Apple Cider Donuts

Apple cider donuts are a cozy fall treat that captures the essence of autumn in every bite. Infused with the warm flavors of apple cider and spices, these donuts are soft on the inside and slightly crisp on the outside. They’re perfect for a comforting snack or a sweet addition to your seasonal gatherings.

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 3

Total Time: 33

Servings: donuts

Calories: 99kcal

Author: Michelle

Ingredients

For the Apple Cider Donuts:

2 cups apple cider
1 cup sugar
1/4 cup unsalted butter room temperature
1/2 cup buttermilk
2 eggs
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg

For the Toppings:

1 cup sugar
2 teaspoons cinnamon

Instructions

For the Apple Cider Donuts:

Reduce the apple cider. This will take about a half hour or more, and you can do it in advance then stick it in the fridge for when you’re ready to make donuts.
Boil the apple cider until it’s reduced to about 1/4 cup. It will be slightly thicker and much darker than when it started but don’t burn it.
2 cups apple cider
When you’re ready to make the donuts themselves, measure out the butter and place it into a mixing bowl. Beat the butter with the sugar, just like your normal baking recipe. Add the eggs, one at a time, and beat well until combined.
1 cup sugar, 1/4 cup unsalted butter, 2 eggs
Add the reduced cider and buttermilk, and beat again. Add the cinnamon, baking powder, baking soda, salt, and nutmeg, then mix until fully incorporated.
1/2 cup buttermilk, 1 teaspoon baking soda, 2 teaspoons baking powder, 3/4 teaspoon cinnamon, 3/4 teaspoon salt, 1/2 teaspoon nutmeg
Heat oil on medium-high to 350 degrees. While the oil is heating, add the flour and stir until just combined. Flour your working surface with extra flour, and pull out a clump of dough.
3 1/2 cups flour
Carefully roll it in the flour until you can work with it and create a snake-like shape. Using a knife or a board scraper, cut off half-inch sections of dough.
When you think the oil is hot enough, drop in a test dough ball. You want it to immediately start bubbling around your dough. If it doesn’t, your oil isn’t hot enough. Pull it out, and try again in a few minutes.
Place several donuts at a time, but be sure there is plenty of room for them to move and expand. They will take only a minute or so to fry on each side before you need to flip them over. A fork, slotted spoon or chopstick works perfectly for this.
While they are frying on the first side, prepare your finishing station. On a cookie sheet, place a wire rack. Atop the wire rack, lay paper towels so that the grease can fully drain from the donuts.

For the Toppings:

Prepare a bowl with 1 cup sugar and 2 teaspoons cinnamon to roll your donuts in after they’ve drained for a few minutes.
1 cup sugar, 2 teaspoons cinnamon
Now you’re ready to start the assembly line. Fry a few, flip. Add some more while the first ones are frying on their second side. You’ll know they’re ready to flip when the bubbles start reaching the top of the donut and the sides are a beautiful golden brown.
Pull them out with a slotted spoon when they’re done, and add some more. Let the donuts cool and drain for a few minutes before rolling them in the cinnamon sugar and placing them on a separate plate. Keep frying, rolling more donuts, flipping, and draining until the donut dough is all gone.

Equipment

Non Skid Mixing Bowl

6 Quart Dutch Oven

Wire Cooling Racks

Notes

You can use any butter substitute to make it dairy-free.
Instead of buttermilk, use rice/soy/coconut milk with about 2 tablespoons of mayonnaise to make it completely dairy-free.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.