A great fall treat! Tastes just like ones you'd buy from a pumpkin or apple farm! Yummy apple flavor, great with a cinnamon and sugar coating!

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
40 mins
total:
1 hr 55 mins
Servings:
18
Yield:
18 donuts
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Doughnuts:
Sugar Coating:
Cider Glaze:
Maple Syrup Glaze:

Directions

Instructions Checklist
  • Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool.

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  • Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes.

  • Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture.

  • Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined.

  • Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour.

  • Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes.

  • Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes.

  • Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners' sugar, maple syrup, and vanilla extract together in a third bowl.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain.

  • Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.

Nutrition:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

320 calories; protein 3.6g 7% DV; carbohydrates 64g 21% DV; fat 5.9g 9% DV; cholesterol 27.7mg 9% DV; sodium 224.7mg 9% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 1 stars
10/22/2019
I made these and they were the worse mess! Gooey dough and the process of freezer and refrigerator and all was a lot. They really turned out awful. If I could go lower than a 1 star I would Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
10/21/2019
I didnt change anything in the recipe and mine came out very dense and I couldn't even detect the apple cider flavor. I was hoping they would be more fluffy like at our local apple orchard. I also thought the sugar and cinnamon coating ratio was off, it should have had more cinnamon. Read More
Rating: 1 stars
10/22/2019
I made these and they were the worse mess! Gooey dough and the process of freezer and refrigerator and all was a lot. They really turned out awful. If I could go lower than a 1 star I would Read More