Apple Cider Doughnuts


I have had apple cider doughnuts several times in my life. The last time I had these that made me rethink about making a few dozens was on a trip through Vermont.  My gal and I went cycling in Stowe Vermont and on that trip we visited the Cold Hollow Cider Mill just outside of Stowe in Waterbury Vt. At Cold Hollow I sampled a few very good examples of some Apple Cider Doughnuts and the need to create a batch every once in a while became written in stone. Here is the recipe I turn to, it is as close to the Cold Hollow Cider Mill that I can get without them offering me the recipe.

1 cup apple cider (reduced to 3/4 cup)

3 tbsp butter, softened

1/2 cup light brown sugar

1/2 cup sugar

1 tsp vanilla extract

4 egg yolks

2 1/2 cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon cinnamon

pinch nutmeg


Enough canola oil to float the cooking doughnuts in your fry pot. I use an 8″ round sauce pan as my fry-o-lator and it needs about 4 -6 inches of oil to make the doughnut project a pleasure to work with.

Place sugar(both types),salt,baking powder, cinamon,nutmeg, vanilla, butter and egg yolks in your mixing bowl and beat until you form a creamed mixture

The apple cider needs to be reduced in volume by placing the cup of cider in a small pot and heating on medium until half the volume boils or steams away. You will have about a 3/4 cup of cider remaining. Cool to room temperature and add to mixing bowl.

Reduce mixer speed and add flour.

NOTE: Dough is very sticky…. You will transfer it to a greased bowl and spray some addition grease onto dough then cover. Place in refrig for a minimum of 1 hour.

Roll out to ½ inch thickness. I have little pastry gauges to use that measure the thickness.

Cut out doughnuts using a 3″ cutter

Fry 340F

Fry 50 seconds on side then flip and continue to fry 80 seconds on side 2

Remove from fry oil and transfer to cooling rack.

Coat and serve.

Makes 14 about doughnuts


You will note that the instructions are merely a modified version of the Basic Doughnut instructions that you have already tried. Keep in mind that once you learn a basic recipe you are merely modifying that formula to fit the new ingredients that principles and formulary all must balance or the recipe will fall apart.


Leave a Reply

Your email address will not be published. Required fields are marked *