Ashley's Apple Cider Doughnuts recipe

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Ingredients

1 cup apple cider
1 cup white sugar
¼ cup butter, at room temperature
2 eggs
½ cup buttermilk
3 ½ cups all-purpose flour, or more as needed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups vegetable oil for frying, or as needed
1 cup confectioners' sugar
2 tablespoons apple cider

Nutrition Info

333.4 calories
carbohydrate: 58.9 g
cholesterol: 41.6 mg
fat: 8.8 g
fiber: 1 g
protein: 5.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 336.1 mg
sugar: 30.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.

  2. Beat white sugar and butter together with an electric mixer until creamy and smooth, add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.

  3. Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.

  4. Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet, refrigerate until chilled, 20 to 30 minutes.

  5. Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  6. Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.

  7. Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side, remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

Recipe Yield

12 servings

Recipe Note

A wonderful recipe for autumn.

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