Apple Cider Castagnoles

Come fall, do you think there is anything more delicious than the intoxicating smell of warm apple cider? The almost boozy scent of apples simmering with spices like cinnamon and nutmeg can evoke dreams of sugar-crusted cider donuts and anything apple related. Castagnoles are essentially donuts that are served leading up to Lent in Italy, but this rendition adds a fall spin by adding apple cider to the mix.

Photography & Styling by Alison Engstrom

apple cider castagnoles

Makes About 18

3 cups organic apple cider

3 3/4 cups all-purpose flour

2/3 cup brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

6 tablespoons unsalted butter, melted and cooled

2 eggs, at room temperature

2 cups neutral oil for frying, like canola or sunflower oil

For Rolling

3/4 cup sugar

3 tablespoons ground cinnamon

1/4 teaspoons salt

Special Tools

Thermometer

Cookie Scoop

Directions: In a medium sauce pan add apple cider and cook over medium heat until reduced to about 1 1/2 cups. Allow to cool completely. Meanwhile, whisk together flour, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add melted butter, reduced apple cider and eggs and stir to combine. Let set for 15 minutes at room temperature. Next prepare the oil, in a cast iron pan or pot, heat oil until it registers 340 degrees on a thermometer. Meanwhile, prepare the frying station. Line a plate generously with paper towels; in a shallow bowl, add cinnamon, sugar and salt and stir to combine.

Using a cookie scoop, scoop dough and gently place into the oil, taking care not to crowd the pan. Fry until golden on each side. Place each donut on the paper towels for a few minutes, then roll in cinnamon and sugar mixture. Repeat until finished. The donuts are best enjoyed day of, when they are still warm. Store leftovers in an airtight container and enjoy within one day.

Recipe adapted from Damn Delicious

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