Description
This homemade Apple Cider Donuts recipe captures the essence of autumn with warm cinnamon and nutmeg flavors, made extra special by the reduction of apple cider into a syrupy base. These donuts are fried to golden perfection and coated with a fragrant cinnamon sugar, offering a crispy exterior with a soft, tender interior. Perfect for fall breakfasts or cozy snacks, they bring the comforting taste of apple cider in every bite.
Ingredients
Scale
Apple Cider Reduction and Wet Ingredients
- 2 1/2 cups apple cider or unfiltered apple juice
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup packed light or dark brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup cold buttermilk or kefir
- 2 cold large eggs
Dry Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3 teaspoons ground cinnamon, divided (1/2 teaspoon for dough, 2 1/2 teaspoons for coating)
- 2 or 4 teaspoons baking powder (2 tsp for same day use, 4 tsp if dough chills overnight)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg, preferably freshly grated
- 1 cup granulated sugar (for coating)
For Frying
- 2 quarts vegetable, canola, or peanut oil (for deep frying)
Instructions
- Reduce the apple cider: Bring 2 1/2 cups of apple cider to a boil over medium-high heat in a large frying pan. Boil until reduced to about 1/3 cup and syrupy, approximately 10 minutes. If reduced too much, add water to reach 1/3 cup. Prepare butter by cutting into pieces.
- Combine wet ingredients: Remove the pan from heat. Whisk in unsalted butter pieces until melted and combined. Add brown sugar and whisk until melted. Transfer this mixture into a medium bowl.
- Add remaining wet ingredients: Into the apple cider mixture bowl, add applesauce, cold buttermilk or kefir, and eggs. Whisk until smooth and fully combined.
- Mix dry ingredients: In a large bowl, whisk together flour, half the cinnamon (1/2 teaspoon), baking powder (2 teaspoons or 4 teaspoons if chilling overnight), kosher salt, baking soda, and ground nutmeg until evenly combined.
- Create dough: Pour the wet cider mixture into the dry ingredients. Stir gently with a rubber spatula until a sticky dough forms. Avoid overmixing to keep donuts tender.
- Chill dough: Cover the bowl and refrigerate dough for 1 hour, or overnight if using 4 teaspoons of baking powder. While chilling, mix remaining 2 1/2 teaspoons ground cinnamon with granulated sugar in a wide bowl or pie plate for coating.
- Prepare for frying: Fill a Dutch oven or large, heavy-bottomed pot with vegetable oil to a depth of at least 1 1/2 inches (about 2 quarts). Attach a deep-fry thermometer and heat oil to 350ºF. Set up a wire rack over a baking sheet and dust another baking sheet lightly with flour for donut cutting.
- Roll out dough: On a generously floured surface, transfer dough and dust top and rolling pin with flour. Roll dough out to 1/2-inch thickness into an approximately 12-inch round.
- Cut donuts: Use a floured donut cutter (or two round cutters of about 3 inches and 1 inch diameter) to cut out donuts and holes. Place cut donuts and holes on the floured baking sheet. Gather scraps, roll out again, and repeat until you have at least 12 donuts and 12 holes. Refrigerate if oil is not ready.
- Fry donuts: In batches of 4, gently place donuts into hot oil. Fry each side for about 1 minute until puffed and golden brown. Use tongs or chopsticks to remove and briefly drain excess oil. Place donuts on wire rack.
- Coat donuts: Immediately toss each donut in the cinnamon-sugar mixture in the shallow bowl until well coated. Sprinkle sugar over sides as needed and transfer back to the wire rack.
- Repeat: Continue frying remaining donuts, adjusting heat to maintain 350ºF oil temperature. Fry donut holes in two batches similarly, about 1 minute per side, then coat them in cinnamon sugar.
Notes
- You can prepare the dough ahead of time and refrigerate it overnight before rolling out and frying for more developed flavors and easier handling.
- Donuts are best enjoyed fresh on the day of frying. Store cooled donuts in an airtight container at room temperature for up to 2 days.
- To reheat stored donuts, warm them in a preheated 325ºF oven for about 8 minutes to restore crispness.
- Maintain oil temperature carefully to ensure donuts cook evenly and do not absorb excess oil.
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 18g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
