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Cider Doughnuts

 Cider Doughnuts
Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one!
18 ServingsPrep: 25 min. + chilling Cook: 25 min.

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup King Arthur Premium 100% Whole Wheat Flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 2 eggs
  • 1 cup apple cider
  • 6 tablespoons butter, melted and cooled
  • Oil for deep-fat frying
  • Confectioners' sugar, optional

Directions

  • In a large bowl, combine the first 10 ingredients. Combine the eggs,
  • cider and butter; stir into dry ingredients just until moistened.
  • Cover and refrigerate for at least 1 hour.
  • Divide dough in half. Turn onto a lightly floured surface; pat to
  • 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  • Repeat with remaining dough.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry

2 of 2

Cider Doughnuts (continued)

Directions (continued)

  • doughnuts, a few at a time until golden brown on both sides. Drain
  • on paper towels. Dust with confectioners' sugar if desired. Yield:
  • about 1-1/2 dozen.