• Home
  • Tips
    • Tips That Help In The Kitchen
    • Meal Plan 101 And Why You Need To Do It
  • Recipes
    • Conversion Chart
  • Party
    • Why Choose Linkup Parties?
  • Blog
  • About
  • Contact
  • Legal
    • Comment Policy
    • Copyright
    • Disclosure
    • Privacy and Cookie Policies
    • Terms and Conditions

Marilyns Treats

September 16, 2020 · 21 Comments

Apple Cider Cinnamon Sugar Donuts

Donuts· Recipe Archive

Apple Cider Cinnamon Sugar Donuts ~the strong taste of apple really shines through in these donuts. The buttermilk is key
Apple Cider Cinnamon Sugar Donuts ~the strong taste of apple really shines through in these donuts. The buttermilk is key

Apple Cider Cinnamon Sugar Donuts

The strong taste of apple really shines through in these donuts.

I don’t know about you but we always look forward to donut season.

Just the smell of ther warm donut and the cinnamon coating is enough to make me drool.

Donuts don’t last long in my home this time of year.

Pairing them with fresh cider or apple smash is a dream come true.

We can each eat half a dozen if I allow my kids.

When you make these donuts remember that The buttermilk is key.

Don’t skimp on the flour or they will be sticky.

These are easy to make and unfortunately for my diet easy to eat as well.

Being just down the street from an orchard I just had to make this recipe.

INGREDIENTS you will need:

  • 2 red apples such as Cortland or McIntosh
  • 2 1/2 cups apple cider
  • 4 1/2 cups all-pourpose 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 divided into 1 cup and 2/3 cup.
  • 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

INSTRUCTIONS For 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 35 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. Beat 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 overmix.
  • 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.

These are best eaten warm out of the oven.

To reheat them, wrap in a damp paper towel and microwave for 10 seconds.

They stay fresh up to 7 days. Apple Cider Cinnamon Sugar Donuts can also be made as donut holes. 

Apple Cider Cinnamon Sugar Donuts ~the strong taste of apple really shines through in these donuts. The buttermilk is key

Apple Cider Cinnamon Sugar Donuts

Apple Cider Cinnamon Sugar Donuts ~the strong taste of apple really shines through in these donuts. The buttermilk is key and don’t skimp on the flour or they will be sticky. 
5 from 6 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: apple, cider
Method: Fry
Skill Level: Intermediate
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Adjust Servings: 12
Calories: 310kcal
Author: Marilyn Lesniak

Ingredients

  • 2 red apples such as Cortland or McIntosh
  • 2 1/2 cups apple cider
  • 4 1/2 cups all-pourpose 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 divided into 1 cup and 2/3 cup.
  • 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

Instructions

  • 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 35 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. Beat 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 overmix.
  • 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.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 2g | Calories: 310kcal (16%) | Carbohydrates: 60g (20%) | Protein: 4g (8%) | Fat: 7g (11%) | Saturated Fat: 0g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg (15%) | Sodium: 370mg (15%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 44g (49%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

Pączki are pastries made from deep-fried flat dough with fruit or cream filling and are topped with a light dusting of sugar. The fruit filling can be prune, apricot, lemon, blueberry, raspberry or custard.
Healthy Polish Paczki
Craving Paczki that taste decadent yet not filling you with all the carbs and sugar? Try these! 
Check out this recipe
Make these delicious fritters at home with tart apples, cinnamon, nutmeg and a powdered sugar glaze. The secret ingredients is the apple juice. Apple cider from the orchard makes these donuts finger licking good.
Best Homemade Apple Fritters
Make these delicious fritters at home with tart apples, cinnamon, nutmeg and a powdered sugar glaze. The secret ingredients is the apple juice. Apple cider from the orchard makes these donuts finger licking good.
Check out this recipe
Fresh Baked Smores Donuts Combine Cocoa Pebbles, chocolate chips, graham crackers and marshmallows.
Baked Smores Donuts
Baked Smores Donuts ~Baked, not fried! You can be nibbling on homemade warm donuts in under an hour with this recipe. 
Check out this recipe

You might want to browse around my site a bit more and have a look at

  • My Recipe Index
  • Kitchen Tips
  • Meal Planning and Guide

Please read my Privacy Policy for more information on how your data is used.

Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Follow Marilyn’s Treats

Previous Post: « Apple Slab Pie
Next Post: Perfect Fall Apple Pie »

Reader Interactions

Comments

  1. blanklisa lombardo says

    September 28, 2020 at 4:26 PM

    Yum! Thanks so much for sharing your yummy recipe on Farm Fresh Tuesdays, Marilyn! I’m featuring your post this week!

    Reply
    • blankMarilyn says

      September 28, 2020 at 6:25 PM

      Thank you so much Lisa for the feature! I am honored. I appreciate you hosting us bloggers so we have a place to share our posts. Have a safe and happy week!

      Reply
      • blanklisa lombardo says

        September 29, 2020 at 2:31 PM

        I’m always happy to host and see what you share, Marilyn! Have a wonderful week!

