Description
This homemade Apple Cider Donuts recipe delivers tender, fluffy treats infused with warm spices and the rich flavor of reduced apple cider. These classic fall favorites are deep-fried to golden perfection and coated in a cinnamon sugar mixture, offering a delightful balance of crisp exterior and soft interior. Perfect for seasonal gatherings or cozy mornings.
Ingredients
Scale
Apple Cider Reduction
- 2 1/2 cups apple cider or unfiltered apple juice
- 6 tablespoons unsalted butter
- 1/2 cup packed light or dark brown sugar
Dough
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3 teaspoons ground cinnamon, divided
- 2 or 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg, preferably freshly grated
- 1/2 cup unsweetened applesauce
- 1/3 cup cold buttermilk or kefir
- 2 cold large eggs
Coating & Frying
- 1 cup granulated sugar
- 2 quarts vegetable, canola, or peanut oil, for deep frying
Instructions
- Reduce Apple Cider: Bring 2 1/2 cups of apple cider to a boil in a large frying pan over medium-high heat. Boil until it reduces to 1/3 cup and becomes syrupy, about 10 minutes. If over-reduced, add water back to reach 1/3 cup. Cut 6 tablespoons of unsalted butter into pieces while cider reduces.
- Combine Cider Mixture: Remove pan from heat, add butter, and whisk until melted and combined. Whisk in 1/2 cup packed brown sugar until dissolved. Transfer to a medium bowl.
- Add Wet Ingredients: To the cider mixture, add 1/2 cup unsweetened applesauce, 1/3 cup cold buttermilk or kefir, and 2 cold large eggs. Whisk until smooth.
- Mix Dry Ingredients: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/2 teaspoon ground cinnamon, 2 teaspoons baking powder (or 4 teaspoons if chilling dough overnight), 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon ground nutmeg.
- Form Dough: Pour the cider mixture into the flour mixture and stir gently with a rubber spatula until a sticky dough forms. Avoid overmixing.
- Chill Dough: Cover the bowl and refrigerate for 1 hour or overnight if using 4 teaspoons baking powder. Meanwhile, mix remaining 2 1/2 teaspoons ground cinnamon with 1 cup granulated sugar in a shallow dish.
- Prepare for Frying: Fill a Dutch oven or large heavy-bottomed pot with 2 quarts vegetable oil, at least 1 1/2 inches deep. Attach a deep-fry thermometer and heat oil over medium-high heat until it reaches 350ºF. Set a wire rack on a baking sheet and lightly flour another baking sheet for dough placing.
- Roll and Cut Donuts: Flour a work surface and dough generously, and roll dough out to 1/2-inch thick (~12-inch diameter). Use floured donut cutters (about 3-inch and 1-inch diameter) to cut at least 12 donuts and 12 donut holes. Gather scraps, roll out again, and cut remaining donuts. Refrigerate if oil is not ready.
- Fry Donuts: Fry donuts in batches of 4, carefully lowering into hot oil. Fry for about 1 minute per side until puffed and golden brown. Use tongs or chopsticks to remove and drain excess oil over the pot. Place fried donuts on wire rack.
- Cinnamon Sugar Coating: Immediately toss each donut in the cinnamon sugar mixture, ensuring even coating on all sides, then transfer back to the wire rack. Repeat with remaining batches and donut holes, maintaining oil temperature at 350ºF.
Notes
- Make ahead: Dough can be prepared and chilled overnight before rolling out and frying to intensify flavors.
- Storage: Best eaten the same day. Store cooled donuts airtight at room temperature for up to 2 days. Rewarm in a 325ºF oven for about 8 minutes before serving.
- Adjust baking powder quantity if chilling overnight (4 teaspoons) or for immediate use (2 teaspoons).
- Use a deep-fry thermometer to maintain precise frying temperature for perfect donuts.
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 18g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
