Chef John, my mom loved watching your videos and making your recipes. We always talked about them, and enjoyed every single one we made. She passed away this morning, and I just want to thank you for all of your videos and the joy of cooking that you bring.
Kisk, I am so sorry. It’s going to be some rough weeks. It’s a great thing to have touchstones like these recipes that can continually remind you of the wonderful times you shared. Be well.
Bless you.🕊 I lost my Mom 10 years ago and coming up on the anniversary, I still cry. Remember, tears mean love. Lots of love, lots of tears. Great mamas are an eternal blessing. Take care. 🌹
I just made them this morning. They're absolutely delicious. Since I live in Austria donut pans are impossible to come by, I just made them in muffin tins and they turned out really good as well. They might take a minute or two longer.
Long, long ago, I was the "fancy" finisher at a Mister Donut. Those are the people who decorate and fill them, after a guy bakes or fries them. And I want to say, Chef, that even with the hole still filled in, it's still a donut, whether fried or yeast-raised. Another alternative to punching out the yummy hole would have been to think it's serendipitous, and spoon a little apple filling into the center, before or after icing it with apple cider icing, rather than punching out the hole. It would be a fancy, with an extra bite to eat or dunk! (and you can charge more for fancies, even personalize them for the cops who came in at night for free donuts and coffee). Cream and jelly filled donuts are still donuts, as are fancies, which are open-faced and filled on top, rather than the filling injected on the inside. If I made these, I'd overfill the tray just like you, but put apple filling in the center, after tossing them in cinnamon sugar, or dribbling apple cider icing over them. They'd all be tempting.
I bought some in a whim a few weeks ago and it is WORTH IT. After 30 I had my recipe dialed in and I can't wait to make a bunch to share with my coworkers so I can become the donut hero.
I just made these. I followed the recipe pretty much exactly, except I made half a batch and scaled everything in half. Normally, I don't care for donuts, because I dislike fried, oily foods. All I can say is WOW, these are phenomenal. These remove that fried component, so there is so much more flavor without that grease muting the taste. The texture is a very light, airy cake, and the apple cider flavor is very pronounced. They're incredible. It was very difficult to only eat one. Still warm out of the oven, they're a 10/10.
I just realized that these are the same donuts I had once during a visit to NY. I visited a green apple orchard upstate with my brother and he bought me some of these to try. They were so addicting!
Sitting around at night with hot apple cider in a mug and an apple cider donut to "dunk"... Now THAT'S living! (and if someone spills a little spiced rum into your mug, so much the better!)
I fell in love with apple cider donuts while traveling in Vermont. Bought my doughnut pan and apple cider, and plan to make them this week. Thanks, Chef John!!!
Thank you Chef for making it clear what Americans mean when they say apple cider, for the longest time I was so confused, especially when it came to apple cider vinegar... that clarification alone made things so much easier for me to grasp, not just when watching Ur channel but all others as well. Ur the best, thanks again!
You really came through with this one. These donuts are an impressive breakfast, a comfort food, and a fall dessert all in one and I'm excited to try making them myself.
It’s been a few years since I last watched your videos, but I must say I’m very pleased with the way your tone has developed. Where you used to end every sentence with a higher pitch, it’s a lot more balanced now, which is easier on the ears. Lovely dish.
My husband and I watch all your videos. We love your sense of humor & recipes! Thanks so much for sharing these lovely recipes. We have learned so much from you. 🙂 Cheers from Canada New Brunswick!
Made a batch of these yesterday - delicious!. I thought they would be "cakey" donuts and fall apart easy but the texture was firm and chewy. The longest step is reducing the cider. Also, when I made it, the batter yielded a bakers dozen with my sized donut pans. Thank you Chef John!!!
I have made these 3 times since I found this video last Christmas 2021 and today at this moment June 4th, 2022 makes 4 times and tomorrow will make 5 times.. LOL😅. Thank you Chef John!! These have helped my family and I create beautiful memories. My great grandpa has been asking me to make him some of these donuts that my mom told him that I made for Christmas (along with your Hot Buttered Rum recipe🔥) and so I finally surprised him 2 days ago on his 89th birthday and he was overjoyed 🥰🥰 Not sure how much longer he will be here with us due to his health declining but I'm feeling sooo blessed to be able to utilize these donuts to make his day special!!😭💙🙏🏾 Thank you again from the bottom of my (and my great grandpa's) heart!!💙💙🙏🏾
I am lucky enough to live in the foothills of the shawnee forest, where we have nothing but rolling acres of orchards about 8 minutes from my front porch. A few of orchards have bakeries/concessions for those that want to take a break on our beautiful wine trails or just driving through on a beautiful Southern Illinois day. A particular orchard makes these and they are absolutely a taste of a different time, a nostalgic reminder of the past.
