Apple Cider Donuts
courtesy of Homemade Simple
1 cup of apple cider
1 cup sugar
1/4 cup vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Vegetable oil or shortening for frying
- Boil 1 cup of apple cider in a small saucepan for 8 to 10 minutes or until cider is reduced to 1/4 cup; let cool.
- In a large bowl, beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and cooled cider.
- In a medium-sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to liquid ingredients and stir just enough to combine.
- Transfer dough to a lightly floured surface and pat to 1/2” thickness. Cut with a 3” donut cutter; re-roll the excess dough scraps and continue to cut until dough is gone.
- Refrigerate donuts on parchment-paper lined baking sheets for 20 minutes to help firm the dough before frying.
- Add enough oil or shortening to fill a 3” deep pan, and heat to approximately 375°F** (see my note below) or until oil is bubbling.
- Fry several donuts at a time, turning once or twice until browned and cooked through, about 4 minutes. Transfer to paper towels to drain and cool.
- Place 3 teaspoons of cinnamon and 2 cups of sugar in a plastic bag, place the cooled donuts inside and shake to coat.
**I found 375 to be way too hot for my donuts. I made mine about 5″ instead of 3″ so I knocked the temperature down to between 345 and 350 degrees and cooked them 90 seconds on each side. Just play with it. I use the donut holes to experiment with the time and heat. It took me cooking about 4 donut holes to find a temp that fried the outside light golden and left the insides soft and moist.