        Reply
  2. blankRebecca - Glutarama says

    September 23, 2020 at 7:05 AM

    Oh my goodness me! These donuts are to die for! I do so miss a good doughnut and am wondering if I can adapt this recipe to be friendly for my family? I’m going to give it a jolly good try!

    Reply
    • blankMarilyn says

      September 23, 2020 at 9:13 AM

      You are too kind Rebecca. This one is definitely the recipe to try to convert. This last time I tried to swap out to GF flour and it was a disaster. They were flat! Tasted ok though. This is quite the learning curve. More luck to you! Enjoy your week and stay safe.

      Reply
  3. blankAnita Holland says

    September 22, 2020 at 10:48 PM

    You had me hooked at doughnuts the cinnamon was an added bonus. Pinned

    Reply
    • blankMarilyn says

      September 22, 2020 at 11:11 PM

      Thank you Anita! Cinnamon and donuts just go together like pb&j. Made in heaven. Thanks for the pin and enjoy your week.

      Reply
  4. blankSandra Magle says

    September 22, 2020 at 9:19 PM

    Absolutely had to print this one…num!

    Reply
    • blankMarilyn says

      September 22, 2020 at 9:36 PM

      Awwww. Thank you Sandra. I am glad you like the recipe. If you get a chance to make it please come back and let me know. And any changes you may make for family.

      Reply
  5. blankMarielle says

    September 21, 2020 at 5:14 PM

    These sound so delicious for a fall treat! Pinned for later!

    Reply
    • blankMarilyn says

      September 21, 2020 at 6:58 PM

      I love these donuts Marielle. And the kids can have fun with the sugar and cinnamon additions. Enjoy!

      Reply
  6. blankJhuls @ The Not So Creative Cook says

    September 20, 2020 at 9:54 AM

    These look delicious! Perfect for my cup of tea! Thanks for sharing, Marilyn!

    Reply
    • blankMarilyn says

      September 20, 2020 at 10:47 AM

      Tea, milk, coffee or cider. They go well with all my favorites too! Thank you Jhuls for your feedback and have a great day!

      Reply
  7. blankJasmine says

    September 20, 2020 at 9:37 AM

    Hi Marilyn, this recipe sounds delicious. I think I will try this one soon.

    Reply
    • blankMarilyn says

      September 20, 2020 at 10:46 AM

      Thank you Jasmine! These donuts are just as tasty as Cider Mill donuts! Enjoy!

      Reply
  8. blankMarie-Interior Frugalista says

    September 20, 2020 at 8:50 AM

    These sound delicious, Marilyn! My coffee and I could use one this morning. Love that these can be made on a cookie sheet with a biscut cutter – no fancy donut pans required!

    Reply
    • blankMarilyn says

      September 20, 2020 at 9:05 AM

      After I bought the donut pan I never used it. Everything stuck no matter what I did. I sold them at a garage sale. These donuts are delicious! I hope you get to try them. Enjoy!

      Reply
  9. blankCarrie @ Curly Crafty Mom says

    September 16, 2020 at 2:54 PM

    These look SO good! I have always wanted to try to make these from scratch, I am totally going to try this recipe. Thanks!

    Carrie
    curlycraftymom.com

    Reply
    • blankMarilyn says

      September 16, 2020 at 3:08 PM

      I am glad you like the donut recipe Carrie! They are not hard to make and taste just like the cider mill donuts. Let me know if you get a chance to make them as well as how they turned out! Enjoy.

      Reply
  10. blankDebbie says

    October 25, 2017 at 12:53 PM

    Hi Marilyn, these do a treat. I’m on the lookout for a doughnut baking tray but I can see that this recipe does not need one.

    xx

    Reply
    • blankMarilyn says

      October 25, 2017 at 3:13 PM

      I like the biscuit cutter since there are so many sizes you can use. Even in one batch! The donut pan is good, but most only have 6 wells so it takes a bit to cook them or you need extra pans. Using the cutter you can place many more on a cookie sheet. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet The Chef

blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Find It Fast

Follow Marilyn’s Treats

Receive My Weekly Email

Please read my Privacy Policy for more information on how your data is used.

Can’t Find It?

Feature Pages

Conversion Chart Featured Image. Shows kitchen tools in Imperial and Metric.

Conversion Chart

Meal Planning is a habit that is easy to fall into. Getting your week of meals together ahead of shopping actually takes less time and removes the stress of thinking about dinner.

Meal Planning 101

This is the series named Tip Friday. It provides all types of Kitchen hacks and tips.

Tips That Help In The Kitchen

Whether you make a lot of cheesecakes, or this is your first you want to read these tips first! Bain Marie.

6 Tips to a Perfect Cheesecake Experience

Worst Crock Pot Meal Irish Soda Bread In crock pot prior to cooking.
How Not to Make The Worst Crock Pot Meal

Copyright © 2021 · by Marilyns Treats