Apple Cider Donuts

By merehk

Apple Cider Donuts make an ordinary breakfast favorite, rich, delicious, and oozing with the flavors of Fall. Celebrate the changing seasons with these scrumptious donuts and have them on any brunch or breakfast spread. Best enjoyed when dunked into a cup of coffee or a glass of milk.

Ingredients

• DONUT DOUGH:
• 1 cup apple cider
• 1 cup sugar
• 1/4 cup vegetable oil or shortening
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk or sour milk
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon fresh nutmeg
• oil for frying
• APPLE CIDER GLAZE:
• 3/4 cup apple cider or juice
• 2 cups confectioners' sugar
• 1/4 teaspoon cinnamon
• pinch of nutmeg

Details

Servings 20
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

To sour milk, place 1 tablespoon lemon juice in a measuring cup and add milk to the 1/2 cup line. Allow to stand and curdle, about 2 to 3 minutes.

For the doughnut dough, simmer the cider in a small saucepan to reduce to 1/3 cup, 5 to 10 minutes. Cool to warm. In a mixer, cream the sugar and shortening, add the reduced cider, and then blend in eggs, vanilla and buttermilk. Fold in the dry ingredients to make a stiff dough, adding a bit more flour as required. Let stand a few minutes.

Meanwhile, heat up the oil to 375°F. Roll dough out to a thickness of 1/2-inch and cut into 2 1/2 to 3-inch doughnuts. Remove the holes with a small round cutter, unless you have a doughnut cutter, and fry separately to make doughnut holes. Fry a few at a time, turning once, as they puff and brown evenly. Drain on paper towels briefly before dipping in the glaze.

For the Glaze, boil the cider in a small saucepan for 10 minutes or so to reduce to 1/4 cup. Cool well. Mix the ingredients to make a smooth glaze and set aside.

Dip doughnuts into the glaze, place on a wire rack, and allow excess to drip off. Let glaze set, then enjoy!