Ingredients
- 2 red apples, such as Cortland or McIntosh
- 2 1/2 cups apple cider
- 3 1/2 cups all-pourpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 2/3 cups granulated sugar
- 3 tablespoons vegetable shortening
- 1 large egg plus 1 egg yolk
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- Vegetable oil, for frying
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

Photo: Apple Cider Doughnuts Recipe

















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By keira930
Hoboken, NJ
on October 15, 2012
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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!
By mmrowden
Chester, NH
on October 08, 2012
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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.
By plnb
Glendale Hts, IL
on September 21, 2012
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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.
Read all 33 reviews