Cider Mini-Doughnuts
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
59
Spice
52
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Apple Cider (unfiltered)3.5 cups
All-Purpose Flour1 tbsp
Baking Powder1.25 tsps
Baking Soda1 tsp
Salt2 tsps
Cinnamon (divided)1 cup
Buttermilk (well-shaken)2 large
Egg2 cups
Sugar (divided)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
4
Stir into flour mixture until a dough forms (it will be sticky)
5
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)
6
Cut out rounds with floured cutter and transfer to a floured baking sheet
7
Repeat with scraps (reroll only once)
8
Heat oil to 370°F in a 5-quart heavy pot over medium heat
9
Slide 10 doughnuts into oil
10
When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes
11
Drain on paper towels
12
Make more doughnuts, returning oil to 370°F between batches
13
Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon
14
Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely
15
Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon
16
Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl
17
Stir into flour mixture until a dough forms (it will be sticky)
18
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)
19
Cut out rounds with floured cutter and transfer to a floured baking sheet
20
Repeat with scraps (reroll only once)
21
Heat oil to 370°F in a 5-quart heavy pot over medium heat
22
Slide 10 doughnuts into oil
23
When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes
24
Drain on paper towels
25
Make more doughnuts, returning oil to 370°F between batches
26
Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon