Cinnamon Sugar-Perry Donuts


Total Time:  30mins
Makes:   1 Dozen7-SAV154-Recipe-cider-donuts-500x750


1 34 cups (7 34 oz.) all-purpose flour, sifted
14 cup (1 18 oz.) whole wheat graham flour
3 12 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
12 tsp. kosher salt
2 tbsp. unsalted butter
1 12 cups sugar
2 egg yolks
1 tsp. vanilla extract
14 cup Paracombe Premium Perry ‘Mysterious One’
14 cup buttermilk
Canola oil, for forming and frying



  1. Whisk flours, 2 tsp. cinnamon, baking powder, soda and salt in a bowl; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy.  Add yolks, vanilla, Perry and buttermilk; mix until smooth.  With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Combine remaining cinnamon and sugar in a bowl; set aside.  Heat 2 inch oil in a 6L saucepan until a deep-fry thermometer reads 350°.  Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1⁄2 inch hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes.  Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.  Let donuts cool completely; toss in cinnamon-sugar mixture.


Recipe adapted from SAVEUR