Description
These Incredible Apple Cider Donuts are a perfect fall treat featuring a flavorful blend of apple cider, warm spices, and a light, crispy fried texture. The donuts are simmered with apple cider reduction, coated with cinnamon sugar, and fried to golden perfection for a delicious homemade indulgence that serves 12.
Ingredients
Apple Cider Reduction
- 3 cups apple cider
Donut Coating
- 1 cup sugar
- 1 tablespoon cinnamon (from 4 1/2 tsp divided)
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2/3 cup light brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 1/2 teaspoons cinnamon (remaining from 4 1/2 tsp divided)
Wet Ingredients
- 6 tbsp melted and cooled butter
- 2 eggs
- Reduced apple cider (1 cup, from step 1)
For Frying
- 2 cups vegetable oil
Instructions
- Reduce Apple Cider: Heat the apple cider in a small saucepan over high heat until it reaches a boil. Then reduce the heat and simmer, stirring occasionally, until the cider has reduced to 1 cup. Remove from heat and let cool completely.
- Prepare Cinnamon Sugar: In a small bowl, mix together 1 cup sugar and 1 tablespoon cinnamon and set aside for coating the donuts after frying.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, light brown sugar, baking powder, salt, baking soda, nutmeg, and the remaining 1 1/2 teaspoons of cinnamon. Stir well to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large glass measuring cup or bowl, whisk together the melted and cooled butter, eggs, and the cooled reduced apple cider. Pour this wet mixture over the dry ingredients and stir gently using a rubber spatula just until the dough is moist and comes together. Cover the bowl and place it in the refrigerator to chill.
- Shape the Dough: Once chilled, divide the dough in half. On a lightly floured surface, roll out each half to about 1/2-inch thickness. Use a 2 1/2-inch round cutter to cut out donut rounds. You may re-roll scraps to make additional donuts.
- Heat Oil and Fry Donuts: In a large stockpot or Dutch oven, heat the vegetable oil over medium-high heat until a deep-fry thermometer registers 375°F (190°C). Carefully add the donuts in batches, frying until golden and crispy, about 1 minute per side. Use a slotted spoon to transfer fried donuts to a paper towel-lined plate to drain excess oil.
- Coat Donuts: While still warm, roll the fried donuts in the prepared cinnamon sugar mixture until fully coated. Serve the donuts fresh for the best flavor and texture.
Notes
- Make sure the melted butter is cooled before mixing with eggs to prevent cooking the eggs.
- Keep the oil temperature steady at 375°F to ensure donuts cook evenly and absorb less oil.
- If dough is too sticky to roll, chill it longer until easier to handle.
- You can reuse the oil if strained and stored properly, but discard if dark or has off smells.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend, adjusting as needed.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
