Dessert: Cider Mini-Doughnuts

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Cider Mini-Doughnuts

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup unfiltered apple cider
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon, divided
1/2 cup well-shaken buttermilk
3/4 stick unsalted butter, melted
2 large eggs
2 cups sugar, divided
3 quart vegetable oil
Equipment: a 2-inch round cookie cutter; a deep-fat thermometer

Instructions

Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).
Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).
Heat oil to 370 °F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370 °F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.

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