Ingredients
- 3 red apples (Cortland or McIntosh)
- 2 cups apple cider
- 7 cups all-purpose flour, plus more for dusting
- 2 tablespoons + 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 2 teaspoons salt
- ½ teaspoon nutmeg
- 1 cup sugar
- 6 tablespoons butter, at room temperature
- 2 large eggs plus 2 egg yolks
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- Vegetable oil, for frying
Instructions
- Coarsely chop the unpeeled apples. Cook covered with 2 cups cider over medium heat for about 8 minutes, then uncover and cook about 5 more minutes until the apples are tender and the cider is nearly gone. Purée until smooth. You need 2 cups of applesauce.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- Beat 1 cup sugar with the butter until sandy. Beat in the eggs and yolks, then gradually add the applesauce. Add half the flour mixture, then the buttermilk and vanilla, then the rest of the flour. Mix just until a sticky dough forms.
- Pat the dough about ½ inch thick onto floured parchment on two baking trays. Wrap and refrigerate at least 2 hours or overnight.
- Heat 2 inches of oil to 350°F in a Dutch oven and line a baking sheet with paper towels. Cut rounds with a floured 1-inch cutter. Fry in batches, 1–2 minutes per side, until golden. Drain on paper towels.
- Serve warm. Freeze extra for later.