Apple Cider Donuts Recipe
Warm, sugary, and warmly spiced apple cider donuts with a crisp exterior and tender crumb, perfect for celebrating the flavors of fall. These nostalgic treats can be baked or fried and coated with cinnamon sugar or glaze, making them a versatile seasonal favorite for breakfast, dessert, or snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 donuts 1x
- Category: Breakfast
- Method: Frying (classic method) or Baking (lighter option) - primary cooking methods are frying and baking
- Cuisine: American
Ingredients
Scale
For the Apple Cider Donuts
- 1½ cups apple cider (reduced to ½ cup)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 2 tablespoons melted butter (for brushing baked donuts)
Instructions
- Reduce the Apple Cider: Pour 1½ cups apple cider into a saucepan and simmer over medium heat until reduced to ½ cup. Set aside to cool completely.
- Make the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. In a separate bowl, beat the unsalted butter with granulated and brown sugars until creamy. Add eggs one at a time, mixing well after each addition. Stir in the cooled reduced apple cider, buttermilk, and vanilla extract. Gradually fold in the dry ingredients until just combined; the dough will be sticky.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to roll and cut.
- Shape the Donuts: Lightly flour a clean surface and roll out the chilled dough to about ½-inch thickness. Cut out donuts using a donut cutter or two round cutters to create the ring shape. Re-roll scraps and cut out more donuts as needed.
- Frying Method: Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry 2–3 donuts at a time for 1–2 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Baking Method: Preheat oven to 350°F (175°C). Spoon dough into greased donut pans and bake for 12–15 minutes until the tops spring back when pressed. Cool slightly before brushing with melted butter.
- Coating the Donuts: Mix granulated sugar and ground cinnamon in a shallow bowl. While donuts are warm, brush with melted butter and roll in cinnamon sugar for a sweet coating. Optionally, glaze with powdered sugar mixed with milk and vanilla for a classic finish.
Notes
- Reducing the apple cider intensifies the flavor and is crucial for a strong apple taste.
- Chilling the dough helps in rolling and cutting clean shapes.
- Mix dough only until combined to avoid tough donuts.
- Use fresh oil for frying to ensure clean, pleasant flavors.
- Donut cutter isn’t necessary; use household items like glasses for shaping.
- Dough can be prepared a day ahead and refrigerated or frozen for convenience.
- Store cooked donuts in an airtight container at room temperature for 2–3 days; reheat before serving.
- Freeze uncooked donuts for up to 2 months, thaw and coat just before serving.
Keywords: apple cider donuts, fall recipes, cinnamon donuts, baked donuts, fried donuts, autumn treats, breakfast donuts, cinnamon sugar donuts, homemade donuts
Find it online: https://foodbylina.com/apple-cider-donuts-recipe/
