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Make the dough. Combine the sugar plus the wet ingredients (eggs, milk, boiled cider) in a large mixing bowl using a hand mixer on low. Add the dry ingredients (flour, baking powder, baking soda, salt, cloves, ginger, allspice, and cinnamon.). Mix on low until a soft dough forms. Let it rest on the counter while you heat the oil. Prep for frying.

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Fill a Dutch oven or large, heavy-bottomed pot with 2 quarts vegetable oil (at least 1 1/2 inches of oil) and clip on a deep-fry thermometer. Heat the oil over medium-high heat until 350ºF. Meanwhile, fit a wire rack onto a baking sheet. Dust a second baking sheet lightly with flour. Cut out the doughnuts.

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In an electric skillet or deep fryer, or in a deep pot on the back of your stove, heat about 3 inches of oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side, or until cooked through. Cook doughnut holes 1 minute per side or until golden brown. Drain on paper towels; cool slightly.

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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.

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Roll the dough to 1/2 to 3/4-inch thickness. Use round cookie cutters (a large and a small one) or a donut cutter to cut out donut shapes. Place the donuts onto prepared baking sheets lined with parchment paper. When the oil reaches 330°F, use tongs or a spider to drop 2 or 3 donuts into the oil.

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In a separate bowl or large liquid measuring cup, whisk the melted butter, eggs, and 1 C of the reduced apple cider. Stir the wet ingredients into the dry until just combined. Chill dough for 1 hour. While the dough chills, stir together the granulated sugar and 3 tsp cinnamon in a medium bowl. Set aside.

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Roll the dough out until it is 1 inch thick. Use a 3-inch round cookie or biscuit cutter to cut circles out of the dough. Then use a 1-inch round cookie cutter to cut a hole in the center of each circle. Gather the scraps into a ball and repeat with the remaining dough. Pre-heat the air fryer to 360°F for 2 minutes.

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Add wet ingredients. Pour your ½ cup of buttermilk, ⅓ cup of cider, and 1 tablespoon of vanilla extract into your wet ingredient mixture. Mix well ( the batter may appear lumpy ). Mix. Add the salt, baking powder, baking soda, cinnamon, and nutmeg then mix into the wet ingredients until well combined. Add flour.

Apple Cider Donuts

Step 4: Add in the eggs, buttermilk, vanilla and cider and mix. Step 5: Add the flour mixture to the wet and mix. Step 6: Fold in the diced apples. Step 7: Place half of the batter onto a well-floured surface, add more flour on top of the sticky dough and gently roll around until it becomes less sticky.

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Make the dough. Whisk together the cooled brown butter, apple butter, sugars, sour cream, eggs, salt, boiled or reduced cider, apple pie spice and vanilla. Separately, whisk together the flour and baking powder and soda. Fold the dry ingredients into the wet until you have a thick dough.

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In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Using an electric mixer, cream butter and sugar on medium speed for 1 minute. Add eggs and beat an additional 1-2 minutes. Scrape the sides of the bowl and add in the vanilla extract, buttermilk, and the cooled cider.

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1. In a small saucepan, bring the cider to a boil over medium-high heat. 2. Boil until reduced to 1 cup, about 45 minutes. Transfer to a heat-proof mixing bowl and cool to room temperature. 3. In a bowl, whisk together flour, baking powder, salt, baking soda, and spices. 4.

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In a blender, puree the apples and cider until smooth. In a large bowl, whisk together the flour and sugar. Add the apple-cider puree and eggs to the flour mixture, stirring until combined. Heat oil in a deep fryer or large pot to 375°F (190°C). Drop spoonfuls of batter into the hot oil and fry until golden brown, about 4-5 minutes.

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Place 3-4 donuts in the frying pot at a time and cook for 1 minute on each side. Remove the donuts from the frying pot and place them on a paper towel-lined plate. Sprinkle the donuts with cinnamon sugar. Combine the cinnamon and sugar in a bowl, then dunk the cider donuts in the mixture until they are well coated.

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Cover with plastic wrap and chill until the dough is firm, at least 1 hour and up to 12 hours. Fill a Dutch oven with 3" (7.5cm) of oil. Heat the oil to 350ºF (180ºC), letting the oil come back to heat between batches. Turn the chilled dough out onto a generously floured, clean work surface.

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Reduce the heat to medium and boil until it is reduced to 1/4 cup, about 15 minutes. Set the concentrated boiled cider aside to cool. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir or whisk to blend thoroughly and set aside.