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    Cinnamon Sugar Apple Cider Doughnuts

    Perfect and very delicious for fall.

    Apple Cider Donuts


    Makes 12-14 doughnuts

    2 ½ cups apple cider, (reduced down to ½ cup)

    ¼ cup butter

    1 cup granulated sugar

    ½ cup light brown sugar

    2 large eggs

    1 tablespoon vanilla extract

    ¾ cup sour cream

    4 cups flour

    1 ½ teaspoons salt

    2 teaspoons baking powder

    2 teaspoons cinnamon

    1 teaspoon nutmeg

    Canola oil for frying

    Cinnamon sugar for coating


    Bring apple cider to a boil over medium-high heat and reduce down to ½ cup (takes about 20-25 minutes). Pour into a large glass measuring cup.

    Add butter to hot cider and stir to melt. Set aside, cool.

    In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.

    In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.

    Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour.

    On a very well-floured surface, roll out the cooled dough to about ¾-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.

    Heat oil to 350˚F.

    Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.

    Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.


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