There are 60 recipes with the Vegan tag on the site, and in most recipes if you search for the word “vegan” in the comments, you’ll find really amazing adaptations from others. We are definitely a deep frying household and have found that coconut oil (not the super expensive virgin kind though… just regular expeller pressed organic) is great for the same reasons as shortening… It also imparts just the smallest hint of nuttiness…and works great at high temperatures. Thank you for this! Mix wet & dry together – about ANOTHER 2-4 minutes. Let fall begin! 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. Whatever you bake, make sure you make this apple cider donut cake! Speaking of big – look at little Jacob! Overall, it was fun to try but I don’t think I’d make them again. Yummy! Oh – what I could do with a big pile of these! So, never fear: you did not feed your darling trans-fatty acids. A few things I wanted to clarify on the topic of shortening, of which I have learned while studying food science and researching for my masters in food science: -The reason why shortening is preferred over butter or lard is because the fatty acids present on the fat molecules (glycerol) are consistent; that is, they are the same. Did you let it re-solidify then throw it out? 1/2 teaspoon salt Then all of a sudden in the last 10 years, everybody says oh, Hanukkah is all about deep frying and doughnuts. Thanks for the blast from the past, Deb! These were kind of dry, I thought. Happy to find I can make these despite also having a deep fryer-free kitchen.). Apple Picking in Cincinnati / Area U-Pick Apple Orchards Irons Fruit Farm. I fried them in a cast iron pot and had to eyeball the temperature of the oil. I love your blog…it is full of amazing and inspiring recipes! I grew up in upstate NY, which is to say I grew up eating apple cider donuts. I’m sure it was me (I never blame recipes from trusted sources) but I had the same experience as Jenny L. The outside got very crumby when frying and they picked up a lot of oil. I made these doughnuts tonight….and they are so worth the stack of dishes in my sink right now…YUM! ellen — Depends on the size of the pan. I subbed 1 can of mango nectar for the apple cider, which I reduced for about 15min. The recipe worked perfectly for me. I will be making these this week! These doughnuts were an absolute win…so delicious and perfect for a late night fall bonfire! I look at them with more empathy now. My 3-yr-old loves his. Thanks for posting this! I just love this post, pictures and words! Jacob is too adorable!! I shall try to make them, perhaps to have with mulled cider and ice cream. I never though a baby in argyle socks next to a canister of crisco could be that stinkin’ cute, but that’s a classic. When I beat the room temp butter and sugar together for a while, I added the eggs and it looked smooth, and as soon as I added the buttermilk the whole thing curdled. Ok, right off the bat I’m confessing that I will never personally make these. We saw it on The Food Network and got a whim to just GO. I love the Bay Area, but apple cider doughnuts are the real mark of fall (and impossible to find here). I am so excited to make these! That my dear is one of the cutest babies I have ever seen! Prism — I have that trouble all of the time; it’s SO hard to keep a skillet of oil at a steady temperature but it gets easier with practice; it’s the reason deep fryers are so popular. Although I would emphasize the flour part…like flour the whole kitchen because they stick like taffy! I have never tried an apple cider doughnut before, shame on all the Massachusetts farmers at the market not forcing them upon me! Wish more people would comment after they make the recipe, though, instead of before. I adore cider doughnuts! I believe that qualifies as serving your country, don’t you? I was scared to DEATH because I have never made doughnuts before, but they were really easy! Anyway, I am sorely tempted to make these donuts because they look delicious. Apples Cider Doughnuts? That way I can get it ready, feed them dinner and have dessert ready to go. Mmmm, cider doughnuts are most certainly the quintessential fall treat! But these look so incredible that they’re tempting me to the dark side. (Even with their odd appearance they were a hit at the BBQ). This recipe sounds like what I am looking for. This was my first try at making donuts and it was a success. I think the crumble from your big crumb coffee cake would gild the lily just right. Guess what? I have had these before and they are so, so good! The dough kind of seems like a biscuit dough, so maybe cook at a temperature higher than 350? Part of me wants to make these just because I know how fun it’ll be to watch them poof up. What about frying them in lard (Nature’s Crisco)? Cuisine: American. When you’re planning your fall travel schedule, be sure to include a stop in this small town. In a large mixing bowl whisk together flour, sugars, baking powder, … Make. And your son should be the Gerber baby of shortening! Next, it helps to just add one doughnut at a time and not crowd them, because each will lower the temperature. For those of you having difficulties with uneven cooking or greasy doughnuts, here’s a tip I forgot to share weeks ago: The thermometer is almost always to blame, something I’ve learned from experience as I’ve burnt fried chicken and overcooked caramel countless times*. They look delish! Thanks for the recipe. You must be one proud mama. Love your site! Air Fryer Apple Cider Donuts Donut … Apple-cider donuts are always one of my fall traditions…soo yummy! 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