What could be better on a cold, crisp, Fall morning than a cup of hot coffee and warm apple cider donuts?
Course: Breakfast, Dessert
Cuisine: American
Servings: 12donuts and holes
Ingredients
CINNAMON SUGAR:
1c.granulated sugar
1T.ground cinnamonor ginger
DONUTS:
2c. fresh apple cider
3 1/2 c.all-purpose flourmore for rolling
2/3c.brown sugarpacked
2tsp.baking powder
3/4tsp.salt
1/2tsp.baking soda
1/4tsp.ground cardamom
1/4tsp.ground cinnamon
1/4tsp.ground nutmeg
1/4tsp.ground allspice
2lg.eggs
6T. melted buttercooled
canola oilfor deep frying
Chocolate or Maple Glazefor dipping, optional
Instructions
CINNAMON SUGAR: In a shallow bowl, mix 1 cup of sugar and 1 tablespoon of 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 flour, 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-inch thickness; cut with a floured 3-inch 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 a 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 the tops of the doughnuts into the glaze of your choice. Yields: 1 dozen doughnuts plus doughnut holes.