
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
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
Nutrition
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.
Yum! Thanks so much for sharing your yummy recipe on Farm Fresh Tuesdays, Marilyn! I’m featuring your post this week!
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!
I’m always happy to host and see what you share, Marilyn! Have a wonderful week!
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!
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.
You had me hooked at doughnuts the cinnamon was an added bonus. Pinned
Thank you Anita! Cinnamon and donuts just go together like pb&j. Made in heaven. Thanks for the pin and enjoy your week.
Absolutely had to print this one…num!
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.
These sound so delicious for a fall treat! Pinned for later!
I love these donuts Marielle. And the kids can have fun with the sugar and cinnamon additions. Enjoy!
These look delicious! Perfect for my cup of tea! Thanks for sharing, Marilyn!
Tea, milk, coffee or cider. They go well with all my favorites too! Thank you Jhuls for your feedback and have a great day!
Hi Marilyn, this recipe sounds delicious. I think I will try this one soon.
Thank you Jasmine! These donuts are just as tasty as Cider Mill donuts! Enjoy!
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!
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!
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
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.
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
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!