Apple Cider Doughnuts

Apple Cider Doughnuts

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
A Michelle
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 servings

ADVERTISEMENT

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.

Share It

Review (1)

Rate This Recipe
RainbowJewels
6

RainbowJewels

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!

More Reviews

Similar Recipes

Plain Cake Doughnuts
(248)

Plain Cake Doughnuts

Super Easy Doughnuts
(212)

Super Easy Doughnuts

Pumpkin Waffles with Apple Cider Syrup
(166)

Pumpkin Waffles with Apple Cider Syrup

Cake Doughnuts
(149)

Cake Doughnuts

Apple Cider Glazed Doughnuts
(14)

Apple Cider Glazed Doughnuts

Apple Cider Sweet Potatoes
(9)

Apple Cider Sweet Potatoes

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Waffles with Apple Cider Syrup

>

next recipe:

Apple Cider Donuts