As fall approaches apple cider donuts (or is it doughnut) seem to be all the rage (and I personally believe apple always beats pumpkin spice) and they make a great Rosh Hashana dessert. One of the major complaints I have about your average apple cider donut is they don’t really taste like apples. I wanted to find a way to infuse as much apple flavor into the recipe. I decided to go with an apple glazed apple filled yeast donut made with apple cider instead of the more traditional cake donut usually used for apple cider donuts.
Don’t forget to check out some of our other Rosh Hashanah recipes:
Spaghetti Squash Apple Date Kugel
Slow Braised Brisket With Apples For Rosh Hashanah
Braised Short Ribs with Apples and Pomegranate Honey Glaze
A fall classic that is perfect for Rosh Hashanah
- 2.5 Cups Apple Cider Divided
- 1/2 Cup Maple Syrup
- 2 Tbsp Cornstarch
- 6 Large Apples Peeled, cored, and diced small
- 2 Cups Apple Sauce
- 1/2 Cup Apple Butter
- 1/2 Cup Dark Brown Sugar
- 1 Tsp Nutmeg
- 1 Tsp Cinnamon
- 1 Pinch Kosher Salt
- 8 Cups Apple Cider
- 4 Cups Powdered Sugar
- 1/4 Cup Maple Syrup
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1/4 Cup Apple Butter
- 1-1/2 Cups Apple Cider Divided
- 1 Envelope Instant Yeast
- 1/4 Cup Shortening Melted and cooled
- 2 Large Eggs
- 1/4 Cup Brown Sugar
- 1 tbsp Vanilla
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 Pinch Kosher Salt
- 24 Ounces All Purpose Flour About 5 cups
- Vegetable or Canola Oil for Frying
- Apple Glaze See recipe above
- Apple Filling See recipe above
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Pour 1/2 a cup of apple cider into a microwave bowl and heat in the microwave to about 100°F. Alternatively you could do this in a small pot on the stove. Add in the packet of yeast, stir to combine, and set aside.
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In a large bowl combine the flour, salt, cinnamon and nutmeg and stir to combine.
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In the bowl of your mixer, add the 2 eggs, brown sugar, vanilla, the remaining 1 cup of apple cider and melted shortening and beat with the whisk attachment until lighter in color and volume doubles. Then slowly add the yeast and apple cider mixture.
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Switch to the paddle attachment on your mixer and add a ⅓ of the dry ingredients. Mix until fully incorporated, then slowly add in the remaining dry ingredients until a dough forms. If the there are still dry pockets of flour add a little bit more apple cider.
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Cover and allow to rise at room temperature until doubled in size.
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Roll the dough into pieces slightly larger than a golf ball. You should get about 12 pieces. Place on parchment lined baking sheet dusted with flour and allow to rise until doubled in size.
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Place 3 inches of oil in your Dutch oven or pot, place over medium heat, and bring up to 350°F
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Fry your donuts until golden brown, about 3 minutes on each side. Allow to cool.
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Using a large piping bag with a wide filling nozzle fill with the apple filling (see recipe below). Sometime it help to use the handle of a large wooden mixing spoon to create a pocket first.
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Dip the top of each donut in to the apple glaze (see recipe below) and top with a little more of the apple filling.
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Pour two cups of the apple cider in a large sauce pot, reserving a 1/2 cup for later use.
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Add the apples, apple sauce, apple butter, brown sugar, maple syrup, salt, cinnamon, and nutmeg to the pot and place on the stove over medium heat. Stir to combine.
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Continue stirring the apple mixture and once it begins to thicken, in a bowl combine the remaining 1/2 cup of apple cider and corn starch and stir to create a slurry. Add the slurry to the apple mixture to and continue to cook until until the filling starts to gel.
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Allow the filling to cool and and use to fill and top your donuts.
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Combine 8 cups apple cider, 4 cups powdered sugar, 1/4 cup maple syrup, 1 tablespoon of nutmeg and 1 tablespoon of cinnamon in a medium sauce pan. Place over medium heat and reduce by ¾.
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Set the glaze aside to cool to room temperature and stir in the the apple butter. Alternatively make this in advance and store in the fridge and bring back to room temperature before using.