Sunday, September 26, 2010

Apple Cider Doughnuts, Made at Home!

I don't know whether people flock to apple orchards this time of year more for the apples or for apple cider doughnuts. If you watch, you'll realize that along with over-filled bags of apples, orchard-goers often carry out another bag, a white, paper bag, lightly grease-stained with still-warm apple cider doughnuts (if they haven't already eaten them!). I searched the internet for a simple apple cider doughnut recipe, and the one that follows is a compilation of the best of them. The ingredients are basically the same -- some use more spices, others less -- but the basic foundation is a boiled-and-reduced cider, thus the name. I've opted to eliminate the shortening called for in some of the older recipes and use the suggested vegetable oil instead, not that such a substitution makes thes health food, by any means. But they are a seasonal treat, and you don't have to go to the orchard to indulge this craving. You can pick up a bottle of cider in the produce section of your grocery store and be on your way to making your own special fall treat.


1 cup apple cider
3 tablespoons butter, softened
1 cup granulated sugar
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter (at room temperature)
2 eggs
1/2 cup buttermilk (low-fat or nonfat works fine) or 1/2 cup milk and 1 tablespoon vinegar combined for 1 minute or more

Canola or vegetable oil for frying (enough for 3" depth in large, heavy-bottomed pan)


1 cup granulated sugar
1/2 teaspoon cinnamon

In a small saucepan, bring the apple cider to a boil and let it simmer, uncovered, until it is reduced to 1/4 cup, up to 20 to 30 minutes or however long it takes. Set aside to cool.

In a large mixer bowl, beat the butter and sugar together.

Add eggs, one at a time, beating well after each addition.

Add buttermilk and cooled, reduced cider.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and nutmeg.
Add these to liquid ingredients; mix just enough to combine.
On a lightly floured parchment or wax paper, sprinkle the batter with flour.
Gently turn the dough over to coat both sides with flour.

Roll or press the dough until it is about 1/2 inch thick. adding more flour as necessary to keep it from sticking.

Place the rolled dough on the cookie sheet in the freezer for 20 minutes to half an hour. Remove the dough from the freezer.

Using a floured 3-inch doughnut cutter (or a biscuit cutter and the top to a soda bottle), cut out the doughnut shapes.

Place the doughnuts and holes onto a paper-lined (parchment or wax) second cookie sheet pan.

Refrigerate the doughnuts for another half-hour. (If you have leftover dough scraps, re-roll and cut more doughnuts).

Add enough oil to fill a deep pan 3 inches; heat the oil to 375 F (check with a frying or candy thermomenter).

Fry two or three (four if they'll fit) doughnuts at a time, turning once or twice, until golden brown and cooked through, about a minute per side. Watch them carefully to avoid burning.

Remove the doughnuts with metal tongs or a slotted spoon and place on paper towels to drain.

While still warm, toss in a bowl containing the cinnamon sugar mixture (or shake in a paper bag).

Cool on wire rack long enough to avoid burning your mouth!

Image borrowd from:

1 comment:

  1. Sounds really good; do you think there is a difference in taste between using shortening or the oil?