Apple picking may be fun, but let’s be honest about what really takes us to the apple orchard every year. It’s the small shack serving up freshly fried apple cider doughnuts and cups of deep amber-hued apple cider. Fresh out of the fryer, the doughnuts are piping hot and probably not entirely safe to consume just yet, but the temptation to take a bite into that pillowy, cinnamon-scented ring is irresistible. With this recipe for Spiced Apple Cider Doughnuts, you can recreate that quintessential fall experience in the comfort of your own home. Plus, with the use of Milo’s Classic Dutch Oven, the typically complicated process of frying doughnuts becomes controlled and stress-free. The yeasted dough is soft, sweet, and slightly spiced and becomes just a little bit crisp after frying. From there, the beautifully golden doughnuts are quickly tossed in a blend of apple pie spice and granulated sugar for that perfect finish of sweet warmth and nostalgia.
The Milo Classic Dutch Oven is a French-inspired, California-designed enameled cast-iron Dutch oven and is truly ideal for almost any form of at-home baking, whether it be frying doughnuts, baking bread, or even simmering sauces. The cast iron holds temperature with ease, and the perfectly balanced wall and base thickness ensure an even distribution of heat both on the stovetop and in the oven. Not to mention, it’s oven-safe up to 500°F (260°C) and its glassy enamel makes it a breeze to clean. Plus, should anything ever happen to it, there’s no need to worry, as every piece of Milo cookware comes with a lifetime warranty. It really is a statement piece meant to last a lifetime.
Don’t miss our giveaway on Instagram with Kana/Milo! One lucky reader will receive a three-piece cookware set, The Baker’s Essential Parchment Collection from Kana, and a set of Swedish dishcloths and trivets, all valued at approximately $334.
- ½ cup (120 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 1 cup (200 grams) plus 4 tablespoons (48 grams) granulated sugar, divided
- 2¼ teaspoons (7 grams) active dry yeast
- 4¼ to 4½ cups (500 to 562 grams) all-purpose flour, divided
- ¾ cup (180 grams) apple cider, room temperature
- ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes
- 2 large eggs (100 grams), room temperature
- 1½ tablespoons (9 grams) apple pie spice, divided
- 2 teaspoons (6 grams) kosher salt
- Vegetable oil, for frying
- In the bowl of a stand mixer, stir together ½ cup (120 grams) warm milk, 1 tablespoon (12 grams) sugar, and yeast by hand. Let stand until foamy, about 10 minutes.
- Add 2 cups (250 grams) flour, cider, melted butter, eggs, 1 tablespoon (6 grams) pie spice, salt, and remaining 3 tablespoons (36 grams) sugar to yeast mixture. Using the paddle attachment, beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, about 1 minute. Add 2¼ cups (281 grams) flour; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, about 1 minute.
- Switch to the dough hook attachment. Beat at medium speed just until dough is soft and slightly sticky and starts to pull away from sides of bowl, 3 to 4 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Dough should be quite soft and slightly sticky but should not seem excessively wet.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (Alternatively, cover and let rise in refrigerator overnight. When ready to use, proceed as directed.)
- Spray 3 large baking sheets with cooking spray. Cut 14 (6-inch) squares of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.
- Punch down dough; turn out onto a heavily floured surface, and roll to ½-inch thickness. Using a 3½-inch doughnut cutter dipped in flour, cut dough. Gently transfer doughnuts to prepared parchment squares, spacing at least 2 to 2½ inches apart. Reroll scraps, and let stand for 5 to 10 minutes; cut scraps. Cover with prepared plastic wrap, spray side down.
- In a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C) to 375°F (190°C).
- Line 2 large rimmed baking sheets with paper towels.
- In a small bowl, combine remaining 1 cup (200 grams) granulated sugar and remaining ½ tablespoon (3 grams) pie spice.
- Working in batches, use parchment squares to gently pick up doughnuts and add to oil. Remove parchment from oil using tongs. Fry until golden brown, 45 seconds to 1 minute per side. Remove doughnuts using a spider strainer, and let drain on prepared pans. Place 1 doughnut in spiced sugar, tossing to coat. Place on a wire rack. Repeat with remaining doughnuts. Serve warm or at room temperature.