughnuts are always worth the trouble. The freshness of a doughnut minutes after emerging from a vat of hot oil is simply incomparable. Biting into that crispy crust enveloping soft fluffy centre makes all the work of deep frying worthwhile. Every time I make doughnuts at home, I always tell myself that I should do it more often but it is easier said than done. That’s good news for my waistline.
When I made my Chinese New Year snacks last week, I planned out my schedule to incorporate a batch of cider doughnuts. I bookmarked the recipe for these cake doughnuts from smitten kitchen long ago but did not have a chance to try until recently. The use of apple cider reduction drew me to the recipe initially because it ensured a strong apple flavour without excessive liquid. However, it was simply another hurdle that caused me to procrastinate. Deep frying is already hard enough. Why would I want to add more cooking time by slowly reducing apple cider until it turns syrupy?