We've taken your traditional apple cider donuts covered in cinnamon sugar and given them a creamy vanilla surprise.
Servings: 6 donuts
1 cup vanilla ice cream
4 1/2 tablespoons cinnamon, divided
2 1/2 cups sugar, divided
5 tablespoons butter, room temperature
2 large eggs, room temperature
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 cup buttermilk
1 1/2 cups apple cider, boiled and reduced down to 1/3 cup (approximately 25 minutes)
1 tablespoon vanilla extract
Let's get Cooking...
Prepare the ice cream: Line a baking sheet with parchment paper. Scoop out 8 to 10 small scoops of ice cream, and freeze until donuts are ready.
Make the cinnamon sugar: In a medium-size bowl, mix 3 tablespoons of cinnamon with 1 1/2 cups of sugar, and set aside.
Make the donut dough: In a large bowl using a hand-held or standing mixer fitted with the blade attachment, beat together remaining sugar and butter until mixture is pale and fluffy, 4 to 6 minutes. Add eggs one at a time, beating a minute after each.
In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, remaining cinnamon and nutmeg; set aside.
Pour buttermilk, boiled cider and vanilla into the egg mixture and mix well. Add the flour mixture and mix gently until just fully combined.
Place bowl in the fridge to chill for 30 minutes.
Make the donuts: Dust hands with flour. Scoop 1/2 cup of dough and press out into a flat circle. Place a frozen ice cream ball into the center, and roll into a large donut ball. (Use flour to keep the dough from sticking to your hands.) Roll all donuts out and freeze for one hour.
Heat oil to 350 degrees. Fry dough until golden on all sides, approximately 2 minutes. Remove from oil and place on a cooling rack. Toss in cinnamon and sugar and serve!