So, full disclosure…there’s nothing healthy about these. They’re not even baked.
But they’re an autumn tradition in my family and something we all look forward to as soon as the leaves start to turn.
This year we got my niece involved and she had an absolute blast.
She took her job VERY seriously. Wearing her Halloween pajamas and everything (which she insisted on changing into prior to starting).
There was no house consensus on whether we should go with maple-frosted or cinnamon-sugar dusted (I’m definitely a cinnamon-sugar girl) so we decided to do both.
Options are always a good idea.
As are apple cider doughnuts.
- 2 cups sugar
- 1 tablespoon plus 2 tsp. cinnamon
- 1 1/2 cups apple cider
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 2 large eggs plus 1 large egg yolk
- 6 cups canola oil, for frying
- ½ cup sifted icing sugar
- ? cup pure maple syrup
- 1 tsp vanilla extract
- Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.
- Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
- In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
- Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
- Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
- Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
- Beat all ingredients until smooth, adjusting consistency with water or milk as needed. Dip each doughnut halfway into glaze and let dry for 10 minutes on a cooling rack before serving.
recipe from my recipes