Homemade pumpkin apple cider donuts, and I’m not sure there’s a better way to welcome fall.
Soft, fluffy, made from scratch, and that apple cider glaze?! GOOD GRIEF.
I’m not saying I’ll never buy donuts again, but these certainly aren’t helping my case. 😅
Full recipe in the comments! Save this one for a cozy fall morning. 🍎🍂
Donut dough adapted from @brightmomentco 🤎
#momsofinstagram #applecider #donuts #fallbaking #fromscratch
6 days agothatrealmom
🍎 PUMPKIN APPLE CIDER DONUTS 🍂 Soft, fluffy, brown butter pumpkin donuts with an apple cider glaze! DONUTS • ½ cup unsalted butter, browned and cooled • ¾ cup warm whole milk • 3 tbsp cane sugar • 2½ tsp active dry yeast • ½ cup pumpkin purée • 2 eggs • 2 tsp vanilla • 1 tsp cinnamon • ¼ tsp nutmeg • 1 tsp salt • 3½–4 cups all-purpose flour • Beef tallow for frying APPLE CIDER GLAZE • 1¾ cups powdered sugar • ¼ cup apple cider, reduced to 1 tbsp • 1 tsp vanilla • ¼ tsp cinnamon • 1–2 tbsp milk, as needed • Pinch of salt DIRECTIONS 1. Combine warm milk, sugar and yeast. Let sit 8–10 minutes until foamy. 2. Add browned butter, pumpkin, eggs, vanilla, spices and salt. 3. Gradually mix in flour and knead until smooth, soft and slightly tacky. 4. Cover and let rise until doubled, about 1–2 hours. 5. Roll dough ½ inch thick and cut into donuts. 6. Let rise again for 30–40 minutes until puffy. 7. Heat tallow to 350–360°F and fry about 1–2 minutes per side until golden and cooked through. 8. Simmer apple cider until reduced to 1 tbsp. Cool, then whisk with remaining glaze ingredients. 9. Dip slightly cooled donuts into glaze and let set. OVERNIGHT OPTION: Refrigerate covered dough after kneading. The next day, let it warm and finish rising if needed before rolling, cutting and proofing. Save this one! 🤎🍂
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