Make a delicious little treat a little healthier with added protein, whole wheat and using the sweet flavors of Fall. This apple cider infused donut treat will have your family and friends giving up sugary, empty-calorie breakfasts and snacks forever.
Using local apples and locally purchased protein powder is a good way to support the community and enjoy baking as well.
Makes 2 - 3 dozen donuts
◾12 oz of Apple Cider
◾5 TBS unsalted butter
◾1 TBS yeast
◾2 cups plus 2 TBS flour
◾1 1/2 oz Arbonne Protein Powder (use chocolate or vanilla)
◾1 cup sugar – divided
◾1 TBS baking powder
◾2 tsp cinnamon – divided
◾1/2 tsp salt
◾4 cups canola oil for frying *I used a mix of canola, coconut, and flaxseed oil.
Heat the cider in a small saucepan to a boil over medium heat. Allow to boil 10 minutes. Remove from heat and add the butter, 1 TBS at a time. Once melted, allow the mix to cool to luke warm and add the yeast. Let sit for 5 minutes.
Beat the egg into the cider mixture.
In a large bowl, mix the flour, protein powder, 6 TBS sugar, baking powder, 1/2 tsp cinnamon and salt. Gently stir in the cider mixture but only until blended.
Allow the dough to sit while you heat the oil in a large, tall sided pot. Oil needs to reach 340 degrees F for frying successfully.
Line a baking sheet with clean paper towel and have a slotted spoon at the ready.
Add about 6 – 8 (depending on your pot size) of doughnuts to the hot oil (about a Tablespoon each) and allow to cook for 2 minutes. Remove to paper towels. Add the next batch of dough for cooking to the oil.
While the batches cook, mix the remaining sugar and cinnamon in a bowl. Toss the cooked doughnuts with the cinnamon – sugar mixture