Fried Apple Cider Donuts

Reduce the Apple Cider - Add 1 ¼ cup (283g) of apple cider into a small saucepan and over medium/high heat, reduce it down to ¼ cup (56g). It will take 10 to 12 minutes. Pour into a measure cup and set in the fridge for 10 minutes to cool down.
1 ¼ Cup (283g) Apple Cider
Combine the Dry Ingredients - In a small bowl, combine together the all-purpose flour, baking powder, baking soda, salt, cinnamon, clove and nutmeg.
1 ¾ Cups (210g) All-Purpose Flour
1 Teaspoon Baking Powder
⅛ Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Fine Salt
½ Teaspoon Ground Clove
¼ Teaspoon Ground Nutmeg
Combine the Wet Ingredients - In a medium sized bowl, reduced ¼ cup apple cider, brown sugar, sour cream, melted butter, whole egg and vanilla. Whisk until well combined.
⅓ Cup (67g) Light or Dark Brown Sugar
¼ Cup (56g) Full-Fat Sour Cream
2 Tablespoons (28g) Unsalted Butter
1 Whole Large Egg
½ Teaspoon Vanilla Paste or Extract
Combine Wet and Dry Ingredients - In 2 additions, sift in the dry ingredients and mix until just combined. Do not overmix. The dough will be thick and sticky.
Chill the Dough - Wrap the dough in plastic wrap, roughly shaping it into a rectangle. Chill for at least 1.5 hours or overnight.
Roll Out the Dough - Generously flour your work surface and rolling pin and roll the dough out to about ½ inch (1.27 cm) thickness.
Cut out the Donuts - Dip a 2.5 inch (6.3cm) cookie cutter into flour and cut out your donuts. You should be able to cut out 6 donuts in the first round. Then use a 1 inch (2.5 cm) cookie cutter and punch out a hole in the center of each donut. Gently gather the remaining dough, reroll and cut out more donuts. Keep in mind, these won't be as pretty, but do your best to not overwork the dough too much.
Chill the Donuts Again - Transfer the donuts and donut holes onto a baking sheet. Return to the fridge and chill for at least 30 minutes.
Brown the Butter - Meanwhile, In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. It will only take about 3 minutes. Quickly pour the brown butter into a small glass bowl, making sure to scrape in all the little brown bits.
2 Tablespoons (28g) Unsalted Butter
Make the Glaze - Immediately add the powdered sugar and 1 to 2 tablespoons of apple cider to the brown butter and whisk until combined. If you'd like a thinner glaze add a bit more cider. Set aside.
1 Cup (113g) Powdered Sugar
2 to 4 Tablespoons Apple Cider
Fry the Donuts - Once the oil reaches 350ºF (176ºC), gently place 3 to 4 donuts in the hot oil. The donuts will initially sink, but will float after 10 seconds or so. Fry for 45 second on each side, the flip and fry for an additional 20 seconds on each side. Donut holes will take 30 seconds on each side.
Glaze and Serve - Use a slotted spoon or spider to transfer the fried donuts onto a wire rack lined with paper towels. When they are cool enough to handle, dip the tops of the donuts into the glaze, allowing the excess to drip off. Place them on a wire rack and let the glaze set for about 10 minutes. Serve and enjoy!

INGREDIENTS

Apple Cider Donuts

Brown Butter Apple Cider Glaze

Instructions

Notes