It’s a fall tradition to consume Cider Donuts. Freshly pressed Apple Juice makes for a light, apple-scented treat. The cider adds more than flavor, though; its acidity makes the baked goods more tender. Here is my homemade apple cider donut recipe.
1 cup granulated sugar
1 stick unsalted butter, at room temperature
2 large eggs
3.25 cups all-purpose flour
1.25 teaspoons table salt
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
.5 teaspoon freshly ground ginger
.25 cup low-fat buttermilk
.5 cup apple cider (or juice)
1 tablespoon vanilla extract
Corn oil (for frying)
Cinnamon sugar for dusting
- Beat sugar and butter until mixture is pale and fluffy.
- Add eggs.
- In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, and ginger.
- Pour buttermilk, cider, and vanilla into sugar mixture.
- Add flour mixture and combine gently just until fully moistened.
- Line two baking sheets with parchment paper and dust with flour. Turn dough out onto one baking sheet and pat into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
- Remove dough from the freezer; cut out about 18 – 3″ doughnuts with holes. Place cut doughnuts on the other baking sheet as you go and return to the freezer for 5 minutes.
- Line a plate with a few layers of paper towels and set it nearby. In large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
- When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar