Ingredients

How to make it

  • Heat cider in small, heavy sauce pan over medium heat and simmer until reduced by half. Should take 15-20 minutes or so, but watch it. If it gets away from you and you reduce it too much, stir in some more cider and keep it going til you get about 1/4 cup.
  • Meanwhile, beat butter, honey and brown sugar in electric mixer.
  • Add eggs, one at a time, mixing well between them.
  • Slowly add buttermilk, then slightly cooled cider reduction and beat well.
  • Mix dry ingredients together and add them, slowly mixing. Don't over mix, at this point.
  • Refrigerate about 20 minutes or so, and get stuff ready for your oil heating and your glazes. See Photo
  • Oil should be heated in a large, heavy pan(I use cast iron), and please use a thermometer. You will want the oil around 350, but it's important to keep it between 340-360, if possible. Too low, and the doughnuts will take on too much oil, too high, and the outsides will burn or get overdone, but the middles won't be completely cooked.
  • Prepare glazes by combining all ingredients for each kind and setting aside.
  • Put cinnamon/sugar mixture in a large zipper bag, if using. It's easier to toss the doughnuts and holes in that. :)
  • Remove dough from fridge and roll out on floured surface.(I like silpat) to about 1/2inch thick. No less.(trust me...me and rolled dough? Yeah, not the best of friends... do as I say, not as I did, and roll the dough to AT LEAST 1/2inch, maybe a lil more...yours will be better than mine See Photo. :) Cut will 2 1/2-3 inch biscuit or doughnut cutter See Photo. Reserve the middles! You can also forgo the doughnut shape altogether and just drop losely molded dough balls into the fryer, or cut doughnut holes out on their own.
  • Fry in several batches for just about 4 minutes, total. These will prolly only need 2 minutes or so on each side. They will puff up and turn golden brown.
  • Drain on cooling rack over foil covered baking sheet.
  • As soon as you drop your next batch in, dip your warm doughnuts into the prepared glaze of choice, twirl and set back on cooling rack.
  • Or, toss with cinnamon/sugar(this has to be done right from the fryer, or none will stick)
  • Or, wait until all done and ice them, more like a cookie. This will give you a thicker coating. So, whichever you prefer.
  • Have a glass of cold milk handy!
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Reviews & Comments 6

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  • jett2whit 7 years ago
    Yum! I haven't seen this recipe before - glad I found it today ;)
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  • angelgirl94 7 years ago
    I've been looking for an apple cider doughnut recipe and I love caramel so I have to try these. Thanks for sharing. : )
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  • modelsmom 7 years ago
    Ohmygosh, my daughters are going to LOVE these! So, thanks on their behalf (my hips are already NOT thanking you, sorry).
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  • chefmal 7 years ago
    I want these right now.
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  • hunnee 7 years ago
    mmm can already picture this smell throughout the house, thank you!
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    " It was excellent "
    star9908 ate it and said...
    I LUV THESE
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  • christinem 7 years ago
    Yum! I've been waiting for you to post this! Sounds wonderful!
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