Apple Cider Donuts
User Reviews
4.5
12 reviews
Excellent
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Prep Time
1 hr 20 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
5 hrs 50 mins
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Servings
15
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Course
Breakfast
Apple Cider Donuts
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Apple cider donuts are loaded with delicious fall flavors and will remind you of trips to the apple orchard. Celebrate the season with this old-fashioned treat the whole family will adore!
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Ingredients
For the Donuts:
- 3 cups apple cider
- 3 ½ cups all-purpose flour divided
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons apple pie spice
- ¾ teaspoon fine sea salt
- ¼ cup unsalted butter softened to room temperature
- ¼ cup buttermilk
- 2 large eggs lightly beaten
- 1 ½ teaspoons pure vanilla extract
- vegetable or canola oil for deep frying
For the Glaze:
- 2 cups powdered sugar
- ¼ cup reduced apple cider
- 1-2 tablespoons milk
Instructions
- Boil apple cider in a saucepan over medium heat until it is reduced to 3/4 cup. This will take around an hour. Cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the sugar, baking powder, baking soda, cinnamon, salt, nutmeg, butter, buttermilk, eggs, vanilla and 1/2 cup of the reduced and cooled cider. Beat at low speed until blended.
- Increase speed to medium for 2 minutes. Stir in remaining flour. Dough will be sticky.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to fry, heat 2 inches of oil to 350°F in a deep fryer or Dutch oven.
- While the oil heats, divide the dough in half. On a well-floured surface, roll each half to slightly less than ½-inch thickness, dusting the top of the dough with additional flour as necessary. Cut with a floured 2 3/4 to 3-inch donut cutter, re-rolling the dough scraps as needed. Reserve donut holes.
- Fry 2-3 donuts at a time, 1 minute to 1 minute and 15 seconds on each side, or until golden brown. Fry donut holes 1 to 1 1/2 minutes total time. Drain thoroughly on paper towels before transferring to a wire rack set over a rimmed baking sheet.
- Combine powdered sugar, reserved 1/4 cup reduced and cooled cider, and 1 tablespoon of milk in a small bowl; whisk until smooth. If the glaze is too thick, gradually add in more milk one teaspoon at a time to thin it out a bit.
- Dip the tops of the donuts and the donut holes in glaze. Set the donuts back on the wire rack until glaze is set.
Notes
- Because this dough becomes sticky as it comes to room temperature, I like to roll, cut, and fry half of the dough at a time, keeping the other half in the refrigerator until I am ready to work with it.
- Donuts are best on the day they are made. If you have leftovers, I recommend storing them in a bakery-style cardboard box or a paper bag.
- Makes about 15 3-inch donuts and donut holes.
- Helpful resources:
- How to measure flour
- How to soften butter
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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