Apple Cider Donuts
There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!
Featured Comment
Are you a eat-the-entire-donut person or more of a donut hole person? I’m probably more of the latter since there’s generally an overall sense of less guilt consuming donut holes.
Although I think I probably consume more donut volume in donut holes. But it really doesn’t matter in the grand scheme of things. They all get deep fried and coated, smothered and tossed in homemade cinnamon sugar while still piping hot.
So whole donuts vs. donut holes. We’re all winning and thriving here.
WHAT ARE APPLE CIDER DONUTS?
Apple cider donuts are an American treat, full of warm Fall spices, apple cider, and often times topped or coated in cinnamon sugar. They are typically sold at apple orchards, cider mills and farm stands.
WHY I LOVE THIS RECIPE
- Bakery-quality. Although completely homemade, these warm cinnamon-sugar coated donuts taste just like the ones fresh from an apple orchard, if not even better.
- Mixer not required. The apple cider dough does not require any kind of hand mixer or kneading.
- Strong apple flavors. By using reduced apple cider and all of its concentrated syrupy goodness (the secret ingredient), we’re talking big apple flavors here.
TIPS AND TRICKS FOR SUCCESS
- Apple cider versus apple juice. Apple cider is not the same as apple juice. At times, apple juice can be substituted for apple cider but in a recipe like this where the apple cider is really the main hero, it is best not to substitute with apple juice.
- Use reduced apple cider. Reducing the apple cider will create more complex, concentrated, potent flavors. With its syrup-like consistency, this will help achieve that strong apple flavor.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution for the hot oil.
- Use a candy thermometer for the most accurate results. The ideal temperature of the oil should be between 350° and 375°F.
- Fry in batches. If too many donuts are added at once, the oil temperature will drop and the donuts will absorb too much oil, resulting in soggy donuts.
- Reheat in the oven. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil, until warmed through – we want crispy on the outside, warm on the inside.
TOOLS FOR THIS RECIPE
Dutch Oven
Candy thermometer
APPLE CIDER DONUTS: FREQUENTLY ASKED QUESTIONS
As apple cider is the main ingredient, we do not recommend substituting with apple juice.
Reducing the apple cider will result in concentrated flavors, adding big, prominent apple flavors to the donuts.
Yes! The apple cider can be reduced and stored in the fridge 1-2 days in advance.
Apple cider donuts are best eaten the same day but they can be stored in an airtight container at room temperature for 1-2 days, reheating at 325°F wrapped in aluminum foil until warmed through.
Recipe
Yield: 12 donuts
Prep: 1 hour
Cook: 10 minutes
Total: 1 hour
Ingredients
Equipment
Dutch Oven
Instructions
1. Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.
2. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
3. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.
4. In a large glass measuring cup or another bowl, whisk together butter, eggs and reduced apple cider.
5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.
6. Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
7. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 350 to 375 degrees F.
8. Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
9. Serve warm.
Definitely make these!