Apple Cider Glazed Doughnuts

Course Breakfast, Dessert

Cuisine American, Southern

Keyword apple-cider-doughnuts, apple-cider-glazed-doughnuts-recipe

Prep Time 30

Cook Time 15

Rise time 1

Total Time 1 45

Servings servings

Calories 498kcal

Ingredients

3 1/2- 3 3/4 cups all purpose flour
2 (.25 ounce each) packets rapid rise yeast
3 Tbsp granulated sugar
1 1/2 tsp ground cinnamon
1 tsp salt
1 cup whole milk plus 2 tablespoons
1/4 cup unsalted butter
2 tsp pure vanilla extract
3 large egg yolks
vegetable oil or canola oil for frying
Apple Cider Glaze:
2 cup apple cider
3 Tbsp light corn syrup
4 cups powdered sugar

Instructions

Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in the bowl of a stand mixer fitted with a dough hook. Mix on low just until yeast is evenly distributed.
In a saucepan on the stovetop heat milk and butter to very warm (120^°F to 130^°F). Remove from heat and add vanilla, mix well.
Add to flour mixture in mixing bowl with egg yolks. Beat for 2 minutes at low speed. Continue adding remaining flour until soft dough forms.
Knead for 4-6 minutes until the dough is smooth and elastic. (You can also do this by hand.) Cover and let dough rest for 10 minutes.
Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch doughnut cutter or a cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter.
Place doughnuts about 3-inches apart on a large lightly greased pan or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour. (The doughnuts will rise and expand, allow enough room so they don't touch)
To Fry: Heat at least 2-3 inches of oil in a deep fryer or deep pan to 350^°F. Fry 2 to 3 doughnuts at a time in hot oil, turning occasionally until evenly browned, about 2 to 3 minutes.
Remove from oil and drain on a paper towel lined baking sheet. Cool a few minutes, then transfer to wire rack. Dunk the doughnuts in the glaze place back onto a cooling rack. Serve warm or at room temperature.
To Bake Doughnuts: Preheat oven to 375°F. Brush doughnuts on all sides with melted butter and arrange on a sheet pan sprayed with cooking spray, without touching. Bake for 8 to 10 minutes or until puffed and golden brown. Dip in apple cider glaze.
Apple Cider Glaze Recipe: Bring apple cider to a boil in a small saucepan. Lower the heat to medium and simmer until it's reduced in half, about 6-8 minutes. Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth. Dip doughnuts into glaze.

Notes

Apple Cider - This recipe uses apple cider not apple cider vinegar. You could use sparkling cider or apple juice, instead.
Check the Temperature of the Milk - You'll note that the milk is warmed to a higher temperature than normal when combining with yeast alone. It's due to the fact that it goes into a flour mixture and needs to be warmer to react with the yeast.
Maintain the Oil Temperature When Frying - When frying these doughnuts, it's important to keep the oil at a constant temperature to prevent the dough from soaking in too much oil.
Optional Flavors - The doughnuts for this recipe are classic yeast doughnuts with a hint of cinnamon, that can be transformed using other flavors of glaze as well. A simple powdered sugar glaze, a coating of cinnamon and sugar while they're still warm or you could frost them with chocolate and top with colorful sprinkles. It's the apple cider glaze that sets these doughnuts apart and turns them into an apple season sweet treat.
Baked Doughnuts - You can also bake these doughnuts, if you prefer. To bake them, preheat your oven to 375°F. Brush doughnuts on all sides with melted butter and arrange on a sheet pan sprayed with cooking spray, without touching. Bake for 8 to 10 minutes or until puffed and golden brown. Dip in glaze.
Double Dip the Doughnuts - If you like lots of glaze, make a double batch and double dip the doughnuts!

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