ASHLEY'S APPLE CIDER DOUGHNUTS

Ashley's Apple Cider Doughnuts image

A wonderful recipe for autumn.

Provided by Val-Flowers

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup apple cider
1 cup white sugar
¼ cup butter, at room temperature
2 eggs
½ cup buttermilk
3 ½ cups all-purpose flour, or more as needed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups vegetable oil for frying, or as needed
1 cup confectioners' sugar
2 tablespoons apple cider

Steps:

Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.
Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 58.9 g, Cholesterol 41.6 mg, Fat 8.8 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 336.1 mg, Sugar 30.2 g