Prep Time: 20 minutes | Cook Time: 5 minutes
- 1 1/2 cups apple cider
- 1 cup sugar
- 6 Tbsp butter, softened
- 2 eggs
- 3 3/4 cup all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- vegetable oil for frying
- cinnamon sugar for topping
Place apple cider into a pot and bring to a boil. Reduce to a simmer and cook until reduced to about 1/3 cup, about 25 minutes. Let cool.
In a large bowl beat together the sugar and butter with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, until incorporated.
In a separate bowl combine the flour, salt, baking powder, baking soda, ground cinnamon, and nutmeg. Whisk to combine.
To the butter mixture add the buttermilk, cider and vanilla. Add dry mixture and stir to combine.
On a well-floured surface, place dough and pat into a circle with about 3/4-inch thickness. Wrap in plastic wrap and place in the fridge to chill for 30 minutes.
Remove dough from fridge and cut into donuts using a donut cutter. Reroll scraps and chill to make about 24 donuts.
Meanwhile, heat a dutch oven with 3-inches of vegetable oil to 375ºF. Drop a few donuts into the oil and cook until golden brown on both sides, about 3-4 minutes total. Sprinkle with cinnamon sugar and serve warm.
If you can find boiled cider in the store, us 1/3 cup of that instead of boiling your own.
If the dough seems to be getting too soft, pop it in the freezer for a few minutes to firm up.
Serve these Apple Cider Doughnuts with an Apple Gin and Tonic.