Cider Doughnuts

So my gal is from New England….I am baking and frying up some Cider Doughnuts for her sweet tooth and mine. Come and view my technique then try these delicious bites….I love the cinnamon and sugar.

3 cups apple cider

1 cup granulated sugar

4 1/2 teaspoons ground cinnamon, divided

3 1/2 cups all-purpose flour

2/3 cup light brown sugar, packed

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

6 tablespoons butter, melted and cooled

2 large eggs, lightly beaten

2 cups vegetable oil

Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.

In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.

In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.

In a large glass measuring cup or another bowl, whisk together butter, eggs and apple cider.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.

Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.

Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 375 degrees F.

Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.

Serve warm.

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