Apple Cider Donuts

As I previously mentioned, I had a hard time finding an apple orchard that allowed picking much less a bakery. I’ve never had apple cider donuts and was dying to try them, so I decided to make my own. This recipe was slightly adapted from Taste and Tell . It is fairly simple to make and yields about a dozen donuts. This recipe does include some overnight chilling, so make sure to carve out some time to mix the dough the day before.

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Apple Cider Donut Dough

Ingredients:

2 diced apples

1½ cups of apple cider

3½ cups of all-purpose flour

4 teaspoons of baking powder

¼ teaspoon of baking soda

1½ teaspoons ground cinnamon

1 teaspoon of salt

¼ teaspoon of apple pie spice

2/3 cups of sugar

3 tablespoons of softened butter

1 large egg and 1 egg yolk

¼ cup of milk

1 teaspoon of vanilla extract

vegetable oil

 

  1. Begin by coring and dicing apples. Combine the apples with the 1½ cups of cider in a medium pot and set over medium heat. Cover the pan and cook until the apples start to soften, 8-10 minutes. Uncover and continue to cook until the cider is completely reduced, 10-15 minutes. All of the apple should be softened and browned. Before blending, let the sauce cool. You should have an applesauce consistency after it is well blended.
  2. In a medium-sized bowl, baking powder, cinnamon, salt, baking soda, apple pie spice, sugar, and butter. Whisk in the egg and the egg yolk, the applesauce mixture, the milk, and the vanilla. Mix in half of the flour and then the rest of the flour.
  3. Place a piece of parchment paper on a baking sheet and flour. Place dough on the parchment paper, and roll into a sheet of dough and cover with plastic wrap. The dough is sticky, so you may need to use more flour. Refrigerate overnight.
  4. When ready to make donuts, heat about 1 1/2 inches of vegetable oil in a large pot. To see if the oil is ready, place the end of a wooden spoon into oil, and if bubbles form around the spoon, then it’s ready to fry.  Line a cooling rack with paper towels and set aside.
  5. Take a circular cutter and cut out as many donuts on the prepared sheet of dough. (If you don’t have a circle cutter, you can use the top edge of a cup.) The dough may be sticky, so make sure you have enough flour. Gather dough after cutting out, roll out the dough, and keeping cutting. After all the donuts are cut, use a smaller circle cutter to cut out the center. (Any small cookie cutter will work. I used an acorn shape.) Add 2 or 3 doughnuts at a time to the hot oil and fry until golden brown and cooked through. Transfer to the paper towel lined cooling rack. Repeat with the rest of the doughnuts, including the doughnut holes.
  6. After frying the donuts, begin the glaze by simmering the 1 cup of cider in a small saucepan over medium heat until it is reduced to about 1/3 cup. Whisk in the powdered sugar until the glaze is sticky and smooth.
  7. In a shallow bowl, mix together the 1 cup of sugar and 2 teaspoons of cinnamon.
  8. Once the donuts have cooled, dip the top of each donut into the apple cider glaze, then coat with cinnamon sugar mixture. These donuts are best served immediately.

 

 

Apple Cider Glaze & Coating

Ingredients:

Glaze:

1 cup apple cider

½ cup powdered sugar

Cinnamon sugar topping:
1 cup sugar
2 teaspoons ground cinnamon

 

  1. After frying the donuts, begin the glaze by simmering the 1 cup of cider in a small saucepan over medium heat until it is reduced to about 1/3 cup. Whisk in the powdered sugar until the glaze is sticky and smooth.
  2. In a shallow bowl, mix together the 1 cup of sugar and 2 teaspoons of cinnamon.
  3. Once the donuts have cooled, dip the top of each donut into the apple cider glaze, then coat with cinnamon sugar mixture. These donuts are best served immediately. Enjoy!