Apple Cider Donuts
3 1/2 Cups Flour, divided
1 Cup Sugar
1 tsp. Salt
1 tsp. Baking Powder
2 tsp. Cinnamon
1/2 tsp. Nutmeg, freshly ground if you have it
1/8 tsp. Ground Ginger
2 Whole Eggs and 1 Egg Yolk, beaten
1 Stick Butter, melted
1 1/2 Cups Apple Cider
Oil for frying
In a small saucepan over medium/high heat boil Apple Cider until reduced to about 1/2 Cup. Allow to cool to room temperature.
In large mixing bowl add 1 Cup of flour, salt, baking powder, the sugar and spices. Stir to combine. Combine the melted butter, cider, and eggs, add to the flour mixture until a light batter is formed. Add the rest of the flour, mixing well after each addition. Dough will be sticky. Cover with plastic wrap and refrigerate for 10 minutes.
Lightly flour countertop. Roll dough to 1/2" thickness. Cut using a donut cutter or two nesting round cutters to make donuts and holes. Gather scraps and re-roll and re-cut until all dough is used.
Add oil to heavy saucepan to a depth of at least 3". Using a candy thermometer heat oil until it reaches 375 degrees. Carefully add donuts to hot oil one at a time, being careful not to crowd the pan. Allow donuts to fry until they float to the top. Gently flip and allow to fry for an addition 1 1/2 minutes. Using a large slotted spoon, remove to a paper towel lined plate to cool completely.
Make glaze. Use a slotted spoon to dip donuts and holes to glaze turning to coat evenly. Allow to drain on wire rack with paper towels underneath. Once glaze has slightly hardened, re-glaze until all the glaze is used. Allow to dry completely before moving them to an airtight container for storage.
Makes 10-15 donuts and holes, depending on size.
4 Cups Confectioners Sugar
2 tsp. Cinnamon
1/2 tsp. Nutmeg
Pinch of Ground Ginger
1/4 Cup Apple Cider
Place sugar and spices in large bowl, whisk to combine. Add cider one tablespoon at a time, whisking vigorously. Continue mixing until you have reached a glaze consistency.