Description
Deliciously soft and fluffy apple cider donuts infused with warm spices and fresh grated apple, fried to golden perfection and coated in a fragrant cinnamon sugar blend. Perfect for autumn mornings or cozy treats any time of the year.
Ingredients
Scale
Dough
- 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
- Canola oil for frying
Coating
- 1 1/2 cups granulated sugar
- 2–3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Reduce Apple Cider: In a medium saucepan over low heat, simmer the apple cider until it reduces to about 3/4 cup, which typically takes around 30 minutes. Remove from heat and let it cool to room temperature.
- Mix Dry Ingredients: Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium bowl. Set aside.
- Cream Butter and Sugars: In a large bowl, use a stand mixer to cream the softened butter with granulated and brown sugars until light and fluffy.
- Add Eggs and Wet Ingredients: Add eggs one at a time to the creamed mixture, mixing well after each. Scrape down the sides with a rubber spatula as needed. Then, stir in the cooled reduced apple cider, buttermilk, and vanilla extract until combined.
- Combine Flour Mixture: Gradually add the dry flour mixture to the wet ingredients and mix until just combined without overmixing.
- Fold in Apples: Gently fold the grated apples into the dough to distribute evenly.
- Prepare Dough Surface: Lightly flour a clean surface and turn out the dough. Use a plastic bench scraper to fold and flour the sticky dough as needed to handle it.
- Roll and Cut Doughnuts: Roll the dough to about 1/2-inch thickness using a rolling pin. Flour your doughnut cutter lightly and cut out doughnuts, placing them on a parchment-lined baking sheet.
- Heat Oil for Frying: In a large heavy-duty pot, heat about 3 inches of canola oil to 375°F (190°C). Use a thermometer for accuracy.
- Fry Doughnuts: Fry 4 to 5 doughnuts at a time, careful not to overcrowd the pot. Cook each side for 1 to 2 minutes until lightly golden brown.
- Drain and Coat: Remove fried doughnuts and place on paper towels to drain excess oil. In a small bowl, mix granulated sugar, cinnamon, and nutmeg. While the doughnuts are warm, toss or sprinkle them with the cinnamon sugar mixture.
Notes
- Use a thermometer to maintain the oil temperature at 375°F for perfectly fried donuts.
- If the dough is too sticky, continue to flour the surface and dough for easier handling.
- Doughnuts are best enjoyed the same day for optimal freshness and texture.
- You can substitute buttermilk with milk plus a teaspoon of vinegar or lemon juice if needed.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: apple cider donuts, fried donuts, cinnamon sugar donuts, fall recipes, apple donuts
