Inspired by trips to Oak Glen, these Apple Cider Donuts bring a taste of fall to your table.
- 3 cups apple cider
- 1 cup granulated sugar
- 4 1/2 teaspoons ground cinnamon, divided
- 3 1/2 cups all-purpose flour
- 2/3 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 teaspoon apple spice mix
- 6 tablespoons butter, melted and cooled
- 2 large eggs, lightly beaten
- 2 cups vegetable oil
- Heat apple cider in a large saucepan over medium-high heat until reduced to 1 cup, about 15-20 minutes; cool completely.
- In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon and apple spice.
- In another bowl, whisk together butter, eggs, and apple cider.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour or overnight. Divide dough in half.
- Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
- Heat canola oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Working in batches, add donuts to the pot and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
You can make your own Apple Spice mix.
- Serving Size: 1 grams
- Unsaturated Fat: 0