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Glazed Apple Cider Donuts

October 24, 2011

We make these apple cider donuts every fall–for probably 5 or 6 six years now. They are delicious! And simple to make. You don’t need fancy donut cutters–I just roll a small piece of dough into a “snake” shape, then form it into a circle. You don’t want the circles to be too large or fat, then they won’t cook evenly through the middle when you fry them. While the donuts are still warm, dunk them in a glaze made of apple cider and powdered sugar–then try to wait for the glaze to set before eating. Good luck with that.


1 cup apple cider

1 cup sugar

¼ cup solid vegetable shortening

2 eggs

½ cup buttermilk

3½ cups flour, plus more for when you work with the dough

2 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

½ tsp salt

¼ tsp nutmeg

vegetable oil or shortening, for frying

For the Glaze:

2 cups powdered sugar

¼ cup apple cider

Boil the apple cider in a saucepan until it reduces to ¼ cup, then set aside and let it cool. Beat sugar and shortening until smooth, then add eggs, buttermilk and reduced cider. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add the dry ingredients to the liquid ingredients and mix until just combined. You might need to add a bit more flour until the dough becomes a good consistency that you can work with–not too sticky.

Transfer the dough to a lightly floured surface and form into donuts. Add vegetable oil or shortening (or a bit of both) to a shallow frying pan and heat it to medium-high. Test the hot oil with a small piece of dough–look for the oil to sizzle and you’ll know it’s ready. Fry 2-3 donuts at a time, turning them over when they are a light golden color. Use a slotted spoon to remove them, let them cool on paper towels.

To make the glaze, mix the powdered sugar and apple cider together. Add more cider if you need to thin it out, but not too thin–you don’t want all the glaze to drip off while it sets.

Dip the warm donuts into the glaze, coating both sides. Place on a cooling rack to let extra glaze drip off.

*Sorry, I’m unable to give anyone credit for this recipe–I tore it out of a newspaper many years ago.

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