Apple Cider Doughnuts

Name: Apple Cider Doughnuts
Yield: 12
Ingredients: 2 ½ cups apple cider, reduced down to 1/2 cup (120 ml); ¼ cup butter; 1 cup granulated sugar; ½ cup light brown sugar; 2 large eggs; 1 tablespoon vanilla extract; ¾ cup sour cream; 4 cups flour; 1 ½ teaspoons salt; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon nutmeg; canola oil, for frying; cinnamon sugar, for coating

Recipe by Scott Loitsch from tasty.co

Snacks

Ingredients

12 servings

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2 ½ cups apple cider, reduced down to 1/2 cup (120 ml)
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¼ cup butter
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1 cup granulated sugar
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½ cup light brown sugar
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2 large eggs
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1 tablespoon vanilla extract
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¾ cup sour cream

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4 cups flour
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1 ½ teaspoons salt
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2 teaspoons baking powder
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2 teaspoons cinnamon
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1 teaspoon nutmeg
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canola oil, for frying
•

cinnamon sugar, for coating

Instructions

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