Cider Donut the Making

An attempt to make the famous cider donut

It is a fall tradition to enjoy the apple products, cider donut and apple cider, which you can get typically in an apple picking trip. It is too bad that I could not find any cider donut store near where I live, so I decided to make them at home. I am sharing my cheat sheet to you in this post.

Ingredients

• 2.5 cups apple cider, reduced down to 1/2 cup

• 1 cup granulated sugar

• 1/2 cup light brown sugar

• 1/4 cup butter

• 2 large eggs

• 1 table spoon vanilla extract

• 3/4 cup sour cream

• 4 cups flour

• 1.5 teaspoons salt

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg

• canola oil, for frying

• cinnamon sugar and (optional) chocolate sugar, for coating

Cooking Steps

(1). prepare dry mix: 3/4 cup sour cream, 1 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup unsalted butter, 4 cups all purpose flour

(2). heat up 2.5 cups organic apple cider for 20-30 min, reduce down to 1/2 cup in high heat, then add 1/4 cup of unsalted butter while hot, let it cool off

(3) prepare big bowl: 1 cup granulated sugar & 1/2 cup brown sugar; in a small cup: 1 tsp cinnamon, 1/2 tsp nutmeg, 1.5 tsp salt, 2 tsp baking soda; (4). wisk 2 large eggs into the sugar mix then pour the cooled 1/2 cup reduced apple cider; (5). using a fine mesh add 4 cups of all purpose flour and the spices mix, add 1 tbsp vanilla extract and mix using spatula

(6). cover dough with cling wrap and refrigerate for 1 hr, roll the dough to ~ 3/4 inch (2 cm) thickness, and use circular cup and bottle cap to create the donut shape; and chill in the fridge for another 10 - 15 mnt

(7) fry at a 350o Fahrenheit canola oil, and cover with cinnamon and chocolate sugar

The overall cooking process is a lot harder than it looked, because the dough was very sticky and requires a lengthy chilling period in the fridge. So, if your dough is to sticky, cover it with a cling wrap and put it back to the fridge. It was also hard to keep the oil temperature consistent at 350o Fahrenheit. The oil temperature is critical because if it is not hot enough your donuts might fall apart, but if it is too hot then the it might be burnt. Luckily, I have a temperature measurer in hand. You may want to have one handy too.

I hope you'll have a chance to try the recipe. See the original recipe at Tasty. Happy cooking!

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