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Apple Cider Donuts

Apple Cider Donuts

Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 2 hours
Servings 12 donuts + donut holes


  • 2 cups apple cider
  • 3 cups all-purpose flour
  • ½ cup whole wheat flour
  • cup packed brown sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon each ground cardamom, nutmeg, cinnamon and allspice
  • 2 large eggs
  • 6 tablespoons butter melted and cooled
  • Oil for deep-fat frying


  • In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
  • Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.
  • Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
  • In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.


From: Taste of Home
If you’d like to cover in cinnamon-sugar, combine ¼ cup of granulated sugar with 1 teaspoon cinnamon in a small-medium bowl (big enough for the donut to fit in). Dip donuts while still warm.
If you don’t have a donut cutter, you can also use a 3” biscuit cutter and then a smaller biscuit cutter or a knife to cut out the middle of the donut.