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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 36 |
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Ingredients:
1 cup unfiltered apple cider |
3 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons cinnamon, divided |
1/2 cup well-shaken buttermilk |
3/4 stick unsalted butter, melted |
2 large eggs |
2 cups sugar, divided |
3 quart vegetable oil |
Directions:
1. Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
2. Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
3. Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).
4. Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).
5. Heat oil to 370°F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370°F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.
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