Apple Cider Donuts — Damn Delicious

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Apple Cider Donuts

There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!

So are you a eat-the-entire-donut person or more of a donut-hole person?

Because I’m more of the latter.

I mean, there’s less guilt eating the donut holes.

Even though I think I probably have more donut volume in donut hole form than the actual donuts.

But it doesn’t matter here.

Whole donuts. Or donut holes.

It’s all the same.

They get deep fried and coated/smothered/tossed in cinnamon sugar.

So whole donuts vs. donut holes. It doesn’t matter. Because we’ll still eat them all.

Apple Cider Donuts

Yield: 12 donuts

Prep Time: 1 hour 50 minutes

Cook Time: 10 minutes

Total Time: 2 hours

There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!

Ingredients:

  • 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
  • 6 tablespoons butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 2 cups vegetable oil

Directions:

  1. Heat apple cider in a large saucepan over medium high heat until reduced to 1 cup, about 15-20 minutes; place into the refrigerator until completely cool, about 30 minutes.
  2. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
  3. In a large bowl, combine flour, sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.
  4. In a large glass measuring cup or another bowl, whisk together butter, eggs and apple cider.
  5. 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. Divide dough in half.
  6. Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
  7. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 375 degrees F.
  8. Working in batches, add donuts to the Dutch oven 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.
  9. Serve warm.

Did you Make This Recipe?

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