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You'll love this spiced version of an apple donut. Choose between cardamom or more firey ancho chile powder. Don't feel like frying? Try making these cider donuts in the air fryer or oven.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

total:
3 hrs
hands-on:
45 mins
Servings:
21
Yield:
21 doughnuts plus holes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together 1 3/4 cups flour, the yeast, and chile powder. In a medium saucepan heat and stir apple, butter, cider, milk, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add cider mixture and eggs to flour mixture. Stir to combine. Stir in as much of the remaining flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total; dough will be slightly sticky). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

  • Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Line a large baking sheet with parchment paper. Lightly flour parchment.

  • Roll each dough half to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch donut cutter, dipping it into flour between cuts. Reroll scraps as necessary. Place donuts and donut holes on the prepared baking sheet. Cover with a light kitchen towel; let rise in a warm place until double in size (45 to 60 minutes).

  • You have three options for cooking the donuts. To fry: In a 3-qt. heavy saucepan heat 1 1/2 inches oil over medium to 365°F. (If using an electric deep-fat fryer, follow manufacturer's directions.) Fry donuts, two or three at a time, about 2 minutes or until golden brown, turning once. (To prevent donuts from absorbing too much oil, it is important to maintain oil temperature at 365°F. Use a deep-fry thermometer to check oil temperature.) Remove donuts with a slotted spoon. Drain on paper towels. Repeat with remaining donuts and holes.

  • Dip tops of donuts and holes in Spiced Glaze. Let stand until glaze is set. Makes 21 donuts plus holes.

Spiced Glaze
  • In a small bowl combine 2 cups powdered sugar and 1/4 teaspoon ancho chile powder or ground cardamom. Stir in enough milk (2 to 3 tablespoons) to make a thin icing consistency.

To Bake:

Bake at 350°F on parchment-lined baking sheet for 12 to 15 minutes.

To Air Fry:

Preheat air fryer to350°F. Working in batches, spritz donuts with vegetable oil spray and air-fry 4 to 5 minutes.

Nutrition Facts

319 calories; fat 21g; cholesterol 30mg; saturated fat 5g; carbohydrates 31g; mono fat 4g; poly fat 11g; insoluble fiber 1g; sugars 15g; protein 3g; vitamin a 171.5IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.5mg; folate 58.3mcg; vitamin b12 0.1mcg; sodium 156mg; potassium 59mg; calcium 13mg; iron 1mg.
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