Homemade Apple Cider & Old-Fashioned Cake Donuts Recipe from Scratch, by Great Lakes Country on YouTube. 22 min 38 s.
- Video length
- 22 min 38 s
- Time to do it
- 2 hours
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Wash the apples, then core and quarter them with a corer and slicer or a knife. Leave the skins on, since they give the cider its colour and flavour.
Put the apples in a large pot with just enough water to come an inch up the sides. Add a cinnamon stick and simmer for 20 to 30 minutes until the fruit is soft and falling apart.
Line a colander or bucket with a large mesh straining bag and ladle the cooked apples into it. Let the juice drain on its own for a few minutes first.
Gather the top of the bag and squeeze or press the pulp to get the rest of the juice out. A sausage stuffing machine works as a cheap stand-in for a cider press.
Run the juice through a fine mesh bag or a few layers of cheesecloth to catch the pulp. Chill the cider and sweeten it lightly only if it tastes too sharp.
For the donuts, whisk 2 cups flour with 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1 teaspoon cinnamon. Stir in 1 egg, 1/2 cup of your cider and 2 tablespoons melted butter to make a soft dough.
Pat or roll the dough to about 1/2 inch (1.3 cm) thick on a floured surface. Cut out rings with a donut cutter and reroll the scraps once.
Heat 2 inches of oil to 350 F (175 C) in a Dutch oven, checking it with a digital thermometer. Fry the donuts 1 to 2 minutes per side until golden brown.
Lift the donuts out and drain them on paper towels for a minute. Toss them while still warm in a bowl of cinnamon sugar.
Tips and common mistakes
Never blend or food-process the cooked apples, because it turns the cider cloudy and thick instead of clear.
Hot oil is the risky part, so keep your face and hands back, add donuts gently and never leave the pot unattended.
Fry only two or three donuts at a time, since a crowded pot drops the oil temperature and gives you greasy, pale donuts.
Work the donut dough as little as possible so the donuts stay tender rather than tough.
Questions
Do I need a cider press?
No. A large mesh straining bag and a pot are enough, and pressing the bag by hand or with a sausage stuffer gets most of the juice out.
How long does homemade cider keep?
Keep it covered in the fridge and drink it within about 5 days. It is unpasteurised, so it will slowly start to ferment if left out.
Can I bake the donuts instead of frying them?
Yes, but the texture changes. Bake them at 375 F (190 C) for about 10 to 12 minutes and toss in cinnamon sugar while warm.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
