Old Fashioned Apple Cider Donuts Recipe

Introduction

Old Fashioned Apple Cider Donuts are a cozy, autumnal treat bursting with warm spices and the sweet tang of apple cider. Perfectly fried to a golden crisp and coated in cinnamon sugar, these donuts bring a nostalgic comfort to any day. Enjoy making them at home with this detailed recipe.

Ingredients

• 360 g cake flour
• 6 g baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• 1 tsp cinnamon
• ¼ tsp allspice
• ¼ tsp nutmeg
• 140 g apple cider concentrate
• 56 g unsalted butter
• 106 g dark brown sugar
• 1 egg (cold)
• 1 tsp vanilla extract
• 63 g unsweetened applesauce
• 56 g sour cream
• 1 ½ – 2 quarts vegetable oil
• 28 g unsalted butter (for coating)
• 35 g apple cider concentrate (for coating)
• 100 g granulated sugar
• 3 g cinnamon

Instructions

1. Step 1: In a large bowl, combine the cake flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set this dry mixture aside.
2. Step 2: In a small saucepan over low-medium heat, melt 56 g of unsalted butter with 140 g of apple cider concentrate. Once melted, remove from heat and whisk in the dark brown sugar until fully dissolved.
3. Step 3: Quickly whisk the cold egg and vanilla extract into the butter and cider mixture. Then add half of the dry ingredients and stir until barely combined.
4. Step 4: Mix in the applesauce and sour cream, then add the remaining dry ingredients. Gently fold everything together with a rubber spatula just until combined—do not overmix.
5. Step 5: Cover the bowl and chill the dough in the refrigerator for at least one hour, or overnight for best results.
6. Step 6: When ready to fry, heat vegetable oil in a heavy pot or dutch oven to 350°F (180°C), filling it to cover about 2 inches (5 cm).
7. Step 7: Place a wire rack over a baking sheet lined with paper towels to drain the donuts after frying. Prepare 13 parchment squares, about 4 inches (10 cm) each, on another baking sheet.
8. Step 8: For the coating, melt 28 g of unsalted butter and stir in 35 g of apple cider concentrate in a small bowl. In another bowl, combine granulated sugar with cinnamon.
9. Step 9: Roll the chilled dough between two floured sheets of parchment paper to about ½ inch (1.25 cm) thickness. Lightly brush away excess flour from the surface.
10. Step 10: Using 3 inch (7.5 cm) and 1 inch (2.5 cm) round cutters, cut out donut shapes. Place each donut on a parchment square. Re-roll scraps to cut additional donuts as needed.
11. Step 11: Carefully lower 2-3 donuts at a time into the hot oil using the parchment squares. Fry for 3 minutes on the first side, then flip and fry another 2 minutes until golden.
12. Step 12: Transfer fried donuts to the wire rack and allow the oil temperature to return to 350°F (180°C) before frying the next batch.
13. Step 13: When donuts are cool enough to handle, brush the tops with the butter and cider coating, then toss each donut in the cinnamon sugar mixture to coat thoroughly.

Tips & Variations

• For a richer flavor, use fresh apple cider reduced down to a concentrate if you can’t find apple cider concentrate.
• Keep the oil temperature steady to ensure donuts cook evenly and absorb less oil.
• Try adding a pinch of ground cloves or cardamom to the spice mix for extra warmth.
• Serve the donuts fresh for best texture and flavor; they aren’t ideal for long storage.

Storage

Store donuts in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven (around 300°F/150°C) to refresh their crispness. These donuts are best enjoyed fresh and do not freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these donuts instead of frying?

While this recipe is designed for frying to achieve the classic crisp exterior, you can bake the donuts at 375°F (190°C) for about 12-15 minutes until golden. The texture will be more cake-like and less crispy.

What is apple cider concentrate and can I substitute it?

Apple cider concentrate is a reduced, concentrated form of apple cider that adds intense apple flavor without extra liquid. If unavailable, you can reduce fresh apple cider by simmering gently until thickened or substitute with an equal amount of apple juice with a bit of added sugar.

