Cinnamon Cider Doughnut Holes
- In a medium saucepan bring apple cider to boiling over medium heat. Stir in apple. Boil gently, uncovered, for 20 to 30 minutes or until reduced to about 1 cup. Cool.
- Meanwhile, in a medium bowl stir together 3 1/2 cups flour, the baking powder, 1/2 teaspoon of the cinnamon, the baking soda, salt, and nutmeg.
- In a large bowl beat 1 cup of the sugar and the butter with an electric mixer on medium speed until combined. Add eggs, one at a time, beating just until combined. Beat in the 1 cup reduced cider and the buttermilk. Add flour mixture; beat just until combined.
- Line a 15x10x1-inch baking pan with parchment paper. To prevent dough from sticking, sprinkle paper generously with additional flour. Using a spatula, carefully spread dough in the prepared baking pan to about 1/2-inch thickness; sprinkle with additional flour. Cover with plastic wrap and chill for 2 hours.
- In a shallow dish combine the remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon; set aside.
- In a Dutch oven heat 2 inches of oil to 350 degrees F. Cut dough with a floured 1-inch round cutter, occasionally dipping cutter into flour between cuts.** Fry doughnuts, a few at a time, in hot oil for 1 to 1 1/2 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Roll in cinnamon-sugar to coat. If desired, serve with Chocolate-Maple Dipping Sauce and/or Cider-Caramel Dipping Sauce.
From the Test Kitchen
To make 1/4 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let stand for 5 minutes before using.
These doughnuts are flat when you cut them, but will puff up to golf ball shapes when they are fried.
Chocolate-Maple Dipping Sauce
- In a small saucepan cook maple syrup over medium heat until heated through. Whisk in cocoa powder and unsalted butter until combined. Transfer to a small bowl. Serve warm, whisking occasionally. Makes 3/4 cup.
Cider-Caramel Dipping Sauce
- In a small saucepan bring apple cider to boiling over medium heat. Stir in brown sugar and butter. Boil gently, uncovered, for 20 to 30 minutes or until reduced to about 3/4 cup. Transfer to a small bowl. Serve warm. Makes 3/4 cup.
Nutrition Facts (Cinnamon Cider Doughnut Holes)
- Per serving:
- 608 kcal ,
- 33 g fat
- (5 g sat. fat ,
- 8 g polyunsaturated fat ,
- 19 g monounsaturated fat ),
- 48 mg chol. ,
- 213 mg sodium ,
- 71 g carb. ,
- 2 g fiber ,
- 40 g sugar ,
- 5 g pro.