Apple Cider Doughnuts
55 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 25 min | 55 min |
Introduction
These apple cider doughnuts are soft, tender, and packed with cozy apple spice flavor in every bite.
They start with reduced apple cider for a rich, real-apple taste, then get rolled in cinnamon sugar for that classic finish.
Serve them warm on a crisp fall morning, for weekend brunch, or as a fun make-at-home alternative to the orchard stand.
Ingredients (12 servings)
Ingredients for the Doughnuts:
Ingredients for the Cinnamon Sugar Coating:
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How to Make Apple Cider Doughnuts
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Reduce the apple cider
Pour the 2 cups of apple cider into a medium saucepan and set it over medium heat.
Simmer gently until the cider reduces to about 1/2 cup, stirring occasionally, 15 to 20 minutes.
Transfer the reduced cider to a bowl and let it cool to room temperature.
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Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Set the bowl aside for a moment.
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Cream the butter, sugar, and eggs
In a stand mixer bowl or large mixing bowl, add the softened butter and granulated sugar.
Beat on medium speed until light and fluffy, 2 to 3 minutes, scraping the bowl as needed.
Beat in the eggs one at a time until fully incorporated.
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Add the cider, buttermilk, and vanilla
Add the cooled reduced cider, buttermilk, and vanilla extract to the butter mixture.
Mix on low speed just until the liquids are blended and the mixture looks smooth.
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Combine wet and dry ingredients
Add the dry ingredient mixture to the bowl in two additions, mixing on low until a soft dough begins to form.
Stop mixing when the flour is just incorporated and the dough still looks a bit sticky.
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Chill the dough
Scrape the dough onto a well floured sheet of parchment or a lightly floured work surface.
Pat the dough into a flat disk about 1 inch thick, dusting the top lightly with flour.
Wrap the dough in parchment or plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
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Prepare the cinnamon sugar coating
In a shallow bowl, stir together the 1 cup granulated sugar and 1 1/2 tablespoons ground cinnamon.
Set the bowl near the stove so you can coat the doughnuts while they are still warm.
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Roll and cut the doughnuts
Unwrap the chilled dough and place it on a lightly floured work surface.
Roll the dough to about 1/2 inch thickness, adding just enough flour to keep it from sticking.
Use a doughnut cutter to cut rounds, then cut centers for doughnut holes, gathering and rerolling scraps as needed.
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Heat the oil for frying
Pour vegetable oil into a heavy pot or Dutch oven to a depth of 2 to 3 inches.
Clip a deep-fry thermometer to the side and heat the oil over medium heat to 350°F.
Adjust the heat as needed to keep the temperature between 340°F and 355°F during frying.
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Fry the doughnuts
Carefully slide a few doughnuts into the hot oil, taking care not to crowd the pot.
Fry each side until deep golden brown, about 1 to 2 minutes per side, turning with a slotted spoon.
Transfer fried doughnuts to a paper towel lined baking sheet to drain briefly.
Repeat with remaining doughnuts and holes, letting the oil return to temperature between batches.
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Coat the doughnuts in cinnamon sugar
While the doughnuts are still warm but cool enough to handle, roll each one in the cinnamon sugar mixture.
Turn to coat all sides evenly, then place on a wire rack to finish cooling.
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Serve and store
Serve the doughnuts warm or at room temperature on the day they are made for the best texture.
Store any leftovers in an airtight container at room temperature for up to 2 days.
Substitutions
- Buttermilk -> Whole milk plus vinegar
- Use 1/2 cup whole milk mixed with 1 1/2 teaspoons white vinegar, then rest 5 minutes before using. This keeps the tangy flavor and tender crumb that buttermilk gives the cake-style doughnuts.
- All-purpose flour -> Half all-purpose, half whole wheat pastry flour
- Swap in 1 3/4 cups whole wheat pastry flour and 1 3/4 cups all-purpose flour for a heartier doughnut. You will get a slightly nuttier flavor and a bit more chew, while still keeping the dough tender.
- Frying -> Baking in a doughnut pan
- For an easier, slightly lighter treat, press portions of dough into greased doughnut pans instead of frying. Bake at 350°F for 12 to 14 minutes, then brush with melted butter and toss in cinnamon sugar. You will lose a little of the classic fried texture but gain a cake-like, very tender doughnut.
Tips
- Keep the cider reduction accurate
- Measure the reduced cider in a heatproof measuring cup to confirm you have about 1/2 cup. Too much liquid makes the dough sticky and hard to handle, while too little gives drier, less flavorful doughnuts.
- Chill the dough thoroughly
- Cold dough holds its shape better, cuts more cleanly, and absorbs less oil during frying. If the kitchen is warm, pop cut doughnuts back into the fridge while the oil heats.
- Maintain steady oil temperature
- Use a deep-fry thermometer and adjust the burner often instead of letting the oil temperature swing wildly. Too hot burns the crust before the center cooks, and too cool gives greasy, heavy doughnuts.
- Use the right tools for cutting
- If you do not have a doughnut cutter, use a 3 inch round cutter plus a 1 inch cutter. Dip cutters lightly in flour between cuts to prevent sticking and ragged edges.
- Refresh leftover doughnuts
- Warm leftover doughnuts in a 300°F oven for 5 to 7 minutes to revive their texture. You can roll them in a little fresh cinnamon sugar after warming if the coating has soaked in.
Nutrition Facts *
| Energy | 288 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 5 | g |
| Carbohydrates | 59 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my doughnut dough so sticky and hard to handle?
- The dough should be soft and slightly sticky because that gives tender doughnuts. If it feels wet, chill it longer and use a light coating of flour on your hands and surface. Avoid working in more flour or the doughnuts may turn dense and dry.
- Can I make the dough ahead of time?
- Yes, the dough can chill overnight, well wrapped, which actually makes cutting and frying easier. Let it sit at room temperature for 5 to 10 minutes if it is too firm to roll.
- What type of oil is best for frying these doughnuts?
- Use a neutral, high heat oil like vegetable, canola, or peanut oil for clean flavor. Avoid strongly flavored oils such as olive or coconut, which can overpower the apple and spice notes.
- Can I bake the doughnuts instead of frying them?
- You can press the dough into greased doughnut pans and bake, though the texture will differ. Baked doughnuts taste more like very soft cake rings, while fried ones have a richer, crisper crust.
- How do I know when the doughnuts are cooked through?
- The doughnuts should be a deep golden brown and feel light, not heavy, when lifted with the spoon. You can also test one by cutting it open to check that the center looks cooked and not doughy.
Serving Suggestions
These apple cider doughnuts bring all the cozy cider mill vibes straight into your kitchen, any time a craving hits.
For an extra special batch, drizzle warm doughnuts with salted caramel or serve alongside sharp cheddar for a nostalgic fall snack.
More pairings:
Reviews
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Elizabeth, New York, NY: These came out so cozy and flavorful, like fresh cider mill doughnuts at home 🍎 I reduced the cider the night before and chilled the dough overnight, and it was super easy to roll and cut the next day. The cinnamon sugar stuck perfectly while they were warm and the inside stayed nice and tender!
: Love hearing that, Elizabeth! Reducing the cider ahead and chilling the dough overnight is a great move for easy rolling and that tender, cider-mill crumb. 😊
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