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Apple Cider Donuts

2 1/2 cups apple cider, reduced down to 1/2 cup
1/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup sour cream
4 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Canola oil for frying
Cinnamon sugar for coating

Bring apple cider to a boil over medium/high heat and reduce down to 1/2 cup. (takes about 20 to 25 minutes). Pour into a large glass measuring cup.  Add butter to hot cider and stir to melt. Set aside, cool.

In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.  In a large bowl, or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.  Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour. On a very well- floured surface, roll out the cooled dough to about 3/4-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.

Heat oil to 350˚F.  Fry donuts, 3 to 4 at a time, flipping occasionally until golden on both sides.  Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.  Enjoy!



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