Homemade Donuts with Apple Cider Glaze
Cook time: See directions | Yield: 6 servings
- 3 eggs
- 1 cup sugar
- 2 tablespoons unsalted butter, room temperature
- 3 3/4 cups all-purpose four, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon nutmeg
- 2/3 cup buttermilk
- Canola oil for frying
Apple Cider Glaze:
- 1 cup apple cider
- 1 cup confectioner's sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
In a large bowl of an electric mixer, at high speed, beat the eggs with sugar and butter until light and fluffy; about 2 minutes. Scrape side of bowl occasionally. Meanwhile sift flour with baking powder, baking soda, salt and nutmeg; set aside. At low speed gradually beat buttermilk into egg sugar mixture.Change the whisk attachment to the paddle attachment. Add flour mixture gradually; beat at low speed just until combined and smooth/ dough will be soft. Cover bowl with plastic wrap or wax paper, refrigerate until well chilled – up to 3 hours or overnight.
Roll dough over floured surface to about 1/2 inch thick. Using a donut cookie cutter to cut out the donuts then use a smaller cookie cutter for the center. Roll out the scraps and repeat the process.
Fry donuts in batches at 350 degrees until golden brown. Drain on paper towels. Dip donuts in apple cider glaze and remove and place on a rack lined with a sheet tray. Repeat this step for all the donuts. Sprinkle donuts with cinnamon sugar.
For the Apple Cider Glaze: Simmer 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside.
For the Cinnamon Sugar: Mix 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.