We’ve outlined all the ingredients and directions for you to make the perfect Apple Cider Donut. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 30 min to make this recipe. The Apple Cider Donut recipe should make enough food for depends on how big the cutter is.
You can add your own personal twist to this Apple Cider Donut recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Cider Donut recipe.
Ingredients for Apple Cider Donut
- 2 1/2 cups flour total (1 cup all-purpose plus 1 1/2 cups whole-wheat)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 3 tablespoons unsalted butter, softened
- 1 egg
- 1/4 cup apple cider or juice
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1 medium apple (Golden Delicious), grated or small dice
- Canola oil for deep frying
- 1 cup sugar
- 2 teaspoons ground cinnamon
Directions for Apple Cider Donut
- In a large bowl combine the flours, baking powder, baking soda, and cinnamon, and make a well in the center. In a second bowl mix the sugar, butter and egg until incorporated and smooth. Stir in the cider, milk, and vanilla. Pour the wet ingredients into the dry and stir until smooth. Fold in the chopped apple. Cover the bowl and chill for 1 hour. Turn the dough out onto a lightly floured board and knead about 1 minute. Divide the dough in half and with a rolling pin roll it out to 3/8-inch thick. With a donut or cookie cutter cut out shapes. Repeat with the other half.
- Heat canola oil to 375 degrees F. Carefully add donuts in batches of 4 or 5 to the hot oil and fry for 1 to 2 minutes per side. With a slotted spoon or spider transfer cooked donuts to drain on paper towels. Combine sugar and ground cinnamon, and before they cool, dredge the donuts in the cinnamon sugar.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple Cider Donut recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Cutting board
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Apple Dessert
- Fruit Dessert Recipes
- Apple Recipes
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- American – American(s) may refer to:
- Doughnut Recipes
- Sugar – Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Table sugar, granulated sugar, and regular sugar refer to sucrose, a disaccharide composed of glucose and fructose. In the body, compound sugars are hydrolysed into simple sugars.Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, and is the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about 24 kilograms (53 lb) of sugar each year, with North and South Americans consuming up to 50 kilograms (110 lb) and Africans consuming under 20 kilograms (44 lb).As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, and tooth decay. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake.
- Brunch – Brunch is a combination of breakfast and lunch and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. It is usually served between 9am and 1pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
- Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.