All Of Your Apple Cider Donuts Are Belong To Us.

This past weekend, I took the family on a trip to to go apple picking at one of our favorite places in Virginia, Carter’s Mountain Apple Orchard. While I forgot that there was a much diminished hurricane system hovering over the Blue Ridge Mountains, much fun was had by all. In addition to getting thoroughly soaked and picking a whole heap of apples, I got to introduce my toddler to one of my great loves, APPLE CIDER DONUTS!

I love apple cider donuts. Cake doughnuts in general are a longtime favorite of mine. I remember being thoroughly roasted by my cousins on a vacation, around my 8th grade year, for saying how much I loved original style doughnuts. I was overweight and the idea of lifting doughnuts instead of weights was infinitely amusing to our adolescent selves. For the longest while my brother referred to my love of cake donuts as “lifting originals”. Needless to say, my love for a cake style donuts, seasoned with apple pie spice and tossed in sugar with a touch of cinnamon has endured.

While yeast risen doughnuts may be the standard bearer for fried dough breakfast indulgences, the cake style donut is just as delicious and far easier to make in a hurry. While a yeast risen recipe takes some forethought and planning, cake style “old fashioned” doughnuts can be ready in less than an hour as long as you have the necessary ingredients around.

I love using self rising flour for quick-breads and cake recipes. Often, as is the case here, I don’t have to add any additional leavener to get the job done. If you don’t have self rising flour on hand, go ahead and use regular old, all purpose flour and add 1 teaspoon of baking powder and 1/4 tsp baking soda to the recipe.

Try topping these with different syrups or candy accompaniments. One of my favorite vacation treats is Sandy Pony Doughnuts in Bethany Beach, DE. They specialize in dousing freshly fried, cake style donuts, in everything from bacon and caramel to maple syrup, chocolate chips and colored candy sugar. These doughnuts will keep for a day in an airtight container, but good luck keeping them around that long!

Your Apple Cider Doughnuts Are Belong To Us.

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Recipe by Paul Kostandin Course: UncategorizedCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

These apple cider doughnuts are super addicting and quite easy to make. Once you feel comfortable with the recipe, try experimenting with different flavors and toppings. There are so many incredible flavor combinations to try, and these delicious doughnuts make the perfect palate for you to express yourself!

Ingredients

  • For the Doughnuts
  • 2 tbsp canola oil

  • 3/4 cup sugar

  • 1 each egg

  • 1 each egg yolk

  • 1/2 cup milk

  • 2 cups self rising flour

  • 1 tsp salt

  • 1 tsp apple pie spice

  • For Frying
  • 2 quarts vegetable oil

  • For Garnish
  • 1 cup sugar

  • 1 tbsp cinnamon

Directions

  • To Make The Doughnut Batter
  • In a mixer, combine the sugar and canola oil. Whip with the whisk attachment for 1-2 minutes.
  • Add the egg and egg yolks and continue to mix until they are light and fluffy.
  • Add the flour, milk, salt and apple pie spice. Mix until the batter is smooth but not over-mixed.
  • Transfer the batter to a piping bag or a zip lock bag.
  • Pipe the batter into 4 inch circles on a greased, parchment paper lined, baking tray.
  • Place the tray in the refrigerator until needed.
  • To Fry and Garnish the Doughnuts.
  • Preheat the vegetable oil in your fryer to 350°F. If you don’t have a fryer prepare a stove top fryer with medium sized sauce pot and a candy thermometer.
  • In a bowl mix together the cinnamon and sugar. Reserve until needed.
  • Working with 1 to 2 doughnuts at at time, cut the doughnuts attached to the parchment paper apart with scissors, and turn the doughnuts dough side down into the fryer. Carefully remove the parchment paper immediately with tongs.
  • Allow the doughnuts to fry for 2-3 minutes on the first side before carefully flipping them over and allow the raw side to cook.
  • Cook the doughnuts for another 2 minutes before removing them carefully and transferring them to a resting rack.
  • After the fried doughnuts have cooled for a minute or so on the resting rack, place them in the bowl of cinnamon sugar and coat them evenly. Remove the donuts and allow them too cool for another few minutes before enjoying.
  • Continue to fry the doughnuts in batches until you have used all of the doughnut batter.

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