Fresh, hot doughnuts make for a great brunch on a chilly day, but the process of proofing and rising yeast tends to be a bit too daunting for your average Sunday morning. This quick and easy version of classic apple cider doughnuts can hit your table in under an hour, so you can have freshly fried, relatively effortless doughnuts with your morning coffee. Plus, you know, brandy. Can it get much better?
- For the Apple Brandy Doughnuts:
- 1/2 cup apple cider
- 1 apple, grated ( about 1/2 cup)
- 2 tablespoons brandy
- 3 1/4 cups all-purpose flour (16 1/4 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- 1/2 cup sugar (3 1/2 ounces)
- 4 tablespoons melted butter (2 ounces)
- 1/4 cup milk (2 ounces)
- 1 teaspoon vanilla extract
- 2 quarts vegetable or peanut oil
- For the Cinnamon Sugar :
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
In a small saucepan, combine apple cider, grated apple, and brandy and cook over medium high heat until reduced to 3/4 of a cup. Allow to cool.
Whisk together flour, baking powder, baking soda, and cinnamon in a large bowl and make a well in the center. In a separate bowl whisk together egg, sugar, butter, milk, and vanilla. Add wet ingredients to dry ingredients and mix until all ingredients are evenly combined, and then let sit for 15 minutes.
Adjust oven rack to middle position and preheat to 200[°]F. Heat oil in a large wok, Dutch oven, or deep fryer to 350°F. Using two spoons drop batter into oil and cook until first side is browned, about 3 minutes. Turn and continue to cook until second side is browned, about 2 minutes longer. Remove from oil with a slotted spoon transfer to a paper towel-lined plate, then transfer to a rack set in a rimmed baking sheet and keep warm in oven. Repeat with remaining batter until all doughnuts are cooked.
In a large bowl combine sugar and ground cinnamon. When ready to serve toss hot doughnuts into cinnamon sugar and serve immediately.