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I like this particular mix with apple cider only, not apple juice. I feel the cider gives each donut a bite that’s missing when I tried substituting apple juice. They were honestly a bit bland with the juice, and why go to the bother of making something you’re not going to enjoy? There are too many donut recipes that offer full, robust flavor that I like making to do these with anything but apple cider.
Ingredients
Mixed
2 eggs, beaten
1 cup fresh apple cider
1⁄4 cup brown sugar, light
1⁄4 cup sugar, white granulated
Sifted
4 cups all-purpose flour, unbleached
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
Pinch of salt
Added
2 tablespoons butter, melted
Directions
Heat canola oil to 375°F.
Beat eggs, then add cider and mix together.
In a different bowl, combine brown sugar and granulated sugar together, and then add to the egg⁄cider mix.
Take another bowl and sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the melted butter last. If dough is still sticky, add flour until it can be worked easily. Roll the dough out to 1⁄4 inch thick, then cut out donuts using a donut cutter (round with a hole in the center), a Bismarck cutter (log-type donut), or any shape you desire.
Drop a teaspoon of batter into the hot oil and repeat.
After 2 minutes, check, and then flip, frying for another minute on the other side.
Dry on paper towels, and then serve dusted with confectioners’ sugar or glaze.
Yield: Depending on shapes, from 6–16 donuts