Photo: Jennifer Causey; Styling: Claire Spollen
Active Time
30 Mins
Total Time
2 Hours
Yield
Serves 18 (serving size: 1 doughnut, 1 doughnut hole)

Few things deliver fall comfort quite like sweet apple cider doughnuts. Gaining their distinct apple flavor from four sources—apple cider, freshly grated apple, apple butter, and apple cider vinegar—these homemade doughnuts are anything but bland. And, because there’s no yeast involved, you don’t even have to wait for the dough to proof; meaning, there’s less standing between you and your hot, fresh apple cider doughnuts. For the most robust apple flavor, be sure to use cider, not juice—and always shake the cider jug before measuring. To give them a perfect finishing tough, either toss the warm doughnuts with Pumpkin-Cinnamon Spice or coat the cooled cider doughnuts with a Buttermilk Glaze or Maple-Vanilla Icing

How to Make It

Step 1

Combine apple cider and grated apple in a small saucepan over medium-high, and cook, stirring occasionally, until reduced to about 1/2 cup, about 25 minutes. Transfer to a bowl, and cool to room temperature. Stir in apple butter, vinegar, and vanilla.

Step 2

Beat butter and sugar with an electric stand mixer on medium until light and fluffy, about 1 minute. Add egg, and beat until combined. Whisk together flour, baking powder, cinnamon, and salt; add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition. Turn dough out onto a floured surface, and roll into a 12- x 9-inch rectangle, about 1/2 inch thick.

Step 3

Pour 2 inches of oil into a large Dutch oven, and heat over medium-high to 350°F.

Step 4

Cut dough using a 2 1/2-inch round cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Reroll scraps once. Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to a paper towel-lined baking sheet. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla Icing.

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Ratings & Reviews

Heavy, no flavor

hoboshm
October 02, 2016
I would not make these again. No apple flavor. Actually they tasted like a very heavy plain donut rolled in sugar. Fried at the recommended temp and time they were undercooked. Fry any longer and they get burned. Waste of time.

This is the recipe I've been looking for!

Francie
October 16, 2016
Great apple flavor. Baked them, didn't fry. They were a bit heavy, but I blame that on using more than the recipe's amount of grated apple (wanted to use it up). Didn't frost or toss with sugar; substituted mace for cinnamon. Cake flour might improve texture. I'll try it next time I make these.