Apple Cider Doughnuts

Name: Apple Cider Doughnuts
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1 dozen doughnuts plus doughnut holes.
Ingredients: 2 cups apple cider; 3 cups all-purpose flour; 1/2 cup whole wheat flour; 2/3 cup packed brown sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice; 2 large Eggland's Best eggs, room temperature; 6 tablespoons butter, melted and cooled; Oil for deep-fat frying; Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional

Apple donuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut. —Melissa Hansen, Milwaukee, Wisconsin

Ingredients

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large Eggland's Best eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional

Directions

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.
Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.

Ginger-Sugar: In a shallow bowl, mix 3/4 cup sugar and 2-3 tablespoons ground ginger. Toss with warm doughnuts. Yield: 3/4 cup.

Nutrition Facts

1 serving: 335 calories, 15g fat (5g saturated fat), 46mg cholesterol, 338mg sodium, 45g carbohydrate (16g sugars, 1g fiber), 5g protein.

Originally published as Cider Doughnuts in Taste of Home September/October 2014

Reviews

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Average Rating:

Tori

Oct 29, 2018

*I made this with Strongbow Cloudy HARD Cider, my review does not reflect the recipe as written above* For anyone making these in the UK, I suggest using 4 cups cider and boiling it down to 1 cup and doubing the spice to give it more fall flavor. Alternatively, buy cloudy apple juice, which is what I would like to try next time. The batch I just made were not very sweet and tasted like plain fritters or fried dough, which was nice but not apple cider donuts. Hard cider did not give it nearly enough apple flavor.
Erica

Oct 8, 2018

Novice here. I never made doughnuts. This recipe was is very easy to follow. I read it would be sticky but I honestly couldn’t manage to roll it out. Being optimistic because the dough smells amazing! I took out my standard cookie scoop and my donut holes. I used the deep frier fried for 3 minuets and flipped in between. Then rolled in sugar and cinnamon after cooling. They were perfection! Grew up in Apple Country in NY eating apple cider donuts was everything in the fall. The recipe brought back memories ?? Perfect. Oooh almost forgot didn’t have whole wheat flour used all all purpose it was perfect.
LYNN3029

Dec 7, 2017

Fantastic! Making a double batch today to take to a picnic. They are wonderful rolled in sugar. I tried apple juice instead of cider and they were not as pleasurable. The best is rolled in cinnamon and sugar. People can't stop eating them. put 1 Tbsp. of vinegar in the oil and the donuts won't absorb a much oil. I also used a cookie scoop and just made doughnut "holes." I am making these for a potluck Christmas party for 80 people. These doughnuts do need a glaze or rolled in sugar. This recipe is perfect for that.
Emily

Oct 23, 2017

These are very heavy and not sweet. Albeit I used some organic Whole Foods apple cider, which I personally think could have had a stronger apple flavor. These turned out tasting extremely bland and just like oil. I did try to bake them and that was even worse. I would add another whole cup of sugar and maybe some real apple .
lpview

Oct 18, 2017

Yummy! Easy! Love it!
Charliemarylou

Oct 2, 2017

These donuts were great. I doubled the recipe and froze some of it. Not sure if it will change the taste or texture once it is defrosted. I used all white flour. For the topping I mixed 1/2 cup of sugar 1/2 teaspoon ground cinnamon and mixed well. Then I melted 1 stick of butter. When donuts are warm to touch I dipped the top in the butter and them in sugar and cinnamon mixture. Shared these donuts with family and friends and all loved them.
Catharine

Sep 29, 2017

Wonderful recipe for the first days of Fall!! The dough comes together quickly and is beautiful to roll out and cut! I opted to make my own glaze to dip the tops of the doughnuts in, using about 1/3 -1/2 cup of icing (confectioners) sugar, 1/4 teaspoon vanilla, dash of salt, a small pinch of cinnamon, and a tablespoon or so of cold apple cider, stir together and adjust if needed to get a drizzling consistency. After dipping them I immediately sprinkled the tops with demerara sugar - for a bit of sparkle and subtle crunch! The end result is a crisp on the outside, melt in your mouth flavour throughout! Will definitely make this recipe again - and again!!
aug2295

Sep 30, 2016

Yum! These were awesome and pretty easy to prepare. I'm not a fan of ginger so we stuck with cinnamon sugar topping.
erinshea1982

Sep 22, 2016

This is the perfect fall breakfast! We loved them!
kparmar24

Sep 20, 2016

Nice recipe !