Apple Cider Doughnuts

Photo: Andrew McCaul; Styling: Andrea Steinberg

Add apple cider to the dough for these homemade doughnuts, then sprinkle the doughnuts with cinnamon and sugar for a flavor that will remind you of autumn.

Yield: About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $.48
Recipe from All You

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 480
  • Fat: 18g
  • Saturated fat: 5g
  • Protein: 6g
  • Carbohydrate: 79g
  • Fiber: 1g
  • Cholesterol: 65mg
  • Sodium: 322mg

Ingredients

  • 2 cups sugar
  • 1 tablespoon plus 2 tsp. cinnamon
  • 1 1/2 cups apple cider
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 1 large egg yolk
  • 6 cups vegetable oil, for frying

Preparation

  1. 1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.
  2. 2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
  3. 3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
  4. 4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
  5. 5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
  6. 6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
Also featured in: Back to School Special, All You, 2013
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