Are you #teampumpkin or #teamapple when it comes to fall baking? I have both feet firmly planted in the apple camp. It’s not officially fall for me until I make Apple Cider Donuts. I have always made a baked version, but this year, Claire Saffitz convinced me to try frying them.
I was not disappointed. Frying results in a craggy crunchy exterior that can’t be replicated by baking. Donuts are best eaten within hours of being made. The dough can be made a day ahead and stored in the fridge. Then all you have to do is fry them when you’re ready.
Because I never met a kitchen gadget I didn’t like, I have a dedicated donut cutter. No need to buy one though. You can just use a 3-1/4 inch round cutter and a second 1-1/4 inch round cutter to cut out the centre. Don’t throw away those donut holes. They are the baker’s treat!
The donuts are intensely apple flavoured thanks to a dough that incorporates both apple butter and reduced apple cider. The interior is pleasantly dense. These are a cake style donut (as opposed to an airy yeast donut). The dough is very sticky, so it needs a rest in the fridge before cutting and frying. It’s critical to flour your cutter very well. You’ll see in the video that I place each donut on a little square of parchment paper. They are much easier to transfer into the fryer this way. Once they start frying, you can remove the paper from the oil with a pair of tongs.
Don’t skip the cinnamon-sugar coating.
Click here to print recipe for Apple Cider Donuts.
