- apple cider - 1 glass
- flour - 3 1/2 cups
- baking powder - 2 teaspoons
- soda - 1 teaspoon
- 1/2 teaspoon ground cinnamon
- salt - 1/2 teaspoonfuls
- nutmeg - 1/8 teaspoons
- butter - 4 items. spoons
- sugar - 1 glass
- eggs - 2 pieces
- buttermilk - 1/2 cup
1. Make donuts. In a saucepan over medium heat, lightly boil the apple cider until it decreases to about 1/4 cup, from 20 to 30 minutes. Allow to cool. Meanwhile, in a bowl, mix the flour, baking powder, soda, cinnamon, salt and nutmeg. Set aside. Using an electric mixer at medium speed, whip butter and granulated sugar until the mixture becomes homogeneous. Add the eggs, one at a time, and continue to whisk. Reduce the speed to a minimum and gradually add apple cider and buttermilk. Add the mixture of flour and mix until homogeneous. Fix the baking tray with parchment or wax paper and sprinkle well with flour. Put the dough on a floured surface. Roll out 1 cm thick. Use more flour if the dough is still wet. Place the dough in the freezer until it hardens slightly, about 20 minutes. Take the dough out of the fridge and, using a cutter, cut out the donuts. From the scraps of the dough, you can make small round donuts. Cool the donuts from 20 to 30 minutes. 2. Add a sufficient amount of oil in a deep saucepan, about 7 cm. Heat over medium heat until the temperature reaches 175 degrees. Prepare in the meantime icing and sprinkling. Beat together in a bowl of powdered sugar and cider in a bowl, until the mixture becomes homogeneous. In another bowl, mix cinnamon and sugar. Set aside. Carefully add a few donuts in a pan with butter, fry until golden brown, about 60 seconds. Turn over and fry on the other side of the gold, from 30 to 60 seconds. 3. Dry the donuts on paper towels. Dip in the prepared icing or sprinkle and immediately serve.
Servings: 8-10