Apple Cider Doughnuts Recipe (2024)

i have made these but used boiled apple cider which I mail ordered through King Arthur Flour. I used half of cup of this concentrate. It is also important to very carefully measure the flour for this recipe. I follow European and British tradition of weighing my dry ingredients. Then I sift the flour. There is a great chart at King Arthur flour for this. It sounds like extra work but the results are so much more reliable than just putting flour in a measuring cup.

Be sure and use Apple Cider, not apple juice

This recipe took over 2 hours. Also, the dough was very sticky and hard to work with. These were good, but not great.

These are not worth it. Very bland. I'm wondering if the dough needs more fat? I even grated the apple thinking the flavor would better disperse, but no luck. Very sticky dough so I made mostly holes. I made an apple cider glaze to try to perk them up a bit but it didn't help much. If you're bent on giving these a try, try adding the zest of one lemon to the batter and double the salt.

Surprised to find that they were very dry. Dough was indeed sticky and hard to work with.

very dry and tasteless

The doughnut was bland inside which made me double coat the sugar cinnamon mix. The apple flavor barely came through.

Was SOOO excited to try this one because I love crullers and cider! Been making apple cake forev!So, I always take a glance a comments for guidance/tips/pitfalls before trying my hand at the recipes. Really surprised by the poor reviews, so looked at the recipe again in detail. Well duh. That much flour with so little cinnamon and nutmeg?! Compare the NYT recipe for baked cider donuts — what a extraordinary difference in level of spice. Same imbalance compared to my apple cake recipe.

These are very dry and tasteless

I didn’t have the issue with sticky dough but I did find the donuts needed a bit more oomph. I made a glaze with orange zest, vanilla, apple cider, and powdered sugar. I then double-glazed the donuts. Great!

I wish recipe writers would indicate "DIVIDED"in the ingredient list whenever an ingredient is to be used for different purposes. Especially when cooking with kids, it is frustrating have to sort through the text to find the amounts for each part, or worse, at the end of the process that too much butter and sugar was added to the batter, and none reserved for the topping.

Need lots of flour top and bottom for dustingOver 1/2 thick way to goUsed bag for toppingNot our favorite, pumpkin choc brownie swirls are way better

Has anyone tried making these in an air fryer ? If so please share.

I have made these but here's a tip that makes it a lot easier. After making the dough spread it with your hands or a rolling pin to 3/4 inch thick in a rimmed sheet pan with parchment on the bottom, floured, flour the top, cover with parchment and another pan, then wrap with plastic, refrigerate overnight. Next day take pan out of fridge, cut and fry. The dough is soft and sticky but this helps with the mechanics a lot. I also use bought apple cider syrup (from an apple farm locally).

300 too low a temp. Nuts absorb oil at this temp

As many people have already mentioned, these doughnuts turned out way too dry and tasteless. And I made them with a very flavorful cider. This recipe is definitely not worth it. If you care for a nice cider flavor, check out the recipe for "Baked Apple Cider Doughnuts".

Kind of bland- I used a full stick of butter and chilled the dough longer and didn’t find it too sticky. Needs more flavor in the dough itself

My husband really loved these! The dough was very dense so it was hard to fold in the apples but it was worth it. I cut them all out and only made a few and then returned the dough to the refrigerator for the next day. It made way more than 24 so I ended up freezing some as well. I’m hoping when I thaw them they will turn out well.

Made this weekend. These were quite tasty—even the next day. Cooked in peanut oil for a nice dark crunchy outer layer. Kept the oil between 350 and 375 as 300 seemed a little low for doughnuts.

Dough was very sticky! Use lots of flour to roll out, wasn’t and issue. I used extra cinnamon and nutmeg just for extra flavor. They turned out amazing. I made them as small doughnuts whole and not full sized doughnuts which kept them from being dry. Crunchy on the out side and great texture. Took a very long time to out everything together and cook them, but worth it! Won’t be making soon because I’m still exhausted. Happy to have found this recipe.

Great results, exactly as written. Guests devoured them, and loved the blueberry sauce, a very nice enhancement. Dough is sticky — chill and use plenty of flour as you work with it.