Naked doughnuts. That’s what these are! But the funny thing about a naked doughnut is it’s not naughty until you actually cover it with a little sugar, so of course, that is exactly what I did!
I reduced some fresh apple cider down to about half it’s volume, stirred in a little karo syrup and powdered sugar and started dunking them deep in that bowl of sinful goodness and coated them with that warm fall flavor.
The Apple Cider Glazed Doughnut recipe is on on allrecipes.com and is a recipe provided by Fleischmanns. This is yet another recipe from our October assignment of recipes to make and review. I have made a lot of recipes this month and I can’t say I’ve made a single one that has disappointed me! The Pumpkin Danish Braid was one of my favorites, but I think this one is my very favorite! Its definitely a treat that I don’t make often so it was received with appreciation on Grumpy’s end also. He also commented that this particular recipe was the best one I’d ever made. He may have been a little on the hungry side when he made that comment, but I’ll take it!
Since I don’t make doughnuts often, I decided that I also had to make a maple frosting for a few of them. A maple frosted doughnut is a favorite of several people in my family and it would have been a sin for me to have made raised yeast doughnuts and not coated a few with some of that frosting made with family made pure maple syrup! Do I ever love that stuff and am I ever glad that we have close family who makes it!
If you don’t make homemade doughnuts because you are afraid of the grease, or because you think its a lot of work, then please change your mind. These were actually very easy to make and I used my super large skillet and candy thermometer to gauge the temp while cooking them. I used about enough oil for it to be 2 inches deep in the skillet and since it was such a large skillet I was able to fry about 6 doughnuts at a time and was done in no time flat.
- 3-1/4 cups All purpose flour (more if needed), divided
- 2 envelopes Fleischmann’s RapidRise Yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup plus 2 tablespoons milk (I use almond)
- 1/4 cup butter
- 3 large egg yolks
- Oil for frying
- Apple Cider Glaze:
- 1 cup apple cider
- 2 cups powdered sugar
- 1 tablespoon karo corn syrup
- Maple frosting:
- 1 tablespoon butter
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a kitchen aid with dough hook attachment or a large mixer bowl. Heat milk and butter to very warm (120 degrees to 130 degrees F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding remaining flour, until soft dough forms.
- If using Kitchen aid, knead with dough hook or knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover counter lightly with flour and let dough rest for 10 minutes.
- Deflate dough and roll out on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. II used a biscuit cutter and for the hold I used my apple corer from Pampered Chef! Worked perfectly!). Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
- Heat at least 2 inches of oil in a deep fryer or deep pan to 350 degrees F (this is where my thermoter varies – it states to heat dough for doughnuts to 75 degrees F, which is what I did). Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels (I use a paper grocery bag like my mom always did). Cool a few minutes, then dunk the doughnuts in the glaze and sit on wire rack. This is where it is good to have wax paper under your rack to catch drips and you don’t make a mess on your counter. Serve warm.
- For Apple Cider Glaze: Boil apple cider in a small saucepan until reduced in half, about 7 to 10 minutes. I did this while frying the doughnuts and it was ready by the time I was ready to dunk.
- For Maple Frosting: Melt butter in microwave, stir in powdered sugar and maple syrup. Frost doughnut and decorate as desired.
Shelby is a foodie who loves to cook, eat, and share it with those she loves.
You have me crave for some real yeast doughnuts! They look divine!
Thanks Angie, they really were melt in your mouth! 🙂
I haven't made raised doughnuts for a long time. We always glaze some and frost some. We use maple, chocolate and vanilla icing. Some are dipped in nuts or coconut after icing. Yours look so yummy. Thanks.
My daughter brought home a bottle of cider the other day and said "What should we do with this??" I think we've found it!!!
Yum! I love doughnuts anyway you make them. Naked, glazed, filled…you name it. And your apple cider glaze sounds delicious!
Yummy! This doughnut is mouthwatering. Those glazed on top of it looks pretty inviting. I just want to get my hands on it.
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I loved this recipe and included it in an apple cider round up on my blog. Thanks for making and sharing this, it sounds fabulous! If you'd like to see the round up it's here http://amandascookin.com/2012/10/30-apple-cider-recipes-for-fall.html