I’ve been making this delicious and easy recipe for baked apple cider donuts for years! The secret is to reduce down the apple cider to intensify …
- 1 apple cider
- 1 sugar
- 1/4 solid vegetable shortening
- 2 large eggs
- 1/2 C buttermilk
- 3 1/2 call-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp iodized salt
- 1/4 tsp nutmeg
- enough vegetable oil or shortening to fill 3 inches of a frying pan
- 1 cinnamon/sugar mixture to coat donuts
- Boil apple cider in a small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
- Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.
- Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
- Add to liquid ingredients; mix just enough to combine. Transfer dough to a lightly floured board and pat to 1/2-inch thickness.
- Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
- Add enough oil or shortening to fill a deep pan 3 inches; heat to 375’F.
- Fry several doughnuts at a time, turning once or twice until browned and cooked through about 4 minutes.
- Remove to paper towels with a slotted spoon.
- While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.