Description
These Homemade Apple Cider Donuts feature a perfectly tender, fluffy dough infused with warm spices and apple cider reduction. Fried to golden perfection and coated in a sweet cinnamon sugar mixture, they are a delicious seasonal treat that captures the essence of fall.
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 the dough now, 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 of apple cider into a large frying pan and boil over medium-high heat until reduced to about 1/3 cup and syrupy, approximately 10 minutes. Remove from heat, add 6 tbsp cut butter, whisk to melt, then add 1/2 cup light or dark brown sugar and whisk until melted. Transfer this syrup to a medium 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 mixture. Whisk together until smooth and well combined.
- Mix Dry Ingredients and Make Dough: In a separate large bowl, whisk together 3 1/2 cups all-purpose flour, 1/2 tsp ground cinnamon, 2 or 4 tsp baking powder (use 2 tsp for immediate use, 4 tsp for overnight chill), 1 tsp kosher salt, 1/2 tsp baking soda, and 1/2 tsp ground nutmeg. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until a sticky dough forms. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Prepare Cinnamon Sugar and Shape Donuts: While dough chills, mix 1 cup granulated sugar with 2 1/2 tsp ground cinnamon in a wide shallow bowl. Flour your workspace and rolling pin generously. Roll chilled dough to 1/2-inch thickness, cut out donuts using floured cutters, place donuts and holes on a floured baking sheet, and chill if oil is not ready yet.
- Fry the Donuts: Heat 2 quarts of oil in a large heavy-bottomed pot or Dutch oven to 350°F, monitoring with a thermometer. Fry donuts in batches of four, cooking for about 1 minute per side until puffed and golden brown. Remove with tongs, drain excess oil, and place on a wire rack. Fry donut holes in two batches similarly.
- Coat Donuts in Cinnamon Sugar and Serve: While still warm, toss each donut thoroughly in the cinnamon sugar mixture to coat all sides, then place back on the wire rack to cool slightly before serving. Repeat with all donuts and holes, replenishing cinnamon sugar as needed.
Notes
- Using cold eggs and buttermilk helps the donuts remain tender and fluffy.
- Adjust baking powder amount depending on if you plan to use the dough immediately or after chilling overnight.
- Be generous with flour when rolling out the dough to prevent sticking.
- Maintain oil temperature at 350°F to ensure even frying without greasiness.
- Donuts are best enjoyed shortly after frying for maximum crispness and flavor.
- Use freshly grated nutmeg if possible for a more aromatic spice profile.
Nutrition
- Serving Size: 1 donut
- Calories: 260 kcal
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg
