Apple Cider Donuts – Damn Delicious

There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!

So are you an eat-the-entire-donut person or more of a donut-hole person?

Because I’m more of the latter.

I mean, there’s less guilt eating the donut holes.

Even though I think I probably have more donut volume in donut hole form than the actual donuts.

But it doesn’t matter here.

Whole donuts. Or donut holes.

It’s all the same.

They get deep fried and coated/smothered/tossed in cinnamon sugar.

So whole donuts vs. donut holes. It doesn’t matter. Because we’ll still eat them all.

Apple Cider Donuts

Yield: 12 donuts

prep-time: 1 hour 30 minutes

cooking time: 10 minutes

total time: 1 hour 40 minutes

There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!

christmas

Apple Cider Donuts

1 hour 30 minutes10 minutes

Chungah Rhee

Ingredients:

• 3 cups apple cider
• 1 cup granulated sugar
• 4 1/2 teaspoons ground cinnamon, divided
• 3 1/2 cups all-purpose flour
• 2/3 cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 6 tablespoons butter, melted and cooled
• 2 large eggs, lightly beaten
• 2 cups vegetable oil

Directions:

1. Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.
2. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
3. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 cinnamon teaspoons.
4. In a large glass measuring cup or another bowl, whisk together butter, eggs and apple cider.
5. For mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.
6. Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
7. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 375 degrees F.
8. Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
9. Serve warm.

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