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Donuts
- 2 cup Apple Cider
- 1 cup Sugar
- 2 1/4 cup All purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp ginger
- 1/8th tsp ground nutmeg
- 1/4 cup butter
- 2 eggs
- 3/4 cup buttermilk
Reduce cider to 1/4 cup volume. Set aside.
Meanwhile cream together the butter and sugar in the bowl of your stand mixer, about three minutes. In a bowl, sift together the flour, baking powder, baking soda, spices and salt. Add the eggs to the butter and sugar. Add the cider reduction and buttermilk followed by the dry ingredients.
On a floured surface, roll the dough to one inch thickness. With some ring cutters, stamp out donuts. Place on a tray lined with parchment and chill in the refrigerator. Heat some oil in a pan to 350 F, about 2 to 3 inches deep. Fry donuts till golden brown, flipping about twice.
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Maple Glaze
- 1 1/4 Cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1/3 Cup maple syrup.
Whisk together all the ingredients in a bowl until smooth. Pipe onto the donuts whilst warm.
