Sunday, October 25, 2009

Apple Cider Doughnuts

Although I've never actually lived anywhere where a person follows up the fall's last apple-picking outing with a cup of steaming coffee and a sugary, fortifying apple cider doughnut for dunking, I've fantasized. Hell, I've never even lived anywhere where the leaves change. But, that doesn't mean I don't deserve an apple cider doughnut, right? Right.

After the success of these apple cider doughnut (holes) and this summer's old-fashioned doughnut (holes), I need to get a doughnut cutter. Feel free to make actual doughnuts, rather than holes, with these recipes. They are much more attractive to serve, and, well, better for the portion control. ;)

Before I give you the recipe, thanks to Deb at Smitten Kitchen for inspiration on making a reduction out of apple cider and for the tip on the apple cider glaze , and again thank the ladies at the Baking Beauties for giving me a basic dough to follow. Finally, this blog gave me some other ideas. My recipe is a play on all three recipes.

First, make an apple cider reduction. I used four cups of apple cider and boiled/simmered it down to 1/2 cup in about 35 minutes. I suggest taking extra time to reduce 5 cups to 1/2 cup, the flavor would be better.

Put in the fridge to cool. Next, mix these dry ingredients:

2 cups brown rice flour
*(I had to add more after mixing with wet ingredients. If your dough is too sticky to form into balls, add more)
3/4 cup potato starch
1/4 cup tapioca starch
1/4 cup white sugar (wish I had tried brown)
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. xantham gum
1 tsp cinnamon
1 tsp nutmeg

Set aside. Beat together the wet ingredients:

1 egg
1/2 cup apple cider syrup from reduction
1 cup buttermilk (I make my own using 1 tablespoon of vinegar + milk to equal 1 cup)
2 tblsp of butter, melted

Mix all ingredients together. Add more flour if it is too sticky. I also let mine sit in the freezer for about 20 minutes, but if you are just going to use the 'ol scoop & roll to make doughnut holes, rather than cutting doughnuts this isn't really necessary.

While the dough gets its stickiness on in the freezer, mix 2 cups of powdered sugar with 4 tablespoons of apple cider. ALso, mix a whole bunch of sugar and cinnamon. That's right, these are glazed AND sugared.

Now, for the frying. I am ashamed to admit that I had to use SHORTENING and COCONUT OIL to fry these because I had nothing else on hand. Last time, I used canola oil + olive oil. Using a heat controlled electric griddle, I heated the oil to 350, about 3-5 inches deep. Start rolling small dough balls in your hands and dropping in. Turn every 30 seconds or so until deep golden brown. Set on a paper towel to control the grease, then lightly glaze and toss in sugar and cinnamon mixture.

ENJOY! This made about 30 or so doughnut holes? They are best the first day, so please share with friends.


  1. Hey! Leaves change at home! At least the aspens do...much better than here.

    Um, yum!! Can I be one of the friends you share with? :)

  2. Kate! You live in a place where leaves really change now. You must make these and have all such glorious fall moments that we've dreamed of.