Yield: Makes 12 donuts and 12 donut holes
These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to maximize their boldness and gives a big apple scent to the batter. You can use more of the purée in a super-simple glaze to boost the apple flavor even more, or roll the donuts in cinnamon-sugar.
Make Ahead Tips
The cider concentrate can be prepared, cooled, covered, and refrigerated for up to 3 days ahead. Bring to room temperature before using.
The dry ingredients for the dough can be prepared, covered, and stowed at room temperature for up to 3 days.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious! I weighed all the ingredients and though I was expecting a soft dough I needed to add lots of extra flour to make it possible to work with. Also, I used the requested size cutter rings and my donuts came out huge! Next time I will use smaller rings or just stick with making holes. All in all a great recipe and a lot of fun. PS, they are great cold too!
the recipes say that it is sooooooo delicious
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?