Apple Cider Donuts
A local fall tradition in and around Henderson County is enjoying an (or many) apple cider donuts. Everyone has their favorite orchard to get donuts from and style they enjoy. If you cannot get your hands on the delicious homemade donuts from the orchards you can try this recipe!
From the Kitchen of Damn Delicious
Ingredients:
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
Instructions:
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 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 donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
Serve warm.
