Apple Cider Donuts

Staff Writer
Apple Cider Donuts
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
408
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
  • 1 egg
  • 2 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.
 

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.

Nutritional Facts

Total Fat
23g
36%
Sugar
19g
N/A
Saturated Fat
2g
11%
Cholesterol
34mg
11%
Protein
4g
7%
Carbs
47g
16%
Vitamin A
20µg
2%
Vitamin C
1mg
2%
Vitamin D
0.2µg
N/A
Vitamin E
5mg
24%
Vitamin K
0.7µg
0.8%
Calcium
51mg
5%
Fiber
1g
6%
Folate (food)
30µg
N/A
Folate equivalent (total)
105µg
26%
Folic acid
44µg
N/A
Iron
3mg
15%
Magnesium
11mg
3%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
12%
Phosphorus
88mg
13%
Polyunsaturated
4g
N/A
Potassium
142mg
4%
Riboflavin (B2)
0.2mg
12%
Sodium
248mg
10%
Sugars, added
11g
N/A
Thiamin (B1)
0.4mg
23.7%
Trans
0.2g
N/A
Zinc
0.4mg
2.5%

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