Apple Cider Brickle Doughnuts

4.7 from 3 ratings

The name of these doughnuts will stump a few people. What is brickle? Brickle is tiny bits of toffee pieces. They add a bit more crunch and flavor—you can get them in most baking aisles in your local supermarket.Recipe courtesy of Diary of a Mad Hausfrau

Prep Time

1.32

hours

Cook Time

minutes

Servings

servings

Total time: 1.65 hours

Ingredients

2 cup apple cider
2 cinnamon sticks
2 tablespoon apple butter
3 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
2 large eggs, room temperature
6 tablespoon butter, melted and cooled
1 cup brickle bits
vegetable oil for frying
1/2 cup sugar
2 tablespoon ground cinnamon
1/4 cup brickle bits

Directions

Place the cider and cinnamon sticks in a small pan and bring to a boil over medium-high heat. Boil unto the cider is reduced by half. Remove from heat, remove the cinnamon sticks and discard.
Stir the apple butter.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon & allspice.
In a separate bowl, whisk together the eggs, melted butter and cooled cider.
Add the cider mixture to the dry ingredients and stir to combine. Mix in the brickel pieces. The dough will be sticky. Cover the bowl with plastic cling film and refrigerate for one hour.
On a floured surface, pat out the dough to about 1/3 inch thick. Cut out the doughnuts with a floured doughnut cutter. 
Heat the oil in a large pot to 325°. Place a double layer of paper towels nearby. Gently transfer the cut doughnuts to the skillet or fryer, a few at a time. Fry until golden brown on both sides.
Drain briefly on paper towels.
Spread the cinnamon sugar and brickel mixture out on a plate. Dip the warm doughnuts and holes into the mixture. Arrange on a platter and serve.