Directions:

The hard part about making apple cider donuts is you’ll need to plan ahead. So get your kitchen set up first. Set up cookie sheets with wax paper, plates with paper towels, and a pot or deep skillet with at least four inches of oil—canola oil is great. Use a candy thermometer to make sure the oil stays as close to 375 degrees as possible.

You’ll get a better doughnut texture if you warm up the cider first in a sauce pan. If you’re planning on making a glaze, you could even use the same pan for the glaze after you add the cider to the mix.

In a mixing bowl, add the water, apple cider doughnut mix, and apple cider. Mix them together and then spread some flour on the counter. Put the dough on the counter and use a rolling pin to smooth them out. Once you’ve rolled out the dough, use a doughnut cutter to cut out the doughnut shapes. You can even set aside the doughnut holes!

Once the oil is holding steady at 375 degrees, you can drop the donuts in. Give them about 45 seconds on each side. Stir and keep them on the move so they cook evenly and don’t stick to the pot. Use a wooden spoon to make sure they cook golden brown before flipping them.

You’ll then let them drain on the plate lined with paper towels before putting the finished donuts on your cookie trays or immersing them in the glaze and sugar mixture.

If you want to take your apple cider donuts to the next level, make your own glaze so that you can roll the donuts in sugar when they’re done cooking. You should make the glaze before cooking the donuts.

You’ll need 1 cup of apple cider that you’ll heat over medium heat in a sauce pan in order to reduce it to 1/4 cup. Then whisk in 1/4 cup of confectioner's sugar so that it's smooth.

Once that’s done, set the glaze aside for later. Also mix 1 cup of granulated sugar with 2 teaspoons of cinnamon that you can use as a topping or that you can roll the donuts into when they’re done.