Every fall, I am on the lookout for an apple cider donut. One of my favorite things to do when we pick pumpkins is to grab a dozen apple cider donuts, sit in the pumpkin patch, and share them with the kids. It’s a whole vibe. Between the whole family, you must empty the box. I’ve tried baked apple cider donuts, Bon Appetit’s apple cider donuts, a loaf cake, and even a margarita! This is only my second attempt at a fried donut, but I think I really like these New England apple cider donuts.
What makes this recipe different from Bon Appetit’s? These New England apple cider donuts came out lighter and fluffier. I think I fried them a minute too long, but they were still delicious.
Frying the New England Apple Cider Donuts
You only need to fry these donuts for about a minute on each side. When I’m frying dough, I begin to question their readiness. Is the dough cooked through, is the outside not brown enough? And then I cook them a little too long. However, by the last batch I was frying these donuts for the perfect amount of time.
This recipe made a lot of dough. I started frying all the donut holes, and quickly gave up. They were making too many, and I can never fry them good enough to stay light and fluffy. I ended up tossing the remaining donut hole dough.
Would I make these again? Yes. However, like most donut recipes, these take a while. I only have so much patience and time. Let’s be real, I’d rather go sit in a pumpkin patch with my kids and eat the farm fresh apple cider donuts.
