I have been wanting to make apple cider donuts for years. I’m a donut girl and my favorite donut is just plain glazed donut, with exception of these ones. Since they are seasonal I always say glazed donut, but these are truly my favorite ones. And they are yeasted donuts, not cake. Nothing against cake ones, but I prefer yeasted donuts.
The best one I ever had was last year at a local farm during Halloween time when we went to a pumpkin patch. It makes me sad that this year we wont be doing those activities but I will be making these all season to make up for it. My boys had three each, warm they are truly heaven. The recipe is from Baking Sense and I love it, you can really taste the apple cider! She has so many yummy recipes, I hope you go and check it out.
Ingredients
Method
- In a sauce pan bring the apple cider to a boil and cook until reduced to one cup. Transfer it into a bowl and add 4 tbsp of butter to it and let it melt. Let it cool to about 110F.
- While the cider is cooling, in a bowl of a stand up mixer combine the warm water, yeast, and half a cup of flour and mix well. Cover the bowl and set aside for about 30 minutes.
- After about 30 minutes turn the mixer on low and add the egg, cinnamon, cardamom, salt and cider to the batter. Switch to a dough hook and add rest of the flour to the mix. Knead on medium low for five minutes until the dough is forming a ball around the hook, I actually needed to add a few more tablespoons of flour, but pay attention to how your dough looks.
- Kneed for one minute to create a smooth bowl adding just a bit of flour if you need to, then place into an oiled bowl and let proof until doubled in size, for about 1-1 1/2 hours.
- When the dough is doubled, without kneading it roll it into 1/2" thickness and cut out your donuts. I did both the donuts and donut holes. Re-roll the dough and cut your donuts and donut holes until all the dough is used.
- Cover the donuts and let them rise until almost doubled in size, about one hour.
- Heat 2 quarts of oil to 350F in a large frying pot. Fry the donuts (mine is a wide pot so I did 4 at a time) about 2-3 minutes per side. As soon as they are done roll them in cinnamon sugar mixture.