For me, it's southwest Michigan. Orchards sold bags or bushels of apples, along with apple butter, jellies and jams and the most delicious apple cider baking powder fried doughnuts, with a sweet, cinnamony aroma that you could smell from the road.
Tip from my grandmother - when it comes to doughnut & muffin pans, while buttering, also butter the top of the pans, not just the 'hole/well' sections, this way if any batter blooms during baking and goes over the 'well area' and onto the top of the muffin/doughnut pan making them easier to pop right out of their baking pans. ;)
Chef John!! Thank you for sharing this recipe. I love apple cider donuts but don’t like how they are deep fried. These are perfect. And as always, I love your humor as you make cooking so fun! 😂🥰🍩
Let me just say that moving to Florida from New Jersey, this is the one thing I miss . Didn't think me making this for my family was on the agenda this week and yet here I am 😊
@@joeees7790 If you get fresh unpasteurized (Or as we call it, real) Apple Cider, it's an entirely different drink than pasteurized Apple Juice of Apple Cider. And unlike milk, fresh unpasteurized cider is completely safe - It's just not shelf stable.
Every fall my family gets together, sometimes inviting neighbors, to make fresh apple cider. Apple juice is not the same as cider 👍 We usually freeze the cider to enjoy all year, or can it with spices for hot cider
Oh geez; have I a story for y’all! While hubby works from home, I keep myself quiet by learning origami through RUclips videos; sometimes I reduce the playback speed so I can figure out stuff. I usually have my iPad sound off so I can listen to music on my earphones from my iPhone...fast forward to tonight, when I was on the hunt for new Food Wishes videos for Thanksgiving ideas...saw this vid, so I turned it on. My hubby started laughing his head off immediately and that’s when I realized I had not turned the playback speed back up! We especially howled at the “not the alcoholic apple cider” bit! We listened to this vid at 1/2 playback speed, but other speeds might be funny!
Made this batter for my mini donut maker, perfection! Some of the best donuts I've ever eaten. I made extra cider reduction and made a glaze with it and powdered sugar. YUM.
Freshly ground nutmeg > ground stuff. Reminds me of a time where a famous tv chef said “I guess you could stir the stir fry” (instead of pan flipping)...
Hip, hip, hooray for this recipe! I have made these twice now, and they've been a huge hit both times! I added a big pinch of kosher salt and two big pinches (about 1/4 tsp.?) of ground cardamom to the cinnamon sugar mixture they're rolled in and I think that adds a nice bit of intrigue. These are on my permanent recipe rotation now. Thank you, Chef John! You are awesome. P.S. - Hi to Michelle.
When we were kids, we lived in upstate New York. There was a little shop that was open only in the fall, after their apple orchard was harvested. The store made apple everything. We gather around the clear window where the big cauldron was, and watch the donuts being made. The hot donuts were then tossed into cinnamon sugar, they'd get boxed, and we hogged out on them on the way home.
Last week I accidentally bought doughnut pans from Amazon while in my cart as I was buying other tools in a rush, and now they have a purpose! Thank you Chef John!
"Which I like to add at this point, because I forgot to add it at an earlier point" haha!!!! Oh chef John I love that he forgets stuff just like us, and instead of redoing the recipe or editing the video he just adds it when he remembers!
I am a firm believer in the fingertip and mouth cleaning method to efficiently remove spattered batter on pans. I followed this rather delicious method as recently as yesterday while baking nearly a dozen loaves of banana nut bread with my mother and nephew. I may or may not have used it on the spatula, beaters and measuring cups as well.
Over the last few weeks I've learned from watching similar videos that the cider doughnuts I remember (from my part of NY State) were evidently weird. Because ours didn't have sugar or any glaze on them. They just had an apple flavor inside. But I'm pretty sure I'd like these too
Chef John, I heard your interview on the podcast "Homemade". It was good. About those wells before you punched them out, I suggest mixing some slightly warmed cream cheese with a splash of rum and folding some whipped cream into it.
