Apple Cider Donuts with No Cider Reduction

👩‍🍳 Instructions

1. 1

   In a large bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, nutmeg, cloves, and 1 teaspoon salt. Ensure no lumps remain.
2. 2

   In a separate medium bowl, whisk together the melted butter, eggs, sour cream, thawed apple juice concentrate, and vanilla extract until smooth.
3. 3

   Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix. Gently fold in the finely grated Granny Smith apple until evenly distributed. The dough will be thick and sticky.
4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to firm up the dough.
5. 5

   While the dough chills, set up your frying station: Pour oil into a heavy-bottomed pot or Dutch oven (about 3-4 inches deep). Clip a deep-fry thermometer to the side. Set a wire rack over a paper towel-lined baking sheet for draining.
6. 6

   Prepare the cinnamon sugar coating: In a shallow dish, combine 1 cup granulated sugar, 2 tablespoons cinnamon, and 1/4 teaspoon salt. Stir well.
7. 7

   Lightly flour a clean work surface. Turn the chilled dough out onto the floured surface and lightly flour the top. Roll the dough to about 1/2-inch thickness. Using a 3-inch donut cutter, cut out donuts and donut holes. Gather scraps, re-roll gently, and cut more donuts.
8. 8

   Heat the oil over medium-high heat to 350°F (175°C). Carefully lower 3-4 donuts (and a few holes) into the hot oil, ensuring not to overcrowd. Fry for 1 1/2 to 2 minutes per side, or until golden brown and cooked through.
9. 9

   Using a slotted spoon, remove fried donuts and immediately transfer them to the cinnamon sugar coating. Toss gently to coat all sides. Place coated donuts on the wire rack to cool slightly. Repeat with remaining dough, maintaining oil temperature for each batch. Serve warm.