2 ½ cups apple cider (590 mL), reduced down to 1/2 cup (120 ml)
¼ cup butter (55 g)
1 cup granulated sugar (200 g)
½ cup light brown sugar (110 g)
2 large eggs
1 tablespoon vanilla extract
¾ cup sour cream (175 g)
4 cups flour (500 g)
1 ½ teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
canola oil, for frying
cinnamon sugar, for coating
Nutrition Info
Calories 352
Fat 9g
Carbs 59g
Fiber 1g
Sugar 22g
Protein 6g
How to Make It
1. Step
Bring apple cider to a boil over medium-high heat. Reduce down to ½ cup (120 ml) (takes about 20-25 minutes).
2. Step
Pour into a large glass measuring cup.
3. Step
Add butter to hot cider and stir to melt. Set aside, cool.
4. Step
In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
5. Step
In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
6. Step
Using a wooden spoon, mix dry ingredients into the wet until just incorporated.
7. Step
Cover and chill for 1 hour.
8. Step
On a very well-floured surface, roll out the cooled dough to about ¾-inch (2 cm) thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.
9. Step
Heat oil to 350˚F (180˚C).
10. Step
Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
11. Step
Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
