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
30 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
Report
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 salt fine sea salt
- ¼ cup butter softened to room temperature, unsalted
- ¼ cup buttermilk
- 2 egg lightly beaten, large
- 1 ½ teaspoons vanilla extract pure
- vegetable oil for deep frying, or canola oil
For the Glaze:
- 2 cups powdered sugar
- ¼ cup apple cider reduced
- 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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