The taste of an apple cider donut is unlike any other donut you’ll ever eat. It’s sweet with a touch of tart appley goodness. Yummo! If my husband would have proposed to me with one of these donuts I think i would have eaten it first and then said yes haha! I love making these yummy donuts during the fall season because they taste just like October, or what I imagine October to taste like haha!
Since the local apple orchard in my area closed I’ve had to learn how to make these delicious donuts in my own kitchen.
Ingredients
1 c apple cider
1 c Domino sugar
1/4 c solid vegetable Crisco shortening
2 large Eggland’s Best eggs
1/2 c HiLand buttermilk
3 1/2 Gold Medal all-purpose flour
2 tsp Clabber Girl baking powder
1 tsp Arm & Hammer baking soda
1/2 tsp cinnamon
1/2 tsp Morton iodized salt
1/4 tsp McCormick nutmeg
enough vegetable oil or shortening to fill 3 inches of a frying pan
1 c cinnamon/sugar mixture to coat donuts
Instructions
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375’F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through about 4 minutes. Remove to paper towels with slotted spoon. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: These donuts are perfect with hot or cold apple cider. Yum!
Thank you Peanut Butter and Julie for this great photo.