Our recently discovered love for cider donuts helped me to find this recipe on the Damn Delicious blog. I had a ton of fresh pressed apple cider left over and was either going to throw it away or do something with it. We are just not good about drinking cider or juice.
Apple Cider Donuts
3 cups apple cider
1 1/2 tsp cinnamon
3 1/2 cups all-purpose flour
2/3 cup brown sugar, packed
2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp nutmeg
6 tbsp melted butter
2 cups canola oil, to fry
1 cup sugar
3 tsp cinnamon
Pour 3 cups of apple cider into a sauce pan and bring to a boil. Turn the heat down and simmer (without a lid) until reduced to 1 cup of liquid. This took me about 1 hour.
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and cinnamon.
In a large, 4 cup Pyrex, whisk together the melted and cooled butter, eggs and reduced apple cider.
Pour the wet mixture over the dry mixture and stir until just moist. Cover and set in the fridge until you are ready to use. At least 1 hour.
At this stage, I froze the dough in order to make them on another occasion. If you are going to make within a day, you can leave the mixture in the fridge.
Lightly flour a slip at and roll out the dough into 1/2 inch’s. Use biscuit cutters to cut rounds and doughnut holes.
Heat the 2 cups of canola oil in a Dutch oven to 375 degrees F. While the oil is heating, mix up the cinnamon and sugar.
Working in batches, cook the donuts until golden and crispy. 1 minute per side. Transfer to a paper towel lined baking sheet and let sit for 30 seconds. Then roll in the cinnamon sugar mixture to coat.