Apple Cider Donuts

Ingredients

• 2 cups apple cider (do not use apple juice)
• 3 1/2 cups flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 cup butter (room temperature)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/4 cup apple butter
• 1 cup cinnamon sugar (find my recipe here)
• peanut oil for frying

Instructions

1. 1

   Bring apple cider to a boil in a saucepan over medium-high heat. Boil until reduced to about ⅓ cup. Transfer to a heat-proof bowl if desired. Stir in the apple butter. Set aside.

2. 2

   Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and allspice. Set aside.

3. 3

   Whisk together the eggs, buttermilk, and the apple cider/apple butter mixture. Set aside.

4. 4

   Beat the butter, brown sugar, and granulated sugar with a stand mixer.

5. 5

   Stir in ½ of the flour mixture. Add ½ of the apple cider mixture and stir to combine. Repeat with the remaining dry and wet ingredients. (See notes for how to make baked donuts at this point.)

6. 6

   Turn onto a well-floured, parchment-covered baking sheet. Sprinkle additional flour on top of the dough. Flatten or roll out to about ¾ inch thickness. Cover and refrigerate for about 1 hour (or overnight).

7. 7

   Heat oil in a deep fryer (or use a large pot with a thermometer) to 360˚F.

8. 8

   Remove dough from the refrigerator. Use a 3 inch, floured doughnut cutter to cut out doughnuts. Save the donut holes and re-roll scraps. Return the cut donuts to the fridge until ready to fry.

9. 9

   Fry a couple of doughnuts at once for about 3 minutes, carefully turning halfway through cooking, until deep brown on both sides. Fry the holes for 2-3 minutes.

10. 10

    Drain on a paper towel lined plate. Coat with cinnamon sugar.