Aaron asked if we could bring some cider home with us, so we grabbed a quart and I decided to use some of it to make our own Hot Apple Cider Donuts. The verdict? These are pretty dang good! The spices and the cinnamon sugar coating are a perfect balance. The texture isn’t as fall-apart light as the ones from Rainbow Orchard, but my kids found these to be easier to eat and they are still a nice soft texture which I love. When I came home that night I scoured the Internet looking for a recipe that would come close. I didn’t want anything with add-ins like raisins, etc. or a glaze or caramel icing, etc. I’m sure those would be good, but I loved how simple these ones were. I was excited to find a recipe that I think came pretty close.
Hot Apple Cider Donuts
- 2 cups white sugar, divided
- 1 tablespoon ground cinnamon
- 1 1/2 cups apple cider
- 3 3/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 cup butter, melted
- 2 eggs, lightly beaten
- 1 egg yolk, lightly beaten
- 6 cups vegetable oil for frying
- Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
- Bring apple cider to a boil in a saucepan; cook, stirring occasionally until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
- Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
- Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
- Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
- Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned about 1 1/2 minutes.
- Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
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