Apple Cider
- 30m Prep Time
- 10m Cook Time
- 1h 0mReady In
These apple cider doughnuts have a nutty flavor from graham flour and a crisp, nubby crust. They are fried until golden brown and perfect for fall.
Ingredients
- 414 ml all-purpose flour
- 59.1 ml graham flour
- 9.86 ml ground cinnamon
- 9.86 ml baking powder
- 4.93 ml baking soda
- 2.46 ml kosher salt
- 29.6 ml unsalted butter at room temperature
- 118 ml superfine sugar
- 2 egg yolks at room temperature
- 59.1 ml apple cider at room temperature
- 59.1 ml buttermilk at room temperature
- 4.93 ml vanilla extract
- Vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 845 mg
- Iron: 13.8 mg
- Magnesium: 76.5 mg
- Phosphorus: 718 mg
- Potassium: 522 mg
- Zinc: 3.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 414 ml all-purpose flour
- 59.1 ml graham flour
- 9.86 ml ground cinnamon
- 9.86 ml baking powder
- 4.93 ml baking soda
- 2.46 ml kosher salt
- 118 ml superfine sugar
- 4.93 ml vanilla extract
Prepare
- 29.6 ml unsalted butter, at room temperature
- 2 egg yolks, at room temperature
- 59.1 ml apple cider, at room temperature
- 59.1 ml buttermilk, at room temperature
- Vegetable oil, for frying
Let's Cook
-
Step 1.
In a small bowl, whisk together 1¾ cups (210 grams) all-purpose flour, ¼ cup (30 grams) graham flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
-
Step 2.
In the bowl of a stand mixer fitted with the paddle attachment, cream 2 tablespoons unsalted butter (or vegetable shortening) and ½ cup (120 grams) superfine sugar on low speed until combined. Add 2 egg yolks and beat on medium speed until the mixture is fluffy and pale yellow, about 3 minutes.
-
Step 3.
Using a wooden spoon, stir in ¼ cup apple cider, ¼ cup buttermilk, and 1 teaspoon vanilla extract until combined. Add the dry ingredients and stir just until the mixture comes together to form a soft, slightly sticky dough. Do not overmix.
-
Step 4.
Cover the dough with plastic wrap and refrigerate for 15 to 20 minutes. Meanwhile, prepare a lightly floured surface and line a baking sheet with parchment paper.
-
Step 5.
Roll out the chilled dough on the floured surface to about ½ inch thick. Using a doughnut or cookie cutter, cut out 2½-inch rounds with ½-inch holes. Place the cut doughnuts on the prepared baking sheet. Gather and reroll any scraps to cut additional doughnuts.
-
Step 6.
In a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 360°F (182°C). Line a plate with paper towels for draining.
-
Step 7.
Using a metal spatula, carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry until rich golden brown, about 1 minute per side. Use a slotted spoon to transfer the fried doughnuts to the paper towel-lined plate to drain. Repeat with the remaining doughnuts, allowing the oil to return to 360°F between batches.
-
Step 8.
Let the doughnuts cool to the touch before glazing and serving.