Inspired by trips to Oak Glen, these Apple Cider Donuts bring a taste of fall to your table.
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Inactive Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Author Cheri Liefeld
Ingredients
3cupsapple cider
1cupgranulated sugar
4 1/2teaspoonsground cinnamondivided
3 1/2cupsall-purpose flour
2/3cuplight brown sugarpacked
2teaspoonsbaking powder
1teaspoonkosher salt
1/2teaspoonbaking soda
1/2teaspoonground nutmeg
1teaspoonapple spice mix
6tablespoonsbuttermelted and cooled
2large eggslightly beaten
2cupsvegetable oil
Instructions
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.