Apple Cider Brickel Doughnuts

I like to eat apple cider doughnuts with a cup of hot apple cider. Is this redundant? Probably. However, I don’t care. In the fall, I want all the apple. The name of these Apple Cider Brickel Doughnuts will stump a few people. What is brickel? Brickel is tiny bits of toffee pieces. Think of shredding pieces of toffee brittle. Then add those pieces to an apple cider doughnut recipe. The result is this recipe here.

Don’t get me wrong, dense cinnamony apple cider-scented doughnuts are perfect by themselves. Who am I to mess with the perfection that is an apple cider doughnut? However, this recipe also works fine without the addition of brickle. The toffee pieces add a bit more crunch and flavor. You can get them in most baking aisles in your local supermarket. Heath is the most popular brand here in the USA. I suppose I should call them Apple Cider Toffee Doughnuts.

A few things about this recipe:

This particular Apple Cider Brickel Doughnuts recipe has two elements that make them extra special. Firstly, the apple cider is boiled down to half of its volume. This intensifies the flavor. Secondly, a few tablespoons of apple butter are stirred into the boiled cider while it is still warm. This also amps up the flavor. Additionally, two cinnamon sticks are added to the cider while it is boiling for more fall spice.

I used a 4-inch doughnut cutter which yields 9 doughnuts. A 3-inch cutter will create an even dozen.

After frying the doughnuts, they are rolled in cinnamon sugar. Also, add Brickel pieces to the cinnamon sugar as well as the batter. Apple cider doughnuts are traditionally a dense doughnut rather than the standard light and fluffy version. Consequently, these doughnuts make a hefty snack. Perfect when warm to take the edge off the chill of crisp autumn weather.

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Apple Cider Brickel Doughnuts

Course Snack

Keyword Doughnuts

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

Servings 1 dozen

Author Lora Wiley-Lennartz

Ingredients

For the doughnuts:

• 2 cups apple cider
• 2 cinnamon sticks
• 2 tablespoons apple butter
• 3 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice.
• 2 large eggs room temperature
• 6 tablespoons butter melted and cooled
• 1 cup brickle bits
• Vegetable oil for frying

For the sugar coating:

• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1/4 cup brickle bits

Instructions

1. Place the cider and cinnamon sticks in a small pan and bring to a boil over medium-high heat.
2. Boil unto the cider is reduced by half.
3. Remove from heat, remove the cinnamon sticks and discard.
4. Stir the apple butter.
Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon & allspice.
5. In a separate bowl, whisk together the eggs, melted butter and cooled cider.
6. Add the cider mixture to the dry ingredients and stir to combine.
7. Mix in the brickel pieces. The dough will be sticky.
8. Cover the bowl with plastic cling film and refrigerate for one hour.
9. On a floured surface, pat out the dough to about 1/3 inch thick.

10. Cut out the doughnuts with a floured doughnut cutter.


    

11. Heat the oil in a large pot to 325°. Place a double layer of paper towels nearby.

12. Gently transfer the cut doughnuts to the skillet or fryer, a few at a time. Fry until golden brown on both sides.
13. Drain briefly on paper towels.
14. Spread the cinnamon sugar and brickel mixture out on a plate.
15. Dip the warm doughnuts and holes into the mixture.
16. Arrange on a platter and serve.

Like these Apple Cider Brickel Doughnuts? Also, try some other sweet apple inspired fall recipes: