Apple Cider Donut Recipe

Apple Cider Donuts
Makes 12 donuts
Prep time: 30 minutes
Cool time: 30 minutes
Fry time: 4 minutes per batch

What You’ll Need
3” deep frying pan
3” donut cutter*

*Tip: Don’t have a donut cutter? Use the top of an empty, washed can.

INGREDIENTS
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

1. 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.
2. In a large bowl, beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and cooled cider.
3. 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.
4. 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.
5. Refrigerate donuts on parchment-paper lined baking sheets for 20 minutes to help firm the dough before frying.
6. Add enough oil or shortening to fill a 3” deep pan, and heat to approximately 375°F or until oil is bubbling.
7. 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.
8. Place 3 teaspoons of cinnamon and 2 cups of sugar in a plastic bag, place the cooled donuts inside and shake to coat.