- 470 ml apple cider (2 cups)
- 440 gram all-purpose flour (4 cups)
- 140 gram brown caster sugar (2/3 cup)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon + 2 tablespoons extra
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 6 tablespoons butter
- 200 gram sugar (1 cup)
Kitchen equipment needed
- 2 small saucepans
- large bowl
- standmixer, or knead the dough by hand
- cling film
- medium-sized bowl
- fryer or heavy bottomed pan filled with oil
- cookie cutters – a small (2,5 cm – 1 inch) and a large one (10 cm – 4 inch)
- paper kitchen towel
- large plate
Preparation — 20 minutes + waiting time
POUR the apple cider into a small saucepan and put on medium-high heat until it has reduced by half. Let it cool off slightly. MELT the butter in the second saucepan and also let it cool off slightly.
COMBINE the dry ingredients in a separate bowl: flour, cardamom, cinnamon, nutmeg, salt, baking soda, baking powder and brown sugar.
COMBINE the eggs, melted butter and reduced cider in the bowl of your standmixer and mix until smooth. Gradually ADD the dry ingredients and combine well. COVER with cling film and refrigerate for about an hour.
Meanwhile create the cinnamon sugar by combining 1 cup sugar with 2 tablespoons ground cinnamon.
Finishing the apple cider donuts — 10 minutes
HEAT the frying oil while you start to roll out the dough and make sure the oil won’t become too hot.
DUST your work surface and rolling-pin with flour and roll out the dough. You want it to be quite thick, about 0,5 cm (about 0.20 inches). Use a round cookie cutter to cut out one big round piece of dough with a small hole in the middle.
Carefully ADD a few donuts at a time to the hot oil and fry them for about 2 minutes on each side. REMOVE the donuts from the oil and transfer them onto a piece of paper kitchen towel and then immediately dip them into the cinnamon sugar. REPEAT until all the dough has been used. Enjoy!