APPLE CIDER DONUTS RECIPE | The Best Cider Donut I’ve Ever Tasted
The apple cider donut almost always comes to mind when we’re talking about the most nostalgic fall foods. In my quest to find the perfect homemade cider donut, I found that the best version of this was both yeasted and made with a little baking soda too for what, to me, is the perfect combination of light and yeasty and a little cakey. This is honestly one of the most insane, mouth-watering things you can make and I’m excited to show you how to do it at home.
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FOR THIS RECIPE YOU WILL NEED
DONUT DOUGH:
60g or 3 TBSP BUTTER
250g or about 1 C. FRESH APPLE CIDER
375g AP FLOUR
15g SUGAR
5g SALT
3g CINNAMON
1g or 1/4 TSP PUMPKIN SPICE
5g YEAST
2g BAKIG SODA
SUGAR/SALT COATING:
25g or 2 TBPS GRANULATED SUGAR
50g or 1/4C. RAW SUGAR
5g or 1 TSP cinnamon (ROUGHLY 1 tsp)
1-2gor 1/4TSP SALT
1. Brown butter, deglaze with cold cider
2. In food processor on medium speed, combine all the dry ingredients
3. Stream in butter and cider mixture
4. Flip into oiled medium bowl, rise on counter 2 hours
5. Lightly flour work surface then the dough, Roll Dough into 8X12 rectangle, use ring molds to punch out 6 rounds, then the holes.
6. Lay cut donuts onto lightly floured parchment on sheet tray.
7. Press scrap dough back together into rectangle about 1/2″ thick and punch 2 more donuts.
8. Proof on counter covered with another sheet tray for 1 hour
9. Fry at 350 for 90 seconds per side. Drain on Wire rack
10. While still hot toss with sugar/salt blend and cover generously.
Let cool 5 mins, then absolutely murder these donuts with enthusiasm.
**The following contains affiliate links which means that if you buy any of these products using these links I’ll receive a small commission. All links are to products that I actually use or recommend**
RING MOLDS:
LE CREUSET DUTCH OVEN:
SPIDER STRAINER:
FRENCH ROLLING PIN: F
#appleciderdonut #ciderdonuts #fallfood #cookwithmeathome
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Recipe Video:
