Makes: 12 servings
Time: 1 Hour 45 Minutes
They taste like they’re fresh from the cider mill!
1 c. granulated sugar
1 tbsp. ground cinnamon
3 c. apple cider
2 large eggs
6 tbsp. butter, melted and cooled
3 1/2 c. all-purpose flour, spooned and levelled, plus more for work surface
2/3 c. packed light brown sugar
2 tsp. baking powder
1 tsp. Kosher salt
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice
1 48-oz. bottle canola oil
Combine granulated sugar and cinnamon in a paper bag; shake to mix.
Boil cider in a large skillet over high heat until reduced to 1 cup, 15 to 20 minutes. Cool completely. Whisk together eggs, butter, and reduced cider in a bowl.
Beat flour, brown sugar, baking powder, salt, baking soda, and pie spice with an electric mixer until combined, 30 seconds. Beat in cider mixture just until moistened. Cover and chill at least 1 hour.
Heat oil in a large pot over medium heat to 365 degrees F. Line a baking sheet with paper towels. Divide dough in half. Working with one half at a time, on a floured work surface, roll dough to 1/2″ thick and cut into circles with a floured 3″ doughnut cutter. Repeat with remaining dough, re-rolling scraps once.
Fry doughnuts and holes, in batches, until golden brown, 45 seconds to 1 minute per side. Drain on prepared baking sheet 30 seconds. Gently toss warm doughnuts in cinnamon sugar.
Serve warm or at room temperature.
Source: Country Living
MR. PORTER AND MS. CHARLES - RECIPE FOR SUCCESS
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