Hard Apple Cider Donuts
Makes 18-20 donuts + 18-20 donut holes (suggested yield for a 3-inch cutter)
With Thanksgiving just a couple short weeks away, we wanted to share this delicious recipe on how to use our cider in a fun new way! You can easily reduce down our Kinda Dry or Sorta Sweet apple cider to make these apple forward cake donuts.
-1 cup hard apple cider [We suggest Kinda Dry or Sorta Sweet, but we think one of our seasonals like Winter Spice or Cranberry would be amazing as well!]
-3 1/2 cups flour + additional for the work surface
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/8 teaspoon ground nutmeg
-4 tablespoons butter / room temperature
-1 cup granulated sugar
-2 large eggs
-1/2 cup buttermilk
-Vegetable oil for frying
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)
1. In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup. Should take roughly 20 to 30 minutes. Set aside to cool.
2. While waiting for cider to reduce, combine the following in a bowl: flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.
3. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
4. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch donut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole — cut out donut shapes. Place the cut donuts and donut holes onto the second sheet pan. Refrigerate the donuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional donuts from the dough.)
5. Add enough oil to a deep-sided pot [we used a Dutch Oven] to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pot and heat over medium heat until the oil reaches 350°F. Have ready a plate lined with several paper towels.
6. Fry and top the donuts! Carefully add a few donuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the donuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the donuts are fried. Dip the top of the warm donuts into a cinnamon sugar mixture (if using) and serve immediately.
Did you know that our Hawthorne location, Portland Cider House, has 28 taps? Most of the time, more than half of those taps feature guest cideries from around the Northwest, such as 2 Towns, Swift Cider, ^5 Cider, Bull Run Cider and more. Here at Portland Cider Company, we feel this well-rounded and diverse taplist is essential to promoting the cider industry as a whole.
Portland Cider House was founded with the intention of being a resource for anyone to come and explore cider. There’s 28 taps! Cider of every different style – fruit, spiced, hopped, traditional, dry, sweet, modern, etc. – and cider from several different cider makers here in the Northwest. You can get a flight of cider and find what you like.
In an effort to promote this concept of “Community over Competition,” and to help you learn more about cider from here in the Northwest, we’re putting together a regular cider tastings schedule. You will start to see a lot more cider tastings, release parties and more hosted at Portland Cider House! Subscribe to our PCH Facebook events to stay in the loop. For now, here’s what we have coming up this November & December:
A Swift-y Evening with Swift Cider
Wednesday, Nov. 9 | 5-8 pm
Swift Cider will be visiting the Portland Cider House to sample their fine ciders, including their new release Blood Orange and a single varietal Pippin. To make the evening extra “Swift-y,” we’re celebrating writer Jonathon Swifts birthday with readings from his famous book Gulliver’s Travels. Read in two 20 minute excerpts by performer Barret Stolte between 6-7pm.
Spicin’ it up with Carlton Cyderworks Tasting
Thursday, Nov. 17 | 5-8pm
Our friends at Carlton Cyderworks are coming to Portland Cider House to celebrate the release of their winter seasonal Sugar n’ Spice! Come for free tastings of this special release and their other ciders. As an added treat, The Maple Parlor will be joining with free samples of their Mini Caramel Apples! We suggest pairing with Sugar n’ Spice or our winter seasonal Winter Spice.
Nectar Creek Mead Tasting
Wednesday, Nov. 30 | 5-8pm
Nectar Creek will be visiting the Portland Cider House for some free mead samplings! It’s been over a year since we’ve had a mead, or nectar of the gods, on-tap, so come help us celebrate the tapping of a beautiful new keg.
Fox Tail Cider Tasting
Wednesday, Dec. 14 | 5-8pm
More details to come.
Bull Run Cider Tasting
Thursday, Dec. 14 | 5-8pm
More details to come.
Halloween is over, which means it’s time to start planning for the holidays (yes, already, we know). To help you bring some tradition to the table, we came up with this delicious Winter Apple Spice dessert sauce using our Winter Spice seasonal cider. Why tradition you ask? Because cider is considered by many the original alcoholic drink of choice here in America (read more about that here).
So when you start planning out your Thanksgiving table, remember to ‘Pick Cider’ and get back to your traditional roots.
Winter Apple Spice Dessert Sauce
The tantalizing combination of cinnamon, nutmeg, cardamom, apples and raisins for an all-purpose dessert sauce that’s perfect on pound cakes, baked apples, pies, ice cream and more. The perfect topping for the adult table at Thanksgiving!
- 2 tablespoons butter
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 cup Winter Spice cider from Portland Cider Company
- 1/4 cup raisins (optional)
- 1/4 cup diced apples, 1/4 in. cubes (optional)
Prep time: 6 minutes | Cook time: 7 minutes | Yield: 1-3/4 cups
Melt butter in a saucepan over medium-low heat. In a bowl, combine the brown sugar and flour, blending well. Gradually stir the brown sugar-flour mixture into the butter. Add the cider slowly to the saucepan. Cook, stirring constantly, until thickened. Add optional raisins and/or apples.
