Apple Cider Donuts
- 2 c. sugar
- 1 T. plus 2 tsp. cinnamon
- 1-1/2 c. apple cider
- 2 tsp. baking powder
- 1 tsp. salt
- 3-1/2 c. all-purpose flour
- 4 T. unsalted butter, melted
- 2 lg. eggs plus 1 lg. egg yolk
- 6 c. veg. oil for frying
Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, mix 1 c. sugar and 1 T. cinnamon. Shake to combine.
Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 c. about 20 min. Let cool to room temp.
In a large bowl, whisk baking powder, salt, 1 c. flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2-1/2 c. flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375 degrees. Adjust as needed to keep oil from overheating.
Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (1 lg, 1 sm), cut out doughnuts and oles. Transfer both to lined baking sheet. Gather scraps and repat dough, cutting out as many doughnuts and holes as possible.
Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1-1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375 before frying another batch. When doughnuts have cooled for a minute, add to bag with cinnamon sugar; toss to coat. Transfer to clean plate.