Apple Balsamic Glazed Doughnuts Recipe

There’s nothing quite like the comforting taste of homemade doughnuts. These Apple Balsamic Glazed Doughnuts take the traditional treat to the next level with the sweet and tangy depth of Sonoma Farm Red Apple Balsamic Vinegar. The vinegar enhances both the dough and the glaze, adding a unique fruitiness that perfectly complements the warm spices and rich flavors of these golden-fried delights.

This recipe guides you through making soft, pillowy doughnuts infused with cinnamon, nutmeg, and apple balsamic, finished with a luscious, glossy glaze. Whether you’re making these for a special occasion, a weekend brunch, or just because, they are sure to be a hit.

Ingredients

Doughnuts:

• 3 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup buttermilk, at room temperature
• 1/3 cup Sonoma Farm Red Apple Balsamic Vinegar
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 5 tablespoons unsalted butter, at room temperature
• 2 large eggs, at room temperature
• Peanut oil or vegetable oil, for frying

Glaze:

• 1 cup Sonoma Farm Red Apple Balsamic Vinegar
• 3 cups powdered sugar
• 1 tablespoon vanilla extract

Instructions

Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.
2. In a separate small bowl, mix the buttermilk, apple balsamic vinegar, and vanilla extract. This mixture adds moisture and a slight tang to the dough.
3. In a large mixing bowl, use a stand or hand mixer to beat the granulated sugar and butter together on medium-high speed until the mixture is fluffy and pale in color, about 4 to 6 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 2: Chill and Shape the Dough

1. Line a baking sheet with parchment paper and dust it generously with flour.
2. Transfer the dough onto the sheet and sprinkle additional flour on top. Pat or roll the dough to about 1/2-inch thickness.
3. Cover with plastic wrap and refrigerate for at least 1 hour, or until the dough is firm enough to cut.
4. Once chilled, transfer the dough to a well-floured work surface. Using a 2 3/4-inch doughnut cutter, cut out doughnuts and holes, dipping the cutter in flour between each cut to prevent sticking.
5. Place the cut doughnuts on a new parchment-lined baking sheet. Gather the scraps, re-roll, and cut out additional doughnuts as needed.

Step 3: Fry the Doughnuts

1. In a Dutch oven or deep, heavy-bottomed pot, heat about 1 1/2 inches of oil to 350°F – 360°F. Use a deep-fry thermometer to monitor the temperature.
2. While the oil heats, set two cooling racks over baking sheets near the stove.
3. Carefully fry 2 or 3 doughnuts at a time. Use a slotted spoon or spatula to turn them once, frying for about 1 to 1 1/2 minutes per side, until they turn a rich golden brown.
4. Adjust the heat as needed to maintain the correct temperature. Test the first doughnut to ensure it’s fully cooked inside.
5. Transfer fried doughnuts to the cooling racks and allow excess oil to drain.

Step 4: Prepare the Glaze

1. In a medium bowl, whisk together the apple balsamic vinegar, powdered sugar, and vanilla extract until smooth. Adjust the consistency if needed by adding a little more vinegar for a thinner glaze or powdered sugar for a thicker glaze.
2. Let the doughnuts cool slightly but remain warm to the touch. At this temperature, they will absorb the glaze beautifully.

Step 5: Glaze the Doughnuts

1. Dip each doughnut completely into the glaze, ensuring full coverage. Allow excess glaze to drip off.
2. Place the glazed doughnuts back on the cooling racks and let them set for about 15 minutes before serving.

Tips for the Best Apple Balsamic Doughnuts

• Use Room Temperature Ingredients: This ensures even mixing and a smoother dough.
• Monitor Frying Temperature: If the oil is too hot, the doughnuts will brown too quickly on the outside while remaining raw inside. If too cool, they will absorb too much oil and become greasy.
• Don’t Overwork the Dough: Overmixing or excessive rolling can lead to dense, tough doughnuts.
• Fry in Small Batches: Overcrowding the pot lowers the oil temperature and can result in unevenly cooked doughnuts.
• Glaze While Warm: This allows the glaze to set beautifully without becoming too runny.

Serving and Storage

These doughnuts are best enjoyed fresh, while the glaze is still slightly tacky and the interior is soft and warm. If storing, keep them in an airtight container at room temperature for up to 2 days. Reheat them briefly in the microwave for a fresher taste. Avoid refrigerating, as this can dry them out.

For longer storage, freeze unglazed doughnuts in an airtight container for up to a month. Thaw at room temperature and reheat before glazing.

Conclusion

Apple Balsamic Glazed Doughnuts offer an elevated twist on a classic treat, bringing the rich, fruity tang of Sonoma Farm Red Apple Balsamic Vinegar into each bite. Whether you’re making them for a cozy morning at home, a holiday gathering, or a special celebration, these doughnuts are sure to impress. Enjoy them with a cup of coffee, tea, or a warm apple cider for the perfect pairing.

Try this recipe and experience the delightful balance of sweetness, spice, and acidity that makes these doughnuts truly unique!