Apple Cider Doughnuts

This spring I was a tester for a gluten free recipe book, I'm even listed in the acknowledgments.  One of the items I made was struffoli which involved deep frying marble sized dough balls that are then piled up with a honey glaze drizzled over all of them.  Since I only did one test of the frying the oil was still "clean" and I stuck it in the freezer to make doughnuts some other time.

Now that we are moving it is time to clear out the freezer.  I decided, instead of throwing away this oil, I would make those doughnuts I had been planning for half the year.  I happened to purchase some apple cider and wanted a fun way to use it.  I did a Pinterest search for apple cider doughnuts and reviewed my previous gluten free doughnut pins.  Then I made a conglomerate recipe that I adapted to be gluten free.  Does that make it my own recipe?  I cooked them two ways.

Baked in my mini doughnut maker.

and fried in my defrosted oil.

Apple Cider Doughnuts

Ingredients

1 cup apple cider

1 cup rice flour

3/4 cups glutonous rice flour

1/2 cup potato starch

1/4 cup tapioca starch

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

6 Tbs melted butter

1/4 cup brown sugar

1 egg

1/4 cup greek yogurt

1 finely diced small apple

Directions

Reduce apple cider to a syrup, roughly a 1/4 cup and let cool.  Stir together the dry ingredients.  Whisk butter sugar and egg.  Dump egg mixture, yogurt and apple in the middle of the dry ingredients and slowly bring together.  Knead the dough a bit.

Using a small cookie scoop, divide dough.  I was able to make 33 balls.  Fry for 4 minutes in 150-170° oil or bake for 5 minutes in doughnut maker.  Either one, you are trying to get a dark golden colour.

I glazed mine with a 1 cup powdered sugar/3 Tbs apple cider mix.

While both versions were very yummy, we all agreed that the fried doughnut holes were the best.