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Apple Cider Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 28 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 20 servings
  • Category: Dessert / Snack
  • Method: Frying
  • Cuisine: American

Description

These homemade Apple Cider Donuts are a perfect fall treat, bursting with warm spices and the rich flavor of reduced apple cider. Crispy on the outside, soft and tender on the inside, these donuts are coated with a cinnamon-sugar blend for an irresistible finish. Ideal for cozy mornings or festive gatherings, they bring the essence of autumn right to your table.

Ingredients

Apple Cider Reduction

  • 4-1/2 cups apple cider (boiled down to 1-1/4 cup)

Dry Ingredients

  • 3-1/2 cups (455 grams) all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt

Sugar and Spice Topping

  • 1 cup (200 grams) toasted sugar or regular granulated sugar
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 1/2 cup (96 grams) dark brown sugar
  • 2 large eggs (room temperature)
  • 1-1/2 teaspoons vanilla extract
  • 6 tablespoons (84 grams) unsalted butter (room temperature)
  • 1/2 cup buttermilk

Instructions

  1. Reduce the Apple Cider: Place the apple cider in a large saucepan over high heat and bring to a boil. Reduce to medium-high and boil until the liquid reduces to 1-1/4 cups, about 20-25 minutes. Pour the reduced cider into a glass jar and refrigerate until completely cooled.
  2. Prepare Cinnamon-Sugar Topping: In a small bowl, mix the granulated sugar and 1 tablespoon ground cinnamon. Set aside for coating the donuts later.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, nutmeg, cardamom, and 1-1/2 teaspoons cinnamon until fully combined.
  4. Combine Liquids: In a separate bowl or measuring cup, whisk together 1/2 cup of the cooled reduced cider with the buttermilk.
  5. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the dark brown sugar and butter on medium speed until the mixture looks pebbly. Add the eggs and beat on medium speed for about 1 minute until the mixture lightens in color, scraping down the bowl as needed.
  6. Incorporate Dry and Wet Ingredients: Add one-third of the dry ingredients to the wet mixture and mix on low speed until combined. Then add half of the cider-buttermilk mixture and combine. Continue alternating the remaining dry ingredients and liquid in two additions each, mixing on low speed until just combined. Scrape the bowl and mix for 10 more seconds. The dough will be sticky.
  7. Chill the Dough: Transfer the sticky dough to a clean bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours to firm up.
  8. Roll Out Dough: Generously flour a cutting board (about 1/3 cup of flour). Place the dough on the board, sprinkle the top with flour, and roll it out evenly to about 1/2-inch thickness.
  9. Cut Donuts: Using a 2-1/2 inch cutter, cut out donuts, then cut centers with a 1/2 inch cutter to create donut holes. Gather scraps, re-roll, and repeat until all dough is used.
  10. Prepare for Frying: Line a baking sheet with parchment paper and place donuts on it. Brush off excess flour from each donut.
  11. Heat Oil: Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer reads 360°F (182°C). Place a paper towel-lined tray nearby for draining fried donuts and have the cinnamon-sugar bowl ready.
  12. Fry Donuts: Carefully add donuts one at a time to the hot oil. When a donut floats to the surface, fry about 60 seconds on each side until deep golden brown. Work in batches to avoid overcrowding. Remove with a slotted spoon and drain on paper towels.
  13. Coat Donuts: While still warm, brush each donut with some of the reserved apple cider reduction and immediately roll in the cinnamon-sugar mixture to coat evenly.
  14. Serve or Store: Serve the donuts warm for best flavor. For next-day consumption, allow to cool completely, then store in an airtight container.

Notes

  • Reducing apple cider intensifies the flavor and adds natural sweetness to the donuts.
  • Keep the dough chilled to make rolling and cutting easier with this sticky batter.
  • Frying temperature is key; too cool oil results in greasy donuts, too hot burns the exterior before cooking through.
  • The donuts are best enjoyed fresh but can be stored overnight in an airtight container.
  • Donut holes can be fried and coated in the same way for a delightful bite-sized treat.

Find it online: https://ivysrecipes.com/apple-cider-donuts-recipe/