Emily Layden’s Apple Cider Doughnuts
Emily Layden's Apple Cider Doughnuts
- 3 cups apple cider
- 1 cup granulated sugar
- 4 1/2 teaspoons ground cinnamon, divided
- 3 1/2 cups all-purpose flour
- 2/3 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 6 tablespoons butter, melted and cooled
- 2 large eggs, lightly beaten
- 2 cups vegetable oil
- Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.
- In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg, and remaining 1 1/2 teaspoons cinnamon.
- In a large glass measuring cup or another bowl, whisk together butter, eggs, and apple cider. Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour.
- Divide dough in half. Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch doughnut cutter.
- Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers 375 degrees °F. Working in batches, add doughnuts to the Dutch oven and cook until evenly golden and crispy, approximately 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds. Roll warm doughnuts in cinnamon sugar mixture to coat. Serve warm.