Side Pannel
Apple Cider Doughnuts
Apple Cider Doughnuts
- Recipe Submitted by maryjosh on 12/19/2019
Ingredients List
- 3/4 cup apple cider
- 3 tablespoons butter softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 whole egg plus 1 egg yolk
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- pinch nutmeg
- 1/2 tablespoon cinnamon
- 5 tablespoons sugar
- vegetable oil for frying
Directions
In a small saucepan over medium heat cook cider until reduced by almost 1/3. You should end up with about 1/2 cup of reduced apple cider. This should take about 5-10 minutes.
Meanwhile, add butter and both sugars to a stand mixer with the paddle attachment. Cream butter and sugar for 4 minutes until fluffy.
Add in vanilla and whole egg plus egg yolk. Mix to combine.
In a large bowl combine the dry ingredients, flour, baking powder, salt, 1/8 teaspoon cinnamon, and a pinch of nutmeg. Set aside.
Combine the 1/2 tablespoon cinnamon and 5 tablespoons sugar in a small bowl to coat your doughnuts. Set aside.
Add the dry ingredients to the wet ingredients in two parts. Mix slowly making sure to scrape the sides. Do not over-mix.
Place dough in the refrigerator for 2 hours to firm up. You can even leave it in overnight.
Roll out dough onto a floured surface (about 1/2 inch thick)
Cut out doughnuts with a lightly floured doughnut cutter or a biscuit cutter (2 1/2 or 3 inch). Cut out the center with a 1 inch cutter for doughnut holes.
Add oil to a large pot with high sides. I do about 6 cups of oil for this recipe. Heat oil to 350 degrees.
Drop your doughnuts in 2 or 3 at a time. Do not overcrowd the oil with too many doughnuts. It will lower the heat of the oil substantially.
The doughnuts take about a minute to cook on each side. If they are browning too easily and not cooking through the center your heat is too high and needs to be turned down.
Place the doughnuts on a paper towel to drain any excess oil.
Immediately dip them in the cinnamon sugar mixture while they are still warm.
Serve immediately. Enjoy!
Meanwhile, add butter and both sugars to a stand mixer with the paddle attachment. Cream butter and sugar for 4 minutes until fluffy.
Add in vanilla and whole egg plus egg yolk. Mix to combine.
In a large bowl combine the dry ingredients, flour, baking powder, salt, 1/8 teaspoon cinnamon, and a pinch of nutmeg. Set aside.
Combine the 1/2 tablespoon cinnamon and 5 tablespoons sugar in a small bowl to coat your doughnuts. Set aside.
Add the dry ingredients to the wet ingredients in two parts. Mix slowly making sure to scrape the sides. Do not over-mix.
Place dough in the refrigerator for 2 hours to firm up. You can even leave it in overnight.
Roll out dough onto a floured surface (about 1/2 inch thick)
Cut out doughnuts with a lightly floured doughnut cutter or a biscuit cutter (2 1/2 or 3 inch). Cut out the center with a 1 inch cutter for doughnut holes.
Add oil to a large pot with high sides. I do about 6 cups of oil for this recipe. Heat oil to 350 degrees.
Drop your doughnuts in 2 or 3 at a time. Do not overcrowd the oil with too many doughnuts. It will lower the heat of the oil substantially.
The doughnuts take about a minute to cook on each side. If they are browning too easily and not cooking through the center your heat is too high and needs to be turned down.
Place the doughnuts on a paper towel to drain any excess oil.
Immediately dip them in the cinnamon sugar mixture while they are still warm.
Serve immediately. Enjoy!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
