How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Apple Cider Doughnuts?

You need 15 ingredients. The key ingredients include: 2 red apples, such as Cortland or McIntosh, 2 1/2 cups apple cider, 3 1/2 cups all-pourpose flour, plus more for dusting, 4 teaspoons baking powder, and more.

Is Apple Cider Doughnuts suitable as baking & desserts?

Yes, Apple Cider Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Apple Cider Doughnuts?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Cider Doughnuts Recipe

Name: Apple Cider Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red apples, such as Cortland or McIntosh; 2 1/2 cups apple cider; 3 1/2 cups all-pourpose flour, plus more for dusting; 4 teaspoons baking powder; 1/4 teaspoon baking soda; 3 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1 2/3 cups granulated sugar; 3 tablespoons vegetable shortening; 1 large egg plus 1 egg yolk; 1/4 cup buttermilk; 1 teaspoon vanilla extract; 1/4 cup confectioners' sugar; Vegetable oil, for frying

1

Core and coarsely chop the apples (do not peel).

2

Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes.

3

Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes.

4

Puree with an immersion blender or in a food processor until smooth.

5

Measure the sauce; you should have 1 cup.

6

(Boil to reduce further, if necessary.)

7

Let cool slightly.

8

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

9

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy.

10

Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl.

11

Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture.

12

Mix to make a sticky dough; do not overmix.

13

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick.

14

Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

15

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup.

16

Whisk in the confectioners' sugar until smooth and glossy, then set aside.

17

Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

18

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.

19

Line a baking sheet with paper towels.

20

Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter).

21

Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed.

22

Transfer to the paper towels to drain.

23

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired.

24

Serve warm.

25

Photograph by Kate Mathis

Apple Cider Doughnuts

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