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

I can vouch for this recipe. This is the recipe I use when I want fresh warm donuts. Home Cookin Chapter: Recipes From Thibeault's Table Yeast-Raised Glazed Doughnuts ============================= Yeast-Raised Glazed Doughnuts From the King Arthur Flour All-Purpose Baking 1/2 teaspoon of salt 1/4 teaspoon of nutmeg 1/4 cup (1 3/4 ounces) sugar 2 1/4 teaspoons instant yeast 3 cups (12 3/4 ounces) unbleached all-purpose flour 1 large egg 1 cup (8 ounces) milk 2 tablespoons (1 ounce) butter, melted 1/2 teaspoon vanilla extract 6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying Glaze 1/4 cup (2 ounces) milk 2 cups (8 ounces confectioners' sugar 1/4 teaspoon vanilla extract Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers, see pg 40 of KAFAPBC). Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again. Place oil or shortening in a heavy pan or deep skillet and heat to 350F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels. To make glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla. When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down.

When I take mine out of the fryer, I lay them on a cooling rack, so the excess oil drains away from them totally. I know many lay them out on paper towel to soak up the excess oil, but I found it doesn't totally do the job for me. Maybe yours are not "drained" enough? Have never heard of putting vinegar in my oil. I use canola oil, when I'm done, I put the cooled oil in a sealer, mark it donuts. I reuse it several time, until it gets darker, before I start fresh again. And I agree with emma, it has to be hot, or your dough is soaking up grease before it starts to fry.

bbstx, I'm curious about the addition of water. I've never added it to the filling for an apple (or any other) crisp or crumble. The flour I use in the topping seems to help with thickening as the crisp bakes. FWIW, this is the recipe I use for an apple crisp. The filling is just apples, sugar and lemon juice. As with most crisps, it does contain oats in the topping. The filling is never watery. Apple Crisp 7-8 Granny Smith apples, peeled and cut into large chunks 2 T. lemon juice 1/3 to 1/2 cup sugar (to taste) 1 cup all-purpose flour 1 cup plus 2 T. light brown sugar, packed 3/4 cup old fashioned oats 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 10 T. cold butter, diced Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped Preheat oven to 375. In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined. In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts. Spread the apple mixture in a buttered baking dish. The fruit should be about 2 to 2 1/2 inches deep. Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.