In a small saucepan, bring apple cider to a boil and simmer until reduced to ¼ cup, about 10 minutes.
4 tablespoons butter, room temperature
1 cup sugar
In a medium bowl, cream butter and sugar together with an electric hand mixer.
2 eggs
Beat eggs into creamed sugar until incorporated.
reserved apple cider
½ cup buttermilk
Add apple cider and buttermilk and beat on low until incorporated.
18 ounces all-purpose flour (about 4 cups)
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/8 teaspoon nutmeg
Add flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Stir with a spatula until the dough comes together. The dough will be very sticky.
3 tablespoons flour
Line a baking sheet with parchment paper and coat generously with flour. Place dough on sheet and spread out until ½ inch thick. Place dough in freezer or fridge for 20 minutes.
vegetable oil (about 1 gallon for a 12 inch stockpot)
Fill a stockpot with oil until 2 inches deep. Heat over medium heat until it is 350°F, about 35 minutes.
Remove dough and cut out donuts with a round cutter. Re-roll any scraps. Place cut donuts on floured baking sheet and refridgerate for 20 minutes.
Using a metal spatula, carefully place donuts in oil, taking care not to crowd them. Fry until golden brown, about 1 minute per side. Remove with a spider whisk and drain on a paper towel lined plate.
Glaze
1 cup powdered sugar
2 tablespoons apple cider
In a small bowl, combine sugar and apple cider. Whisk to combine until smooth. Dip donuts into glaze and set on a wire rack to cool. Serve immedieatley or store in an airtight container for several days.
From MakeBetterFood.com. . (makebetterfood.com/recipes/apple-cider-donuts/).
vegetable oil (about 1 gallon for a 12 inch stockpot)
1 cup powdered sugar
2 tablespoons apple cider
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In a small saucepan, bring apple cider to a boil and simmer until reduced to ¼ cup, about 10 minutes.
In a medium bowl, cream butter and sugar together with an electric hand mixer.
Beat eggs into creamed sugar until incorporated.
Add apple cider and buttermilk and beat on low until incorporated.
Add flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Stir with a spatula until the dough comes together. The dough will be very sticky.
Line a baking sheet with parchment paper and coat generously with flour. Place dough on sheet and spread out until ½ inch thick. Place dough in freezer or fridge for 20 minutes.
Fill a stockpot with oil until 2 inches deep. Heat over medium heat until it is 350°F, about 35 minutes.
Remove dough and cut out donuts with a round cutter. Re-roll any scraps. Place cut donuts on floured baking sheet and refridgerate for 20 minutes.
Using a metal spatula, carefully place donuts in oil, taking care not to crowd them. Fry until golden brown, about 1 minute per side. Remove with a spider whisk and drain on a paper towel lined plate.
In a small bowl, combine sugar and apple cider. Whisk to combine until smooth. Dip donuts into glaze and set on a wire rack to cool. Serve immedieatley or store in an airtight container for several days.
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