Description
Delight in the warm, spicy flavors of homemade Apple Cider Donuts, featuring a syrupy apple cider reduction blended into a tender, cinnamon-spiced dough that’s deep-fried to golden perfection and coated in cinnamon sugar. This recipe yields soft, fluffy donuts with a perfect balance of sweet and spice, ideal for autumn mornings or cozy gatherings.
Ingredients
Scale
Apple Cider Syrup
- 2 1/2 cups apple cider or unfiltered apple juice
- 6 tablespoons unsalted butter
- 1/2 cup packed light or dark brown sugar
Donut Dough
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3 teaspoons ground cinnamon, divided
- 2 or 4 teaspoons baking powder (2 tsp if frying same day, 4 tsp if chilling overnight)
- 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
For Frying and Coating
- 1 cup granulated sugar
- 2 quarts vegetable, canola, or peanut oil, for deep frying
Instructions
- Reduce Apple Cider: Bring 2 1/2 cups apple cider to a boil over medium-high heat in a large frying pan. Boil until it reduces down to about 1/3 cup and becomes syrupy, approximately 10 minutes. If over-reduced, add water to adjust volume.
- Create Syrup Mixture: Remove the pan from heat and whisk in 6 tablespoons unsalted butter cut into pieces until melted and combined. Next, whisk in 1/2 cup packed brown sugar until fully dissolved. Transfer this warm mixture into a medium bowl.
- Add Wet Ingredients: To the apple cider mixture, add 1/2 cup unsweetened applesauce, 1/3 cup cold buttermilk or kefir, and 2 cold large eggs. Whisk until smooth and well combined.
- Mix Dry Ingredients: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/2 teaspoon ground cinnamon (one-third of the total 3 tsp), baking powder (2 or 4 teaspoons depending on chilling time), 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon freshly grated nutmeg to combine thoroughly.
- Combine Wet and Dry: Pour the cider mixture into the flour mixture. Stir gently with a rubber spatula until a sticky dough forms, being careful not to overmix to maintain light texture.
- Chill Dough: Cover the bowl and refrigerate the dough for at least 1 hour if using 2 teaspoons baking powder, or overnight if 4 teaspoons for a more rested dough that simplifies cutting.
- Prepare Cinnamon Sugar: Mix the remaining 2 1/2 teaspoons ground cinnamon with 1 cup granulated sugar in a shallow bowl to create the coating.
- Heat Oil: Fill a Dutch oven or large heavy-bottomed pot with 2 quarts of vegetable oil, at least 1 1/2 inches deep. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350ºF (175ºC).
- Roll and Cut Dough: Generously flour a work surface. Transfer chilled dough onto it and dust the top of dough and rolling pin with flour. Roll out the dough evenly to about 1/2-inch thickness (roughly a 12-inch round). Using a floured donut cutter or two round cutters (about 3-inch and 1-inch diameters), cut out donuts and holes. Place them on a floured baking sheet, re-rolling scraps until at least 12 donuts and 12 holes are cut. Refrigerate any waiting dough if necessary.
- Fry Donuts: Fry donuts in batches of 4. Gently place them in hot oil, frying until golden and puffed, about 1 minute per side. Use tongs or chopsticks to flip and remove, letting excess oil drip back into pot. Arrange fried donuts on a wire rack set above a baking sheet.
- Coat with Cinnamon Sugar: While still warm, toss each donut and hole one at a time in the cinnamon sugar mixture, ensuring even coating on all sides. Return to the wire rack to set.
- Repeat: Continue frying and coating all donuts and holes, maintaining the oil temperature at 350ºF by adjusting heat as needed.
Notes
- Make Ahead: Dough can be prepared and refrigerated overnight to enhance flavor and make cutting easier.
- Storage: Best enjoyed the day they are made, but can be stored cooled in an airtight container at room temperature for up to 2 days. Reheat in a 325ºF oven for about 8 minutes before serving.
- Oil Temperature: Maintain frying oil at 350ºF for optimal donut texture and minimal oil absorption.
- Alternative Flour: All-purpose flour works best for this chewy yet tender texture; avoid using whole wheat or gluten-free blends without adjustment.
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
