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Apple Cider Doughnuts by Carly
I can’t stress enough how much I love fall. And fall baking is one of the very reasons why I love this time of year. This recipe is from one of my favorite apple cookbooks that I once found on a shelf in the library and knew immediately that had to have my own copy to pull out every year the weather turned crisp and the apples started falling from our trees. Recipe from Fly Creek Cider Mill Cookbook
Makes 18 doughnuts
1 cup apple cider
2 cups granulated sugar (divided)
2 teaspoons apple or
pumpkin pie spice mix (divided)
31⁄2 cups all-purpose flour, sifted
1 tablespoon baking powder
11⁄4 teaspoons baking soda
1⁄2 teaspoon salt
2 large eggs, room
1⁄2 cup buttermilk
6 tablespoons unsalted
Approximately 2.5 quarts
- Place the cider in a small nonreactive saucepan over medium
heat. Bring to a boil; then, lower the heat and simmer until reduced to 1⁄3 cup. Remove from the heat and set aside to cool.
- Combine 1 cup of the sugar with 1 teaspoon of the spice mix in
a shallow bowl. Set aside.
- Combine the remaining 1 cup of sugar with the flour, baking powder, baking soda, remaining spice mix, and salt in a large
- Combine the cooled cider with the eggs, buttermilk, and
melted butter in a small mixing bowl. When fully blended, stir
the liquid into the dry ingredients, mixing until combined.
The dough will be sticky.
- Generously flour a clean, flat work surface.
- Scrape the dough onto the floured surface. Lightly flour your
hands and pat the dough out to a circle to 13 inches around
and 1⁄3-inch thick.
- Using a doughnut cutter (a round cutter with a hole in the center), cut out as many doughnuts as possible. Repeat the process with any remaining scraps once; after one repeat, discard remaining scraps since the dough will become tough if worked too much.
- Place the oil in a deep fat fryer over medium heat, and bring to
370°F on a candy thermometer.
- Using a spatula, carefully transfer a few doughnuts to the hot oil. Do not crowd the pan. The doughnuts should rise to the surface as they begin to cook. Fry, turning once, for 3 minutes, or until light and golden brown. Using a slotted spatula, transfer the doughnuts to a double layer of paper towel to drain.
- Continue frying until a few doughnuts at a time until all of the dough has been used.
- Let the doughnuts cool for a couple of minutes. Then transfer one at a time to a dish of the spiced sugar mixture and turn to coat lightly. Serve warm or at room temperature.
- Eat & enjoy while you think about all the things you love about fall.