Deep-fried apple cider doughnuts are such a treat, and believe me; you don't want to miss out on these delicious cinnamon sugared delights!
Start by reducing the apple cider. Bring the apple cider to a boil in a saucepan over medium-high heat. Boil until the cider is reduced to about 1/3 cup.
Remove from heat, transfer to a heat-proof bowl, and stir in the apple butter. Set aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and allspice. Set aside.
In a separate bowl, whisk together the egg, buttermilk, apple butter, and apple cider reduction mixture. Set aside.
Beat together the butter, brown sugar, and the granulated sugar. Stir in half of the dry ingredients until moistened.
Then, add half of the apple cider mixture and stir to combine. Repeat with the remaining dry and wet ingredients.
Turn out onto a well-floured, parchment-covered baking sheet. Sprinkle additional flour on top of the dough.
Flatten or roll out to about 3/4 inch thickness. Cover and then refrigerate for 1 hour.
Heat oil in a deep fryer. Remove the dough from the refrigerator. Use a 3-inch, floured doughnut cutter to cut out doughnuts.
Fry two donuts at once, carefully turning halfway through cooking. Fry apple cider donut holes as well. The exteriors should be a deep brown color.
Fry two donuts at once, carefully turning halfway through cooking. Fry apple cider donut holes as well. The exteriors should be a deep brown color.
Drain the fried apple cider donuts on a paper towel-lined plate.
Coat the apple cider doughnuts with cinnamon sugar. All of those craggy edges and cracks help the cinnamon sugar coat the donuts!
Want to know how to make baked apple cider donuts instead?
Or how to make apple cider mini donuts?
Or maybe you're looking for apple cider donut storage tips...
Find those answers and so much more at the link below! Come join us over at The Gunny Sack for detailed photos, video, and instructions and, of course, for more delicious recipes!