Apple Cider Donut Recipe
Learn how to make this authentic Apple Cider Donuts Recipe for a fun fall pastry! With reduced apple cider for incredible flavor, these donuts are perfectly spiced, golden-brown treats everyone loves. They are a delightful way to enjoy the taste of apples in a whole new way!
Servings: 24
Ingredients
- 3 cups apple cider
- 3 ½ cups all-purpose flour plus extra for dusting
- ⅔ cup brown sugar packed
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon cinnamon
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled
- Oil for frying vegetable or canola oil recommended
- Cinnamon sugar for coating
Instructions
- In a medium saucepan, bring 3 cups of apple cider to a boil.
- Continue boiling until the cider is reduced to about 1 cup. This concentrates the flavor.
- Remove from heat and let it cool completely.
- In a mixing bowl, whisk the cooled cider, eggs, and melted butter together until well combined.
- In a separate large bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda, nutmeg, allspice, and cinnamon.
- Gradually pour the wet ingredients mixture into the dry ingredients.
- Use a spatula or your hands to mix until a sticky dough forms.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour to make it easier to handle.
- Turn the chilled dough out onto a well-floured surface.
- Roll it out to a ½-inch thickness.
- Use a floured donut cutter or round cookie cutters to cut out donuts and holes.
- Fill a heavy-bottomed pot or deep fryer with 3 inches of oil.
- Heat the oil to 350°F (175°C), monitoring the temperature with a cooking thermometer.
- Carefully lower the donuts into the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes on each side, or until they are golden brown and cooked through.
- Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil. Let them cool for just a couple of minutes.
- While the donuts are still warm, roll them in cinnamon sugar to coat them evenly. (I use a medium bowl to mix the cinnamon and sugar and to coat the doughnuts, and then let them finish cooling on a wire cooling rack.)
- Enjoy the apple cider donuts warm, savoring the rich apple flavor and spices!
Notes
Master the Cider Reduction: This is where the magic happens! Keep your apple cider at a rolling boil and watch it carefully as it reduces. You'll know it's ready when you have about 1 cup of thick, concentrated cider. Let it cool completely before adding to your batter - adding hot liquid will affect your dough consistency.
Temperature Control is Everything: Maintain your oil at a steady 350°F. Too hot and your donuts will brown before cooking through; too cool and they'll absorb excess oil and become greasy. Invest in a good cooking thermometer and check the temperature between batches, adjusting your heat as needed.
Don't Skip the Chill Time: I know waiting is hard, but refrigerating your dough for at least 1 hour makes it so much easier to roll and cut. The cold dough holds its shape better and produces lighter, fluffier donuts. If you have time, you can even chill it overnight.
Work with a Floured Surface: Keep that surface and your donut cutter well-floured to prevent sticking. I like to have a small bowl of flour nearby for frequent dipping. Pat excess flour off gently before frying.
Coat While They're Warm: The cinnamon sugar mixture adheres beautifully to warm (but not hot) donuts. Set up your coating station before you start frying so you can roll each batch asap. This creates that irresistible sweet crust we all crave. Let the donuts cool for just a couple minutes and then roll in the coating of your choice.
This recipe was adapted from Norine's Nest.
Nutrition
Serving: 1 of 24 donuts | Calories: 134kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 162mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 108IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
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