Cider Doughnuts

The weather is turning cooler -- time to start baking!  Actually, these aren't baked, they're deep-fried, but you know what I mean.  If you haven't tried making your own doughnuts, now's the time to start.  It's much easier than you think.  You'll need a large heavy pan (cast iron is wonderful, but any heavy pan will do) with at least 2" of oil (use one with a high smoke point -- safflower or corn oil work well) in it and a thermometer (it needs to be 365 degrees to be hot enough to fry the doughnuts), or dig out your Fry Baby or Fry Daddy deep-fat fryer, dust it off and go for it!  I'd almost forgotten I had a Fry Daddy, but discovered it when I was cleaning out a closet recently, and it immediately made me start thinking about doughnuts, of course.  I actually hadn't made homemade doughnuts since before we had to go gluten-free, so I had to do some experimenting with this recipe to make them turn out well.  It took a couple tries, but this morning, success!  So here you go -- the taste of fall in a doughnut:

Cider Doughnuts

In a stand mixer, or with a hand mixer, beat together until batter forms ribbon when beater is lifted:
2 large eggs
2/3 Cup packed dark brown sugar
3/4 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cardamom
Whisk together in a small bowl:
4 Tbsp butter, melted
4 Tbsp sour cream
Gradually beat into the butter/sugar/spice mixture.  Then gradually beat in:
1 Cup apple cider *
Whisk together in a bowl:
3-1/2 Cups rice powder gluten free mix (click here for mix recipe)
2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
Beat into above mixture.  Will be a heavy batter.  Refrigerate covered for 1 hour. 

Remove from refrigerator.  Divide in half.  Pat out half on floured board (just use more of the rice powder GF mix) to about 1/2" thick.  Cut with floured doughnut cutter (dip it into the flour between each doughnut that you cut to make the doughnuts release easily).  When oil is up to temperature, fry doughnuts 3 or 4 at a time (depending on the room in your pan/fryer), turning once.  Remove with slotted spoon.  Drain on paper towels.  Sprinkle with powdered sugar and serve warm.  Or make a light glaze and glaze the doughnuts.  The glaze works especially well if you're going to have leftovers for later -- it keeps the doughnuts moist.

* In a hurry and don't want to refrigerate?  Use 1 Cup frozen apple juice concentrate instead of the apple cider -- it will make the dough cold enough to handle immediately.