Apple Cider Doughnuts

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READY IN: 1hr 10mins
YIELD: 12 donuts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil cider in small sauce pan until cider is reduced to 1/4 cup, 8-10 minutes, let cool.
  • In a large bowl, beat sugar with solid shortening until smooth.
  • Mix in eggs, then add buttermilk and cooled cider.
  • In a medium sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to wet ingedients and mix well.
  • Transfer dough to a lightly floured board and pat to 1/2 inch thickness.
  • Cut with a 3 inch donut cutter; re roll the excess donut holes and put scraps back into the dough.
  • Refrigerate formed donuts on baking sheets with wax or parchment paper for 20 minutes to help firm dough for frying.
  • Add enough oil or shortening to fill a deep (3 inch) inch pan; heat to 375 degrees or until oil is bubbling.
  • Fry several donuts at a time, turning until browned and cooked through, about 4 minutes.
  • Place on paper towel covered dishes for draining and cooling.
  • Shake donuts in plastic zip top bags with cinnamon and sugar, and place on wire rack to continue cooling.
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