83% would make again
Apple Cider Doughnuts
June 10, 2019
for 12 doughnuts
- 2 ½ cups apple cider (590 mL), reduced down to 1/2 cup (120 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
- Calories 352
- Fat 9g
- Carbs 59g
- Fiber 1g
- Sugar 22g
- Protein 6g
Estimated values based on one serving size.
- 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.