I was thinking how wonderful it would taste to fill the "not" hole with spiced whipped cream. But then you poked a hole in it. Oh well. They still look super yummy 😋
Chef - I just remembered what I always forgot- and that was to give you a great big Thank You! I write this in the middle of your instruction. If I waited until the end I would just find myself in the kitchen or on the way to market. Thank you! One final thought- I will make these and fill those closes-hole donuts with some warm diced/seasoned apple... with some Berentzer Apfel on the side :)
What a lovely recipe! I would love to make these, but would have to make a small adjustment because my friend is allergic to apples. So I would make, perhaps, a pear or orange juice reduction.
Looking forward to making these tonight and having them with coffee in the morning! Pretty damn excited. I have make a lot of your recipes Chef John Thank you Jim and Jung from Cincy Oh
I made these today. No donut pan, so I used a cupcake tin and liners. Turned out fine! Here is what I found: Doing the apple cider reduction on an electric stovetop sucks. It took a long time and my oven was heated far too long just waiting. I would make the reduction and let it cool. I also think the hot reduction in the batter curdled it a bit. It IS a super light finished product with a nice flavor. I prefer a stronger flavor and would consider adding more reduction, more nutmeg, and finding some cardamom since I didn't have any. I can see that really making a good finished product. Rolling in butter then cinnamon and sugar is great! We are storing them plan and then adding the butter/cinnamon sugar when we eat it instead of all at once. Thanks Chef John at Food Wishes dot com!
Thank you John for this, I’m going to try these today, I’ll let you know how I get on, just a shame I can’t send pictures of them, love waiting you xxxxx
I'm going to make these without removing the excess in the center, put a scoop of vanilla ice cream in the middle and then drizzle extra apple cider reduction over the top.
According to apple aficionado, Ned Flanders: "Now here's a little trick to help you remember. If it's clear and yella', you've got juice there, fella. If it's tangy and brown, you're in cider town."
Just made these after following an unrelated TikTok video that ended up in a fail LOL... these turned out perfectly as always with your recipes!! Thanks so much for sharing!!
Like so many, I bought some donut pans just to make this recipe. I’m a pretty solid amateur baker but man, this dough just stuck so badly to brand new nonstick buttered donut pans. This is the first time I have ever followed one of chef John’s recipes and ended up cursing like a sailor shaking my fist into the sky reevaluating the path of my life
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
Chef John, my mom loved watching your videos and making your recipes. We always talked about them, and enjoyed every single one we made. She passed away this morning, and I just want to thank you for all of your videos and the joy of cooking that you bring.
Kisk, I am so sorry. It’s going to be some rough weeks. It’s a great thing to have touchstones like these recipes that can continually remind you of the wonderful times you shared. Be well.
Wishing you so much peace and light! I'm sorry for your loss! 🙏🏼💛
Very sorry about your loss.
Bless you.🕊 I lost my Mom 10 years ago and coming up on the anniversary, I still cry. Remember, tears mean love. Lots of love, lots of tears. Great mamas are an eternal blessing. Take care. 🌹
I just made them this morning. They're absolutely delicious. Since I live in Austria donut pans are impossible to come by, I just made them in muffin tins and they turned out really good as well. They might take a minute or two longer.
TY
Warum machst du keinen gigantischen doughnut in einer gugelhupfform
I also make them in muffin tins
"And I'm gonna punch out those centers, and of course as I do I'm going to eat them." This speaks to my soul.
Long, long ago, I was the "fancy" finisher at a Mister Donut. Those are the people who decorate and fill them, after a guy bakes or fries them. And I want to say, Chef, that even with the hole still filled in, it's still a donut, whether fried or yeast-raised. Another alternative to punching out the yummy hole would have been to think it's serendipitous, and spoon a little apple filling into the center, before or after icing it with apple cider icing, rather than punching out the hole. It would be a fancy, with an extra bite to eat or dunk! (and you can charge more for fancies, even personalize them for the cops who came in at night for free donuts and coffee). Cream and jelly filled donuts are still donuts, as are fancies, which are open-faced and filled on top, rather than the filling injected on the inside. If I made these, I'd overfill the tray just like you, but put apple filling in the center, after tossing them in cinnamon sugar, or dribbling apple cider icing over them. They'd all be tempting.
if it's clear and yella, you've got juice there fella
if it's tangy and brown, you're in cider town!
