This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Apple cider doughnuts are an autumn essential! These classic doughnuts are fried, then rolled in cinnamon sugar.
It is officially fall as of this past weekend, and this week, we’re celebrating an autumn staple: apples! All apple recipes, all week long! Almost 50 bloggers are sharing recipes both sweet and savory using apples, apple juice, apple cider, apple butter, or apple sauce! And yes, there is a giveaway with SEVEN winners! Read about the prizes from our generous sponsors, and enter the giveaway just below the prize pack descriptions.
AppleWeek Prize Pack #1 from Swiss Diamond
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AppleWeek Prize Pack #2 from Envy Apples
A $60 Pre-Paid Visa Gift Card and a shipment of Envy Apples!
When you’re this good they call you Envy™
It’s hard to put into words what makes Envy™ so remarkable. Each satisfyingly sweet crunch redefines what to expect from an apple. Since it was introduced, Envy™ has emerged as the apple with everything: beautiful skin, sweet flavor and a bright, tender flesh that remains white even after being cut. It’s a pure and pristine apple that’s a genuine work of orchard-growing genius.
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AppleWeek Prize Pack #3 from The Spice House
The Spice House has been sourcing premium spices since 1957, bringing you the finest selections from all over the globe. They provide the freshest and most flavorful ingredients possible via small, weekly batch grinding and blending.
Prize Pack #4 from Rodelle Vanilla
A Baker’s Dream Come True!
Package will include pure vanilla extract, gourmet dutch-processed baking cocoa, gourmet vanilla extract, gourmet vanilla beans, organic vanilla extract, organic chocolate extract, almond extract, vanilla paste, and some fun baking supplies to whip of your next batch of goodies with!
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Prize Pack #5 from Imperial Sugar
A Sweet Tooth’s Dream Come True!
The Winner will receive 1 case of 2-lb granulated sugar (20 bags) + 1 case of 2-lb light brown sugar (24 lbs), a silicone baking mat and a custom apron.
For 175 years, Imperial Sugar has been a trusted name in family kitchens across the South. Sweet things happen when people come together in the kitchen, and that’s why Imperial sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to the next. Home cooks know that when you bake with love and Imperial sugar, that’s when memories are made. Visit ImperialSugar.com for over 100 years of time-tested recipes, kid’s crafts, how-to videos, coupons, giveaways and more.
Prize Pack # 6 from Flahavan’s Irish Oatmeal and Nairn’s Oatcakes
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Flahavan’s Irish Oatmeal is sustainably grown and milled in Co. Waterford, Ireland by the Flahavan’s family since 1785. They have sourced the finest oats from the same Irish farming families for generations. Flahavan’s oats are milled in small batches and minimally processed according to 230 year old milling tradition and double kilned. They are non-GMO and naturally gluten-free.
Nairn’s Gluten Free Grahams are rather good in more ways than one. For a start they’re made with only the finest wholegrain oats- naturally energizing and proven to reduce cholesterol. And at only 45 calories a piece, they’re a healthy alternative the the usual graham (also 40% less sugar!). But the real feel good factor comes from knowing every delicious gluten-fee bite is batch tested to Elisa standards so they’re truly safe to eat.
Prize Pack #7 from Nordic Ware
Nordic Ware is a family owned and operated kitchenware company since 1946 and has steadily built its reputation as an internationally distributed kitchenware brand. As a leading manufacturer and innovator, Nordic Ware produces the vast majority of its products in America, at its Minneapolis headquarters, including bakeware, cookware, grillware, microwave, and kitchen gadgets and accessories.
The Giveaway Entry Form
Apple Cider Doughnuts Recipe
Apple cider doughnuts are a relatively recent discovery for me. As a child, we would pick out pumpkins from a local farm that had already been cut from the patch and brought to the front of the farm and arranged on wooden tables where you’d pick out the one you want. There were no hayrides or petting zoos or anything. Pick your pumpkin and go home.
With our son, however, we go over to a farm in New Jersey, with hayrides to the pumpkin patch, corn maze, petting zoo, playground, a live band, and more activities. There is also a farmers market, with pies, fresh pasta, jams and jellies, and best of all, fresh cider doughnuts.
Honestly, I don’t know who gets more excited to go pick pumpkins, me or my son. My poor husband just humors us and comes along for the ride. He’ll never admit it, but I think he looks forward to the cider doughnuts, too.
Now that I can make them at home, maybe I won’t feel like I have to eat three when we go pick pumpkins, because I know it won’t be the ONLY time I get to eat them that season. Maybe I’ll still eat three anyway, because they are SO delicious.
