- 1 cup apple cider
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 4 tablespoons butter (or soy margarine)
- 1 cup sugar
- 2 eggs (or 1/2 cup egg replacer)
- 1/2 cup buttermilk (or soy yogurt)
- 1/2 can of vegetable shortening (for frying)
- small bowl of cinnamon sugar (to roll doughnuts in after frying)
- In a saucepan, reduce the Cider to 1/4 cup by simmering on medium-low heat for 20–30 minutes, stirring occasionally. During the last 5 minutes turn the heat up if necessary so it becomes syrupy but watch it constantly so it doesn't burn or reduce too much.
- While the Cider is reducing, combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. In a separte bowl, cream the sugar and butter. Add eggs, then buttermilk (or yogurt).
- Add egg/yogurt mix to dry ingredients along with reduced Cider and combine until doughy. Roll out on floured surface and cut into doughnut shapes. (I like to cut them into squares because they're easier to fry, it's quicker, and it doesn't waste any dough).
- Put the shortening in a high sided pan (a soup pot works well) and heat it until liquid and about 350 degrees (it will just be starting to bubble and there should be no smoke). Put a small scrap of doughnut in to test. Fry 3-4 doughnuts at a time, about a minute per side. They should be golden brown on the outside. Crack the first one open to make sure they're done on the inside and not doughy; you may have to adjust your heat.
- Drain doughnuts on paper towels and when they are cool enough to touch roll them in the cinnamon sugar.