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Apple Cider Donuts
For the Donuts
3 cups apple cider
3 1/2 cups all-purpose flour, divided
2/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/4 cup buttermilk
2 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
Crisco® Pure Vegetable Oil, for deep frying
For the Glaze
2 cups powdered sugar
reserved 1/4 cup reduced cider
1-2 tablespoons milk
BOIL apple cider in a saucepan over medium heat until it is reduced to 3/4 cup. Cool completely.
COMBINE 2 cups flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, 1/4 cup shortening, buttermilk, eggs, vanilla and 1/2 cup reduced and cooled cider; beat at low speed with an electric or stand mixer until blended.
BEAT at medium speed for 2 minutes. Stir in remaining flour.
CHILL for at least 4 hours or overnight.
DIVIDE dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with a floured 2 3/4 to 3-inch donut cutter. Reserve donuts holes.
HEAT 2 inches oil to 350°F in deep fryer or deep saucepan.
FRY 2-3 doughnuts at a time, 1 minute to 1 minute and 15 seconds on each side, or until golden brown. FRY doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels
COMBINE powdered sugar, reserved 1/4 cup reduced and cooled cider, and 1 tablespoon of milk in small bowl; stir until smooth. If the glaze is too thick, gradually add in more milk one teaspoon at a time to thin it out a bit.
DIP tops of doughnuts in glaze. Invert on wire racks until glaze is set.
View the original video here: My Baking Addiction – Apple Cider Donuts.