New England Cinnamon Sugar-Cider Donuts

by0| PUBLISHED Feb 24, 2013 4:10 AM
New England Cinnamon Sugar-Cider Donuts
A simple glaze of boiled-down apple cider, butter, and confectioners’ sugar makes for a great donut dip. Get the recipe for New England Cinnamon Sugar-Cider Donuts ». Todd Coleman

These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.

Yield: makes about one dozen


  • 1 <sup>3</sup>⁄<sub>4</sub> cups (7 3/4 oz.) all-purpose flour, sifted
  • <sup>1</sup>⁄<sub>4</sub> cup (1 1/8 oz.) whole wheat graham flour
  • 3 <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 2 tbsp. unsalted butter
  • 1 <sup>1</sup>⁄<sub>2</sub> cups sugar
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • <sup>1</sup>⁄<sub>4</sub> cup apple cider
  • <sup>1</sup>⁄<sub>4</sub> cup buttermilk
  • Canola oil, for forming and frying


  1. Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough. Let donuts cool completely; toss in cinnamon-sugar mixture.