"There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!"

Servings: 12 donuts

Commenters say:

It takes much longer to reduce the apple cider than 20 mins. more like 40.

"These were much easier than I expected and they puff up to a wonderful cake texture, don’t feel sad if they look sad before you fey them! A minute on each side is good, don’t worry if they come out looking very dark brown, they are crispy and not at all burnt. Would suggest sprinkling them in cinnamon sugar rather than rolling, they pick up a lot. This recipe was very easy to cut in half, six donuts and six holes was more than enough for three people. I also found it much easier to divide the dough into six pieces, roll them out individually and cut the holes, rather than trying to roll a sheet and having to reshape it every other donut."

"My only (very small) complaint is that I could have used a bit more apple cider flavor. I may consider reducing 4 cups of cider and augmenting the amount of sugar in the dough next time."

"For getting the doughnuts into the fryer without messing up the shape, I used a trick I saw on the King Arthur Flour website and put each cut out on a square of parchment paper and lowered them into the oil with a slotted spoon. The only thing I would change next time would be to fry them in Crisco or other lard, which I’ve heard makes them not quite as soggy/oily and is better for frying."

"Recipe made 2 dozen plus holes. The holes are way too easy to pop in your mouth!! I made one dozen and am freezing the second dozen raw. The only part I had trouble with was getting the oil to the proper temperature. I found 350 to be better than 375."

"375 for the oil was too hot – the donuts fried very quickly but had a slightly burned taste and were dry. For the second batch I rolled the dough to 3/4”, used a larger cutter (3.5”) and fried them at 350 and they came out perfectly."