"You’ll find this delicious recipe truly mouth-watering."

INGREDIENTS

Doughnuts:
3 1/4 cups all-purpose flour, or more if needed (divided)
2 envelopes Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 cup milk plus
2 tablespoons milk
1/4 cup butter or margarine
3 egg yolks
Mazola® Corn Oil for deep frying

Apple Cider Glaze:
1 cup apple cider
2 cups powdered sugar
1 tablespoon Karo® Light Corn Syrup

• In a large mixing bowl, mix 2 cups flour with undissolved yeast, sugar, salt and cinnamon.
• In a saucepan, heat milk with butter until it reaches 120 degrees to 130 degrees F. Add this to flour mixture, followed by the egg yolks. Beat for about 2 minutes at low speed and add the rest of the flour until soft dough is formed.
• Transfer dough onto a lightly floured surface and knead for about 6 minutes. Cover and leave it for 10 minutes to rest.
• Unroll the dough onto a lightly floured surface, forming a 12-inch circle with 1/2-inch thick. Cut the dough into rounds using a 3-inch cookie cutter. Cut an inch-sized hole at the center of each rounds. Line the doughnuts on a lightly greased baking sheet, setting them at 3 inches apart. Cover and leave it for an hour or until doubled.
• Meanwhile, prepare the Apple Cider Glaze by boiling apple cider in a small saucepan for about 10 minutes. Add the hot cider in a medium bowl containing the powdered sugar and mix in the corn syrup until smooth.
• Prepare a deep fryer, filling it with 2 inches of oil. Heat at 350 degrees F and fry the doughnuts in batches. Turn from time to time until evenly browned. Remove from pan and place onto paper towels to drain. Cool for several minutes and place onto wire rack.
• Dip the doughnuts in the prepared glaze and serve.
• Makes 30 servings