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Apple Cider Doughnuts

by Scott Loitsch

Ingredients

for 12 doughnuts

  • 2 ½ cups
    apple cider, reduced down to 1/2 cup (120 ml) (590 mL)
  • ¼ cup
    butter (55 g)
  • 1 cup
    granulated sugar (200 g)
  • ½ cup
    light brown sugar (110 g)
  • 2 large eggs
  • 1 tablespoon
    vanilla extract
  • ¾ cup
    sour cream (175 g)
  • 4 cups
    flour (500 g)
  • 1 ½ teaspoons
    salt
  • 2 teaspoons
    baking powder
  • 2 teaspoons
    cinnamon
  • 1 teaspoon
    nutmeg
  • canola oil, for frying
  • cinnamon sugar, for coating

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Preparation

  1. Bring apple cider to a boil over medium-high heat. Reduce down to ½ cup (120 ml) (takes about 20-25 minutes).
  2. Pour into a large glass measuring cup.
  3. Add butter to hot cider and stir to melt. Set aside, cool.
  4. In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
  5. In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
  6. Using a wooden spoon, mix dry ingredients into the wet until just incorporated.
  7. Cover and chill for 1 hour.
  8. On a very well-floured surface, roll out the cooled dough to about ¾-inch (2 cm) 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.
  9. Heat oil to 350˚F (180˚C).
  10. Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
  11. Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
  12. Enjoy!
 

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