Apple Cider Donuts
What could be better on a cold, crisp, Fall morning than a cup of hot coffee and warm apple cider donuts?
Servings: 12 donuts and holes
- CINNAMON SUGAR:
- 1 c. granulated sugar
- 1 T. ground cinnamon or ginger
- 2 c. fresh apple cider
- 3 1/2 c. all-purpose flour more for rolling
- 2/3 c. brown sugar packed
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 2 lg. eggs
- 6 T. melted butter cooled
- canola oil for deep frying
- Chocolate or Maple Glaze for dipping, optional
- CINNAMON-SUGAR: In a shallow bowl, mix 1 cup sugar and 1 tablespoons ground cinnamon. Toss with warm doughnuts; set aside.
- DONUTS: In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 10-12 minutes. Cool completely.
- In a large bowl, whisk together flours, brown sugar, baking powder, salt, baking soda and spices.
- In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, for 1 hour or until firm enough to shape.
- Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
- In an electric skillet or deep fryer, heat oil to 325 degrees. Fry doughnuts a few at a time, until golden brown about 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side.
- Drain on paper towels; cool slightly. Roll in cinnamon-sugar or dip tops of doughnuts into glaze of your choice. Yields: 1 dozen doughnuts plus doughnut holes.