Cider Mini-Doughnuts
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 ⓘ
- Equipment: a 2-inch round cookie cutter; a deep-fat thermometer ⓘ
Instructions
- Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
- Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
- 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).
- 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).
- 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.
Nutrition & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).