Ingredients
2½cupsapple cider,reduced down to ½ cup (120 ml)
¼cuputter
1cupgranulated sugar
½cuplight brown sugar
2large eggs
1tbspvanilla extract
¾cupsour cream
4cupsflour
1½tspsalt
2tspbaking powder
2tspCinnamon
1tspnutmeg
canola oil,for frying
cinnamon sugar,for coating
Preparation
Bring apple cider to a boil over medium-high heat.
Reduce down to 1/2 cup (takes about 20 to 25 minutes).
Pour into a large glass measuring cup.
Add butter to hot cider and stir to melt. Set aside, cool.
In a large bowl, whisk together eggs with white and brown sugar.
Add cooled cider/butter mixture, sour cream, and vanilla extract.
Sift together flour, baking powder, salt, cinnamon, and nutmeg.
Using a wooden spoon, mix dry ingredients into the wet until just incorporated.
Cover and chill for 1 hour.
On a very well-floured surface, roll out the cooled dough to about 3/4-inch (2 cm) thickness.
Cut dough into donut shapes using pastry cutters or a mason jar and a bottle cap/shot glass.
Chill cut donuts 10 minutes more if necessary.
Heat oil to 350 degrees F.
Fry donuts, 3 to 4 at a time, flipping occasionally until golden on both sides.
Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
