- 1 cup apple cider
- 1 stick butter
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 1 – 1 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon all-spice
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
1. Bring the apple cider, butter, brown sugar, and cinnamon to a boil over medium high heat. Reduce the heat and simmer 5-10 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool 5-10 minutes. Remove the cinnamon stick and stir in 1 cup flour, and the salt. Mix in one egg at a time into the batter until incorporated. I always use 3 eggs and find the dough to be perfect, but if your dough seems stiff add the additional 4th egg. If your dough is not stiff, add the additional 1/2 cup of flour as needed. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
2. Heat 2 inches or more of oil in a heavy-bottomed pot until it reads 350 on an instant thermometer.
3. Meanwhile, line a baking sheet with parchment paper. Pipe out about 12 rings onto the paper. Using scissors, cut out the parchment around the dough so that the circles are separated from each other.
4. When the oil is hot, place one cruller at a time into the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain onto paper towels.
5. To make the glaze. In a small bowl, combine the cinnamon, ginger, all-spice, cardamom, and cloves. Add the powdered sugar, vanilla and about 1/2 teaspoon of the chai spice mixture to a medium bowl. Add 1-2 tablespoons of water and whisk until the glaze comes together.
6. Drizzle the glaze over the crullers. If desired, sprinkle with the remaining chai spice. EAT!