Fresh fried donuts at home - is there anything better for breakfast? Make the dough the night before for easy frying in the morning.
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon apple pie spice
1/4 teaspoon salt
2/3 cup sugar
1/2 cup apple cider
1 Half Stick (1/4 cup) Land O Lakes® Butter melted
2 large Land O Lakes® Eggs
1 teaspoon vanilla extract
1 medium (1 cup) apple, peeled, cored, finely chopped
1 1/2 cups apple cider
2 1/2 cups powdered sugar
Combine flour, baking powder, apple pie spice, and salt in medium bowl. Set aside.
Whisk all remaining donut ingredients together in large bowl until well mixed. Add flour mixture; mix well. Stir in apple. Cover; chill at least 2 hours or overnight.
Heat apple cider in 1-quart saucepan over medium-high heat until it comes to a boil. Cook 7-10 minutes or until reduced by half. Remove from heat. Cool 15 minutes while frying donuts.
Heat 1 inch oil to 360°F in deep fat fryer or Dutch oven.
Pat dough with floured hand on lightly floured surface to about 1/2-inch thickness. Cut with 3-inch round biscuit cutter dipped in flour. Cut out centers with 1-inch cutter dipped in flour.
Gently place 3 donuts and 3 donut holes into oil. (Refrigerate remaining dough until ready to cook.) Cook 1 minute; flip donuts. Continue cooking 1 minute or until golden brown. Transfer to cooling rack placed over paper towels. Cool about 1 minute. Repeat with remaining donuts making sure oil temperature returns to 360°F in between batches.
Stir powdered sugar into cooled apple cider until smooth. Dip donuts into glaze to fully coat both sides. Let stand 5 minutes. Dip 1 side of donut in glaze again. Let stand until glaze is set.
Don't throw away the scraps after cutting out your donuts! Fry and glaze them to make free-form fritters.
Explore reviews fromour online community
I just finished making these. Mixed them up last night so refrigerated overnight. I did tweak it just a tiny bit since I don't have apple pie spice. I added a slightly rounded 1/2 tsp of cinnamon and a scant 1/2 tsp of mace (use less if using nutmeg). I also have King Arthur Flour's boiled cider so I added 1 1/2 tsp into batter and 1 tsp into glaze. They fried up beautiful and tasted great. A perfect fall/winter treat. The donut itself was pretty good but the glaze pulled it all together with the apple and the cider. The glaze is thin so most runs off. I only dipped them once. Nice easy recipe that I will definitely use again.
I made these and they are very tasty. The butter makes them brown very quickly so next time I will make them smaller and thinner so they are not doughy in the center of the donut.
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