Apple Cider Donuts

By • October 3, 2013 • 26 Comments

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Author Notes: There is nothing like wandering through an apple orchard with a cold cup of apple cider in one hand and a donut in the other on a crisp fall day, but just in case you can’t make it to the farm this weekend I have cracked the code to perfect cider donuts at home.Yossy Arefi

Makes 10-12 donuts and holes

  • 1 cup apple cider
  • 2 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2/3 cups sugar
  • 2 tablespoons non-hydrogenated shortening or lard
  • 1 egg
  • 1 egg yolk
  • 1/3 cup buttermilk
  • canola oil, for frying
  • 1/2 cup sugar, for topping
  • 2 teaspoons cinnamon, for topping
  • 2 1/4'' circle cookie cutter
  • 1 1/4'' circle cookie cutter
  1. Bring the apple cider to a boil over high heat and cook it until it has reduced to 1/3 cup, 7-10 minutes. Set aside to cool while you prepare the rest of the donuts.
  2. Sift the cake flour, baking powder, salt and nutmeg.
  3. In the bowl of a stand mixer, mix the shortening and sugar together on medium speed until sandy. Add in the egg and egg yolk and mix on high until light and thickened, about 5 minutes.
  4. Mix the reduced apple cider and buttermilk together. Then add the flour mixture, alternating with the milk mixture to the mixer in three additions mixing until just combined. The dough will be soft and sticky much like cookie dough.
  5. Transfer the mixture to a clean bowl and cover with plastic wrap. Refrigerate the dough for at least one hour or overnight.
  6. When you are ready to roll and fry the donuts, heat a large pot or dutch oven with at least 2 inches of oil over medium heat until the oil reaches 370º on a candy thermometer. Gently roll the chilled dough out onto a generously floured board or piece of parchment paper into a circle about 1/2'' thick and about 8'' wide. Cut as many donuts and holes as possible, making sure to flour the cutters before each cut. Gently reroll the scraps and cut more holes. If at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. Place the cut donuts on a parchment lined baking sheet and refrigerate for 15 minutes until they are slightly firm and easier to handle. While the donuts are chilling, stir together the cinnamon and sugar for the topping in a shallow, wide bowl.
  7. Brush off any excess flour and fry the donuts for about 1 minute per side, being careful not to crowd the pan. When the donuts are deep golden brown on each side, remove them from the oil, gently blot off excess oil and toss immediately in the cinnamon sugar.
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Comments (26) Questions (0)

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about 15 hours ago susanna.faygenbaum

Can you substitue for ap flour? Don't have cake

Stringio

11 months ago Dorothy Rackley

Can you tell me why you used shortening instead of butter?

And is it really Baking Powder? I am still confused.

Thanks.

Stringio

11 months ago Carol Costley

Recipe says Baking Powder...to make cake flour use the soda. re-read
'

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11 months ago Priscilla Alexander

I am still confused~baking powder or baking soda

Stringio

11 months ago Carol Costley

Re-read recipe...it is Bakiong Powder. The soda is how you make cake flour.

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11 months ago KSnow

Made these last night for my dad's bday - they were devoured! My oil was a little to hot but no one cared, every single one gone with no left overs. My kids already want to make more!

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11 months ago Clay

Have you made these with a commercial doughnut depositor instead of rolling them out?

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11 months ago Yossy Arefi

Hi Clay, I haven't, but a donut depositer sounds pretty cool.

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11 months ago KatieF

Where do I find non-hydrogenated shortening? Is there a particular brand that's common in most grocery stores? And if that fails, would butter totally ruin the recipe? Can't wait to make these tough! Thanks for the recipe!

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11 months ago Yossy Arefi

Hi Katie, try Whole Foods or another natural foods store. I use Spectrum brand. You could probably use butter instead, but I haven't tried that variation.

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11 months ago Carol Costley

You can find LARD in the stores. Butter is a no no .

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11 months ago The Cooking of Joy

I had the same issue as ErinC when I made these.
http://the-cooking-of-joy...

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12 months ago ErinC

I tried these yesterday, but they came out somewhat dense. Do you think I overmixed the batter? Trying to figure out what to adjust for next time.

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11 months ago Yossy Arefi

Hi Erin, you may have over mixed the batter. Also, cake donuts like these tend to be a bit more dense than raised or yeast donuts.

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12 months ago IrishJenn

Golly, these sound delish! What adjustments, if any, would you suggest if I prefer baking doughnuts to frying them? Or should I find a different recipe?

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12 months ago Yossy Arefi

Hi Jenn, I've never made baked donuts before, but from what I understand the mixture for baked donuts is closer to batter than dough so I don't think this recipe would work as baked donuts.

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11 months ago Carol Costley

you don't change a great recipe. It not the same. I can't understand why prople change recipes and then wonder why it not the same.

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12 months ago Rose Levy Beranbaum

i prefer baking powder with buttermilk so i'm hoping that's what you meant!

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12 months ago Yossy Arefi

Yes, you are correct, sorry for the typo!

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12 months ago awg

Ended up using half of each. My dough was exceptionally soft, I added a bit more flour to make it manageable. Used some boiled cider syrup I had purchased... they turned out beautifully. Exactly as pictured and with a wonderful cider cinnamon flavor. Lovely for a sunny fall morning. Thanks!

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12 months ago Yossy Arefi

That's great news, sorry about the typo in the recipe. The recipe calls for baking soda, not baking powder.

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12 months ago Yossy Arefi

Gah, the recipe calls for baking POWDER, not SODA.

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12 months ago awg

Getting ready to mix these up for my husband's bday breakfast.... but, baking powder or baking soda? Ingredients list says powder, step 2 says soda. I might split the difference....

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12 months ago Kristen Check

Just made these off Apt.2B a week or so ago and while they didn't turn out the first time, I gave it another go and they were awesome. Thanks for the great recipe!

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12 months ago Patty Haxton Anderson

Also, I am hosting a linking party at my blogger site called Cooking On A Budget. The site link is: http://pattyandersonsblog...
I invite you to join, the theme is Celebrating Food Memories.