Sweet Cider Donuts Recipes

APPLE CIDER DOUGHNUTS

Steps:

• Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
• 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.
• 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.
• Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
• 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.
• 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.
• 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.

BAKED APPLE CIDER DONUTS

Steps:

• Reduce the apple cider: In a small saucepan, bring apple cider to a gentle boil and let simmer over medium heat until thick and reduced to about 1/3 cup (80 ml), 15-25 minutes. Set aside to cool.
• Preheat oven to 350°F/180°C. Grease donut pans with butter or nonstick spray. Set aside.
• In a large bowl sift together flour, baking powder, baking soda, spices, and salt. Set aside.
• In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth. Don't overmix the batter.
• Divide the mixture between the donut cavities, filling about halfway full. I recommend using a piping bag to pipe the batter, it will be much easier and less messy. Bake for about 10 minutes until a toothpick inserted into the center of the donuts comes out clean. Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.
• Meanwhile, make the topping: In a medium bowl mix together the sugar, cinnamon, and nutmeg. Once cool enough to handle, for each donut, dip both sides in melted butter and then generously dip into the sugar mixture.
• Donuts are best served immediately. Leftovers can be kept in the fridge for up to 3 days. Serve them warm or at room temperature.

CIDER DOUGHNUTS

Steps:

• Pour apple cider mix into a 1/2 cup measuring cup. Top off with enough sugar to equal 1/2 cup.
• Combine sugar mixture, flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
• Mix milk, egg, and orange zest together in a small bowl. Pour over flour mixture; mix gently until dough comes together in a ball.
• Turn dough out onto a floured work surface; pat into a rectangle about 1/2-inch thick. Cut into doughnuts using a floured doughnut cutter.
• Fill a large saucepan with oil to a depth 1 1/2 inch; heat to 350 degrees F (175 degrees C). Place a few doughnuts carefully into the hot oil. Fry until deep golden, 2 to 3 minutes per side. Drain on paper towels. Repeat with remaining doughnuts.

SWEET CIDER DONUTS

Steps:

• Preheat oil in deep fryer to 375 degrees F.
• Beat egg, sugar, cinnamon, nutmeg, cider and vanilla together. Add flour and baking mix.
• On floured surface, knead dough several times and roll to 1/2-inch thick. Cut with donut cutter and drop into hot oil. Cook until golden brown.
• Drain on paper towel.
• Frost or roll in a cinnamon-sugar mixture.