Apple Cider Doughnuts

Total Time:
3 hr 10 min
Prep:
50 min
Inactive:
2 hr
Cook:
20 min

Yield:
12 doughnuts
Level:
Easy

Ingredients
Directions

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Photograph by Kate Mathis


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3.7 39
Definite Keeper This is the second Apple Cider Donut recipe I’ve tried, and it is by far the best tasting. SPOILER ALERT – if you are a recipe purist do not read further for my suggestions. 1. Do not be foolish like me and not read the recipe before you begin throwing ingredients in the mixer. So annoying when a recipe doesn’t say, “1 2/3 cup sugar, divided.” Equally annoyed with myself – I should know better. 2. Reduced cider + apples is really good and adds a lot of flavor. However, I make and can my own applesauce so will use that plus reduced cider in the future. Much, much, much simpler. 3. I baked these in a donut pan vs. frying. (Gasp!) They turned out really wonderful. My husband said he liked them better than fried as they didn’t sit so heavy when eaten. 4. Here’s how: prepare recipe as indicated (I had to make my own buttermilk with milk and cider vinegar - worked like a charm), chill dough appropriately, preheat oven to 375, spray pan with non-stick spray. For the dough – use knife to divide dough into 18 portions. (That’s how many I got out of this recipe.) It’s going to be sticky so lightly flour your hands and roll the dough into 6-inch or so ropes. Then wrap them around the pan indention. Be sure to really even out the dough and mend the two ends together. The dough will puff nicely to round out the tops, but the two ends need to be secure for a solid donut. Bake for 7-8 minutes (my oven is very old and has a spiteful personality so your time may differ), then I rotate the pan and bake for an additional 3 minutes to ensure even baking (note spiteful oven comment above). I think the donuts will be done at the first 7-8 minute mark, but I like the bottoms a bit brown to visually convince me they’ve been fried. Your choice. 5. Glaze. The reduced cider is key! But the combination of powdered sugar and glaze just tasted like sugar to me. Ick. I use ½ block room-temp cream cheese, blend with the sugar in mixer and then add in the reduced cider to make it smooth. Role your eyes while you rub your tummy like a third grader. So good! 6. Dip warm donuts in glaze then dip in the cinnamon sugar mix. Really yummy. 7. What did I hear? Oh, I have a donut calling my name. 8. Enjoy! item not reviewed by moderator and published
The only recipe I've found that actually tastes like apple. The boiled cider glaze is well worth making, though you could double the batch for the amount of doughnuts it makes (a lot more than 12 for me. Mine also took longer to fry than 1 minute per side. I'm going to try using a doughnut maker someday instead of trying to cut them, doughnut holes have been more successful for me so far than full size doughnuts. My only tweak - adding a tablespoon of fresh lemon juice at the very end of cooking down the applesauce to brighten up the apple flavor a little bit more. item not reviewed by moderator and published
Very tasty! And since I fried the doughnut holes last, I let them soak in the glaze leftover glaze after they were done. They were amazing! item not reviewed by moderator and published
The first attempt to make the dough was a flop. The dough was definitely much too sticky. But I tried a second time and the dough was perfect. I love this recipe and will use it for a long time to come. item not reviewed by moderator and published
Cooking the apples took a lot longer than stated to reduce. I live in humid Florida, so I am not surprised when I need more flour, but I needed a LOT more flour, and even then it was so sticky, it needed more to roll/cut/handle. As a result, they fried too fast and crumbled apart. Very big mess...I threw out the rest of the dough after attempting a few different methods! item not reviewed by moderator and published
AMAZING. I used an actual "doughnut maker" and these were honestly phenomenal! item not reviewed by moderator and published
They were delicious, but now I know what to do next time to make them better. I agree with all who said, it definetely needed a lot more flour. Also, I have a deep fryer thermometor, so I know the temperature was right- but every time I made them (and I started with only one at a time the center was uncooked. Then I realized that I had to keep them in for exactly 2 minutes per side. Once I did that, they came out fine. So, I don't know why the recipe said only 1 minute per side. Also, I did dip them in a sugar/ cinnamon mixture after, instead of the glaze- they tasted just like they came from the apple farm! item not reviewed by moderator and published
Yummy donuts that were not difficult to make, just a little time consuming. I did not make the glaze as it was kind of late and I was tired by the time we got to the frying stage. Still wonderful tossed in cinnamon sugar. item not reviewed by moderator and published
Like the other have said it does take longer to cook the apples down for me it was about 20 mins.I made to dough the day before I wanted to make them and chilled it over night.The dough is sticky but it wasn't as bad as some of the others made it out to be.I did not like the glaze at all.I just dipped mine in the sugar cinn mix.I was a bit disappointed with the favor. I guess I was thinking it was going to be more of a apple favor. If I made them again I would see able adding more apple or making the sauce more chunky then smooth . I thought they were easy to make. item not reviewed by moderator and published
This recipe was straight-forward and easy to make. I have made the dough-nuts three times and my large family loves them! I do, however, prefer a plain glaze, or a simple cinnamon-sugar coating. Making sure my oil was at the correct temp was the biggest concern. item not reviewed by moderator and published

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