I agree with previous reviewer "hubbin," didn't taste anything but cinnamon & sugar. The first couple of donuts looked perfectly browned like the picture, but were doughy in the middle, so I left them in longer, which somewhat burnt the outside, but the middle was done. Maybe my oil was not hot enough with the first couple. Don't know, if I'll be making them again; though they did taste pretty good with my morning cup of coffee;)
Apple Cider Doughnuts
Add apple cider to the dough for these homemade doughnuts, then sprinkle the doughnuts with cinnamon and sugar for a flavor that will remind you of autumn.
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- Calories: 480
- Fat: 18g
- Saturated fat: 5g
- Protein: 6g
- Carbohydrate: 79g
- Fiber: 1g
- Cholesterol: 65mg
- Sodium: 322mg
- 2 cups sugar
- 1 tablespoon plus 2 tsp. cinnamon
- 1 1/2 cups apple cider
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 2 large eggs plus 1 large egg yolk
- 6 cups vegetable oil, for frying
- 1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.
- 2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
- 3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
- 4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
- 5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
- 6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
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