Apple cider doughnuts

Make these doughnuts if you want your life to be better. But be carful if you’re not ready to make every other doughnut taste like sadness. Just like every other recipe this one requires patience and a can do attitude. It may seem daunting but just make sure you take your time and have fun with it. It’ll all be worth it when you’re relaxing with a doughnut in one hand and a cup of coffee in the other.
To start you’re going to reduce the cup of apple cider by half. This is going to intensify the apple flavor without having to add more liquid to the recipe. To reduce, simmer the apple cider for about 20 minutes or until it reaches a 1/2 cup. While the apple cider is reducing you can get all of the other ingredients ready. Mix together all purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. I used a fork to mix it. Next, mix together a cup of sugar and 2 tbsp of cinnamon for coating the douhgnuts.
Once the cider is reduced and cooled to room temp add it to the dry ingredients along with the melted butter and beaten egg. Mix all of the ingredients with a rubber spatula. The dough will be sticky. Next it’s time to roll out the dough to 1/4 inch thickness. Heavily dust your workspace with flour then scrape the dough out of the bowl on to the floured surface. Before you start rolling, dust the top of the dough and the rolling pin. You’ll need a good amount of flour to keep the dough from sticking to everything.
To cut the doughnuts use the largest and smallest size of a ring mold set. Gently press and twist to cut the dough then transfer the doughnuts to a lightly floured baking sheet until you’re ready to fry. You can keep the center cut outs to make doughnut holes or reincorporate them into the scrap dough then roll it out again to cut more doughnuts. If you have trouble removing doughnuts from the work surface use a bench scraper for easy removal.
Preheat about 2 inches of canola oil to 350 degrees in a 12 inch cast iron skillet. I really like to use a cast iron skillet because it heats evenly, the temperature is easier to maintain, and I burn myself way less on the edges of the pan when I don’t have to reach into a deep pot. I usually start with a lower heat than I think I need to hit 350 so I can get a baseline temperature. This makes it easier to determine how much higher you need to turn the burner up. When the oil is at temp gently lay the doughnut in the oil away from your body. This will prevent any hot oil from splashing on you. After about one minute the doughnut should be ready to turn using a skimmer/spider. You’re looking for a golden brown color. When the doughnuts is done cooking remove to a wire rack on a sheet pan to drain excess oil. After about 30 seconds place the doughnuts in the bowl of cinnamon and sugar to coat then place back on the rack until you’re ready to eat. Repeat this step until all the doughnuts are fried.




Apple cider doughnut
2 cups all purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tbsp butter, melted
1 cup apple cider reduced to 1/2 cup
1 egg, beaten
Cinnamon sugar coating
1 cup granulated sugar
2 tbsp cinnamon
  1. Start by reducing apple cider by half
  2. Mix 1 cup of granulated sugar and 2 tbsp of cinnamon in a mixing bowl, set aside until doughnuts are ready to be cooked
  3. Meanwhile, mix together the all purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl
  4. Add melted butter, egg, and apple cider to mixed dry ingredients and combine using a rubber spatula
  5. Heavily dust a clear work space with flour, transfer dough from the bowl to the floured work space, dust the top of the dough with flour
  6. Using a rolling pin, roll the dough to about a 1/4 inch thick. If the dough is sticky dust with more flour
  7. Cut doughnuts with largest ring mold and the second smallest for the center. Transfer to a lightly flour baking sheet until ready to fry. Use a bench scraper if doughnuts stick to work surface.
  8. Pre heat about 2 inches of canola oil in a 12 inch cast iron skillet to 350 degrees
  9. Gently lay a few doughnuts into the hot oil, cook for about 1 minute per side or until golden brown, remove with a skimmer/spider, place on a wire rack on a sheet pan
  10. Transfer doughnut to cinnamon and sugar to coat after  the doughnut has rested for about 30 seconds
  11. Enjoy with a glass of milk or coffee

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