On our recent trip to
Avalon Orchards, the kids got to try apple cider for the first time. They absolutely loved it, so when they asked if we could bring some home, we happily agreed. I immediately thought of making apple cider donuts, one of my favourite donuts. All year I anxiously await the Fall season, for the return of apple cider donuts, at our local coffee shop. So, when I found this super easy recipe over at
Smitten Kitchen, I knew that I just had to make them.
Making donuts is way easier than you'd think. Especially these 'cake' donuts as you would call them. While this recipe calls for deep frying, there are a ton of recipes out there that bake the donuts. I however, do not have a donut pan, so deep frying is my alternative. Plus, if you're going to indulge in something like a donut, why not do it right?? These donuts are amazing!I really liked that it uses reduced apple cider, so the results are tender slightly chewy donuts with a nice subtle apple and spice taste. Now you can choose to glaze them, like I did, or toss them in cinnamon sugar (like the donut holes). Either way they are a perfect cold weather treat, that you family is sure to love!
( I did not refrigerate all the cut dough, after cutting the donuts out. The dough was still plenty cold and easy to work with, but I put the 2nd half of the cut dough into the fridge, while I fried the first donuts. I also used brown sugar, rather than white, for a deeper flavour)
Apple Cider Doughnuts
Smitten Kitchen Adapted from Lauren Dawson at Hearth Restaurant
Makes 18 doughnuts + 18 doughnut holes
1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying
Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)
Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch
doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from
a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.
Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.
(when glazing dip the warm donuts completely into the glaze and transfer to a cooling rack, that is on top of a cookie sheet. That way the excess glaze will run off and leave you with gorgeous donuts!)
Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
This post linked to
Baking with Bizzy
Foodie Friday
Fat Camp Friday
Friday Favorites
Sweets for a Saturday
Country Pot Luck
