Ingredients Jump to Instructions ↓

  1. Doughnuts:

  2. 3 1/4 cups all-purpose flour, or more if needed (divided)

  3. 2 envelopes Fleischmann's® RapidRise Yeast

  4. 2 tablespoons sugar

  5. 1 teaspoon salt

  6. 1 teaspoon Spice Islands® Ground Saigon Cinnamon

  7. 1 cup milk plus

  8. 2 tablespoons milk

  9. 1/4 cup butter or margarine

  10. 3 egg yolks

  11. Mazola® Corn Oil for deep frying

  12. Apple Cider Glaze:

  13. 1 cup apple cider

  14. 2 cups powdered sugar

  15. 1 tablespoon Karo® Light Corn Syrup

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. Heat at least 2 inches of oil in a deep fryer or deep pan to 350 degrees 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.

  4. For Apple Cider Glaze: Boil apple cider in a small saucepan until reduced in half, about 7 to 10 minutes.

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


Send feedback