Apple Cider Donuts

In Episode Five of Cooking From the Cave, Pete fried some Apple Cider Donuts. A perfect recipe for cool weekends in October!


  • 4 cups AP Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 tbs unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 cups of apple cider reduced on the stove to 1/4 cup total
  • 1 tsp vanilla extract
  • 1 large tart apple shredded on the large holes of a box grater
  • 5-6 cups Vegetable Shortening or Canola Oil for Frying
  • 1/2 cup sugar, 1/2 tsp freshly grated nutmeg, and 1/2 tsp cinnamon mixed in a large mixing bowl(for coating)

Reduce 2 cups of apple cider over low heat until reduced to about 1/4 cup.

In a large metal bowl, combine first six ingredients. Whisk to combine. Set aside

In a large metal bowl, cream together butter and sugar. Add eggs one at a time, mixing well. Add buttermilk, apple cider, and vanilla. Mix well. Add flour mixture to butter/sugar mixture. Mix until just combined. DO NOT OVERMIX!

Add shredded apples and mix by hand until just incorporated with wooden spoon or spatula.

Line a sided cookie sheet with parchment paper and dust with flour. Spoon donut batter onto sheet and press into a 1/2″ flat disc. Refrigerate until cool and slightly stiff, approximately 30 minutes. While dough is cooling, you can start to heat your oil/shortening in a deep sided chef’s pan or sauce pan. You should have at least 2″ of oil covering the bottom of your pan. Heat oil to 350 degrees.

Remove dough from the refrigerator and cut into donut shapes with a donut cutter, biscuit cutter, or the opening of a jar or sturdy beverage glass. Combine the scraps and repeat patting flat & cutting into circular shapes.

Fry donuts in 350 degree hot oil for 45 seconds per side or until brown in color. Flip and fry the bottom side. Remove to a cooling rack resting in a sheet pan or over paper towels.

Toss with cinnamon/nutmeg/sugar coating. Enjoy!

Donuts will keep in a tightly lidded container at room temperature for 3 days.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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