These old-fashioned vegan apple cider doughnuts are just like the ones sold at apple orchards with a cinnamon sugar coating.
- 2 medium apples
- 1-1/2 cups apple cider
- 2 cinnamon sticks
- 3-1/2 cups all-purpose flour
- 1-2/3 cup sugar, divided
- 3 tablespoons vegan shortening
- 1/3 cup full fat coconut milk
- 1 teaspoon apple cider vinegar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 4 teaspoons cinnamon, divided
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine salt
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- Neutral oil for frying, such as light olive oil, avocado oil, peanut oil
- Core and chop apples with peel on. Add apple cider, chopped apples and cinnamon sticks to a medium saucepan and cook covered over medium heat until apples are softened for about 5 minutes. Remove the lid and continue cooking to reduce the sauce for about 5 minutes. Remove the cinnamon sticks then puree sauce in a blender, food processor, or with an immersion blender. The resulting sauce should measure out to 1 cup. If need be, return the sauce to the saucepan and further reduce until you have 1 cup. Let the sauce cool slightly.
- Meanwhile, whisk the dry ingredients including all-purpose flour, baking powder, baking soda, salt, some of the cinnamon powder, and grated nutmeg together in a large bowl and set aside.
- In a separate bowl or large liquid measuring cup whisk the wet ingredients including coconut milk, apple cider vinegar, maple syrup, and pure vanilla extract and set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat together the sugar and shortening until combined for about 2 minutes. Gradually add in cooled apple sauce, stopping to scrape down the sides of the bowl as needed.
- With the mixer running at low speed, add in half of the flour mixture and let it mix for 30 seconds then pour in all of the wet mixture and let it mix for another 30 seconds. Add the remaining dry ingredients and continue mixing at low speed until everything is combined into a sticky dough for about 2 minutes.
- Line a quarter sheet pan with parchment paper and generously dust it with flour. Scrape dough onto parchment and with floured hands form the dough into a rectangle about ½" thick. Wrap the sheet pan with plastic wrap and refrigerate the dough for at least 2 hours or overnight.
- Once the dough has chilled, fill a heavy-bottomed deep-sided pot with about 2 inches of frying oil and bring it to 350˚F over medium-high heat. Use a candy thermometer or instant-read thermometer to measure and maintain a constant temperature.
- Place a cooling rack over a baking sheet and combine the remaining sugar and cinnamon together in a small bowl and set aside.
- Once the dough has chilled, fill a heavy-bottomed pot with about 2 inches of oil and heat over medium-high to 350˚F using a candy or deep-fry thermometer to measure temperature. Place a cooling rack over a sheet pan.
- Cut the doughnuts out with a well-floured 2-½ or 3-inch round cutter and cut the centers out with a 1-inch round cutter. Rework the dough scraps and continue to cut out doughnuts until all of the dough is used up.
- Fry the doughnuts in small batches in the hot oil until golden brown, about 2 minutes per side. Adjust heat as needed to maintain a temperature of 350˚F. Use a slotted spoon or kitchen spider to transfer them to the wire rack to drain the excess oil for 30 seconds.
- Roll the doughnuts in the cinnamon sugar mixture while they are still hot and serve them warm.
Leftovers will keep through the following day if kept in an airtight container or bag at room temperature
- Prep Time: 30 minutes
- Idle Time: 2 hours
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Deep Fried
- Cuisine: American
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