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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 eggs, room temperature; 6 tablespoons butter, melted and cooled; Oil for deep-fat frying; Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional

29 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. + chilling Cook: 5 min./batch

Makes

1 dozen doughnuts plus doughnut holes

Apple doughnuts 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 doughnut. —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 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.

Chocolate Glaze: Bring 1/2 cup heavy whipping cream and 2 tablespoons light corn syrup just to a boil; pour over 6 ounces chopped semisweet chocolate. Stir with a whisk until smooth. Stir in 2 teaspoons vanilla extract. Makes 1 cup. Maple Glaze: Whisk 2 cups confectioners' sugar, 3 tablespoons 2% milk, 2 tablespoons maple syrup and 1/2 teaspoon maple flavoring until smooth. Makes 1 cup. Ginger-Sugar: In a shallow bowl, mix 3/4 cup sugar and 2-3 tablespoons ground ginger. Toss with warm doughnuts. Makes 3/4 cup.

Can you bake apple cider donuts?

While you can bake apple cider donuts, their flavor and texture will be greatly improved by frying. If you want to use the oven, enlist the help of a doughnut pan to help retain their shape. Bake at 350° for about 15-18 minutes. Or try a no-fry doughnut recipe!

How do you keep apple cider donuts fresh?

Apple cider doughnuts are best eaten right away. If you want to keep them fresh for 2-3 days, store them in an airtight container at room temperature. You can reheat them in the microwave for a few seconds. Check out our doughnut recipes from around the world.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

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

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