Apple Cider Doughnuts
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
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Total Time
Prep: 40 min. + chilling Cook: 5 min./batch -
Makes
1 dozen doughnuts plus doughnut holes
Reviews
Maybe Michelle of the two stars didn't reduce the cider first? I love making and using boiled (reduced) cider so that part was easy. If I had only known that was the trick I'd have made these earlier! We just tried these tonight using vegan butter for my daughter who can't have dairy and it worked fine. We increased the temp to 350 part way through the batch and they seemed to work better. Next time I'll increase some of the spices. (Fortunately our grocery store keeps the fresh unfiltered cider from a nearby N.C. orchard all season and we use it for traditional mulled cider from October until we can't get it anymore! Now we have more uses!)
This batter is way too wet. Frankly, it didn't work. 2 cups of cider to 3 cups flour is way too wet if you want to roll them put and cut them. 1 wet to 3 dry ratio works better which is what I had to do to correct it.
These are delicious. I might double the spices, but the quality of the dough is awesome. I did refrigerate overnight, just because that's how the day went. I found the dough very manageable.
Are these supposed to be cake like? or light and fluffy like doughnuts? Mine are kind of thick and dense- they did not rise in the fridge either, should they have?
Great doughnut recipe! I used cinnamon and sugar rather than ginger...my whole family enjoyed them
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A delicious donut and easy to handle—once we added about 1/3 c extra flour. Next time I might try reducing the cider down to 3/4 c. Rolled some in 1/2 c sugar and the rest 1/2 c sugar/1T cinnamon. Delicious! Made a different apple cider donut recipe right afterwards which had the 3/4 c liquid (1 c cider reduced to 1/4 c plus 1/2 c buttermilk) and same amount of flour as this and while it handled well pre-cooking, it was a bit crumbly and the TOH recipe was more flavorful.
Save yourself a lot of disappointment and time, find a different recipe. Ended up refrigerating over night and it still didn't form up at all. Unable to roll out, so went with dropped, over cooked on the outside and not at all on the inside, even tried to go smaller with no success. Then we cut them in half and dropped them in again, that seemed to work! Rolled in cinnamon sugar and they tasted awful and were so heavy just not appetizing. What a waste, super disappointed.
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*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.