Family Friendly Recipes

Apple Cider Donuts

Apple Cider Donuts
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Apple Cider Donuts

Time to make the Donuts!  Many years ago, I managed a donut franchise.  I have definitely made my share of donuts.  I had wanted to get this Apple Cider Donuts recipe posted in September or October.  Unfortunately, I moved in late August and was getting everything unboxed and put in place.  Better late than never.  Apple Cider Donuts are one of my favorite donuts.  We have an apple orchard nearby that makes really good Apple Cider Donuts.  I have purchased them in the past.  However, I wanted to make them at home to see if I can add a little more apple/apple cider flavor.

You need to use a chunky style applesauce for this recipe since you are reducing it.  This way you will still have pieces of apple in the batter.  You can make your own Applesauce (my recipe is linked), or you can purchase it.  I highly recommend The Elegant Farmer’s Farm Kitchen Cinnamon Applesauce.  It is thick and chunky and has a great fresh cinnamon applesauce flavor which is perfect for this recipe.  Store bought brands won’t give you pieces of apples once you reduce it.

In a large bowl, combine the all-purpose flour, baking powder, baking soda, Kosher salt, Alpine Spiced Apple Cider Original Instant Drink Mix, cinnamon, ground cloves and nutmeg. Mix together, Set aside.

Apple Cider Donuts Dry Ingredients

In a medium bowl, mix the reduced apple cider, reduced chunky applesauce, buttermilk, granulated sugar, light brown sugar, vanilla bean paste (or extract) and lightly beaten eggs.

Add the melted and cooled butter slowly.  Mix thoroughly.

Apple Cider Donuts - Wet Ingredients

 

Beat in the flour mixture, but do not over mix.  Once mixed, chill the dough in the refrigerator for 1 hour.  Remove the dough from the refrigerator.  Place the dough on a lightly floured piece of parchment paper.  Sprinkle some flour on top of the dough.  Place another piece of parchment paper on top and roll out to to about ½ to ¾ inch thickness.  Refrigerate the rolled out dough for another 30 minutes.

Remove the dough from the refrigerator.  Cut out the donuts and donut holes.  Place on a wire rack.

To fry the donuts, I use a mix of Crisco All-Vegetable Shortening and Vegetable Oil.  Make sure your shortening/vegetable oil is at 340 to 350 degrees Fahrenheit to avoid getting greasy donuts.  Use a spatula to lay each donut or donut hole into the hot oil to avoid any splashing.  Deep fry at 340 – 350 degrees Fahrenheit for 2 minutes on each side. You should also remove them with the same spatula or a large slotted spoon for the donut holes.  The oil temperature should continue to remain between 335 – 350 degrees Fahrenheit as you add more to the deep fryer.

NOTE:  The photo was the last batch.  For the others, I did not crowd the fryer as shown here.  The donuts and donut holes will plump up, so make sure to leave room.  For my pot, I did 4 donuts at a time.

Apple Cider Donuts - Frying

Drain them on a wire rack. Coat each donut/donut  hole in cinnamon sugar.

Note:  This dough is very soft.  Keep refrigerated as needed in between each batch that you are deep frying.

Apple Cider Donuts

NOTE:  Do not attempt to dispose of the oil until it is completely back at room temperature.  Trying to pour or dispose of hot oil may cause injury and/or a fire.

If you like my Apple Cider Donuts recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.

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Apple Cider Donuts

November 30, 2021

Homemade, tender and delicious Apple Cider Donuts. You will never want store bought again.

By:

Ingredients
  • 1 ½ cups apple cider (boiled down to ½ cup)
  • 1 cup chunky applesauce, reduced to ½ cup
  • ½ cup buttermilk
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 teaspoons vanilla bean paste (or extract)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled
  • 3 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 tablespoon Alpine Spiced Apple Cider Original Instant Drink Mix
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Shortening/Vegetable Oil

    Cinnamon Sugar:
  • 1 ½ cups granulated sugar
  • 2 ½ teaspoons ground cinnamon
Directions
  • Step 1 In a large bowl, combine the all-purpose flour, baking powder, baking soda, Kosher salt, Alpine Spiced Apple Cider Original Instant Drink Mix, cinnamon, ground cloves and nutmeg. Mix together, Set aside.
  • Step 2 In a medium bowl, mix the reduced apple cider, reduced chunky applesauce, buttermilk, granulated sugar, light brown sugar, vanilla bean paste (or extract) and lightly beaten eggs.
  • Step 3 Add melted and cooled butter slowly.  Mix thoroughly.
  • Step 4 Beat in the flour mixture, but do not over mix.
  • Step 5 Once mixed, chill the dough in the refrigerator for 1 hour.
  • Step 6 Remove the dough from the refrigerator.  Place the dough on a lightly floured piece of parchment paper.  Sprinkle some flour on top of the dough.  Place another piece of parchment paper on top and roll out to to about ½ to ¾ inch thickness.  Refrigerate the rolled out dough for another 30 minutes.
  • Step 7 Remove the dough from the refrigerator.  Cut out the donuts and donut holes.  Place on a wire rack.
  • Step 8 Make sure your shortening/vegetable oil is at 340 to 350 degrees Fahrenheit.  Use a spatula to lay each donut or donut hole into the hot oil to avoid any splashing.  Deep fry at 340 – 350 degrees Fahrenheit for 2 minutes on each side. You should also remove them with the same spatula or a large slotted spoon for the donut holes.  The oil temperature should continue to remain between 335 – 350 degrees Fahrenheit as you add more to the deep fryer.
  • Step 9 Drain them on a wire rack. Coat each donut/donut  hole in cinnamon sugar.

    Note:  This dough is very soft.  Keep refrigerated as needed.
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