Now, this dough is VERY sticky. You might think you haven’t added enough flour, but do NOT add more to make it easier to work with. If you do, once the doughnuts are fried, they will become very dense and chewy, not light and fluffy like good cider doughnuts should be.
It is best to work with well-floured hands, and COLD dough. Don’t try to use a rolling pin, just pat the dough to a roughly even layer with your hands. Make sure to pop the cut doughnuts and holes into the freezer for 5 minutes before frying, because if the dough is too warm when it hits the oil, the doughnuts will break when you try to flip them.
One final tip: NEVER pour used oil down your sink. You can actually use frying oil at least twice. Filter it through cheesecloth before using a funnel to pour it back into its original container. Once you’ve used it twice, funnel it back into its original container, tape the lid so it doesn’t twist off, and put it out with the trash. Alternatively, you can find out if you have an oil recycling program in your area.
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Slightly adapted from New England Today, apple cider doughnuts are an autumn essential! These classic doughnuts are fried, then rolled in cinnamon sugar.
- 1 1/2 cups apple cider
- 1 cup Imperial sugar
- 5 tbsp unsalted butter at room temperature
- 2 large eggs at room temperature
- 3 1/2 cups all-purpose flour plus extra for work surface
- 1 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup low-fat buttermilk
- 1 tbsp vanilla extract
- 1 gallon canola oil
- 1 1/2 cups Imperial sugar
- 3 tbsp ground cinnamon
Pour apple cider into a medium saucepan. Bring to a boil over medium-high heat, and let boil until reduced to 1/3 of a cup, about 12 to 15 minutes. Pour into a heatproof measuring cup, and set aside to cool. Can be made up to a day ahead, covered with plastic wrap and stored in the refrigerator.
In the bowl of a stand mixer fitted with a whisk attachment, beat together the sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each and scraping down the sides of the bowl.
In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.
Combine the buttermilk, boiled cider, and vanilla, then add to the sugar/butter/egg mixture. Mix well, and don't worry if the mixture looks a bit curdled; it'll smooth itself out. Add about one third of the flour mixture and mix in on low speed, then add another third and mix, then add the final third and mix just until combined.
Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Scrape the dough out onto one baking sheet and with floured hands, pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
Meanwhile, pour enough oil into a large Dutch oven to at least 3 inches in depth. Set over medium heat. Add a deep-fry or candy thermometer, and heat the oil to 325 degrees. Once oil approaches 325 degrees, lower the flame under the pot of oil so it doesn't go too far over 325 degrees.
Remove dough from the freezer; use a lightly floured 3-inch round cutter to cut out as many doughnuts as you can. Use a second, smaller cutter about 3/4 of an inch wide to cut out the centers. Keep the smaller circles to fry as doughnut holes. Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.
Line a plate with a few layers of paper towels and set it nearby. Also, in a wide, shallow dish, combine the 1 1/2 cups sugar and 3 tbsp cinnamon. Stir well, and set near the paper-towel-lined plate.
Drop 2 or 3 cold doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 2 to 3 minutes (1 minute for doughnut holes); then use a slotted spatula to carefully flip and cook until browned on the other side, about 1 to 2 minutes longer (another minute for doughnut holes). Doughnuts that are not cold when you drop them into the oil will be more likely to break apart during flipping. Use the slotted spatula to remove the cooked doughnuts from the oil and slide onto the paper towels.
Repeat with the remaining dough (if you find that it's getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, transer to the dish of cinnamon sugar and toss to coat. Serve immediately.
More AppleWeek Recipes
- Apple Cinnamon Cakelets by Amy’s Cooking Adventures
- Apple Fritters by Seduction in the Kitchen
- Apple Pecan Sticky Bun Bites by Soulfully Made
- Apple Pie Monkey Bread by The Bitter Side of Sweet
- Apple Pull Apart Bread by A Kitchen Hoor’s Adventures
- Apple Sage Turkey Breakfast Sausage by Simple and Savory
- Apple Slaw by Girl Abroad
- Apple Spice Cake by Mildly Meandering
- Applejack Rabbit Cocktail by Karen’s Kitchen Stories
- Applesauce Nut Bread by Palatable Pastime
- Cider Braised Chicken Breasts by Everyday Eileen
- Fresh Apple Granola by An Affair from the Heart
- Caramel Apple Whoopie Pies by Jolene’s Recipe Journal
- Seared Steak with Envy-able Apples by Culinary Adventures With Camilla
- Warm Spiced Apple Topping by Family Around the Table
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.