the first time i made these they came out wonderful! I just saw some at Janie and Jack. ). This year I’m going to make them myself! Have you tried substituting boiled cider for the reduced cider? Your doughnuts look so perfect. Forget about the shortening…the baby, SO CUTE in his argyle socks!!!!!!!!!!!!!!!!! Used lard to fry – I am on a lard, not Crisco, kick these days due to the unhealthy transfats in Crisco. and big sugar kisses to the nom-able SK baby boy! Hilarious idea, wish I’d thought of it first. That worked fine. Thanks for sharing, all of the recipes AND the photos of your young prince! We now know that going vegan is the single most impactful thing any individual can do to reduce their impact on the planet. Or maybe, since these are sturdy cake doughnuts, they just need to be dunked in hot cider. There’s nothing like joining in on one of their events, then indulging in doughnuts and hot apple cider at the end. The donut does not have yeast in it but rather uses a chemical leavener like baking soda or baking powder to give it rise. Now I just need to come up with a good reason to need to make these! What do you do with the fat afterwards? sufganiyot? My family requests them all the time. Crisco is the only way to fry! I believe that qualifies as serving your country, don’t you? Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. If you take a bite however you will discover sweet and soft, cooked apple in there! We always do apple cider donuts and pumpkin spiced donuts for the fall. What a beautiful head of hair, too. Deb- do you know how this dough will turn out if you freeze it and then use it at a later date (so the doughnuts are freshly made)? The donuts look amazing, but I CANNOT get over how cute your son is with those argyle socks! Thank you so much for this great recipe. Thanks so much for a great recipe. It is sometimes made from coconut oil. Thanks. Said they were even better than from the farms! though, why should i be? Thanks!! I usually love all of Smitten’s recipes, but sadly this one just didn’t work out. OMG are you stalking me? In a large bowl mix the butter and sugars until combined. The butter cookies will be flatter, and spread more. Ah! we usually get a gallon at a time from wilderness family naturals (definitely the cheapest I’ve found!). I am obsessed with them in the fall and cannot find them anywhere in Chicago besides the pumpkin patch. The baby is adorable and tiny! Love this recipe & blog. 3097 Old Philadelphia Pike, Bird in Hand; (717) 768-7112. I sneaked a peek at your Flickr a few days ago and saw these pics, so I was hoping the recipe was forthcoming. What a darling little one! i was wondering on ur buttermilk is that the liquid or powder..thanku cant wait to try them…. No one could tell they were gluten free. Yum! *sighs* Ok, feeling some bitty baby blues now. Perfect circles of dough would plop into hot oil, glide along, get flipped over and then pop out golden, HOT, and ready to eat. Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook â¦ Tips for making apple cider donuts. Oh me, oh my. I followed the recipe to the point of freezing the dough before frying it. Well,I’d better get back to these autumn doughnuts…. These classic doughnuts are fried, then rolled in cinnamon sugar. Those donuts are pretty adorable too lol My friend and I were just talking about them yesterday so it’s funny you’d do a post on them today! Enjoy! Ok, right off the bat I’m confessing that I will never personally make these. Jacob is sooooo adorable! Use a well-floured board, well-floured baking sheets and chill it well — it will then be easy to work with. Yes, they went trans-fat-free years ago. And where? Having made the doughnuts, what are your thoughts about adding diced apple to the dough before frying for a little more apple flavor? I don’t have any hangups with shortening, but have to admit that for pie crusts, I prefer lard — is that even more horrific? Maybe I'll still eat three anyway, because they are SO delicious. I have a 3 mo old little midwest girl who “helps” me in the kitchen. Righto – off to find me some of that. I admit I am not an experienced deep fryer, but did make sure my thermometer was calibrated and at the right temp before frying. I was surprised how they puffed up during the cooking. Because it’s fall and crunching through ochre-tinted leaves, wrapping your fingers around a paper cup of mulled cider and eating even lackluster apple cider doughnuts is the right and proper thing to do. I don’t usually buy a specific brand, just whatever is at the farmer’s market. They fell apart while I was frying them and looked a little funky. Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. On weekends between June and October, you can also find apple cider donuts at the front of the farm market. I’d like to say that these doughnuts came out nicely, but sadly, they did not. I look at them with more empathy now. I was planning to cut them and bake them anyway, so I scraped it onto my Silpat, thinking it might make a scone instead. continues to be the world’s cutest newborn. Oh, and, I was at a farmer’s market two weekend’s ago and they had cider doughnuts and I asked if they’d been made that day. And I kind of love the idea of being able to deep fry virtuously. He was so happy :-) Okay there must be a million people trying to read about these doughnuts because it took me about 10 tries to load your website…and now i’m smiling with my mouth and my stomach. Fans of Cider Bellies Doughnuts at Moulton Farm say they love the doughnuts that are warm and soft on the inside and crisp on the outside. I’m sticking with your absolutely fabulous pear and bittersweet chocolate cake for a fall treat! Kind of like my aversion to super buttery/oily goods which always make me feel like I’ve done something wrong. Didn’t deep fry, what about for Hanukkah? You can get away with one if not using a very large one. Any suggestions? Finally, without further ado, get on these paleo, gluten free and Keto friendly baked apple cider donuts that will melt in your mouth. Some thoughts – make sure you reduce the cider to 1/4 c. That could be where some trouble occurs with too wet dough. It works! Noooooooo, I wasn’t going to make donuts at home again cos there are only 2 of us and we usually eat the whole batch. I used coconut oil. These were incredibly delicious–and much easier than I’d expected, despite our having to improvise cutters out of different-sized jars–but I still kind of wanted more apple cider taste. 1/2 cup buttermilk $7.99 $ 7. He looks so commercial. Great post. I love that your little boy is ALMOSTas big as that little crisco jar! 5 tbsp unsalted butter, at room temperature, 3 ½ cups all-purpose flour, plus extra for work surface. and how? These look amazing! 70. wondering why you wouldn’t fry in lard or tallow if you aren’t a fan of shortening? Julia — Doughnuts are always best on the first day. Hey Deb. A few things I wanted to clarify on the topic of shortening, of which I have learned while studying food science and researching for my masters in food science: -The reason why shortening is preferred over butter or lard is because the fatty acids present on the fat molecules (glycerol) are consistent; that is, they are the same. Thanks for the blast from the past, Deb! Glad someone clarified the difference between cider and apple juice for UK followers, thanks (ie cider for us is alcoholic and apple juice is what you guys call cider). I’m so crushed. :). People came from far and wide for those donuts and begged for the recipe. Also, for the Celiacs, I adapted this by swapping the flour for: 1.5cps rice flour + 1/2cp potato starch + 1/4cp tapioca starch + 1tsp xanthum gum. This donuts look so yummie…with apple, would love to try them :-). Refrigerate the doughnuts for 20 to 30 minutes. I heard 3y.o in the other room saying over and over, “aren’t these good?”. Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again. I grew up around orchards, and I have never outgrown my love of cider donuts. They did not rise very well in the oven & seemed dry. Thank you so much for the inspiration and recipe! Perfect, I was just feeling the need to do mah bad self some deep frying, thank you. I too just discovered your site and am obsessed. Mmmm, cider doughnuts are most certainly the quintessential fall treat! This is cake doughnut, not a yeast one, so it is more of a batter. I have a 9 month old son, Evan, who until very recently was totally bald. And now to read your wonderful blogpost and realize that i could make those doughnuts myself…i am soooo tempted! OMG Deb, HEisSOcute!!!!!!!!!! Doughnuts look lovely and all, but…. My 3-yr-old loves his. They fried up wonderfully for me, and even though this was my first time deep-frying anything, I was rather impressed with out easy candy thermometers make it. Canola Oil, too. I have never heard of such a thing. Or maybe he will. Now I can’t wait to get home and try these donuts!! And they were truly awesome. I used corn oil for frying because I had a big Costco tank o’ corn oil from my last frying adventure, and I fried at 375 because I’ve had better luck with hotter oil. We had ours with a dark beer. Will have to try that if I ever fry at home again. Do not try this at home). Everyone loved them, though none of us had ever had an Apple Cider Donut before. ;). Fabulous! And it produces a kick-tush Monte Crisco sandwich, too (cleaning up the language because, you know, there’s a baby around). You are talented, and I am a bit envious of your life (though I’m sure you work yourself silly making it all work; there’s loads more in your life than your blog, yes?). And great pic of the bebe! Even though i really don’t eat fried foods anymore, i’m still nostalgic over how good