Pumpkin spice is nice, but what you should really get excited about this fall is apple cider season! Mulled Apple Cider is a must, and its best friend is apple cider doughnuts. This extra-spiced version of the dessert actually uses that mulled cider boiled down into a flavorful syrup, and the classic cinnamon-sugar mixture gets an extra pop from Chinese Five-Spice powder. Farmstand doughnuts are great and all, but nothing beats freshly fried, warm ones at home. Pepper's Wok & Tool Set is our current go-to for frying because of its deep sides to help prevent splatter and stainless steel to keep the oil at the perfect temp for crispy goodness.
⅔ cup Mulled Cider Syrup (see Mulled Apple Cider recipe)*
¾ cup white sugar
3 teaspoons ground cinnamon, divided
½ teaspoon fine sea salt, plus a generous pinch
½ teaspoon Chinese Five-Spice powder (or more cinnamon!)
2 ⅓ cups flour, plus more for flouring and rolling
¼ cup lightly packed light brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg (or more Chinese Five-Spice)
¼ cup (½ stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
+ Vegetable or canola oil, for frying
+ Special equipment: 2 ½-inch cookie cutter and 1-inch cookie cutter
*If you don’t have time to make the syrup, combine ⅓ cup each apple cider and maple syrup, or use ⅔ cup defrosted frozen apple juice concentrate.
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