October 7, 2011

Cider House Rules

You must always dunk your doughnuts. These Batter Drop Cider Donuts make the perfect little bite to dunk into hot cider, hot coffee, or hot tea. Not to mention an adorable way to greet your guests this Thanksgiving.

Cider Donuts

1 cup of apple cider, boiled down to 1/4 cup. Let cool.
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh, ground nutmeg
1/2 cup half and half
1 egg, slightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon

3 cups of oil (Enough to fill a pan up to 3".

In a deep fryer or heavy 3-quart pan, heat 3-4 inches of oil to 375 degrees.

In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt, 1 teaspoon cinnamon and nutmeg, blend well. Add half and half, the concentrated apple cider, vanilla and egg. Stir with a fork until thoroughly mixed but don't over-mix.

Scoop mixture into a teaspoon and drop into hot oil, 5 or 6 at a time keeping the temperature at 375 degrees. Fry each donut hole between 1 and 1 1/2 minutes on each side. Remove with a slotted spoon and drain on a paper towel.

In a small bowl, combine the remaining sugar and cinnamon. Roll warm donut holes in the mixture. Coat evenly. (You can also use a plastic bag.)

Recipe source unknown. Image via libbyjamesblog.com


Will @ Bright.Bazaar said...

"You must always dunk your doughnuts" - love that!

Kimberly Merritt said...

Yes, indeed!