Apple Cider Donuts

Apple Cider Donuts
Staff Writer
Les Madeleines

This classic fall staple is easily enjoyed on Halloween, and satiates the sweet tooth with a dusting of sugar at the end. 

14
Servings
446
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 1/4  Cups  cake flour, plus extra for rolling
  • 3/4  Cups  sugar
  • 1/2  Teaspoon  baking soda
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  salt
  • 1  Teaspoon  cinnamon
  • 1/2  Teaspoon  ginger
  • 1/4  Teaspoon  cardamom
  • 1/8  Teaspoon  nutmeg
  • 2  Cups  apple cider, reduced to 3/4 cup, plus 2 tablespoons
  • 2  Cups  apple cider plus 1 grated apple reduced to 1/4 cup
  • 1/4  Cup  sour cream
  • egg
  • egg yolks
  • 1  Tablespoon  vanilla extract
  • 1 1/2  Teaspoon  fresh yeast, or 3/4 teaspoon active dry yeast
  • Vegetable oil, for frying
  • Cinnamon sugar, for dredging

Directions

In a large pan, heat the oil to 375 degrees. 

Sift all of the dry ingredients into a bowl and whisk together. Make a well in the center. In another bowl, mix the apple cider reductions and the sour cream. If it is still hotter than body temp, cool it over an ice bath. When cooled, add the eggs and vanilla, and whisk to break up the eggs.

Place the yeast in the well of the flour. Pour the liquid over the yeast and mix together with your hand until just combined. Heavily flour a work surface. Using a bowl scraper, remove the dough from the bowl and place onto the floured surface. Flour your hands and pat the dough down until it is ½-inch thick. Use a donut cutter or a 3 ½-inch cutter for the donut and 1 inch cutter for the middle to cut out the donut.

Fry immediately, working fast so that the leaveners do not cause the dough to rise. Fry until golden on each side. Dredge the donuts in the cinnamon sugar before serving.
 

Nutritional Facts

Total Fat
8g
11%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
86g
66%
Protein
10g
22%
Vitamin A, RAE
7µg
1%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
216mg
22%
Choline, total
6mg
1%
Fiber, total dietary
8g
32%
Folate, total
266µg
67%
Iron, Fe
11mg
61%
Magnesium, Mg
69mg
22%
Niacin
12mg
86%
Phosphorus, P
257mg
37%
Riboflavin
1mg
91%
Selenium, Se
3µg
5%
Sodium, Na
319mg
21%
Thiamin
1mg
91%
Water
14g
1%
Zinc, Zn
2mg
25%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.