January 21, 2021

4 tablespoons butter, melted and cooled
1 cup Wood’s Vermont Maple Sugar
2 large eggs, lightly beaten
1 1/2 cups apple cider (Need approximately 3 cups cider to reduce)
3 teaspoons ground cinnamon
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
Crisco (Approximately 3 lbs.)
Heat 3 cups 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 30 minutes. Let cool completely. Can be done before and stored in the refrigerator.
Melt butter in microwave. Add maple sugar and eggs. Whisk together. Add reduced apple cider.
To a sifter combine flour, baking powder, salt, baking soda, nutmeg and cinnamon.
Sift dry ingredients to the eggs and cider mixture. Mix with whisk. May need more flour.
Working on a lightly floured surface, roll dough into ½ inch thick rounds. Cut rounds with a 2 1/2-inch cutter.
Heat Crisco in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers between 340 and 350 degrees
Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, (approximately 1 minute per side). Transfer to a paper 
towel-lined plate. 
** Donuts can be rolled in a cinnamon maple msugar mixture of 1 cup sugar and 1 ½ tsp cinnamon.
Serve warm.
You can also cook the dough in a waffle maker.... decisions decisions