January 21, 2021

APPLE CIDER DONUTS
 
INGREDIENTS:
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.)
 
DIRECTIONS:
1:
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.
2: 
Melt butter in microwave. Add maple sugar and eggs. Whisk together. Add reduced apple cider.
3: 
To a sifter combine flour, baking powder, salt, baking soda, nutmeg and cinnamon.
4: 
Sift dry ingredients to the eggs and cider mixture. Mix with whisk. May need more flour.
5: 
Working on a lightly floured surface, roll dough into ½ inch thick rounds. Cut rounds with a 2 1/2-inch cutter.
6:
Heat Crisco in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers between 340 and 350 degrees
7: 
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