Cider Mini-Doughnuts

12 ingredients
5 steps

Ingredients

  • 1 cup unfiltered apple cider
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • 1/2 cup well-shaken buttermilk
  • 3/4 stick unsalted butter, melted
  • 2 large eggs
  • 2 cups sugar, divided
  • 3 quart vegetable oil
  • Equipment: a 2-inch round cookie cutter; a deep-fat thermometer

Directions

  1. 1
    Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
  2. 2
    Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  3. 3
    Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).
  4. 4
    Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).
  5. 5
    Heat oil to 370°F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370°F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.

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