WEEKDAYS 1e|12c|p

Apple Cider Donuts

The Chew
|
Servings: 18
|
moderate
|
2+ hr

Apple Cider Donuts for the win!


  • Ingredients
  • step-by-step directions
Ingredients
Apple Cider Donuts
  • 3 and 3/4 cups all-purpose flour (divided, plus more for dusting)
  • 3 cups spiced apple cider
  • 1/2 cup apple sauce
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons Kosher salt
  • 1 tablespoon cinnamon (plus 1 teaspoon, divided)
  • 1/2 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 stick unsalted butter (softened)
  • 1/2 cup light brown sugar (packed)
  • 2 large eggs
  • 1 cup granulated sugar
  • canola oil (for frying)
Directions
  • Line a baking sheet with parchment paper and dust with 2 tablespoons of flour. Set aside.
  • In a medium saucepan over medium-high heat, add the spiced apple cider. Allow to reduce until 1/2 cup remains. and about a 1/2 cup remains, about 20-25 minutes. Remove to a medium bowl, and whisk in apple sauce, milk, and vanilla extract. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, allspice, and nutmeg. Set aside until ready to use.
  • In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, beating together until thoroughly combined. With the mixer on low, in batches, add the flour mixture and cider mixture. Start with 1/2 of the flour mixture and beat until combined, then add 1/2 of the cider mixture, beating until combined. Repeat this process for the remaining flour and cider mixture.
  • Remove dough to prepared baking sheet and pat out to a 1-inch thickness. Dust the top with remaining 2 tablespoons of flour and wrap tightly in plastic wrap. Allow dough to chill in the refrigerator for at least 3 hours.
  • Fill a large Dutch oven with 3-4 inches of canola oil and preheat to 360ºF. Line a baking sheet with a baking rack and set aside.
  • In a large bowl, whisk together granulated sugar and remaining tablespoon of cinnamon and set aside.
  • Using a 3-inch biscuit cutter, punch out as many rounds as possible. Using a 1/4-inch biscuit cutter, punch out the centers of the donuts.
  • Working in batches, carefully place the donuts in the preheated oil and fry on both sides until deep golden brown, about 1-2 minutes per side. Using a slotted spoon, remove donuts to prepared baking sheet and allow to cool slightly. When cool enough to handle, but still a little hot, add a few donuts at a time to the bowl of cinnamon-sugar mixture and toss to coat. Alternatively, add the cinnamon-sugar mixture to a paper bag, drop 2-3 donuts at a time and shake until coated. Remove to a platter and serve!
  • Tip: Roll the punched out dough into balls and fry to make donut holes!

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