Damn. I knew someone would beat me to this
Ned Flanders
Now, there are two exceptions and it gets kinda tricky here...
Good one!
And of course, in Canada the whole thing's flip-flopped.
"We'll clean off the pan with the tip of our finger, then clean our finger with our mouth" I love Chef John! 🤣
You love him....when I win the lotto I will hire him.
There's a chuckle or two (or three) to be found in every video of his!
@@brianh.000 Chef is awesome, I need to watch him more often, but need to drop some lbs. Getting fluffy.
I didn’t think buying donut pans was on the agenda for my week, but here we are.
Exactly, I always thought donut pans were another unnecessary kitchen clutter item but I was wrong. Think ill treat myself to one this holiday season.
Ugh amazon. Maybe BBB.
😂
I bought some in a whim a few weeks ago and it is WORTH IT. After 30 I had my recipe dialed in and I can't wait to make a bunch to share with my coworkers so I can become the donut hero.
Same
Oh my God!! Just made these. Where has this been all my life? This is a tradition now. Soooo good
I just made these. I followed the recipe pretty much exactly, except I made half a batch and scaled everything in half. Normally, I don't care for donuts, because I dislike fried, oily foods. All I can say is WOW, these are phenomenal. These remove that fried component, so there is so much more flavor without that grease muting the taste. The texture is a very light, airy cake, and the apple cider flavor is very pronounced. They're incredible. It was very difficult to only eat one. Still warm out of the oven, they're a 10/10.
Every moment Chef John keeps his "mistakes" in and just turns it into content = the best moments ^_^
Whether you know it or not, you've helped keep me sane and safe this year. Thank you.
Don't cut out the hole, use them as "bowl." Fill them with fruit--even an apple compote
Or maybe some sweet cream cheese with a bit of cinnamon in it...
YES! Love that idea
Apple compote and drizzle just a couple ribbons of caramel on top.
I'm thinking some Chantilly cream
Indeed. My thoughts went first to ice cream!
Thanks Chef John, I'm going to bake these for my 96 year old Grandmother this weekend. She loves having a little sweet treat with her coffee ♡
I just realized that these are the same donuts I had once during a visit to NY. I visited a green apple orchard upstate with my brother and he bought me some of these to try. They were so addicting!
Sitting around at night with hot apple cider in a mug and an apple cider donut to "dunk"... Now THAT'S living! (and if someone spills a little spiced rum into your mug, so much the better!)
I fell in love with apple cider donuts while traveling in Vermont. Bought my doughnut pan and apple cider, and plan to make them this week. Thanks, Chef John!!!
Thank you Chef for making it clear what Americans mean when they say apple cider, for the longest time I was so confused, especially when it came to apple cider vinegar... that clarification alone made things so much easier for me to grasp, not just when watching Ur channel but all others as well. Ur the best, thanks again!
thanks for the tip about remembering what i forgot, i always forget to do that.
You really came through with this one. These donuts are an impressive breakfast, a comfort food, and a fall dessert all in one and I'm excited to try making them myself.
Chef John,
You are a treasure. We love you.
Thank you,
-me
You speak for us all
I love my chef john
It’s been a few years since I last watched your videos, but I must say I’m very pleased with the way your tone has developed. Where you used to end every sentence with a higher pitch, it’s a lot more balanced now, which is easier on the ears. Lovely dish.
I had no idea about the apple cider thing. The only apple cider I know has alcohol. Thanks for warning your European friends, I appreciate it 🤗
i think you could probably use alcoholic cider and get sligthly different flavor.
@@MrTheSmoon I agree 😊
I don't think much alcohol would be left after reducing and baking.
yea same here.. thanks!
As Chef John says, "You're the Spiderman of your cider, man!"
My husband and I watch all your videos. We love your sense of humor & recipes! Thanks so much for sharing these lovely recipes. We have learned so much from you. 🙂 Cheers from Canada New Brunswick!
Slide trombone is what I hear every time I try to cook. Thanks Chef John for making it a bit easier.
Chef John is a saint. He's hilarious and his voice is so soothing, I could watch his videos forever.
Made a batch of these yesterday - delicious!. I thought they would be "cakey" donuts and fall apart easy but the texture was firm and chewy. The longest step is reducing the cider. Also, when I made it, the batter yielded a bakers dozen with my sized donut pans. Thank you Chef John!!!
