FALLing For Apple Cider Doughnuts
If you’re looking for fall flavors, then this is a must try. Fall is right around the corner which means it’s time to start thinking about Fall dessert recipes. There is something so comforting about donuts fresh from the oven. Pair them with some cold milk or hot apple cider, and you’ve got yourself a fall party! These come together fairly quickly and easily and they only require a few specialty items. I’d suggest something like this or this for frying your donuts and keeping your kitchen relatively clean.
Apple Cider Doughnuts
- 2 c. apple cider
- 3 c. flour
- 1/2 c. whole wheat flour
- 2/3 c. packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 tsp. ground cardamon, nutmeg, cinnamon, and allspice
- 2 large eggs
- 6 Tbsp. melted butter, cooled
- Oil for deep-frying
- Cinnamon-sugar for coating
Process: In a small saucepan (like this one) boil your cider over high heat until it’s about half its volume. This will take 10-12 minutes. Then allow to cool. While it’s cooling, whisk your flours, brown sugar, baking powder, salt, baking soda, and spices. In your sauce pan, whisk together eggs, melted butter, and cooled cider. Add to dry ingredients a little at a time until the dough is sticky and moist. Cover and refrigerate for one hour until it’s tough enough to shape. Then divide the dough in half, and using half a time, pat to about 1/2 inch and cut with a 3 inch doughnut cutter (like this one). Using your handy, dandy electric skillet, heat the oil to 325F. Fry a few donuts at a time, for 2-3 minutes each side, or until they are golden brown. The doughnut holes will only take about 1 minute each side because they are smaller. Pull out with a slotted spoon, and roll in cinnamon sugar.