There is nothing better in the fall than those melt-in-your-mouth apple donuts from the local orchard! This is my take on those tasty donuts!
Blue Ribbon Recipe
These apple cider donuts are so yummy and full of fall spices. After frying, they're like a cake donut. Slightly crisp outside and nice and tender inside. They do taste like the donuts found at apple orchards. The cider is subtle but adds to the flavor. A great way to use extra apple cider.
enough vegetable oil or shortening to fill 3 inches of a frying pan
cinnamon/sugar mixture to coat donuts
How To Make apple cider donuts
Test Kitchen Tips
This is a very soft donut, so be gentle when shaking them in the sugar. A few of ours broke (still tasty, just not as pretty). We'd recommend placing the cinnamon sugar in a bowl and then coating the donuts.
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.
Stir together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in another bowl.
Add to liquid ingredients; mix just enough to combine.
Transfer dough to a lightly floured board and pat to 1/4-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.
Remove to paper towels with slotted spoon.
While still warm, carefully shake a few at a time in a paper bag containing cinnamon sugar.
Cool on a rack.
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