Yeast Raised Apple Cider Donuts

Nothing says FALL like hot Apple Cider……but how about screaming “IT’S FALL” with a fresh batch of Apple Cider Donuts?  Mmmm!

Fresh donuts dripping with it's apple cider glaze

Fresh donuts dripping with it’s apple cider glaze

1 1/2 cups Apple Cider, warmed
2 pkgs. dry Yeast, Regular (not fast)
1/3 cup Butter, melted
2 Eggs
1 cup Sugar
1/2 cup Whole Milk
6 – 7 cups All-purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. ground Cloves
1/4 tsp. ground Nutmeg
1/4 tsp. ground Allspice

1/4 cup Apple Cider
1/2 tsp. Vanilla
2 cups Powdered Sugar

In a small saucepan; add the apple cider and just heat until warmed, to the touch. Sprinkle in the packages of yeast and 1 tsp. Sugar. Stir this to combine and dissolve the yeast. Cover and set aside to rise until doubled.

Meanwhile, in a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. Stir to combine well; set aside. In another larger mixing bowl, combine the melted butter, sugar, milk, and eggs. Mix this until combined well. Add the risen yeast mixture to the milk/egg mixture and mix to combine.

Add the flour mixture in increments, mixing well after each addition. After all the flour has been combined, it may be somewhat sticky, but shouldn’t be too bad. Place onto a floured surface and knead adding more flour as needed. The dough should be “SLIGHTLY” sticky, but not overly. You DO NOT want to add too much flour to try and achieve a bread dough consistency, otherwise you will get a tough donut. *THIS DOUGH WILL BE SLIGHTLY STICKY!

Return the dough to the bowl, cover and allow it to rise until doubled in size. Sprinkle some flour onto your counter surface, enough to cover the space when you roll out your dough. DO NOT KNEAD THE DOUGH. This is to prevent the dough from sticking to the counter when you get ready to fry them. Spread the dough out on the counter using your hands at first, then using a floured rolling pin, roll the dough out into about 1/2-inch thickness. Using something round, cut out your donut shapes and use something smaller to cut out the centers of each donut. I used a round biscuit cutter and a cake decorating tip to cut out the centers of mine.

Heat up enough oil to deep fry. Once the oil is heated, drop each donut down, making sure not to crowd the pan. Cook them until they start to float to the top of pan, turn and brown on the other side. Cook them until golden in color, about 2 – 3 minutes total.
Remove with a slotted spoon and drain on paper towels.

Make the glaze by combining all the ingredients, stirring to remove all lumps. Dip one side of the donuts into the glaze and allow to drain onto a cooling rack so that the glaze can drip off.

Dough will be slightly sticky....cover and allow to rise until doubled.

Dough will be slightly sticky….cover and allow to rise until doubled.

Do not overcrowd the pan.....

Do not overcrowd the pan…..

I usually cut out about 20 rounds....

I usually cut out about 20 rounds….


These donuts are best served on the day they’re made.  A variation would be to just toss them into a Sugar/Cinnamon mixture and serve.


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