Apple Cider Donuts

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!

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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.

Step: 6

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.

Step: 7

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.

Step: 8

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.

Step: 9

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

Step: 10

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.

Step: 11

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

Per Serving: 320 calories; protein 3.6g; carbohydrates 64g; fat 5.9g; cholesterol 27.7mg; sodium 224.7mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.