Description
Apple Cider Donuts bring warm fall flavors right to your kitchen. A delightful treat with a hint of spice, these donuts are a perfect autumn baking project.
Ingredients
Scale
- Dough Base:
- 3 cups (360g) all-purpose flour
- 1 cup (200g) granulated sugar (plus more for coating)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- 1 large egg
- 1/2 cup (120ml) reduced apple cider (from 2 cups original)
- 1/2 cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- Frying & Coating:
- 4–6 cups vegetable oil, for frying
- 1/2 cup (100g) granulated sugar
- 2 tablespoons ground cinnamon
- Optional Flavor Boosters:
- 1/4 teaspoon ground allspice
- Freshly grated nutmeg (for extra aroma)
Instructions
- Reduce the Cider: First things first, get that apple cider simmering! Pour about 2 cups of good quality apple cider into a saucepan over medium-high heat. Let it boil, reducing it down to about 1/2 cup. This takes a little while, maybe 15-20 minutes, and your kitchen will start smelling wonderful. Keep an eye on it; you don’t want it to burn. I once got distracted by a cat video and almost scorched mine, oops!
- Whisk Dry Ingredients: While your cider is reducing, grab a large bowl. Whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk to make sure everything is evenly distributed. This step is important for a consistent texture in your apple cider donuts. I used to rush this, and sometimes I’d get a clump of baking soda, not fun!
- Cream Wet Ingredients: In a separate, medium bowl, cream together your softened unsalted butter and the remaining granulated sugar until it’s light and fluffy. Then, beat in the large egg until it’s fully incorporated. Stir in the buttermilk, the reduced apple cider (make sure it’s cooled down a bit!), and the vanilla extract. It might look a little curdled, but don’t panic; it’ll come together.
- Combine and Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; that’s how you get tough apple cider donuts, and nobody wants that! The dough will be quite sticky. Cover the bowl with plastic wrap and chill it in the fridge for at least an hour, or even overnight. This makes it much easier to handle, trust me on this one.
- Roll, Cut, and Fry Prep: Once chilled, lightly flour a clean surface and roll out your dough to about 1/2 inch thick. Use a donut cutter (or two different-sized round cutters) to cut out your donut shapes and holes. Don’t discard the holes; they fry up into little delicious nuggets! In a large, heavy-bottomed pot or Dutch oven, heat about 3-4 inches of vegetable oil to 350°F (175°C). A thermometer is your best friend here; I learned that the hard way with some burnt-on-the-outside, raw-on-the-inside disasters.
- Fry and Coat: Carefully drop 2-3 donuts (and a few holes!) into the hot oil. Don’t overcrowd the pot, or the oil temperature will drop too much. Fry for about 1-2 minutes per side, until golden brown. Use a slotted spoon or spider to remove them and place them on a wire rack lined with paper towels to drain. While they’re still warm, roll them generously in a shallow dish filled with your cinnamon-sugar mixture. The smell at this stage? Divine! These warm apple cider donuts are a pure joy.