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Vermont Apple Cider Donuts

Vermont Apple Cider Donuts Recipe

  • 1 cup (210g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3½ cups (505g) all purpose flour, plus additional for work surface
  • 1¼ teaspoons table salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ cup (120 ml) lowfat buttermilk
  • 1/3 cup (80 ml) boiled apple cider (see Notes)
  • 1 tablespoon vanilla extract
  • Canola or safflower oil for frying
  • 1½ cups sugar 
  • 3 tablespoons ground cinnamon
  • Hand-held or standing mixer
  • 2 large baking sheets
  • Parchment paper or wax paper
  • 3-inch donut cutter or 2 biscuit cutters (one 3 inches and one 1 inch)
  • 4- to 5-quart Dutch oven or other heavy-bottomed pot
  • Instant-read thermometer (see Notes)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 300kcal (15%)
Total Fat 8g (13%)
Saturated Fat 3g (13%)
Cholesterol 32mg (11%)
Total Carbohydrate 53g
Dietary Fiber 2g
Sugars 30g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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