Apple Cider Donuts

Question of the day…Is it “donut” or “doughnut“? Is one spelling better than the other? Is it because I’m lazy that I prefer to write “donut”? That’s probably it. But my spell checker keeps wanting me to write out “doughnut”. Gah!

I love apple juice. The minute I spy it in the store, I buy a jug of it. Even better, I love apple cider! Have you tried it in a crock pot? It’s to die for–okay, well, maybe that was a little dramatic, but it is quite good and it makes your home smell fabulous. So baking with apple cider? I’m all over that.

So here I’ve got this small cake of dough sweetened with apple cider and cooked in fat. It isn’t all that sweet, so if you’ve got a sweet tooth (which I do), you can sweeten it more with glaze or rolled in sugar. (I hate saying the word “sugar” because when I do, my grandpa’s words haunt me to this day when he’d always say “NO SUGAR”–he was an advocate of, you guessed it, eating no sugar. Was he insane?

Yields: 18-20 donuts plus holes

Ingredients

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 2 packages active dry yeast
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/2 cup apple cider or juice
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 eggs
  • Vegetable oil for frying

Glaze (optional)

  • 2 cups powdered sugar
  • 2-3 tablespoons milk

Instructions

  1. In a large bowl, combine 1 1/2 cups of flour, yeast, and spices. Set aside.
  2. In a medium sauce pan heat and stir sugar, cider, milk, butter, and salt until warm and butter almost melts.
  3. Add cider mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
  4. Turn out the dough onto a lightly floured surface. Knead enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. cover; let rise in a warm place until double in size (about 1 1/2 hours).
  5. Punch down dough. Turn onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour the waxed paper; set aside.
  6. Roll each dough half to 1/2-inch thickness. Cut dough with a floured 1 1/2-inch donut cutter, dipping cutter into flower between cuts. Re-roll as necessary. Place on prepared baking sheet. Cover. Let rise in a warm place until very light (45-60 minutes).
  7. Fry donuts, two or three at a time, in hot oil (365 degrees Fahrenheit) about 2 minutes or until golden brown, turning once halfway through frying. Using a slotted spoon, transfer fried donuts to paper towels to drain. Repeat with remaining donuts and donut holes.
  8. If using sugar, sprinkle in sugar right away. If using glaze, dip tops of cooled donuts in glaze. Drizzle or dip donut holes in any remaining glaze or sugar. Let stand until set.
Inspired by BHG.com Breakfast & Brunch, Adapted by Bakerette
Apple Cider Donuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Snack, Donuts
Serves: 18-20 donuts
Ingredients
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 2 packages active dry yeast
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/2 cup apple cider or juice
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 eggs
  • Vegetable oil for frying

  • Glaze (optional)
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
Instructions
  1. In a large bowl, combine 1 1/2 cups of flour, yeast, and spices. Set aside.
  2. In a medium sauce pan heat and stir sugar, cider, milk, butter, and salt until warm and butter almost melts.
  3. Add cider mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
  4. Turn out the dough onto a lightly floured surface. Knead enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. cover; let rise in a warm place until double in size (about 1 1/2 hours).
  5. Punch down dough. Turn onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour the waxed paper; set aside.
  6. Roll each dough half to 1/2-inch thickness. Cut dough with a floured 1 1/2-inch donut cutter, dipping cutter into flower between cuts. Re-roll as necessary. Place on prepared baking sheet. Cover. Let rise in a warm place until very light (45-60 minutes).
  7. Fry donuts, two or three at a time, in hot oil (365 degrees Fahrenheit) about 2 minutes or until golden brown, turning once halfway through frying. Using a slotted spoon, transfer fried donuts to paper towels to drain. Repeat with remaining donuts and donut holes.
  8. If using sugar, sprinkle in sugar right away. If using glaze, dip tops of cooled donuts in glaze. Drizzle or dip donut holes in any remaining glaze or sugar. Let stand until set.
About Jennifer Scott

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

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