Let's Have Brunch - Apple Cider Doughnuts

So many wonderful things about fall in New England - beautiful foliage, fresh picked apples and of course apple cider. It's also a great time to make homemade doughnuts, and this recipe has the bonus of apple cider adding great fall flavor. Prepare them just before your brunch to serve fresh and warm, or they can also be made ahead of time. Your guests will fall in love with these flavorful doughnuts!

Apple Cider Doughnuts

2 cups sugar

1 Tablespoon plus 2 teaspoons cinnamon

1-1/2 cups apple cider

2 teaspoons baking powder

1 teaspoon salt

3-1/2 cups all-purpose flour

4 Tablespoons unsalted butter, melted

2 large eggs, plus 1 large egg yolk

6 cups vegetable oil, for frying

1. Line baking sheet with parchment. Line large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 tablespoon cinnamon; shake to mix well. Set aside.

2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.

3. In a large bowl, whisk together baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2-1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate for 10 minutes.

4. Pour oil into a large pot and attach candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reached 375 degrees, watching and adjusting as needed to keep oil from overheating.

5. Turn dough out onto a well-floured countertop and coat fingers with flour. Pat dough out to 1/2 inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small) cut doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.

6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1-1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375 degrees before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean place and serve.