Recipe courtesy of Ree Drummond
Glazed Apple Cider Donuts
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- Level: Intermediate
- Total: 1 hr 55 min (includes chilling time)
- Active: 50 min
- Yield: 12 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 560
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 545 mg
Apples are the quintessential fruit of the fall season, and these donuts make the perfect seasonal breakfast treat. If you don’t fancy getting up early to make the dough, it can be made the night before and left in the fridge until you are ready to shape and fry!
- Level: Intermediate
- Total: 1 hr 55 min (includes chilling time)
- Active: 50 min
- Yield: 12 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 560
- Total Fat
- 28 g
- Saturated Fat
- 7 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 545 mg
Ingredients
Donuts:
Glaze:
Directions
Special equipment:
a deep-fry thermometer; a 3-inch donut cutter- For the donuts: Add the apple cider to a small pot over medium-high heat and bring to a boil. Reduce the liquid until you have about 3/4 cup, 10 to 12 minutes. Add the apple butter, butter and maple syrup, then stir until the butters are melted. Set aside.
- Mix the flour, granulated sugar and apple pie spice in a large bowl. In a separate bowl, whisk the eggs. Add the eggs to the dry ingredients and stir until incorporated. Add the apple cider mixture to the flour mixture and fold until combined. Cover and refrigerate for 1 hour.
- For the glaze: Whisk the powdered sugar, milk and apple pie spice together in a bowl until smooth. Set aside.
- Heat 1 1/2 to 2 inches peanut oil to 350 degrees F in a heavy-bottomed pot over medium heat. Line a sheet pan with paper towels, then fit a rack inside. Set aside.
- Dust a surface generously with flour and roll the dough to about 1/2 inch thick. Using a 3-inch donut cutter, cut out as many donuts and donut holes as possible. Re-roll the scraps of dough and repeat the process. You should end up with a dozen donuts and donut holes.
- Working in batches, fry the donuts, flipping occasionally, until deep golden brown, 3 to 4 minutes. Be sure not to crowd the pot. Remove to the rack over the sheet pan to drain.
- While the donuts are still warm, dunk the tops of each donut and donut hole in the glaze, allowing the excess to drip back into the bowl. Serve warm. Store any leftovers in an airtight container at room temperature.
