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Michigan Cider Donuts
If you want to enjoy the experience of a truly fresh, warm cider donut with a frosty glass of sweet apple cider, there's no better way than to make them at home. Chef Pete's recipe is easy peasy. You probably have everything you need in your fridge and pantry right now.
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- 2 Extra Large Eggs
- 1⁄2 Cup Granulated Sugar
- 2 Tbsp. Brown Sugar
- 2 tsp. Vanilla Extract
- 3 Cups All Purpose Flour
- 1 Tbsp. Baking Powder (be sure it's fresh)
- 1⁄2 tsp. Salt
- 1⁄2 tsp. Ground Nutmeg (freshly grated is even better!)
- 1⁄2 tsp. Ground Cinnamon
- 3 Tbsp. Melted Butter
- 1⁄2 Cup Milk, Whole or 2% will do
- 4 Cups Vegetable Oil, as needed
- In a medium bowl, stir together the flour, baking powder, salt and spices. Set aside.
- In a mixing bowl beat together the eggs and sugars until light and airy. Stir in the vanilla.
- In two stages, stir half of the flour mixture, the milk and melted butter into the beaten egg mixture. Stir until smooth and add the remaining half of the flour, milk and butter. The mixture should resemble a soft dough.
- Let this dough rest (covered) for about 30 minutes while you flour a flat working surface and heat your oil to 350 F.
- Turn the dough onto a floured counter, and lightly flour the top of the dough as well.
- Gently roll out the dough to 1/2" thick.
- Flour the edge of your cookie cutters, and then cut into 3" rounds. Cut the center out of each donut with a 1" cookie cutter.
- Gently lift up each donut with a spatula (or your hand) and carefully place it in the hot oil.
- Fry each side for approximately 2 minutes or until each side is medium brown. They will float.
- Once fully cooked, remove the donuts onto absorbent paper towels and then onto a service plate. If you wish to make cinnamon donuts, IMMEDIATELY place the donuts into the cinnamon sugar mixture once removing them from the hot oil (1 cup of sugar to 1 Tbsp. of ground cinnamon). Coat on both sides.
First, you will need these supplies
- 2 - round cookie cutters, 1 - 3" and the other 1" in diameter
- A saucepan to fry the donuts in. It should be about 4" to 5" deep and filled half full with a vegetable oil (I use Canola Oil). Heat it to 350 F (about medium heat)
- A rolling pin.
- A slotted spoon or skimmer to turn the donuts over while frying and lift them from the oil once done.
- A shallow bowl filled with 1 cup granulated sugar mixed with 1 Tbsp. of ground cinnamon (presuming you're making cinnamon sugar donuts of course)
- Makes about a dozen 3 inch donuts.
Nino Salvaggio http://www.ninosalvaggio.com/
Watch his “How To” video right now.