Sourdough Apple Cider Donuts

Prep Time:3

Cook Time:20

In a small saucepan, boil the apple cider over medium heat until it reduces to about 1 cup. This takes 35 - 45 minutes. Pour into a large heat proof mixing bowl and let cool to room temperature.
In a large mixing bowl, whisk the cooled cider with the brown sugar, white sugar, sourdough discard, eggs, and oil until smooth.
In a separate bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the dry mixture to the wet and stir until a soft, sticky dough forms.
Cover and refrigerate for at least 2 hours or overnight, until firm and easy to handle.
Line a baking sheet with paper towels and place a wire rack on top. Mix the cinnamon sugar coating in a small bowl and set aside. Heat about 3 inches of oil in a Dutch oven or deep pot to 350°F (use a thermometer if you can).
On a well-floured surface, roll the dough to ½-inch thick. Cut out donuts using a donut cutter or round cookie cutters.
Fry a few donuts at a time, 1 - 2 minutes per side, until golden brown and puffed. Transfer to the rack to drain. Fry donuts holes for about 1 minute.
While warm, toss donuts in the cinnamon sugar mixture. Serve immediately, or see storage tips above. If using, top with vanilla glaze.

Cider must be reduced to concentrate the flavor. Don’t skip it!
Use a kitchen scale for best results, especially when measuring flour.
For frying, use a neutral oil like vegetable, canola or peanut. You’ll need at least 3 inches deep.
The dough will be sticky. Flour your surface and cutter generously.
Donuts are best eaten warm but can be frozen uncoated and reheated later. Brush with melted butter or coconut oil before tossing in cinnamon sugar.

Servings: 14 donuts