Ingredients
Scale
- 1 cup apple cider (for reduction)
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 to 4 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- Neutral oil for frying (canola or vegetable)
Instructions
- Pour the one cup of apple cider into a small saucepan over medium-high heat. Bring it to a boil and let it simmer until it reduces to about 1/4 cup. This takes about 10 to 15 minutes. Set this concentrated syrup aside to cool; this will be the base for your flavorful glaze.
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a rolling boil over medium heat. Once the butter has completely melted, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated.
- Return the saucepan to medium-low heat. Continue stirring the dough for about 2 minutes. You want to cook off the raw flour taste and remove excess moisture. The dough should form a smooth ball and leave a thin film on the bottom of the pan. Remove from heat and let it cool for 5 minutes.
- Transfer the dough to a stand mixer or a large bowl. Add the eggs one at a time, beating thoroughly after each addition. The dough should become glossy and thick. Stop adding eggs when the dough forms a “V” shape when you lift the beater. Stir in the vanilla extract.
- Cut twelve 3-inch squares of parchment paper. Lightly grease each square. Fit a pastry bag with a large star tip and fill it with the dough. Pipe a ring onto each parchment square. This method makes it much easier to drop the donuts into the hot oil without ruining their shape.
- Heat 2 inches of oil in a heavy pot to 370°F. Carefully slide 2 or 3 donuts into the oil, parchment side up. After 30 seconds, use tongs to peel off and discard the paper. Fry for 2-3 minutes per side until they are deeply golden and puffed. Drain on a wire rack.
- Whisk the reduced apple cider, powdered sugar, and cinnamon together in a shallow bowl until smooth. While the crullers are still slightly warm, dip the top of each donut into the glaze. Let the excess drip off and place them back on the rack to set for 10 minutes before serving.
- Cook Time: 50 minutes