those still warm doughnuts tasted, especially with a glass of unpasteurized, freshly pressed cider on a frosty cold Fall morning. I will try these asap. Seriously??? I was going to provide the link to those impossible-to-resist infant argyle socks, they were something like a buck and a quarter from Old Navy, but they’re gone now! Ooo…how exciting! I might have to break mey “we do not deep fry in the house” rule for this one. What about frying them in lard (Nature’s Crisco)? Iâve been reading your blog since I was in college in 2008. Here’s the deal with the shortening, an ingredient I haven’t made any bones about my dislike of (at least in pie crusts and cookies or in any place where it is intended to replace sweet, delicious butter). — though it’d be hard to argue that “healthfulness” was my preoccupation). Just adorable! Cook until browned on one side, about 2 to 3 minutes (1 minute for doughnut holes); then use a slotted spatula to carefully flip and cook until browned on the other side, about 1 to 2 minutes longer (another minute for doughnut holes). So, I made these last night. Don't try to use a rolling pin, just pat the dough to a roughly even layer with your hands. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. True enough, but remarkably, when I upped my budget by a whole $9, I stopped having these problems! The frying takes no time at all. We used 350-365. First, make sure your thermometer is correct. Just have to keep my mum from going loopy about me deep-frying something. I’ve searched high & low for the old kind, but it just doesn’t exist any more. Notify me of follow-up comments by email. Love the photo of the Crisco and bubs. I happened upon this recipe,so she tried them and they were REAL cider donuts. Here in Michigan, apple cider donuts from the local cider mill are essentially a rite of passage from September 1st-Thanksgiving Day. Thanks for the fall doughnut recipe. Here’s an easy way to find out if your thermometer’s readings are accurate. My biggest issue with Crisco is the trans-fat. Can someone help me out here? I don’t have round cooking cutters – but I do have some ghost shaped cookie cutters (which are quite fitting of course). 99 ($0.32/Ounce) $6.99 shipping. Well, I made this recipe and got 18 doughnuts, but only 16 doughnut holes. I would love to make them this fall. Thanks for the great recipes! Hi Deb- These look absolutely incredible – trans-fats or no trans-fats. I may have to search Brussels high and low to find the Crisco, but I will, oh yes I will have my doughnut! But I also don’t see anything on their site indicating that they’ve gone entirely trans-fat free. Despite a deep fear of deep frying, I WILL try these. Juicy apples are baked right into the donuts. Kimberly — And funny enough, I’ve never used a deep fryer! He makes me forget all about the donuts! Can I make them up to the last refrigeration before deep frying and just keep them in the fridge for four hours instead of 20-30 mins? Thanks for sharing! But I’m not finding many out there. thanks! How would you do it? Angela — The dough is supposed to be very sticky. omg what a cutie! I made this the dau you posted it! Enjoy your blog, though and usually have great results with your recipes. And I have the chanukah excuse, so there’s NO guilt! Just sayin……..ð. I have never posted before, but I made these this morning and HAD to post…finally. I didn’t have confectioners sugar, so I used 1 cup sugar and 1/4 apple cider, boiled it and reduced it a bit to get my glaze. Oh and just fyi, I am also considering which of your delicious cakes to make for his bday…considered the almond raspberry one…and the yellow one…and…and…and… :). I kept adding more flour, but they were still very soft and sticky even after freezing for 45 minutes . ), and I’m sure a deep fryer would just make it easier. So CUTE Jacob is in his little pose with the crisco. Did you have this experience? The first step in making these apple cider donuts is cooking the apple cider on the stove and reducing it down to 1/2 cup, until itâs a thicker liquid. These look amazing, I’m going from the office to the grocery store! Thanks so much for a wonderful recipe! !My friends in CA just do not quite get that! I must put this on my list. When doughnuts are cool enough to handle but still warm, transer to the dish of cinnamon sugar and toss to coat. I have had these before and they are so, so good! 179 please? He won’t remember this, will he? I have 3, the youngest 9 months today – They get too big too fast! Though I was able to get one late in the summer, confusingly enough. Enjoy every single moment of him. Those are yeast raised donuts, while most apple cider doughnuts rely on baking powder for a more dense crumbly texture. You might want to check out the comment guidelines before chiming in. Theory has it that because shortening, unlike oil, is solid at room