If you’re looking for something new to quarantine bake, give these [vegan] apple cider donuts a try. Oh stop it, they taste good even if you aren’t vegan. Don’t be a hater.
Fall is my favorite season. My heart explodes from excitement when the air gets crisp and Halloween is right around the corner. There is also nothing better than hot apple cider…hot cocoa is a close second.
Why did I attempt to make my own apple cider donuts instead of going through the Dunkin’ Donuts drive-through? Well, the first sentence in this blog answers that particular question. I have a lot more free time these days and enjoy keeping my hands busy (and gifting baked goods to friends and neighbors to help keep spirits high).
Before we get to the recipe, here is what you should know…
- This dough is SO damn sticky. When it tells you to generously coat in flour, do NOT skimp.
- It has the same texture as an old fashioned donut. A little crisp, a little dense. It is not light and fluffy or airy and buttery.
- I used a 3-inch circle cutter and would recommend going smaller. The donuts puffed up A LOT.
- To be honest, I wanted more apple flavor and have come up with two ideas to up the apple. 1) Chop an extra apple and mix it with lemon juice and cinnamon sugar. Then, when the donut gets dunked into the hot oil, drop a few apple chunks on top using a slotted spoon to keep the donut stable. 2) Make an apple glaze and slather it over the donut between oil dunking and cinnamon sugar coating.
1.5 cups apple cider
2 medium apples
2 cinnamon sticks
3.5 cups of flour
1 2/3 cups (divided) white sugar
3 Tbsp. vegan shortening (Crisco)
1/3 cup, full-fat coconut milk
1 tsp. apple cider vinegar
1/4 cup maple syrup
1 tsp. vanilla extract
4 tsp. cinnamon (divided)
1/4 tsp. nutmeg
1/2 tsp. salt
4 tsp. baking powder
1/4 tsp. baking soda
1. Put apple cider, chopped apples, and cinnamon sticks in med. saucepan and cook covered over med. heat for 5 minutes. Then, uncover and cook another 5 minutes. Remove cinnamon sticks and pour the mixture into blender and puree.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3. Whisk together coconut milk, vinegar, maple syrup, and vanilla extract in a small bowl.
4. In a stand mixer, beat shortening and sugar until combined–about 2 minutes. Gradually add 1 cup of homemade applesauce.
5. Next, add half the flour mixture to the applesauce mix. Then, add coconut milk mixture, and finally the remainder of the flour mixture. Mix for 2 minutes or until the dough is sticky.
6. Line a baking sheet with parchment and generously dust with flour (emphasize on generous). Pour dough onto parchment and with floured hands form dough into 1/2 inch thick rectangle. Wrap with plastic wrap and refrigerate overnight or at least 2 hours.
7. Put 1 cup of sugar and 2 tsp. cinnamon in a shallow dish and set aside. Bring a pot of oil to 350*F. Cut doughnuts and fry in small batches. About 2 – 3 minutes each side.
8. Let cool on a rack before coating in cinnamon sugar.
Best served warm!
*Will keep for a few days in an airtight container.
My Hubs took half this batch to his work crew two days later and his guys still loved them albeit a wee bit stale. Dunk them in coffee and you’re good to go!
This recipe was originally printed in THRIVE magazine that I (happily) impulse purchased in the Sprouts checkout line.
If you make these tag me @sjrandol (Twitter, Facebook, and Instagram!). I’d love to hear and see how you enjoyed them. Also, if you’ve got any additional apple cider donut hacks, add them to the comment section down below. I’d love to hear from you!