These apple cider donuts are to fry for!

By Jim Bailey

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These truly are fantastic, cake-like donuts (yes, I spell it d-o-n-u-t) that almost have you welcoming the fall weather to come.

A word of note, if you are using an electric mixer of any kind, add another 3/4 cup flour.

I also use Alpine brand cider mix, but any brand will do.

thebestappleciderdonutsOil for frying
Apple Cider Coating:
1 cup granulated sugar
1 (.75-ounce) envelope dry apple cider mix
Cake Donut:
1 1/2 cups flour
1/3 cup packed, brown sugar
3 (.75-ounce) envelopes dry apple cider mix
2 teaspoons baking powder
1 teaspoon cinnamon
2 sweet apples, peeled, cored and grated
1 tablespoon lemon juice
1/3 cup plain yogurt
1/3 cup apple jelly, whisked smooth
2 tablespoons butter or margarine, melted

Heat oil in deep fat fryer to 350-degrees F. You can also heat 1 quart of canola oil in a sturdy pot over medium heat, using a clip-on thermometer. For the coating, mix together sugar and cider mix in a shallow bowl; set aside.

For the donut, combine the first five ingredients in a large bowl.  Mix the grated apple with lemon juice in a separate bowl and add to dry ingredients, along with yogurt, jelly and butter. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well but refer to description above for an important note.

Empty batter out onto a well floured work surface. Knead only for a minute, until smooth, adding more flour to prevent sticking. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter*.

Cooking 2 to 3 donuts at a time (see NOTE), fry them for 3 minutes per side. Remove each donut onto a rack or paper towel-lined plate. Let grease come back to temperature before continuing to cook remainder of donuts. While the donuts are still warm, dip in Apple Cider coating evenly and enjoy while warm for the best flavor.

* I use the rim of a cup or glass, then cut out the center with the screw-on cap of a soda bottle. It leaves a smaller hole, just enough room for the oil to cook the donut, making it as puffy as possible.

NOTE: Never allow donuts to be so crowded as to touch each other while cooking. Not only does this significantly drop the oil temperature, but it also prevents them from expanding to maximum capability.

This is enough for 6 to 7 large donuts or mix it up by making donut sticks as well.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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