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Apple Cider Vinegar Glazed Donut

Sweet treats are made of these

Yield: 12 fritters
Prep Time: 20 minutes idle, 1½ hours
Cook Time: 5 minutes

Satisfy your sweet tooth with these decadent treats. Tart apples, brown sugar and a touch of vanilla are encased in fluffy dough, fried to crisp perfection.

Apple Cider Vinegar Glazed Donut

Dough:

2½ tsp. active dry yeast

⅔ cup milk, heated to 90-95°F

3½ cups, plus 2 Tbsp. all-purpose flour, divided

4 egg yolks

½ cup sugar

⅓ cup apple cider

¼ cup butter, melted

1 Tbsp. vanilla

1 tsp. salt

½ tsp. cinnamon

 

Filling:

¼ cup butter

1 cup Granny Smith apples, peeled, diced

1 tsp. vanilla

¼ cup sugar

½ tsp. cinnamon

1 cup apple cider

¼ cup Nature’s Intent Organic Apple Cider Vinegar

 

Glaze:

2 cups powdered sugar

¼ cup Nature’s Intent Organic Apple Cider Vinegar

1 tsp. vanilla extract

  1. Dissolve yeast in warm milk in a bowl and sprinkle half of the flour on top, cover with plastic wrap and keep warm 30-45 minutes or until flour cracks.
  2. Add remaining ingredients and knead dough by hand until it forms a ball. Cover and let rise until it has doubled in size.
  3. Melt butter in a medium sauté pan over medium-high heat. Add apples and remaining ingredients and cook until apples are just soft. Set aside.
  4. Mix powdered sugar, Nature’s Intent Organic Apple Cider Vinegar and vanilla. Set aside.
  5. Punch down dough with the back of your hand and form into a ball, let rise until double in size.
  6. Roll dough into a ½-inch thick rectangle with a rolling pin and spread apples on top in an even layer. Fold dough into thirds again and roll out into a ½-inch thick rectangle.
  7. Fold dough into thirds and roll into a 1-inch thick rectangle and cut into 12 squares. Place on a cookie sheet lined with parchment paper and cover with plastic wrap. Let it rest until it has doubled in size.
  8. Preheat deep fryer to 350°F and fry donuts for 3 minutes on each side until they are golden brown. Remove from fryer and glaze.

ACV TIP #10: Make homemade buttermilk by adding 1 Tbsp. of ACV to 1 cup of milk.