Apple Cider Doughnuts Recipe - Allrecipes.com
Apple Cider Doughnuts Recipe
  • READY IN 1 hr

Apple Cider Doughnuts

Recipe by  

"Wonderful and warm, these donuts are delicious! Though perfect for fall, these treats are great year-round. I even make the batter the night before and then finish them in the morning. I also like to dust them with powdered sugar...YUM!"

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings

Directions

  1. Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
  2. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
  3. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
  4. Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
  5. Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
  6. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
  7. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 1 hr

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Nov 05, 2013

This recipe makes excellent donuts. They tasted just like the apple cider donuts from my local bakery. My donut cutter is on the large side, so I only got a dozen out of this recipe. I ended up with around 28 "holes" as I used a small cookie cutter to portion out the extra dough. I followed this recipe exactly, and the dough is a bit sticky at first, I considered adding extra flour, but after it rose the first time it didn't need it. It rolled out very nicely and was easy to work with. I fried these for two minutes per side at 375, and they were perfect. I coated half in the cinnamon-sugar and made a glaze for the other half. These were really good, there's none left!

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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