Caitlin Bensel
No apple picking adventure is complete without sugar-dusted doughnuts hot out of the fryer—it’s pretty easy to come home with more doughnuts than apples! These homemade apple cider doughnuts will bring you right back to the orchard: they’re packed with apple flavor, thanks to the cider and a secret ingredient (shhh, it’s apple butter!) in the batter. Apple pie spice stands in for cinnamon in the sugar coating for an even bigger taste of fall. Be sure to add this apple recipe to your baking to-do list this fall!
Are doughnuts better fried or baked?
It depends on what you like! Fried doughnuts often have yeast in the batter for a light, airy texture, while baked doughnuts have baking soda for a more cake-like texture. This recipe can be fried or baked.
Can doughnuts be made ahead?
Doughnuts are best made, fried, and served on the same day. This way, they’ll be at their fluffiest when fried and at their best-tasting when served warm. The apple cider can be reduced up to 3 days ahead and refrigerated, then gently warmed with the apple butter as a fall breakfast idea.
What’s the difference between apple juice and apple cider?
There are a few differences between apple cider versus apple juice: Apple cider is unfiltered— that’s what gives it that cloudy look. Apple juice is clearer and much sweeter than cider, but doesn’t have as much apple flavor. Be sure to use apple cider in this recipe.
What does apple pie spice contain?
This blend includes cinnamon, allspice, and nutmeg (some store-bought brands might also add cardamom and ginger). Find it in the spice aisle or easily make your own apple pie spice substitute at home.
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Yields:
14
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
35
mins
For the Doughnuts:
c.
all-purpose flour, plus more for rolling
Canola or peanut oil, for frying
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- For the doughnuts: Bring the apple cider to a boil over medium-high heat in a small saucepan. Boil, stirring occasionally, until reduced to about 3/4 cup, 16 to 20 minutes. Remove from the heat and add the apple butter and unsalted butter. Stir until the mixture is smooth and combined. Set aside to cool for 5 minutes.
- Whisk together the flour, sugar, baking powder, apple pie spice, salt, and baking soda in a large bowl. Whisk the eggs into the apple cider mixture until well combined. Add the apple cider mixture to the flour mixture and stir until all of the dry ingredients are incorporated. Cover and chill the dough for 1 hour.
- For the spiced sugar: Stir together the sugar and apple pie spice in a large bowl; set aside.
- Heat 1 1/2-inches of oil over medium heat to 350° in a large Dutch oven. Turn dough out onto a generously floured surface and pat into a 1/2-inch thickness with floured hands. Using a 3-inch round cutter, cut the dough into about 14 circles, re-rolling the scraps as needed. Using a 1-inch round cutter, cut a hole in the center of each dough circle; reserve for doughnuts holes, if you like.
- Working in batches, fry the doughnuts and doughnuts holes, turning occasionally, until golden brown, 3 to 4 minutes for doughnuts and about 2 minutes for doughnuts holes. Using a spider or large slotted spoon, transfer the fried doughnuts and doughnuts holes to a paper towel-lined baking sheet to drain for 30 seconds. Toss the hot doughnuts and doughnuts holes in the spiced sugar to coat. Serve warm or let cool to room temperature.
To bake: Place the dough rings in a lightly greased doughnut pan. Bake at 350º until golden brown on the bottom, about 15 minutes. Carefully flip the doughnuts using a fork. Continue baking until both sides are golden brown, about 5 minutes. Working with one doughnuts at a time, dip in 1/2 cup melted butter and then toss in spiced sugar.
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