Description
These homemade Apple Cider Donuts are soft, moist, and bursting with warm fall spices. Made by reducing apple cider into a syrup and frying the dough to golden perfection, these donuts deliver a deliciously cozy treat that’s perfect for autumn mornings or afternoon snacks.
Ingredients
Scale
Apple Cider Syrup
- 2 ½ cups apple cider (600 mL)
- ½ cup light brown sugar (110 g)
- ¼ cup granulated sugar (50 g)
- 1 tablespoon ground cinnamon
Donut Dough
- 3 ½ cups all-purpose flour (420 g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar (200 g)
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (melted, 85 g)
For Frying
- Peanut or vegetable oil for frying
Instructions
- Make the Apple Cider Syrup: In a medium saucepan, combine the apple cider, light brown sugar, granulated sugar, and cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer until the liquid reduces to about ½ cup and becomes syrupy, approximately 30-40 minutes. Remove from heat and let cool.
- Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, salt, baking soda, cinnamon, cardamom, and nutmeg. Whisk well to evenly distribute the spices and leavening agents.
- Combine the Wet Ingredients: In a separate bowl, whisk the granulated sugar and eggs until well combined. Add the melted butter and cooled apple cider syrup, stirring until smooth and thoroughly incorporated.
- Mix Dough: Gradually add the wet ingredients to the dry ingredients, folding gently just until a soft dough forms. Be careful not to overmix to keep the donuts tender.
- Shape Donuts: Lightly flour a surface and roll the dough out to about ¾-inch thickness. Using a donut cutter or two round cutters (one large and one small), cut out the donut shapes. Reroll scraps and repeat until all dough is used.
- Heat Oil for Frying: Pour peanut or vegetable oil into a deep fryer or heavy pot to a depth of about 2-3 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
- Fry Donuts: Carefully place a few donuts in the hot oil, making sure not to overcrowd. Fry each side for about 1-2 minutes or until golden brown. Use a slotted spoon to flip the donuts halfway through. Remove and drain on paper towels.
- Coat Donuts: While still warm, toss the donuts in a mixture of granulated sugar and cinnamon (the initial 1 cup sugar and 1 tablespoon cinnamon can be combined for coating) or your preferred donut topping.
- Serve: Allow donuts to cool slightly and serve warm for best flavor and texture. Store leftovers in an airtight container for up to 2 days.
Notes
- These donuts are super moist and flavorful, perfect for fall with the warm spice blend and apple cider syrup infusion.
- Ensure the oil temperature is steady around 350°F to avoid greasy or undercooked donuts.
- You can adjust the spices according to your preference, adding more cinnamon or nutmeg if desired.
- Leftover donuts can be warmed in a toaster oven for a few minutes to regain freshness.
- If you want a lighter version, you can bake these donuts, but frying provides the classic texture and taste.
Nutrition
- Serving Size: 1 donut
- Calories: 223 kcal
- Sugar: 23 g
- Sodium: 218 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg
