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Рецепт теста  французских пончиков- это всем знакомое,обычное заварное тесто, только обжаренное во фритюре.
Все  очень просто,но есть нюансы .
Тесто заваривается  на яблочном сидре и воде (это не пастеризованный яблочный сок)

Рецепт на английском находится вот здесь.

Писать и переводить рецепт  лень))
Если комуто очень нужно,спрашивайте,переведу быстрее))

Apple Cider French Crullers

Recipe adapted from the Food Network. Makes 16 crullers.

• 3/4 cup apple cider
• 1/2 cup water
• 8 Tbs salted butter
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup flour
• 3-5 eggs
• 2 cup powdered sugar
• 1/4 cup milk
• vegetable oil, for frying

1. Combine the cider, water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Remove from the heat and add the flour all at once, stirring hard with a wooden spoon until all the flour is incorporated. Return the pan to the heat and cook, stirring, for about 2 more minutes, to evaporate some of the moisture.
2. Remove the dough from the heat. Beat in the eggs one at a time, pausing after 3 eggs to check the consistency. The dough should be smooth and glossy and run slowly off the spoon when you lift it. If you reach this stage after 3 or 4 eggs, do not continue adding eggs to the dough.
3. Line a baking sheet with parchment paper. Fit a pastry/frosting bag with a large star tip, and spoon the dough into the bag. Pipe the dough into wreaths about 2-3 inches in diameter. Freeze the doughnuts on the tray for at least 15 minutes.
4. Make the glaze by whisking together the powdered sugar and milk until smooth.
5. To fry the doughnuts, heat the 1 1/2 inches of vegetable oil in a wide frying pan over medium heat. Heat the oil to 325°F. Working in batches, add the frozen doughnuts to the hot oil and fry until they float to the top and are golden brown all over, about 2-3 minutes. You may need to carefully flip the doughnuts over once while they are frying for even cooking. Use a slotted metal spoon or skimmer to remove the doughnuts from the oil and drain on a paper bag. Once cool enough to touch, dip the warm doughnuts into the glaze and let cool on a cooling rack. Serve immediately.