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Apple Cider Doughnuts

Breakfast· Dessert· Fall· fat kid friendly· Snacks

Apple cider doughnuts are the best way to grab a taste of autumn for breakfast!

Apple cider doughnuts are the best way to grab a taste of autumn for breakfast! \\ PassTheSushi.com

Apples have certainly held their own here at Pass the Sushi this fall. With other blogs exploding into the autumnal flavors of pumpkin and other squash it has been hard to hold out – and keep making apple recipes – for as long as I have. We have had pumpkins on our doorsteps for a few weeks, jars of pumpkin filling are lining end caps, and those pesky Hersey’s Pumpkin spice kisses have been mocking me for days.

OK, I maaay have jumped the gun and have something up my sleeve as far as those go. But! I have held out and not created one pumpkin (ignore that last comment) themed recipe yet.

So enjoy the apple cider doughnuts, and maybe a few other apple treats.

Before we know it, we’ll be head strong into November and the holiday season here on Pass the Sushi.

Caramel Apple BreadApple Cider FloatTurkey and Brie Sandwich

Apple Crumble Overnight Apple OatmealApple Upside Down CakeApple Cinnamon Roll Cupcakes

Apple Cider Doughnuts

From Food Network Magazine Oct 2009

Apple cider doughnuts are the best way to grab a taste of autumn for breakfast! \\ PassTheSushi.comIngredients

  • 2 red apples, such as Cortland or McIntosh
  • 2 1/2 cups apple cider
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 2/3 cups granulated sugar
  • 3 tablespoons vegetable shortening
  • 1 large egg plus 1 egg yolk
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • Vegetable oil, for frying

Preparation:

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Add in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not over-mix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

I did not care for the cider glaze (at all). Instead, I mixed some cinnamon and sugar in a brown paper bag and after each doughnut had cooled a moment, tossed them in there and shook. Remember the old Shake and Bake – works just like that.
😉
Apple cider doughnuts are the best way to grab a taste of autumn for breakfast! \\ PassTheSushi.com


Please go check out all the other awesome post in this weeks collection of holiday goodies!

 

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Comments

  3. I have never even had one of these-in fact I have never even heard of them until recently! Yours look so toasty and sugary-I am now craving these.
    Don’t feel bad about the no pumpkin posts-I am in the same predicament. Your apple posts this month have been amazing! Thanks for pulling all these links together. I look forward to more of your holiday treats.

    Reply

  6. I meant to make cider donuts weeks ago. I keep buying cider in hopes of making some. You beat me to it (again)! I’d love one (or two) right now 🙂 I’ve honestly never had one with a sugar coating, but keep seeing and hearing about them so they must be good!

    Reply

  11. WOW, I cannot tell you how much I love apple cider doughnuts! They are a childhood thing for me. My family used to go to this cider mill when I was younger and get apple cider doughnuts right off the line which were AMAZING! These remind me of them.

    Reply

  13. I have been drooling over apple cider doughnuts for awhile now. I need to get off the pumpkin bandwagon, but I too have those pumpkin kisses that I need to make something with (and no do not secretly have one already up my sleeve). Once the kisses are accomplished I promised myself to do more appley things!

    Reply

  15. I love apple everything and your doughnuts look fabulous!!! I’m a bit relieved they’re not in my kitchen as my will power would not be strong enough to resist!

    Reply

  20. Yum! I have a recipe for baked apple cider donuts from King Arthur flour that I have been meaning to try since September! This just reminded me that I need to get moving on those. 🙂

    Reply

  22. holy apple mother of god. look at all those amazing apple treats. I purposely haven’t pumpkined everything out cause there’s just so much of it everywhere. I try to be nonconformist at times but most of the time it doesn’t work but my Boycott candy corns and dirt cups is going strong. I know in a couple years when my little niece is old enough to sugar her up I’ll have to put out all the stops. I like pumpkin for thanksgiving and if i start for Halloween I get sick of it too fast. lol that’s rambling

    anyway gorgeous little doughnuts, you make some pretty fantastic stuff little lady. have a great rest of the week 🙂

    Reply

  30. Apple desserts are my favorite and this post has made me very, very happy! These donuts…oh my. Send me some, please:)pretty please?xx

    Reply

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