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)

Canola oil for frying

1 1/2 cups granulated sugar (for coating)

2-3 tablespoons ground cinnamon (for coating)

1 teaspoon ground nutmeg (for coating)

Instructions

Step 1: In a medium saucepan over low heat, reduce the apple cider to about 3/4 cup by simmering for approximately 30 minutes. Set aside and let it cool to room temperature.

Step 2: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside.

Step 3: In a large bowl, use a stand mixer to cream the softened butter with granulated sugar and brown sugar until light and fluffy.

Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 5: Mix in the reduced apple cider, buttermilk, and vanilla extract until combined, then gradually add the flour mixture and mix until just incorporated.

Step 6: Gently fold the grated apple into the batter using a spatula.

Step 7: Turn the dough out onto a well-floured surface. The dough will be sticky; use a plastic bench scraper to fold in additional flour as needed before rolling.

Step 8: Roll the dough to a 1/2-inch thickness with a rolling pin. Lightly flour a doughnut cutter and cut out donuts. Place the cut donuts onto a parchment-lined baking sheet.

Step 9: Prepare a large heavy-duty pot by adding about 3 inches of canola oil and heating it to 375°F (190°C).

Step 10: Fry 4 to 5 donuts at a time, without overcrowding, for 1 to 2 minutes on each side or until lightly golden brown.

Step 11: Remove donuts from oil and drain on a baking sheet lined with several layers of paper towels.

Step 12: In a small bowl, mix the granulated sugar, cinnamon, and nutmeg for coating. While the donuts are still warm, toss them in the cinnamon sugar mixture to coat evenly.

Tips & Variations

Use Macintosh or Macoun apples for a perfect balance of sweetness and tartness in the donuts.

For extra flavor, you can add a pinch of cloves or ginger to the spice mixture.

If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar; let sit for 5 minutes before using.

Make sure the oil temperature is steady at 375°F to avoid greasy or undercooked donuts.

Try baking the donuts at 350°F for 12-15 minutes as a lighter alternative to frying.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days and warm them briefly in a microwave or oven before serving. These donuts are best enjoyed fresh but can also be frozen for up to 1 month; thaw and reheat before eating.

FAQs

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to choose one that includes xanthan gum or add it separately to help with texture.

Why do I need to reduce the apple cider?

Reducing the apple cider concentrates its flavor and helps remove excess moisture, which keeps the donut batter from becoming too wet and ensures a tender texture.