Apple Cider Donuts

yield: 16 DONUTS

prep time: 45 MINUTES + CHILL TIME

Ingredients:

FOR THE DONUTS

  • 3 cups apple cider
  • 3 1/2 cups all-purpose flour, divided
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/4 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 1/2  teaspoons pure vanilla extract
  • Crisco® Pure Vegetable Oil, for deep frying

FOR THE GLAZE

  • 2 cups powdered sugar
  • reserved 1/4 cup reduced cider
  • 1-2 tablespoons milk

Directions:

  1. BOIL apple cider in a saucepan over medium heat until it is reduced to 3/4 cup. Cool completely.
  2. COMBINE 2 cups flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, 1/4 cup shortening, buttermilk, eggs, vanilla and 1/2 cup reduced and cooled cider; beat at low speed with an electric or stand mixer until blended.
  3. BEAT at medium speed for 2 minutes. Stir in remaining flour.
  4. CHILL for at least 4 hours or overnight.
  5. DIVIDE dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with a floured 2 3/4 to 3-inch donut cutter. Reserve donuts holes.
  6. HEAT 2 inches oil to 350°F in deep fryer or deep saucepan.
  7. FRY 2-3 doughnuts at a time, 1 minute to 1 minute and 15 seconds on each side, or until golden brown. FRY doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels
  8. COMBINE powdered sugar, reserved 1/4 cup reduced and cooled cider, and 1 tablespoon of milk in small bowl; stir until smooth. If the glaze is too thick, gradually add in more milk one teaspoon at a time to thin it out a bit.
  9. DIP tops of doughnuts in glaze. Invert on wire racks until glaze is set.

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