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Apple Cider Doughnuts

Apple Cider Doughnuts

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A Michelle

Wonderful and warm, these donuts are delicious! Though perfect for fall, these treats are great year-round. I even make the batter the night before and then finish them in the morning. I also like to dust them with powdered sugar...YUM!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
  2. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
  3. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
  4. Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
  5. Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
  6. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
  7. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
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Reviews

RainbowJewels
10
11/5/2013

This recipe makes excellent donuts. They tasted just like the apple cider donuts from my local bakery. My donut cutter is on the large side, so I only got a dozen out of this recipe. I ended up with around 28 "holes" as I used a small cookie cutter to portion out the extra dough. I followed this recipe exactly, and the dough is a bit sticky at first, I considered adding extra flour, but after it rose the first time it didn't need it. It rolled out very nicely and was easy to work with. I fried these for two minutes per side at 375, and they were perfect. I coated half in the cinnamon-sugar and made a glaze for the other half. These were really good, there's none left!

GregPam72
0
11/8/2014

The donuts were too dry and too solid although they had a nice apple cider taste. I wouldn't make them again.

AB
0
8/25/2014

They are too dry.