How to Make the Best Apple Cider Doughnuts at Home

Table of Content

• Caramel Apple Strudel
• Baked Apple Cider Donut Recipe - Happiness is Homemade
• Farmhouse Pork and Apple Pie
• More Best Baking Recipes

I was a little concerned that the doughnuts would be crunchy as they looked a little well-done. Here's where it started getting really messy. I had to take the dough out of the bowl, find a large flat surface, and coat it in flour so the dough wouldn't stick. I used a spatula to combine everything, which definitely was an arm workout.

These donuts are no exception to that rule. The buttermilk is the key to getting that traditional old fashioned donut texture and crumb. You want a donut that is super moist on the inside and crispy on the outside. They’re wholesome-seeming, too.

Caramel Apple Strudel

Add the apple cider mixture to the flour mixture and stir until all of the dry ingredients are incorporated. Cover and chill the dough for 1 hour. Preheat the oven to 350 degrees F. Whisk for 30 seconds to distribute the leavening.In a liquid measure cup, combine the cider, buttermilk and vanilla.

In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening. After it was down to a little over one cup of apple cider, I let it sit in the fridge for five minutes to cool it down. Then, I created the well in the dry ingredients. In a second medium-sized bowl, Add the baking powder, salt, baking soda, flour and 1 teaspoon of the cinnamon.

Baked Apple Cider Donut Recipe - Happiness is Homemade

Fry in batches of 4 doughnuts. Gently place the doughnuts in the oil and fry, flipping once, until puffed and golden brown, about 1 minute per side. Regardless of when you’re frying, people will follow their noses and come clamoring into the kitchen for a warm doughnut. But if you happen to have any left over, already-fried doughnuts also reheat surprisingly well in a warm oven. In this case, you’ll just need to double the amount of baking powder in the dry ingredients.

Apple juice has been pasteurized and filtered, and bottled with the express purpose of extended shelf life. The method above describes how to make apple cider. A day or two before you plan on brewing your hard cider, make a yeast starter.

Farmhouse Pork and Apple Pie

Fry the donuts on one side for 1 minute and then turn them over and fry for about 1 minute longer, or until golden brown. Carefully remove the donuts to the paper towel-lined baking sheet to drain. Repeat with the remaining donuts; fry the donuts holes last; they will take a bit less time. Sarah E. Daniels, a wine buyer and former pastry chef who lives in New York’s Hudson Valley, loves apple cider donuts.

They were in there for 12 minutes, flipped halfway through. To firm up the doughnuts, I threw them in the fridge for 30 minutes. Of course, every doughnut needs a hole.

If you haven't had enough carbs, then here are my favorite comfort food dishes.

Cutting out any bruises or damaged parts, and remove stems. As a rule, it is not recommended to use any fruit for cider that you would not eat as it is. Punch out the centers with a 1 ¼ inch round pastry cutter. Dust your hands and the top of the dough with more flour and pat it down until it is about ¾ of an inch thick. Add the apple butter, buttermilk, and the vanilla. Like everything in life, if you have the right tools for the job then the project is easy.

Keep an eye on your thermometer. When frying donuts, if the oil is not hot enough, the donuts become tough and greasy. Be sure to use a large pot for the oil you are frying with. The donuts expand when fried, and you don’t want the oil overflowing. Leavening agents — this is a no-yeast donut recipe, so it relies on baking soda and baking powder to keep them from being dense.

“It’s a perfect way of thinking you’re eating something healthy because there’s apples in it,” Grout says. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Generously flour a work surface, then transfer the dough onto it. Generously dust the top of the dough and a rolling pin with flour.

You can also use a spoon to fill the donut holes. Even though these doughnuts created a small tornado of sugar, cinnamon, and flour in my kitchen, I'd make them again in a heartbeat. Overall, the second (and third and fourth batches ... this recipe really made a lot of doughnuts) turned out much better. The taste and texture were greatly improved by the thicker cutouts and the immediate transference to Tupperware. Nowthiswas what I had wanted.

More Best Baking Recipes

Gently roll the chilled dough out onto a generously floured board or piece of parchment paper into a circle about 1/2'' thick and about 8'' wide. Cut as many donuts and holes as possible, making sure to flour the cutters before each cut. Gently reroll the scraps and cut more holes. If at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. Place the cut donuts on a parchment lined baking sheet and refrigerate for 15 minutes until they are slightly firm and easier to handle. While the donuts are chilling, stir together the cinnamon and sugar for the topping in a shallow, wide bowl.