1 cups sugar
1 tsp cinnamon
1 1/2 cups apple cider
2 tsp baking powder
1 tsp salt
3 1/2 cups flour
4 TBSP unsalted butter (see note below)
2 large eggs plus 1 egg yolk (see note below)
6 cups vegetable oil, for frying
1 cup sugar
1 TBSP cinnamon
Combine sugar/cinnamon ingredients for finishing donuts in a paper bag, shake to mix and set aside.
Bring cider to a boil over medium heat for about 20 minutes, until it has reduced to 1/2 cup. Let it cool to room temperature.
In a large bowl combine baking powder, salt, 1 cup of flour, cinnamon and sugar. In a small bowl combine butter, eggs, and cooled cider. Add cider mixture to flour mixture and whisk until smooth. Add remaining flour and mix until just combined. Dough will be sticky. Refrigerate 10 minutes.
Heat oil to 375. Roll out dough to 1/2 inch thickness. Cut out donuts and holes. We don't have donut cutters, so we used a plastic cup and turkey baster.
Slide donuts, one at time, into the hot oil. They will rise after 1 minute, turn them over and fry 1 1/2 minutes longer. Transfer to a plate lined with paper towels for 1 minute. Place them in the paper bag and shake to coat with the cinnamon sugar mixture.
I think they are best served warm.
**To make them vegan, I substituted the egg for Energ G egg replacer and the butter for Earth Balance Buttery Sticks.