Old Fashioned Apple Cider Donuts Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

These Old Fashioned Apple Cider Donuts are a nostalgic treat featuring tender, spiced cake donuts infused with apple cider concentrate. The dough is chilled for enhanced flavor and texture before being fried to golden perfection and coated with a buttery apple cider glaze and cinnamon sugar. Perfect for fall mornings or anytime you crave a sweet, cozy snack.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes (includes chilling and frying)
• Total Time: 2 hours
• Yield: 13 donuts 1x
• Category: Dessert, Snack
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 360 g cake flour
• 6 g baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• 1 tsp cinnamon
• ¼ tsp allspice
• ¼ tsp nutmeg
• 140 g apple cider concentrate
• 56 g unsalted butter
• 106 g dark brown sugar
• 1 egg (cold)
• 1 tsp vanilla extract
• 63 g unsweetened applesauce
• 56 g sour cream

Frying

• 1 ½ – 2 quarts vegetable oil (for frying)

Coating

• 28 g unsalted butter
• 35 g apple cider concentrate
• 100 g granulated sugar
• 3 g cinnamon

Instructions

1. Prepare Dry Ingredients: In a large bowl, thoroughly combine the cake flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set this mixture aside for later use.
2. Make Apple Cider Mixture: In a small saucepan over low-medium heat, melt the unsalted butter into the apple cider concentrate. Once the butter is fully melted, remove the pan from heat.
3. Add Sugar and Combine: Whisk the dark brown sugar vigorously into the warm apple cider and butter mixture until fully dissolved. Immediately pour this wet mixture into a large mixing bowl.
4. Incorporate Egg and Vanilla: Quickly whisk the cold egg and vanilla extract into the wet mixture to ensure even blending.
5. Add Dry Ingredients and Wet Components: Add half of the reserved dry ingredients into the wet mixture and mix until just combined. Then gently fold in the unsweetened applesauce and sour cream. Follow by adding the remaining dry ingredients, folding gently with a rubber spatula until the dough comes together without overmixing.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least one hour or overnight to firm up flavors and texture.
7. Heat Oil: Just before rolling out the dough, fill a dutch oven or heavy-bottomed pot with vegetable oil deep enough to cover the donuts (about 2 inches). Heat the oil over low-medium heat to reach 350°F (180°C).
8. Prepare Baking Sheets and Parchment: Place a wire rack over a baking sheet lined with paper towels for draining finished donuts. Another baking sheet should be prepared with 13 pieces of 4-inch parchment squares for placing cut donuts.
9. Make Cinnamon Sugar Mixture and Glaze: In a small bowl, melt butter and mix in the apple cider concentrate for the glaze; set aside. In a separate bowl, combine granulated sugar and cinnamon for coating.
10. Roll and Cut Dough: Roll out the chilled dough between two sheets of floured parchment paper to a thickness of ½ inch (1.25 cm). Remove excess flour from the surface.
11. Cut Donuts: Use floured 3-inch (7.5 cm) outer and 1-inch (2.5 cm) inner round cutters to cut as many donuts as possible, placing each on a parchment square. Re-roll scraps and continue cutting until all dough is used.
12. Fry Donuts: Using the parchment squares, carefully lower 2-3 donuts at a time into the hot oil. Fry for 3 minutes on the first side, then flip and fry for 2 additional minutes until golden brown.
13. Drain Donuts: Transfer fried donuts to the wire rack over paper towels to drain excess oil. Wait until the oil returns to 350°F (180°C) before frying the next batch.
14. Glaze and Coat Donuts: Once donuts are cool enough to handle, brush each with the apple cider butter glaze. Immediately toss and coat them in the cinnamon sugar mixture until fully covered.

Notes

• Chilling the dough allows flavors to develop and makes the dough easier to handle.
• Ensure oil temperature is maintained at 350°F (180°C) for even frying and to prevent greasy donuts.
• Use fresh apple cider concentrate for the best flavor in both dough and glaze.
• Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Re-roll any leftover dough scraps carefully; overworking may toughen the donuts.

Keywords: apple cider donuts, old fashioned donuts, fried donuts, spiced donuts, autumn recipes, apple desserts