Description
These homemade apple cider donuts are a delightful autumn treat featuring a tender, fluffy dough infused with the warm flavors of reduced apple cider, cinnamon, and nutmeg. Fried to golden perfection and coated in a fragrant cinnamon sugar mixture, they are perfect for sharing or enjoying with a cup of coffee on a crisp fall morning.
Ingredients
Scale
For the Doughnuts:
- 2 1/2 cups apple cider or unfiltered apple juice
- 6 tbsp unsalted butter
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup packed light or dark brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup chilled buttermilk or kefir
- 2 large eggs, cold
- 2 or 4 tsp baking powder (2 tsp if making dough immediately, 4 tsp if chilling overnight)
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg, preferably freshly grated
- 2 qt vegetable, canola, or peanut oil, for frying
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 1/2 tsp ground cinnamon
Instructions
- Reduce Apple Cider and Make Syrup Base: Pour 2 1/2 cups apple cider into a large frying pan and bring to a boil over medium-high heat. Reduce the liquid until thick and syrupy, about 10 minutes, until about 1/3 cup remains. Remove from heat, add 6 tbsp butter cut into pieces, whisk until melted, then add 1/2 cup brown sugar and whisk again until dissolved. Transfer syrup to a mixing bowl.
- Combine Wet Ingredients: Add 1/2 cup unsweetened applesauce, 1/3 cup chilled buttermilk or kefir, and 2 cold large eggs to the apple cider syrup. Whisk together until smooth, ensuring the eggs and buttermilk are cold for a tender, fluffy texture.
- Mix Dry Ingredients and Make Dough: In a large bowl, whisk 3 1/2 cups all-purpose flour, 1/2 tsp ground cinnamon, 2 or 4 tsp baking powder (depending on chilling time), 1 tsp kosher salt, 1/2 tsp baking soda, and 1/2 tsp freshly grated nutmeg. Add the wet mixture from Step 2 and stir gently with a rubber spatula until a sticky dough forms. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
- Prepare Cinnamon Sugar and Shape Donuts: Mix 1 cup granulated sugar with 2 1/2 tsp ground cinnamon in a shallow bowl. Flour a work surface and rolling pin well. Roll the chilled dough to 1/2-inch thickness. Cut donuts using floured cutters (about 3-inch outer diameter and 1-inch inner diameter). Place donuts and holes on a floured baking sheet and refrigerate if oil is not yet heated.
- Fry the Donuts: Heat 2 quarts vegetable oil in a large Dutch oven or heavy pot to 350°F, using a thermometer to maintain temperature. Fry donuts in batches of four, about 1 minute per side, until puffed and golden brown. Remove with tongs or chopsticks, drain excess oil over the pot, and place on a wire rack. Fry donut holes similarly in two batches.
- Coat Donuts in Cinnamon Sugar and Serve: While still warm, toss each donut and hole thoroughly in the cinnamon sugar mixture, coating all sides for a crunchy, aromatic crust. Return to the wire rack to cool slightly before serving. Repeat until all donuts are coated.
Notes
- Using cold eggs and buttermilk helps keep the donuts tender and fluffy.
- Refrigerating the dough for at least 1 hour improves texture; overnight chilling with extra baking powder enhances flavor.
- If the apple cider reduces too much, add water to reach about 1/3 cup volume.
- Be generous with flour when rolling the dough to prevent sticking.
- Maintain oil temperature at 350°F for best frying results and even cooking.
- Donuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