I have made these 3 times since I found this video last Christmas 2021 and today at this moment June 4th, 2022 makes 4 times and tomorrow will make 5 times.. LOL😅. Thank you Chef John!! These have helped my family and I create beautiful memories. My great grandpa has been asking me to make him some of these donuts that my mom told him that I made for Christmas (along with your Hot Buttered Rum recipe🔥) and so I finally surprised him 2 days ago on his 89th birthday and he was overjoyed 🥰🥰 Not sure how much longer he will be here with us due to his health declining but I'm feeling sooo blessed to be able to utilize these donuts to make his day special!!😭💙🙏🏾 Thank you again from the bottom of my (and my great grandpa's) heart!!💙💙🙏🏾
I am lucky enough to live in the foothills of the shawnee forest, where we have nothing but rolling acres of orchards about 8 minutes from my front porch. A few of orchards have bakeries/concessions for those that want to take a break on our beautiful wine trails or just driving through on a beautiful Southern Illinois day. A particular orchard makes these and they are absolutely a taste of a different time, a nostalgic reminder of the past.
For me, it's southwest Michigan. Orchards sold bags or bushels of apples, along with apple butter, jellies and jams and the most delicious apple cider baking powder fried doughnuts, with a sweet, cinnamony aroma that you could smell from the road.
Flaam
Tip from my grandmother - when it comes to doughnut & muffin pans, while buttering, also butter the top of the pans, not just the 'hole/well' sections, this way if any batter blooms during baking and goes over the 'well area' and onto the top of the muffin/doughnut pan making them easier to pop right out of their baking pans. ;)
These look delicious I think I would leave them close at the one end and at the last minute when I served them, I would fill them with custard
Chef John!! Thank you for sharing this recipe. I love apple cider donuts but don’t like how they are deep fried. These are perfect. And as always, I love your humor as you make cooking so fun! 😂🥰🍩
I made your Beef Birria for my parents Anniversary today ! They loved it , thank you Chef!!🥰🥰
New videos from chef John are the only reason why I wake up in the morning
Love your videos John! Thanks for all your hard work, we all really appreciate it!
Thos donuts, are incredible, as every recipe you share thank you for having the same passion as us about cooking and food❤
Woow, you have some great recipes aswell❤
You watched the video and made them in under 30 minutes?
He. Means they look incredible, and not everyone that watches cooking videos actually cook the recipes 👍
Btw I liked your last video, Snickers is my favorite!
I made these today using my muffin pan. I added sautéed apples and topped with caramel sauce. Very delicious!
do they work as muffs?
Interested in trying these, as the local farm that makes my favorites is cutting them off for the season soon
Let me just say that moving to Florida from New Jersey, this is the one thing I miss . Didn't think me making this for my family was on the agenda this week and yet here I am 😊
"Apple juice and apple cider are the same thing." I'm from apple country and *I will fight you.*
@@joeees7790 If you get fresh unpasteurized (Or as we call it, real) Apple Cider, it's an entirely different drink than pasteurized Apple Juice of Apple Cider. And unlike milk, fresh unpasteurized cider is completely safe - It's just not shelf stable.
@@ragingbombast
I haven’t had fresh apple cider in ages! So delicious 🤤
@@ragingbombast This reminded me to get some at my local Farm Boy store tomorrow. I love cool fresh cider in the fall.
@@joeees7790 it also tastes VERY different
Every fall my family gets together, sometimes inviting neighbors, to make fresh apple cider. Apple juice is not the same as cider 👍
We usually freeze the cider to enjoy all year, or can it with spices for hot cider
Oh geez; have I a story for y’all!
While hubby works from home, I keep myself quiet by learning origami through RUclips videos; sometimes I reduce the playback speed so I can figure out stuff. I usually have my iPad sound off so I can listen to music on my earphones from my iPhone...fast forward to tonight, when I was on the hunt for new Food Wishes videos for Thanksgiving ideas...saw this vid, so I turned it on. My hubby started laughing his head off immediately and that’s when I realized I had not turned the playback speed back up! We especially howled at the “not the alcoholic apple cider” bit!
We listened to this vid at 1/2 playback speed, but other speeds might be funny!
"Nooot tthhe alcohhholic appllllle ciderrr..."
Suuuuuure, we believe you!
Made this batter for my mini donut maker, perfection! Some of the best donuts I've ever eaten. I made extra cider reduction and made a glaze with it and powdered sugar. YUM.
"if there's no hole it's not a doughnut"
Jam doughnuts: "Am I a joke to you?"
Super awesome accuracy in filling the cup as not a single drop spilled
Good Cooks should be able to remember what they forget. PRICELESS.
I am a big fan, none of my family gathering is complete without your Potato recipes.
Cooking with apple cider, never thought of it sounds delicious
Freshly ground nutmeg > ground stuff. Reminds me of a time where a famous tv chef said “I guess you could stir the stir fry” (instead of pan flipping)...
Hip, hip, hooray for this recipe! I have made these twice now, and they've been a huge hit both times! I added a big pinch of kosher salt and two big pinches (about 1/4 tsp.?) of ground cardamom to the cinnamon sugar mixture they're rolled in and I think that adds a nice bit of intrigue. These are on my permanent recipe rotation now. Thank you, Chef John! You are awesome. P.S. - Hi to Michelle.
When we were kids, we lived in upstate New York. There was a little shop that was open only in the fall, after their apple orchard was harvested. The store made apple everything. We gather around the clear window where the big cauldron was, and watch the donuts being made. The hot donuts were then tossed into cinnamon sugar, they'd get boxed, and we hogged out on them on the way home.
I made these twice and they were great! Second batch I used Chinese 5 spice instead of the regular spices, and they were SO GOOD.
No tappa tappa after filling the pans :(
OHHHHHHHL TAPPA TAPPA
You caught the too huh?
I made these and they were delicious! I took some to work and all the cooks and the head chef loved them. Thanks Chef John!
Last week I accidentally bought doughnut pans from Amazon while in my cart as I was buying other tools in a rush, and now they have a purpose! Thank you Chef John!
"Which I like to add at this point, because I forgot to add it at an earlier point"
haha!!!! Oh chef John
I love that he forgets stuff just like us, and instead of redoing the recipe or editing the video he just adds it when he remembers!
I am a firm believer in the fingertip and mouth cleaning method to efficiently remove spattered batter on pans. I followed this rather delicious method as recently as yesterday while baking nearly a dozen loaves of banana nut bread with my mother and nephew. I may or may not have used it on the spatula, beaters and measuring cups as well.
Over the last few weeks I've learned from watching similar videos that the cider doughnuts I remember (from my part of NY State) were evidently weird. Because ours didn't have sugar or any glaze on them. They just had an apple flavor inside. But I'm pretty sure I'd like these too
Chef John, I heard your interview on the podcast "Homemade". It was good. About those wells before you punched them out, I suggest mixing some slightly warmed cream cheese with a splash of rum and folding some whipped cream into it.
I love your humor, tips and recipes. Thanks
This man sounds like the physical manifestation of home cooking.
I made these in a mini Bundt pan (2x3 cakes) in lieu of a donut pan. Needed a couple more minutes to firm up like in the video. Came out great!
I was thinking how wonderful it would taste to fill the "not" hole with spiced whipped cream. But then you poked a hole in it. Oh well. They still look super yummy 😋
Cream cheese filling topped with salted caramel and spice whipped cream.
Definitely a wasted opportunity! A filled donut is always a superior donut.
But according to Chef John they would be "mutant muffins' you filled not donuts.
Why not? You are, after all, the Barney Miller of your "not" hole filler.
I can see these for a good Thanksgiving breakfast idea since they’re light and seasonal.
Chef - I just remembered what I always forgot- and that was to give you a great big Thank You!
I write this in the middle of your instruction. If I waited until the end I would just find myself in the kitchen or on the way to market.
Thank you!
One final thought- I will make these and fill those closes-hole donuts with some warm diced/seasoned apple... with some Berentzer Apfel on the side :)
"less time cleaning up, means more time to eat donut"
-Chef John, 2020
i like this mindset haha
Yes. Chef John has his priorities straight. LOL
What a lovely recipe! I would love to make these, but would have to make a small adjustment because my friend is allergic to apples. So I would make, perhaps, a pear or orange juice reduction.
these look beautiful, well done CJ. need to get some of those pans and try this out
Looking forward to making these tonight and having them with coffee in the morning!
Pretty damn excited.
