Batter Dropped Cider Donuts
Fast and easy cider donuts to satisfy your craving.
Rather than rolling out dough, try these easy-to-make drop doughnuts.
A candy thermometer would come in handy to help maintain the temperature of the heated oil.
1 cup of cider, boiled down to 1/4 cup. Let cool.
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 cup half and half
1 egg, slightly beaten
1 teaspoon vanilla extract
1/3 cup sugar
1/2 teaspoon cinnamon
3 cups of oil or enough to fill pan to 3 inches (Crisco will give a better taste, so use that if you dare.)
In deep fryer or heavy 3-quart saucepan, heat 3 to 4 inches oil to 375 degrees. Meanwhile lightly spoon flour into measuring cup; level off.
In large bowl combine flour, 1/4 cup sugar, baking powder, salt, 1 teaspoon cinnamon and nutmeg; blend well. Add half and half, apple cider that was concentrated, vanilla, and egg; stir with fork until thoroughly mixed, but do not over-mix.
Drop by teaspoonfuls into hot oil, 5 or 6 at a time, keeping the temperature at 375 degrees. Fry doughnut balls 1 to 1-1/2 minutes on each side or until golden brown. Remove with slotted spoon. Drain on paper towels.
In small bowl or plastic bag combine 1/3 cup sugar and 1/2 teaspoon cinnamon; roll or shake warm doughnuts in mixture. Enjoy while still warm.