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Apple Cider Glazed Doughnuts

Servings: 15



  3-1/4 to 4 cups all-purpose flour

  2 envelopes Fleischmann's® RapidRise Yeast

  2 Tbs sugar

  1 tsp salt

  1 tsp Spice Islands® Ground Saigon Cinnamon

  1 cup + 2 tablespoons milk

  1/4 cup butter OR margarine

  3 egg yolks

  Mazola® Corn Oil for deep frying

  Apple Cider Glaze:

  1 cup apple cider

  2 cups powdered sugar

  1 Tbs Karo® Light Corn Syrup

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For doughnuts:

COMBINE 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120° to 130°F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding flour, until soft dough forms.

KNEAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.

HEAT at least 2 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.

For Apple Cider Glaze:

BOIL apple cider in a small saucepan until reduced in half, about 7 to 10 minutes.

PLACE powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth.

Prep Time: 35 minutes Proof Time: 45 to 60 minutes Bake Time: 15 minutes

Makes: about 15 doughnuts Note: These can also be baked. Simply preheat your oven to 375°F, and bake the risen doughnuts for 8 to 10 minutes.