Apple Cider Doughnuts
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup apple cider
- 5½cups all-purpose flour, more for rolling dough
- 1½teaspoons baking powder
- 1teaspoon baking soda
- ¼teaspoon salt
- ¼teaspoon freshly grated nutmeg
- 1½teaspoons ground cinnamon
- 4tablespoons unsalted butter, at room temperature
- 1½cups granulated sugar
- ¼cup packed brown sugar
- 2large eggs
- 1teaspoon vanilla extract
- ½cup buttermilk
- 1medium Honeycrisp apple or other tart cooking apple, peeled and cut into ¼-inch dice
- Vegetable oil, for frying
- Blueberry ginger jam, for serving (see recipe)
Nutritional analysis per serving (24 servings)
297 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 4 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place apple cider in a small saucepan over high heat and reduce to ½ cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and ½ teaspoon cinnamon.
- Step 2
Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
- Step 3
Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
- Step 4
On a lightly floured work surface, roll out dough to a rough disk about ½-inch to ¾-inch thick. Cut dough using a 2½-inch doughnut cutter. Reserve “holes.”
- Step 5
Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately. In a small bowl, combine remaining ½ cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with blueberry ginger jam for dipping or spreading.
Private Notes
Comments
The dough is really sticky, so it helps to make a day in advance and keep chilled. Use a ton of flour to roll out the dough, and heat the oil while you're cutting out donuts - otherwise the dough will stick to the cutting board when you're ready to fry them.
It helps to set the donuts on wax paper and then slide them into the oil.
Also, I didn't test the temperature, just fried the donut holes at intervals to see whether or not the oil was ready.
i have made these but used boiled apple cider which I mail ordered through King Arthur Flour. I used half of cup of this concentrate. It is also important to very carefully measure the flour for this recipe. I follow European and British tradition of weighing my dry ingredients. Then I sift the flour. There is a great chart at King Arthur flour for this. It sounds like extra work but the results are so much more reliable than just putting flour in a measuring cup.
Be sure and use Apple Cider, not apple juice
Went on vacation and donut pans were left at home. All ingredients had been measured and bagged to make donuts while on vacation. Had a 9inch pan so a coffee cake it was. Had to bake for approximately 45 minutes in a 350 degrees oven. When baked I poked holes in it then brushed the melted butter on cake. Followed by sprinkling the cinnamon sugar mixture. It was delicious. Next time I might add chunks of apple or blueberries. Mangiare!
The doughnut was bland inside which made me double coat the sugar cinnamon mix. The apple flavor barely came through.
Was SOOO excited to try this one because I love crullers and cider! Been making apple cake forev! So, I always take a glance a comments for guidance/tips/pitfalls before trying my hand at the recipes. Really surprised by the poor reviews, so looked at the recipe again in detail. Well duh. That much flour with so little cinnamon and nutmeg?! Compare the NYT recipe for baked cider donuts — what a extraordinary difference in level of spice. Same imbalance compared to my apple cake recipe.
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