Brown-Sugar Apple-Cider Donuts
- 1 of 5 In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- 2 of 5 In large bowl, beat eggs on medium speed until foamy, about 3 minutes. Gradually add brown sugar, crumbling with hands. Beat until smooth. Mix in cider and melted butter. Add flour mixture and stir with wooden spoon until combined.
- 3 of 5 On sheet of plastic wrap, with floured hands, pat dough into 1 3/4-inch-thick disk (about 9-inch round); wrap with plastic wrap. Refrigerate at least 2 hours or overnight.
- 4 of 5 After dough has chilled, heat 8 cups of oil in a 3-1/2-quart heavy-duty saucepan over medium-high heat until it registers 365 degrees F on deep-fat frying thermometer. On lightly floured surface, roll out dough to 1/2-inch thickness. Cut into round donuts with donut cutter, or use 2-3/4-inch round cutter along with 3/4- to 1-inch round cutter for the centers. You may also cut the dough into 3-1/2-inch x 1-1/2-inch strips. Place confectioners sugar in medium bowl.
- 5 of 5 Carefully slip the donuts, sticks and donut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes per batch. Drain donuts on paper towel, then transfer still-warm donuts to confectioners sugar and roll to cover. Serve warm.
Servings Per Recipe: 18
Per Serving: 233 kcal cal., 3 g pro., 24 mg chol., 2 g sat. fat, 28 g carb., 12 g Fat, total, 1 g fiber, 185 mg sodium