Donuts! These apple cider cinnamon donuts are WAY better than the bland farmer's market fare. The key is to reduce the apple cider to a rich concentrated sweet sauce. This adds a much more pronounced apple taste. And of course dousing them in cinnamon sugar glaze couldn't hurt either.
1 cup apple cider
1 cup sugar
1/4 cup margarine
1/2 cup buttermilk (or add 1 teaspoon of vinegar to soymilk and let sit for 10 min)
3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
oil for frying
2 cups confectioners sugar
1/4 cup apple cider
1 teaspoon of sugar
Reduce apple cider first. Boil one cup of apple cider in a small saucepan until it is reduced to 1/4 cup (about 8 to 10 minutes.) Set aside to cool.
Prepare glaze. Add the cider and cinnamon to sugar and mix well, until it resembles a thick glaze.
Cream the sugar with the margarine. Add eggs, mix well. Add buttermilk and reduced apple cider. Mix.
Mix dry ingredients in separate bowl. Sift together flour, baking soda and powder, cinnamon, salt and nutmeg.
Add dry to wet ingredients and mix just enough to combine. Dough should be sticky, not dry.
Transfer dough to lightly floured surface and pat to 1/2 inch thickness. Form into donut shapes or donut holes.
Prepare fryer. I added a standard vegetable oil to the deep fryer. Heat oil to 375 degrees.
Add about two to four donuts at one time, depending on size of donuts and size of fryer. Turn once. Donuts only take about a minute to fry.
Place on paper towels to absorb excess oil. Cool for a couple minutes, then dip in glaze or slather glaze on top. Enjoy!!