Apple Cider Donuts
A fall favorite, these lactose-free apple cider donuts are soft, spiced, and perfectly sweet. The dense cake dough, cozy cinnamon sugar coating, and tangy glaze make each bite taste like autumn. You can’t go wrong with this classic fall donut.
Recipe By Sloane Papa
Prep | Cook | Total |
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Ingredients
For the Donuts
3 cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon allspice
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup apple cider concentrate
4 tablespoons unsalted butter
½ cup dark brown sugar
1 egg, cold
1 teaspoon vanilla extract
¼ cup unsweetened applesauce
¼ cup LACTAID® Sour Cream
For Frying
48-64 ounces vegetable oil
For the Coating
2 tablespoons unsalted butter
1 ½ tablespoons apple cider concentrate
½ cup granulated sugar
1 ½ teaspoons cinnamon
Directions
For the Donuts
In a large bowl, combine the cake flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
In a small saucepan, place the apple cider concentrate and butter over low-medium heat until the butter is fully melted. Remove the pan from heat.
Vigorously whisk the brown sugar into the saucepan until it’s fully dissolved, then pour the mixture into a large bowl.
Quickly whisk in the egg and vanilla. Then, mix in half of the dry ingredients until barely combined, followed by the applesauce and LACTAID® Sour Cream. Add in the remaining dry ingredients and gently fold with a rubber spatula until just combined.
Cover the bowl and place in the fridge to chill for at least one hour or overnight.
Make the coating. In a small bowl, melt the butter and stir in the apple cider concentrate. Set aside. In another medium bowl, combine the sugar and cinnamon.
For Frying and Coating the Donuts
Just before rolling out the dough, fill a Dutch oven or a heavy-bottomed pot with enough vegetable oil to cover 2 inches. Heat the oil over low-medium heat and bring to 350 degrees F.
Place a wire rack over a paper towel lined baking sheet. On a separate baking sheet, cut out 9, 4-inch parchment squares for the donuts.
Roll the dough out between two pieces of well-floured parchment paper to a ½ inch in thickness. Brush away any excess flour.
Use well-floured 3-inch and 1-inch round cutters to cut out as many donuts as possible and place each on a parchment square. Re-roll the dough and cut out more donuts as needed.
Use the parchment squares to gently lower 2-3 donuts into the hot oil. Fry the donuts for 2 minutes on the first side, then flip over and fry for an additional 2 minutes, until evenly golden on both sides.
Transfer the donuts to the wire rack. Wait a couple minutes for the oil to come back up to 350 degrees F, then continue frying the remainder of the donuts.
Once the donuts have cooled just enough to handle, brush the butter cider mixture on the top of each one. Then, toss them in the bowl of cinnamon sugar to coat.
Nutrition Facts
Serving Size
1 donut
Amount Per Serving
Calories | 511 |
Total Fat | 25g |
Saturated Fat | 10g |
Cholestrol | 42mg |
Sodium | 210mg |
Total Carbohydrate | 68g |
Dietary Fiber | 1g |
Total Sugars | 34g |
Protein | 4g |
Calcium | 59mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