temperature, once the fried item has cooled, it “seeps” less oil into the stuff around it (think telltale greasy napkins and paper plates) and generally tastes less greasy on the tongue. I may have to learn how to make them. Refrigerate the doughnuts for 20 to 30 minutes. :) But I love it. Mix butter & sugar until smooth, about 3-5 minutes. Hope that helps. They turned out AWESOME! Excited to try my first SK recipe! They rewarmed perfectly in the oven, and the glaze was to-die-for. canola oil for frying. Was the missing ingredient to a childhood memory of cider donuts on rainy days in a small town in IL. (ps – I experimented with baking half of the batter… errr.. not what I was hoping for. Tasty, but not addictive. i keep it in the refrigerator, because i can take a couple of years to go through a small can. Lard is the name for solid pig fat. Look forward to trying these. And the eating… well, faintly spiced, lightly apple scented, perfectly light and crisped at the edges (I do believe the shortening has converted me), oh these are so very worth it, all of it. Copyright © 2020 Brunch Pro on the Brunch Pro Theme. We just spent a week in NY and I tried to squeeze in as much bakeries as possible – unfortunately however, Tabla’s bread bar doesn’t exist any more – but the CrÃ¨me brulÃ©e doughnut from Doughnut Plant and Sullivan Street Bakery made it all good :). You cooked up something delicious there. Any help would be great! The dough went together easily. They were terribly dense cooked in a babycakes mini donut maker. Wow – I seriously cannot believe this OVER SIMPLIFICATION of this recipe. And they love their mommies forever. I hate deep-frying, so I make my bf do it since he’s good at it. I managed to get a few whole ones, but they still crumble a lot while being eaten. Mary. I love eating these for breakfast, while I have my hot cup of coffee. Baking donuts is not only way easier, and way less messy than frying them, but for some varieties, like these incredibly delicious apple cider donuts, the results come out even better. I would definitely douse them in glaze (healthy, huh). Now I do! Next post: cauliflower with almonds, raisins and capers, cauliflower with almonds, raisins and capers. Where can I find the cabbage and faro soup recipe you mentioned last week? the baby is adorable!!! The recipe as it is posted really does work wonderfully. How did you know?! I used a 3 inch cookie cutter and 1 inch melon baller to make the donut holes as one commenter suggested. he’s so luscious! This weekend. They are covered in sugar coating, and they taste amazingly fresh. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.). Nonetheless, I think I will forge ahead with the donut making! You will see this if you bake cookies, side-by-side with butter and shortening. Hmm. You might not have used shortenÃng b/c it comes from pigs and yoÃº’re jewish. Start with 2 cups apple cider, (you want to use the fresh kind) Simmer for about 20 minutes until reduced to about 1 1/2 cups. I know what you mean about restaurant recommendations. These look lovely. I too have a fear of deep-frying at home (and am part Jewish…hmm, connection) but I may make an exception for these. Mmmm. Tried them yesterday and they turned out (mostly) great. The glaze just makes it!! He’s wearing argyle socks!! Apple Picking in Cincinnati / Area U-Pick Apple Orchards Irons Fruit Farm. Love these. :(. If cider doughnuts are your weakness, plan a trip to Waterbury, Vermont, home of Cold Hollow Cider Mill. Anyways will try them now from yours :). â¦ The mountaintop orchard has been making their signature apple cider donuts the same way for over 30 years; Chiles says that they originally learned the recipe from "a fellow apple farmer, and have used it ever since!" They arenât like a typical donut which is light and airy, instead, itâs more the consistency of a cupcake or a muffin. As a child, we would pick out pumpkins from a local farm that had already been cut from the patch and brought to the front of the farm and arranged on wooden tables where you'd pick out the one you want. 5 Comments. Add the flour mixture and continue to mix just until the dough comes together. For fried chicken, I liked peanut oil, but I do believe I’ll try shortening next time, for comparison. deb, you must be a mind reader! Lisa — I think most fried doughnut recipes can be made in the baking pans. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Any thoughts on adapting fried donut recipes for the oven? I recently discovered your blog and for the past three days, I have been making dinner from recipes on your website. However, my hunch is that it should work (as it does with scones, biscuits, etc.). Another reason to love reading Smitten Kitchen! Was looking for a recipe for my son’s schools bake sale. I’d defrost the doughnuts first. 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