Line 1 baking sheet with parchment paper & another baking sheet with paper towels. In a brown paper bag, combine 1 C sugar & 1 tbsp cinnamon, shake well & set aside. Bring cider to boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 C, about 20 min. Let cool to room temp. Pour oil into large pot & attach candy thermometer to side (do not touch bottom of pot). Heat oil over med-high heat until 375 degrees, watching & adjusting as needed to keep oil from overheating.
In large bowl, wisk baking powder, salt, 1 C flour & remaining sugar & cinnamon until well combined. In small bowl, wisk butter, eggs, yolk & cooled cider until well comibned. Add Cider mixture to flour mixture; wisk until smooth. Add remaining 2 1/2 C flour and mix until just combines. Dough will be slightly sticky, chill for 10 minutes.
Turn dough out onto well-floured surface, pat dough out to 1/2 in thickness. Using a doughnut cutter or 2 round cookie cutters (1 large & 1 smaller), cut out doughnuts & holes. Transfer both to parchment lines cookies sheet. Gather scraps & re-pat dough, cutting as many doughnuts as possible.
Working in batches, carefully slide doughnuts into hot oil. After about 1 min, doughnuts will rise to surface & begin to brown. At that point turn them over & fry for 1 1/2 min longer. Transfer to cookie sheet lined with paper towels to drain. Bring oil back to 375 degrees before starting next batch. When doughnuts have cooled for 1 min, add to brown bag with cinnamon sugar & toss to coat. Remove to clean plate & serve.
serving suggestion is 1 doughnut & 1 hole
0 Out of 5 from
You can add this Apple Cider Doughnuts recipe to your own private DesktopCookbook.