Apple Cider Donuts

Prep: 30 minutes plus cooling and chilling
Deep Fry: 12 minutes • Serves: 12

1.Line rimmed baking pan with parchment paper; line separate rimmed baking pan with paper towel. In small saucepot, heat cider to a simmer over medium-high heat; reduce heat to medium and cook 20 minutes or until reduced to 1 cup, stirring occasionally. Cool cider 15 minutes.

2. In large bowl, whisk flour, brown sugar, baking powder, baking soda, apple pie spice and salt. In medium bowl, whisk eggs, butter and reduced cider. Stir egg mixture into flour mixture until incorporated; cover bowl with plastic wrap and refrigerate 1 hour.

3. In wide, shallow dish, whisk granulated sugar and cinnamon. Attach deep fryer/candy thermometer to side of large saucepan; add oil and heat over medium heat 10 minutes or until temperature reaches 350°.

4. On lightly floured work surface, roll dough into 12 x 9-inch rectangle; using 31/2-inch donut cutter, cut 7 donuts from dough and place on parchment paper-lined pan. Gather dough scraps and reroll into 8 x 7-inch rectangle; cut 4 donuts from dough and place on parchment paper-lined pan. Gather dough scraps and reroll into 5 x 5-inch square; cut 1 donut from dough and place on parchment paper-lined pan. Save dough scraps for another use (see Chef Tip).

5. In 4 batches, gently add 3 donuts to hot oil and deep-fry 3 minutes or until evenly browned, flipping several times to prevent overbrowning; transfer to paper towel-lined pan. Immediately transfer donuts to sugar-cinnamon mixture, turning to coat; serve warm. Makes 12 donuts.

Approximate nutritional values per serving (1 donut):
257 Calories, 10g Fat (4g Saturated), 32mg Cholesterol,
189mg Sodium, 39g Carbohydrates, 1g Fiber, 3g Protein

Chef Tip:
For another sweet treat, cut dough scraps into 1-inch pieces, deep fry and roll in powdered sugar or serve with caramel topping for dipping.