In the bowl of a stand mixer fitted with a whisk attachment, combine warm apple cider, warm milk, 2 Tbsp of sugar, and the yeast.
Whisk on low speed until just incorporated.
Let proof for 5 minutes, until frothy.
Once the proofing time is up, add the remaining sugar, eggs, and vanilla and mix to combine.
Swap the mixer attachment to a dough hook.
Add the flour and cinnamon, salt, nutmeg, and cloves.
Knead until the dough starts to come together.
Add the butter and knead for an additional 5 minutes. The dough will be sticky at this point.
Remove the bowl from the stand mixer and cover with a kitchen towel or plastic wrap.
Let rise for 1 hour. While the dough is rising, make the filling.
MAKE FILLING:
Combine diced apples, brown sugar, butter, cinnamon, lemon juice, apple cider, and salt in a large mixing bowl.
Mix until the apples are coated.
Transfer the mixture into a medium-sized saucepan and place on the stove over medium-low heat.
Cook down for 10 minutes, then add the cornstarch and cook for 3 minutes until the mixture thickens.
Remove from the heat and let cool.
SHAPE DONUTS:
Once the dough has risen, turn out onto a clean, floured surface.
Roll the dough out to ½-inch thickness.
Then use a biscuit cutter or a 3-inch round cookie cutter to cut out donuts until all the dough has been used.
You may have to re-roll the dough several times to use it all up. Just be sure not to overwork the dough.
Once the dough has been used, place the cut donuts onto a baking sheet lined with parchment paper with at least ½-inch between them.
Let rise for 45 minutes or until doubled in size.
MAKE TOPPING:
In a small mixing bowl, combine sugar and cinnamon.
FRY DONUTS:
Towards the end of the donut’s rise time, preheat oil in a large stockpot to 375°F.
Once the donuts have finished rising and the oil is heated, place 2-3 donuts into the oil.
Fry for 1 ½ minutes, then flip and fry for an additional 1 ½ minutes or until golden brown.
Carefully remove the donuts from the oil with a slotted spoon and place them onto a cooling rack with paper towels underneath it.
Repeat the frying process with the remaining donuts.
FILL AND TOP DONUTS:
In between frying donuts, fill a piping bag fitted with a round tip with the filling mixture.
While the donuts are still warm, place the piping tip into the side of the donut and fill until the piping tip is pushed back.
Repeat until all of the donuts are filled.
Roll each filled donut into the topping mixture.
SERVE:
Serve and enjoy.
Notes
With yeast-based recipes such as this, your liquids must be at the correct temperature to ensure the dough rises properly. If the apple cider/milk is too hot, it will kill the yeast. If too cold, the yeast won’t activate, and the dough won’t properly rise. The correct temperature is between 105°-110°.
If your donuts aren’t warm when you fill them, you will have to cut a small hole in the side of the donuts for the piping tip.
These donuts are best consumed within 12 hours, but they may be heated the next day in the microwave for 10 seconds to restore freshness.