Description
Delight in these warm, spiced Apple Cider Donuts, a perfect autumn treat made by frying a flavorful cake batter infused with fresh apple cider and grated apples, then rolled in a fragrant cinnamon sugar coating for a sweet finish.
Ingredients
Scale
Dough Ingredients
- 1 cup apple cider
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 medium apple, peeled, cored, and grated (Macoun or Macintosh)
Frying Ingredients
- Canola oil for frying
Cinnamon Sugar Coating
- 1 1/2 cups granulated sugar
- 2-3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Reduce the Apple Cider: In a small saucepan, simmer the apple cider over medium heat until reduced to about 1/4 cup, concentrating its flavor. Then set aside to cool.
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the cooled reduced apple cider, buttermilk, and vanilla extract, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the grated apple carefully.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up for easier handling and shaping.
- Heat the Oil: In a deep heavy-bottomed pot or deep fryer, heat canola oil to 350°F (175°C), ensuring the oil is deep enough for the donuts to float and fry evenly.
- Shape the Donuts: Roll out the chilled dough on a floured surface to about 1/2 inch thickness. Use a donut cutter to cut out donut shapes, reserving scraps to reroll.
- Fry the Donuts: Carefully lower a few donuts at a time into the hot oil, frying for about 1-2 minutes on each side or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine granulated sugar, ground cinnamon, and ground nutmeg.
- Coat the Donuts: While still warm, roll the freshly fried donuts in the cinnamon sugar mixture until thoroughly coated.
- Serve: Let donuts cool slightly and serve warm for the best flavor and texture.
Notes
- Apple Cider Donuts are typically soft cake donuts fried to golden perfection and coated in cinnamon sugar for a sweet and spicy finish.
- Grating the apple into the batter adds moisture and subtle apple flavor.
- Reducing the apple cider intensifies its sweetness and flavor in the dough.
- Frying at the proper temperature ensures crispy exteriors and moist interiors.
- Donuts are best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 257 kcal
- Sugar: 28 g
- Sodium: 219 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
