Apple Cider Doughnuts

So these are simply a feeding that has to do with something that I wanted to eat and I didn’t want to eat all of them on my own. Plus, I was curious to see what he thought about these. With it being full on Fall 2020, and not being able to go apple picking and shopping and hanging out at the orchard drinking hot apple cider and devouring the fresh in house made to order apple cider donuts, I had to make my own. When I saw apple cider had made its way into my grocery store, I grabbed a bottle and took it home!

Now I can’t take any credit for this doughnut recipe, although I did add a few things to the ingredients. I tried the recipe out that I saw on the Taste of Home website since I couldn’t get my hands on those apple cider donuts at the apple orchard market store. With a pandemic in full affect and me avoiding being around people as much as possible, a compromise had to be had. Here is what you need to get to cooking to make your own apple cider donuts at home!

In a small saucepan, bring apple cider to a rapid boil, cooking on high heat until reduced by half, about 12 minutes. Cool completely before using in this recipe. Since I did know that I was going to make these, I went ahead and reduced the apple cider the night before so the mixture had time to cool down.

Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. For the spices I used pumpkin pie spice and increased the amount of pumpkin pie seasoning to 2 tsp. You can also use apple pie seasoning as well, but the spice blend is slightly different in comparison.

In a separate bowl, whisk eggs, melted butter and cooled cider. Add the into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.

Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness. Cut with a floured 3-inch doughnut cutter. If you don’t have a donut cutter, like me use a biscuit or cookie cutter to cut out the donut shape and using a smaller cookie cutter for cutting the donut hole.

In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side, flipping to allow the other side of the donut to cook and brown. Fry the doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side, flipping to allow the other side to cook.

Drain on paper towels and let cool slightly and dip into a cinnamon sugar mix of 1/2 cup sugar mixed with 2 tablespoons of cinnamon.

I followed the recipe and must say that there are a few tweaks that I would make after making these, so there will be an updated version next year for sure! Also, this recipe makes far more than 1 dozen donuts like the recipe says where I ended up with 14 donut and donut holes. Ended up putting half the dough in the freezer for maybe a nice Christmas Day treat because of how many I already had fried up. I will say that these hit the spot for sure and made me feel like I didn’t miss out on all things fall.

Tiger’s Feeding Feedback

The doughnuts!!!!!!! Simply Amazing is all I can say. I don’t get sweet treats very often but when I do “OMG”. All I can say is Thank you!! I don’t have a comment because they never stood a chance!!!! PerioDT!!!! 


We are Tiger + Love, with him being Delvecchio and her being Nic. Interestingly enough, I am a vegetarian with veganish tendencies feeding a meat eater who is not too sure about eating no meat at all every single day. So, with that I create food that includes a greater abundance of non meat food items, because my philosophy is that meat should never be the star of the meal all the time! Still giving him what he wants with more of what he needs 🥰

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