Do you miss eating cider donuts at the apple orchard? These fried vegan apple cider donuts are here to the rescue! They have all the flavor of the classic autumn treat finished with a cinnamon sugar coating.
Now that snow is falling and the weather is shifting from pleasantly crisp to bitter cold in Chicago, I thought I'd give apples one last hurrah before breaking out the peppermint and gingerbread. This Vegan Apple Cider Donuts recipe from Cheers to Vegan Sweets is classic and unadulterated apple cider goodness. If you've ever wished the apple orchard cider donuts were vegan, this recipe is for you.
I don't mess around with donuts; these cake donuts are fried, not baked. A soft and pillowy donut with a crunchy cinnamon sugar coating can really only be achieved by deep frying. If you're a little anxious about frying, just remember that your kitchen will smell like a donut shop for several hours after making the donuts.
For the donuts:
- 2 small apples, chopped into 1⁄2-inch pieces
- 1 cup apple cider
- 1 cinnamon stick
- 1 ½ cups sugar
- 2 tablespoons vegan shortening
- 2 tablespoons vegan margarine
- ½ cup non-dairy yogurt
- 1 teaspoon vanilla extract
- 4 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
For the glaze:
- 2 cups powdered sugar
- ½ cup apple cider, warm
- 1 cup sugar
- 2 teaspoons cinnamon
- Vegetable oil for frying
To make donuts:
- Place apples, cider, and cinnamon stick in a saucepan over medium heat.
- Bring to a boil, then reduce the heat and simmer uncovered for 9 to 10 minutes.
- Remove from heat, remove cinnamon stick, and purée the apples, leaving a few chunks, to make 1 cup of thick applesauce.
- Cream together sugar, shortening, and margarine.
- Add applesauce, yogurt, and vanilla.
- Combine flour, baking powder, baking soda, spices, and salt in a separate bowl.
- Gradually mix into the wet ingredients.
- The dough should be very thick. A sticky dough won’t hold its shape while frying, so if the dough seems watery or sticky, add flour 1⁄4 cup at a time until it reaches the right consistency.
- Using a spatula, spread dough into a 10 x 14-inch (25.4 x 35.5 cm) rectangle that is about 1 inch (2.5 cm) thick onto a baking sheet lined with parchment.
- Cover with plastic wrap, and chill for at least 2 hours.
- Once the dough is chilled, prepare your deep fryer or large pot with at least 2 inches (5 cm) of vegetable oil and heat to 350°F (180°C).
- Toss a small piece of dough in the oil. If it bubbles and rises to the top, the oil is ready.
- Cut out donuts with a 3-inch (7.5 cm) cookie or donut cutter and make holes in the centers with a smaller cookie cutter or your finger.
- Fry 2 to 3 donuts at a time for 1 to 2 minutes on each side until golden.
- Transfer to a wire rack set over a baking sheet lined with paper towels or paper bags to catch oil drips.
To make glaze:
- Stir the powdered sugar with the cider in a small bowl, whisking until it forms a smooth glaze.
- Combine the sugar and cinnamon in a shallow bowl.
- Submerge donuts in the glaze and let the excess drip off, then transfer to cinnamon sugar mixture and coat completely.
- This recipe is from Cheers to Vegan Sweets. Every dessert recipe in the book is inspired by a type of drink like coffee, tea, wine, or cocktails!
Nutrition Information:Yield: 12 Serving Size: 1 donut
Amount Per Serving: Calories: 468Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 206mgCarbohydrates: 100gFiber: 2gSugar: 66gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.