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Old Fashioned Apple Cider Donuts
Old Fashioned Apple Cider Donuts
Old Fashioned Apple Cider Donuts
Old Fashioned Apple Cider Donuts
Old Fashioned Apple Cider Donuts
Old Fashioned Apple Cider Donuts cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Old Fashioned Apple Cider Donuts

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a large bowl, combine the cake flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
2
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In a small saucepan, place the apple cider concentrate and butter over low-medium heat until the butter is fully melted. Remove the pan from heat.
3
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Vigorously whisk in the brown sugar until fully dissolved, then pour the mixture into a large bowl.
4
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Quickly whisk in the egg and vanilla. Then, mix in half of the dry ingredients until barely combined, followed by the applesauce and sour cream. Add in the remaining dry ingredients and gently fold with a rubber spatula until just combined.
5
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Cover the bowl and place in the fridge to chill for at least one hour or overnight.
6
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Just before rolling out the dough, fill a dutch oven or heavy bottomed pot with enough vegetable oil to cover 2” (5 cm). Heat the oil over low-medium heat and bring to 350 degrees F (180 degrees C).
7
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Place a wire rack over a paper towel lined baking sheet. On a separate baking sheet, cut out 13 4” (10 cm) parchment squares for the donuts.
8
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Meanwhile, make the coating. In a small bowl, melt the butter and stir in the apple cider concentrate. Set aside. In another medium bowl, combine the sugar and cinnamon.
9
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Roll the dough out between two pieces of well floured parchment paper to ½” (1.25 cm) in thickness. Brush away any excess flour.
10
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Use well floured 3” (7.5 cm) and 1” (2.5 cm) round cutters to cut out as many donuts as possible and place each on a parchment square. Re-roll the dough and cut out more donuts as needed.
11
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Use the parchment squares to gently lower 2-3 donuts into the hot oil. Fry the donuts for 3 minutes on the first side, then flip over and fry for an additional 2 minutes.
12
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Transfer the donuts to the wire rack. Wait a couple minutes for the oil to come back up to 350 degrees F (180 degrees C), then continue frying the donuts.
13
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Once the donuts have cooled just enough to handle, brush the butter cider mixture on the top of each donut. Then, toss them in the bowl of cinnamon sugar to coat.

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Tips & Tricks (5)

  • Reduce Apple Cider Concentrate 🍎
    Simmer your apple cider concentrate on low heat for 2-3 minutes before adding to the batter to intensify the fall flavor and reduce excess moisture that can make donuts dense.
  • Chill Your Dough 🧊
    Refrigerate the donut batter for at least 30 minutes before piping into your donut pan; this prevents spreading and ensures crispy exteriors with tender centers.
  • Toast Your Spices First 🌟
    Lightly toast the cinnamon, nutmeg, and allspice in a dry pan for 30 seconds before mixing into the batter to bloom their essential oils and deepen their warm, complex flavors.
  • Perfect Glaze Consistency 🍯
    Whisk your apple cider glaze until it reaches a thin peanut butter consistency—it should coat the back of a spoon but still drip slightly for even coverage without pooling.
  • Double-Coat for Maximum Flavor 💫
    Dip cooled donuts in glaze, let it set for 2 minutes, then dip again and immediately roll in the cinnamon-sugar mixture while still tacky for a professional, crunchy coating that won't fall off.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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