Once Fall rolls around, it is time to go apple picking. Part of that tradition is getting your hot apple cider and a warm apple cider donut. No need to skip out on that part now! The dough keeps for three days in the fridge so you can have that special treat a few days in a row. If you glaze the donuts, they will keep for a day or two at room temperature.
Apple Cider Donuts
Once Fall rolls around, it is time to go apple picking. Part of that tradition is getting your hot apple cider and a warm apple cider donut. No need to skip out on that part now! The dough keeps for three days in the fridge so you can have that special treat a few days in a row. If you glaze the donuts, they will keep for a day or two at room temperature.
Ingredients
Method
- Place apple cider in a small pot, bring to a boil and then reduce to a medium low simmer. Simmer for about 45 minutes to an hour until the cider is reduced to 60 gm (1/4 cup). Set aside to cool.
- Combine baking mix, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Whisk to combine and set aside.
- Using a mixer, beat the butter and sugar in a bowl until light and fluffy. Add vanilla. Add apple butter, yogurt and reduced apple cider and mix for 30 seconds.
- Add the dry mix. Mix just until combined (1 minute).
- Place the dough on a well-starched work surface and flatten with your hands to ½ inch thick. Place in the freezer for 20 minutes to firm up or cover and refrigerate until morning.
- Using a donut cutter (or a 2 inch circle cookie cutter and a medicine cup, or back of a pastry tip for the smaller hole) that is dipped in wheat starch each time, cut out as many donuts as you can. Re-starch the area. Reform remaining scraps and cut as needed. Place formed donuts in the fridge for 20 minutes.
- Preheat deep fryer to 375 degrees.
- Fry the donuts for two to three minutes, flipping once. Remove from oil, place on paper towels. While still warm, dip in cinnamon sugar or glaze (see below). Serve immediately.
- Cinnamon Sugar: ½ cup sugar, 2 teaspoons cinnamon
- Glaze: 1 cup powdered sugar, 2 tablespoons of apple cider. Whisk together until smooth. Dip hot donuts in the glaze and then allow to air dry on a cooling rack.
Notes
Per serving — Phe: 16.5 mg | Protein: 0.4 g | Calories: 146 | PKU exchanges: 1.1
If you want to bake these donuts instead of frying, members in the community say that 375 for 10 to 12 minutes.
Reader Q&A:
Q: can I use an air fryer for these A: No, unless you use a donut pan — air fryers don’t work well with wet batters.
— Brenda
Q: Brenda–what is the approximate diameter of the medicine cup to be used for the donut center. The ones I have appear to be too large for the 2-inch donut. Thank you–Dianne A: Probably about 1/2 to 3/4 inch.
Q: How would I go about freezing thawing and reheating these? Have you tried? 🙂 A: Have not tried. Guessing thaw at room temperature and reheat for 5 to 10 minutes in 350 degree oven.
Q: Can you bake these? I know some regular protein ones are baked but I’m not sure what the recipe difference is between baked and fried donuts. A: I have not tried, but imagine you could. They just won’t have that crunchy exterior that fried donuts have.
Brenda
Q: can I use an air fryer for these A: No, unless you use a donut pan — air fryers don’t work well with wet batters.
— Brenda
Q: Brenda–what is the approximate diameter of the medicine cup to be used for the donut center. The ones I have appear to be too large for the 2-inch donut. Thank you–Dianne A: Probably about 1/2 to 3/4 inch.
Q: How would I go about freezing thawing and reheating these? Have you tried? 🙂 A: Have not tried. Guessing thaw at room temperature and reheat for 5 to 10 minutes in 350 degree oven.
Q: Can you bake these? I know some regular protein ones are baked but I’m not sure what the recipe difference is between baked and fried donuts. A: I have not tried, but imagine you could. They just won’t have that crunchy exterior that fried donuts have.
Brenda