Recipe: Apple Cider Donuts
2 C GF 1-to-1 Flour (I use Bob’s Red Mill)
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 tsp Apple Pie Spice
1/2 C Light Brown Sugar
3 Tbsp Coconut Oil, melted & cooled
1 Large Egg
2/3 C Reduced Apple Cider
6 C Canola Oil
In a large bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, spices and sugar. Stir well.
In a second smaller bowl, whisk the egg. Add the coconut oil and apple cider and whisk together well.
Pour the wet ingredients into the dry. Work together until all the dry is incorporated. Dough will be a little wet and sticky. Cover with plastic wrap and refrigerate at least 1 hour.
Remove from refrigerator and turn out onto lightly floured surface. Form into a patty about 1 inch thick. Using a donut cutter or two sizes of biscuit/cookie cutters, cut into donut shapes. Should make 4-6 large donuts and equal number of donut holes.
In a large heavy bottomed pot (like a dutch oven), heat oil to 375 degrees. You want to make sure your oil stays between 370-375 to keep the donuts from getting greasy. Put 2-3 of the donuts into the oil. Watch the temperature because it will dip when the dough is added. Cook for about 2 minutes until donuts are floating and browned on bottom, flip over. Cook an additional 1-2 minutes on other side. Remove from oil using a spider strainer, let it drain for about 10 seconds over the pot of oil. Then place onto a plate lined with paper towels.
Continue until all donuts and holes are cooked.
1/2 C Sugar
2 tsp Cinnamon
Combine in a large ziploc bag or pie dish. Dip each warm donut into the topping to coat.
Serve immediately or store in an airtight container at room temperature.