Apple Cider Doughnuts
A crisp and fluffy doughnut to compliment all of your fall mornings. You'll want to make these apple cider doughnuts again and again.
Servings: 12 doughnuts
Ingredients
For the Doughnuts:
- 3 cups Apple Cider
- 3¾ cups All-Purpose Flour
- ⅔ cup Brown Sugar
- ⅓ cup Granulated Sugar
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 Large Eggs
- 4 tablespoons Unsalted Butter
- 3 cups Vegetable Oil
For the Sugar Coating:
- ½ cup Granulated Sugar
- 4 teaspoons Cinnamon
Instructions
For the Sugar Coating:
- Whisk together sugar and cinnamon in a medium sized bowl. Set aside.
For the Doughnuts:
- Begin by boiling the 3 cups of apple cider for 10-20 minutes until you reduce it to 1 cup of concentrated apple cider. Set aside to cool before beginning to make the doughnuts.
- In a large bowl, combine the flour, sugars, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk to combine.
- In a separate bowl, add the melted butter, eggs, and concentrated apple cider that you made earlier (there should be about 1 cup of apple cider concentrate being added). Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix together until a shaggy dough forms. Put it in the refridgerator and let it cool for 1-2 hours.
- In the meantime, heat up the oil in a pot to 350°F. After the dough has been refrigerating, remove it and pat it into a rectangle. Roll it out to about a quarter inch thick and cut with a biscuit cutter. I use the fat end of a piping tip to punch out my doughnut holes, you should use whatever works best for you.
- Once the dough has been cut, refrigerate it again if you think the dough is too pliable. If it is still stiff, then you can begin frying.
- Fry 1-2 doughnuts at a time (or however many you feel comfortable with and will fit in your pot. Fry for 1-2 minutes per side until golden brown. Remove from fryer with a spider and place onto a paper towel. Let some of the oil drip off, then place the doughnut into the bowl of the cinnamon sugar mixture. Coat the doughnut, and move it to a cooling rack. Repeat for every doughnut, let cool, and enjoy!