I have make a lot of your recipes Chef John
Thank you
Jim and Jung from Cincy Oh
I've been eating a lot of donuts recently so that video came with perfect timing! Definitely saving this for later 😌
love this guy's delivery
Something tells me that my glazed rendition is gonna AcCidEnTaLly get some rum spilt in. 😂
Not sure if it's what you meant, but you could put the rum in the glaze.
@@YYZed they’re saying there gonna use alcoholic cider
@@elderrusty541 how does the rum factor in?
@@YYZed pretty sure they are making a light-hearted joke about being an alcoholic
No-hole donut means space-for-ice-cream donut. And it sounds amazing
I made these today. No donut pan, so I used a cupcake tin and liners. Turned out fine! Here is what I found: Doing the apple cider reduction on an electric stovetop sucks. It took a long time and my oven was heated far too long just waiting. I would make the reduction and let it cool. I also think the hot reduction in the batter curdled it a bit.
It IS a super light finished product with a nice flavor. I prefer a stronger flavor and would consider adding more reduction, more nutmeg, and finding some cardamom since I didn't have any. I can see that really making a good finished product.
Rolling in butter then cinnamon and sugar is great! We are storing them plan and then adding the butter/cinnamon sugar when we eat it instead of all at once. Thanks Chef John at Food Wishes dot com!
P.S. If muffin, only fill halfway. 1-2 more minutes max.
Thanks Chef John, the pumpkin patches that sell these here in Oregon just closed and it’s nice to know I can still have them if I want them!
Thank you enjoy watching and listening to you .God bless😂❤
These aren't the spaghetti donuts we were promised, Chef John.
LOL
Perhaps, Chef John just run out of Cayenne powder. 😅
Your videos make my day so much better.
I am about to watch the video, but I already know that I am definitely gonna make them! They seem so delicious just by the name!
Thank you John for this, I’m going to try these today, I’ll let you know how I get on, just a shame I can’t send pictures of them, love waiting you xxxxx
I made these tonight with proper donut pans. Thank you, Chef John, they were great
Hi Chef JOHN! What a beautiful way to bring us down to earth Apple Pie 🥧 it’s been a gnarly week!
A teaspoon of apple pie filling in those non-holes would really be yummy.
Great idea
"Or if you're in a hurry and like a little bit of danger" 🤣🤣🤣LOL
OMG, the filled hole donuts are perfect for dessert this thanksgiving filled w whipped cream or a cheesecake mix or some other delish filling.
Carmel drizzle & a cherry on top
Chef John, you must have read my thoughts, I've been wanting cider donuts! It's hard to find them outside the pumpkin patch.
Finally a donut I might actually make instead of just buying because I don’t have a deep fryer. Also, isn’t a baked donut just a ring muffin?
1:45 Chef John with the oooooold "don't spill don't spill don't spill"
Thank you so much, Chef John! I’m so excited to make these. Great for this time of year...and for quarantine.
I'm going to make these without removing the excess in the center, put a scoop of vanilla ice cream in the middle and then drizzle extra apple cider reduction over the top.
Excellent job, Chef John.
According to apple aficionado, Ned Flanders: "Now here's a little trick to help you remember. If it's clear and yella', you've got juice there, fella. If it's tangy and brown, you're in cider town."
Chef John got tricks. I don't think he meant the" hocus pocus" kind either. 😂🤣😂🤣
Aren’t these mini Bundt cakes? Look amazing. Going to try them.
Mini bundt cakes?
Hadn't thought about that...how about a BIG bundt cake?
Some icing and chopped wanuts....
"I like to add my egg at this point because I forgot to add it at that point" Chef John is the best!!! Made my day!!!
How good is this recipe? Made it this morning with my kids using gluten-free flour. Still turned out fabulous. Thanks.
My dreams are being fulfilled. Apple pie is good, but this season I will eat a bag of apple cider donuts by myself.
Love it, Chef John!! You always provide good laughs along with handy tricks!
Just made these after following an unrelated TikTok video that ended up in a fail LOL... these turned out perfectly as always with your recipes!! Thanks so much for sharing!!
Like so many, I bought some donut pans just to make this recipe. I’m a pretty solid amateur baker but man, this dough just stuck so badly to brand new nonstick buttered donut pans. This is the first time I have ever followed one of chef John’s recipes and ended up cursing like a sailor shaking my fist into the sky reevaluating the path of my life
Loved the humor in this one. Look very good 💖💖🙌
It looks like you have some seriously professional equipment. Your stove and oven look amazing