"Boil apple cider in 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 1/4-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 slotted spoon. While still warm, carefully shake a few at a time in a paper bag containing cinnamon sugar."
Apple cider doughnuts begin with apple cider reduced to 1/4 cup and combined with sugar, solid vegetable shortening, eggs, and buttermilk. The dry mix uses all-purpose flour, baking powder, baking soda, cinnamon, iodized salt, and nutmeg. Boil apple cider until reduced, cool, then beat sugar with shortening, add eggs, buttermilk, and reduced cider. Stir dry ingredients into liquids and mix only to combine before transferring dough to a floured board and patting to 1/4-inch thickness. Cut doughnuts and holes, reroll scraps, then deep-fry at 375 F about four minutes until browned. Drain on paper towels and coat warm with cinnamon sugar.
Read at www.justapinch.com
Unable to calculate read time
Collection
[
|
...
]