Chef notes
Most apple cider doughnuts are a disappointment because, quite frankly, they don't taste enough like apples. But Tasty's recipe, as Al demonstrates, recommends reducing the cider down so much, you're left with a highly concentrated apple flavor.
Why go all the way out into the orchard when you could make this classic fall treat in the comfort of your home?
Ingredients
- 2 ½ cups apple cider, reduced down to 1/2 cup
- 1/4 cup butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 4 cups flour
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- Canola oil for frying
- Cinnamon sugar for coating
Preparation
Bring apple cider to a boil over medium/high heat and reduce down to 1/2 cup. (takes about 20 to 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 3/4-inch 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.
Fry donuts, 3 to 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.
Enjoy!