Serve warm with pound cake, bread pudding, baked apples, or other dessert.
We’ve collaborated with New Deal Distillery to bring you two cocktails so delicious, it’s frightening! Featured at a class taught by New Deal Distillery at the OMSI After Dark: Spirits event, these cocktails feature our new seasonal Cranberry and our flagship Sorta Sweet.
1 oz Brandy
.25 oz lemon juice
.25 oz simple syrup
.25 oz Cascadia D’Amore
2 dashes Bitter Housewife Cardamom Bitters
Portland Cider Company Sorta Sweet Cider
Combine all ingredients except cider in a cocktail shaker, fill with ice, shake until cold. Strain into a rocks glass, add ice, top with Portland Cider Company Sorta Sweet Cider. Garnish with an orange peel.
1 oz Portland 88 Vodka
.5 oz Ginger Liqueur
.25 oz lime juice
.25 oz simple syrup
.25 oz Starvation Alley cranberry concentrate
Portland Cider Company Cranberry Cider
Combine all ingredients except cider in a cocktail shaker, fill with ice, shake until cold. Double strain into a chilled coupe glass. Top with Portland Cider Company Cranberry Cider and garnish with mint leaf.
Download a recipe card here for your convenience.
To find the ingredients…
Visit one of our taprooms for our Cranberry cider (Clackamas or Hawthorne-Portland). Sorta Sweet is available at most grocery stores in the Portland Metro area.
Visit New Deal Distillery’s tasting room at 900 SE Salmon St., Portland, OR 97214.
FOR IMMEDIATE RELEASE
Prost! & Portland Cider Company celebrate Washington Cider Week
Bringing together two great cities, along with German Beer & NW Cider
September 7, 2016 (Portland, OR) – Prost! & Portland Cider Company have partnered together to deliver a variety of cider events for Washington Cider Week, September 8-18, in the Seattle area. Whether partying at Feierabend after Seattle Cider Summit, making custom snakebite blends, or simply bobbing for apples, everyone will find a way to celebrate cider with both brands during this epic week.
“We’re excited to be working with a restaurant group that has so much history here in Seattle,” says Lynda Parrish, co-owner of Portland Cider Company. “I think we’ve been able to create some creative and fun ways to tie in German beer with cider, along with tying our two great cities together.”
Mya Rohrbach, Prost! German pubs Chief Operations Officer, states “While we are known for our great selection of German biers, we have cider options too because of its huge popularity. Teaming up with Portland Cider Company has been a great idea since they make such delicious cider, and besides our four pubs here in Seattle, we have two German bars in Portland. We are truly looking forward to participating in Washington Cider Week.”
Portland Cider Company’s flagship Apple cans will be available at all three participating locations: Feierabend, West Seattle Prost!, and Die Bierstube. Limited and seasonal release draft ciders from Portland Cider Company will be on-tap at each location too, coinciding with 3 special cider-centric events and available all Washington Cider Week. Dates and details follow:
Saturday, Sept. 10 – Seattle Cider Summit After-Party at Feierabend (5-8pm)
To kick-off the Prost! & Portland Cider Co. celebration, festivities begin at the Cider Summit After Party at Feirabend. A mere 8 blocks from the festival grounds, the restaurant is the perfect option for food and continued fun. Portland Cider Company will have Cherry Perry on-tap at Feierabend until it runs out, the Fruit Challenge cider exclusively made for the Cider Summit. Swag giveaways and free cider tastings will also be featured. More information can be found at the Facebook event page.
Tuesday, Sept. 13 – Portland Cider Company Tastings at West Seattle Prost! (6-8pm)
West Seattle Prost! will host Portland Cider Company staff for a special “Cider Tasting” experience, including a “Bobbing for Apples (cider cans that is)” game for 25 cents! Hop’ Rageous & a seasonal cider will be available all cider week, in addition to Apple cans. More information can be found at the Facebook event page.
Saturday, Sept. 17 – “Snakebite & Cider” Showcase at Die Bierstube (6-9pm)
The largest event of the series, Die Bierstube will have 4 Portland Cider Company ciders available, including seasonal cider Straw-Perry and flagships Kinda Dry, Passion Fruit & Apple cans. All featured ciders will have suggested “Snakebite” combos – beer and cider blends in the traditional English custom. Swag giveaways and free cider tastings will also be featured. More information can be found at the Facebook event page.
About Portland Cider Company:
The Portland Cider Company was started in October 2012 by an Oregonian and a family of British expats with the mission of bringing cider, handcrafted in the English tradition, to the Northwest. They have two taproom locations: Hawthorne, Portland Cider House (3638 SE Hawthorne Blvd., Portland, OR 97214) and Clackamas, Taproom & Cidery (8925 SE Jannsen Rd, Bldg. F, Clackamas, OR 97015). For more information, visit www.PortlandCider.com.