Cider Doughnuts

Close to the apple picking farm donuts, only cheaper. Dust with confectioners' sugar if desired.



Step: 1

Pour apple cider mix into a 1/2 cup measuring cup. Top off with enough sugar to equal 1/2 cup.

Step: 2

Combine sugar mixture, flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.

Step: 3

Mix milk, egg, and orange zest together in a small bowl. Pour over flour mixture; mix gently until dough comes together in a ball.

Step: 4

Turn dough out onto a floured work surface; pat into a rectangle about 1/2-inch thick. Cut into doughnuts using a floured doughnut cutter.

Step: 5

Fill a large saucepan with oil to a depth 1 1/2 inch; heat to 350 degrees F (175 degrees C). Place a few doughnuts carefully into the hot oil. Fry until deep golden, 2 to 3 minutes per side. Drain on paper towels. Repeat with remaining doughnuts.


Per Serving: 273 calories; protein 5.2g; carbohydrates 45.9g; fat 7.7g; cholesterol 28mg; sodium 436.1mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

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

A dough’s first rising can be make 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 timesaver , as you can work it night before , then finish it off the next day.

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