Happy First Day of Fall! It’s the Autumnal Equinox! While I always am sad to see summer go, I do love the Fall flavors and foods!! Consequently I thought today in honor of Fall I’d share with you one of our new fall favorites: Apple Cider Doughnuts!!
These are AMAZING and weren’t hard to make at home! They may even be my new favorite doughnut. Yet it’s hard to tell, my Mom’s spudnuts are pretty awesome. Better than Krispy Kreme!
For the Apple Cider Doughnuts:
- 2 apples (I used granny smith because at the time that was the only apple I’d buy!)
- 1½ cups apple cider (I splurged and bought a few different types of cider and then picked the one that had the best and strongest flavor)
- 1 packet instant apple cider mix (because we wanted that boost in flavor!)
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅔ cups sugar, (plus a cup for the cinnamon sugar coating)
- 3 tablespoons vegetable shortening
- 1 large egg plus one egg yolk
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- vegetable oil, for frying
For the glaze:
- 1 cup apple cider
- ½ cup powdered sugar
- 1 packet apple cider mix (again…boost in flavor)
For the cinnamon sugar topping:
- 1 cup sugar
- 2 teaspoons ground cinnamon
For the Apple Cider Doughnuts:
- First, core the apples and coarsely chop them up.
- Combine the apples with the 1½ cups of cider in a saucepan over medium heat. Cover the pan and cook until the apples start to soften, about 8-10 minutes. Uncover and cook until the cider is completely reduced, 10-15 minutes.
- Puree until smooth. You can use an immersion blender or a regular blender (we did the latter because that’s what we have). You should have about 1 cup of sauce. If you have more, return to the pan and continue to cook down until you only have one cup of applesauce. Let the sauce cool slightly.
- In a bowl, whisk together the apple cider mix, flour, baking powder, cinnamon, salt, baking soda and nutmeg.
- In another bowl, mix together the sugar and the shortening with a mixer on medium speed until the mixture looks kinda like wet sand. Beat in the egg and the egg yolk, then the applesauce mixture. Scrape the bowl as needed.
- Beat in half of the flour mixture, then the buttermilk and vanilla, then the remaining flour. Do not overmix.
- Place a piece of parchment paper on a baking sheet and dust it with flour. Pour the dough out onto the parchment paper, and with floured hands, pat it into a 7×11-inch rectangle. (The dough will be sticky.) Cover with plastic wrap and refrigerate overnight. (We actually skipped the refrigerate overnight step because we were impatient…we had it in the fridge for 2 hours and they were still totally yummy!!)
- When you are ready to make the doughnuts, heat 2 inches of vegetable oil in a large heavy pot to 350ºF. Line a baking sheet with paper towels and set aside.
For the glaze and topping:
- Next you’ll need to start the glaze by simmering the 1 cup of cider in a small saucepan over medium heat until it is reduced to about ¼ cup. Whisk in the powdered sugar and apple cider mix until the glaze is sticky and smooth.
- In a shallow bowl, mix together the 1 cup of sugar and 2 teaspoons of cinnamon.
- Flour a work surface and turn the dough out onto the surface. The dough is still a bit sticky, so make sure there is enough flour down so that the dough doesn’t stick. Lightly roll the dough out to a 9×12-inch rectangle. Using a 3 inch doughnut cutter (or a 3 inch biscuit cutter plus a 1 inch cutter for the center) cut out 12 doughnuts. I had a 2 1/2″ biscuit cutter and a screw on soda bottle top that I used to cut our doughnuts out. You make it work!
- Add 2 or 3 doughnuts at a time to the hot oil and fry until golden brown and cooked through, 2-3 minutes per side. Transfer to the paper towel lined baking sheet to cool. Repeat with the rest of the doughnuts, including the doughnut holes.
- Finally, once the doughnuts are cool enough to handle (but still warm!), dip each doughnut into the apple cider glaze, then dip into the cinnamon sugar mixture. The original recipe said to dip just the top. We went above and beyond and dipped both sides! Serve the doughnuts warm.
recipe slightly adapted from Taste and Tell