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Fall officially begins in three days, can you believe that? I can picture the falling leaves, pretty knit sweaters, and steaming hot pumpkin spice lattes…everywhere but here in Arizona, lol. I may miss out on raking leaves, but I can still indulge my fantasies with a plate of hot, fresh Apple Cider Doughnuts. I mean think about it, what screams fall…..
more than Apple Cider Doughnuts? Nothing, that’s right, the correct answer is nothing. Soft, fluffy, golden nuggets of spiced deliciousness that have been coated in cinnamon sugar or apple cider glaze…YUM!!
If I was a football loving gal and spent my weekends tailgating, I would be bringing these babies with me. 🙂
Get your taste buds ready and start the process.
How to Make Apple Cider Doughnuts:
Heat the apple cider in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 – 30 minutes. Set aside to cool.
Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth…..
Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary…..
Gradually add the reduced apple ale and the buttermilk, mixing just until combined…..
Add the flour mixture, and continue to mix just until dough comes together…..
It is very sticky! Don’t be alarmed, this is normal…..
Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour if dough is still too wet…..
Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center…..
Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.
Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side…..
Remove doughnuts from oil and drain on paper towels for one minute…..
Dip the warm doughnuts into the glaze…..
or cinnamon sugar…..
and don’t forget the doughnut holes…..
They are totally addictive!!
Notes:
- Make sure you coat your hands with flour before you flatten the dough, or it will stick!
- Roll your dough a bit more than 1/4-inch thick, but 1/2 is too thick…the centers won’t cook thoroughly.
- If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
- If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
- If they do not sell fresh apple cider where you live, you can order Boiled Apple Cider and use 1/4 cup.
- If you use the Boiled Apple Cider, only use 1 Tablespoon for the glaze and add 1 Tablespoon of water…it is very strong!
- If you do not have an “official doughnut cutter” you can use any round cutter and use an apple corer to cut out the center hole. 😉
Time to check out what all of my other Feast & Devour friends made this month…..
Apple Pecan Bread Pudding from Bread Booze Bacon
Caramel Apple Oatmeal Cookies from I Heart Eating
Apple Pie Mug Cake from Kleinworth & Co.
Apple Cider Doughnuts from Cooking with Curls
Apple Pecan Stuffing from Home.Made.Interest.
Hard Apple Cider Sangria from Sugar & Soul
Salted Caramel Apples from The Creative Bite
Applesauce & Yogurt Parfaits from Celebrating Sweets
Apple Pie French Toast for One from Frugal Foodie Mama
Apple Pie Braid from Liz on Call
That should be enough apple recipes to get us through the week, lol
Enjoy!!
Apple Cider Doughnuts
Ingredients
Apple Cider Doughnuts
- 1 cup fresh apple cider
- 3 1/2 Cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon fine sea salt
- 4 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup buttermilk 1/2 cup cashew milk + 1 teaspoon vinegar
- oil for frying
Apple Cider Glaze
- 1 cup powdered sugar
- 2 Tablespoons fresh apple cider
- Cinnamon Sugar
- 1 cup granulated sugar
- 1 1/2 Tablespoons ground cinnamon
Instructions
- Heat the apple cider in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 - 30 minutes. Set aside to cool.
- Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
- In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
- Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
- Gradually add the reduced apple ale and the buttermilk, mixing just until combined.
- Add the flour mixture, and continue to mix just until dough comes together. It is very sticky!
- Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour is dough is still wet.
- Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
- Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center.
- Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
- Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.
- Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
- Remove doughnuts from oil and drain on paper towels for one minute.
- Dip the warm doughnuts into the glaze or cinnamon sugar.
WOW! I bet these are amazing, but I’d have to try at least one with the cinnamon sugar and one with the glaze to be sure. Thanks for sharing on #TastyTuesdays
could these be cooked in the air frier?
Sorry Don, they need to be deep fried.