4 Ingredient Apple Cider Doughnuts
Makes 8 doughnuts
cups apple cider
can Pillsbury Grands Flaky Layers Buttermilk Biscuits
cups powdered sugar
- Start by reducing the apple cider. Pour into a medium pot and bring to a boil over high heat. Continue to boil uncovered for 15 minutes to a half hour, depending on how wide your pot is. Remove from heat when the cider has reduced to 1/2 cup liquid.
- Refrigerate or freeze the cider until it is completely cool. You can do this ahead of time, it will keep for a long time.
- Pour 1 and 1/2 to 2 inches of oil into a high-sided skillet. Set over medium heat and wait at least 5 minutes for the oil to get to frying temperature (between 350 and 375 degrees F.)
- Pop the can of biscuits and separate them out. Use your fingers to stretch the dough to about the size of a dollar bill, about 6 inches.
- Fry the doughnuts 2 at a time in the hot oil. Fry for about 2 minutes, or until the dough is light brown on the bottom. Flip with tongs, then fry for another 1-2 minutes or until light brown.
- Remove to a paper towel lined plate. Repeat with the remaining doughnuts.
- Let the doughnuts cool completely. Good luck with this step.
- In a medium bowl, whisk together 2 cups of powdered sugar and 3 tablespoons of the reduced apple cider. Mix it all together and add more apple cider to get to a consistency you like. Keep covered until the doughnuts are ready.
- Dip one side of the doughnuts into the apple cider glaze. Serve immediately!
by The Food Charlatan