First, let me apologize for not looking this up for you. I am not feeling spiffy today...been hit with a round of that lupus fatique. King Arthur's website has a wonderful recipe for apple cider doughnuts. I've made them numerous times. It shouldn't be hard to locate. If you can't find it - give me a shout out & I'll find it.

Oh drats, shame on me. Here's the link to the recipe.

/tricia

Here is a link that might be useful: KA Apple Cider Doughnuts

Tricia - do you make these as the recipe directs? Do you use a doughnut pan and the boiled cider from their website?

I've never made cider doughnuts, but with a apple tree loaded with apples, I'm looking at interesting ways to use the fruit.

Thanks,
Cheryl

I use the boiled cider - that's why I first made the doughnuts. I'd purchased the cider on a whim & was looking for uses. Now, I'm hooked on the stuff. I use it in pies, on sweet potatoes, a tablespoon in a 2/loaf oatmeal quick bread, & even a drop, or two, in pancakes. I bake them in mini-bundt pans because I have 2 of those pans. There's no whole in the center but...oh well. :) A regular muffin pan would work...just adjust your timing.

/t

I am making these over Labor Day weekend. I like the idea that you make your own cider reduction and the recipes from this site have always worked well for me.

Alexa

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant
Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)
Most apple cider doughnuts, despite their name, are kind of a bummer because they don�t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.
Personally, I don�t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying
Toppings (optional)
Glaze (1 cup confectioners� sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)
Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter � or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did � cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350�F*. Have ready a plate lined with several thicknesses of paper towels.
Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners� sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.
Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Here is a link that might be useful: Apple Cider Donuts from Smitten Kitchen

That does look good, Alexa. A lot more work but more of a traditional doughtnut.

/t

Thank you for your responses. This is my first opportunity to check in since I posted. I can't wait to look over the recipes you've suggested.

I make an apple cider donut with maple frosting in the fall when we press cider. I use this recipe, I keep thinking I should increase the whole wheat but I haven't yet. I fry in hot oil in my cast iron dutch oven, I can get 4 in there at a time. I glaze them with maple glaze made of powdered sugar, maple syrup and maple extract or just roll the hot donuts in regular granulated sugar or a cinnamon sugar mix.

Cider Doughnuts

3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 eggs
1 cup apple cider
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
Confectioners' sugar, optional

Ccombine the first 10 ingredients. Combine the eggs, cider and butter; stir into dry ingredients just until moistened. Cover and refrigerate for at least 1 hour.

Divide dough in half. Turn onto a lightly floured surface; pat to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Repeat with remaining dough.

In an electric skillet or deep-fat fryer, heat oil to 375�. Fry doughnuts, a few at a time until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 1-1/2 dozen.

Annie

Thanks, Annie. That recipe sounds delicious.