Apple Cider Donuts
Apple cider donuts are the quintessential treat for the fall season, capturing all the cozy, comforting flavors of autumn in a single bite. They are especially beloved during apple picking season, serving as the perfect reward after a day spent wandering through orchards. Unlike a traditional fried donut, these are made with a special ingredient: reduced apple cider. By simmering the cider down, the apple flavor becomes incredibly concentrated, infusing every part of the donut with a bright, tangy sweetness that's truly irresistible.
The result is a soft, moist, and tender donut with a subtle-yet-distinct apple flavor that perfectly complements the warmth of cinnamon and nutmeg. After frying to a beautiful golden brown, these donuts are typically rolled in a generous coating of cinnamon sugar, which adds a delightful crunch and sparkle. This is more than just a sweet treat; it's a nostalgic experience that evokes the feeling of crisp autumn air and changing leaves
Once your dough is ready, it's time to transform it into classic donuts. Because the dough is naturally sticky, you'll want to turn it out onto a very well-floured surface, using a plastic bench scraper to help you handle it. You may need to work in a few extra tablespoons of flour, as the key is to have a dough that's pliable but still soft. Using a rolling pin, roll the dough out to a 1/2-inch thickness—this is the perfect size for a fluffy, classic donut. Next, use a 4-inch or 5-inch donut cutter to punch out your donuts, and a smaller circle cutter to make the holes. Place each shaped donut on its own square of parchment paper, which will make them easy to transfer later.
Now comes the frying. In a large, heavy-duty pot, heat about 3 inches of canola oil to 350-360°F. This temperature is crucial for ensuring the donuts cook all the way through without burning. Carefully drop 4-5 donuts into the hot oil, being careful not to overcrowd the pot. Remove and fish out the parchment papers using tongs. Let them cook for 2-3 minutes per side, or until they are a beautiful golden brown.
When they're ready, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to drain off the excess oil. Let them cool for about 5 minutes, allowing the surface to set before you coat them in a generous layer of cinnamon sugar. This final step gives them that irresistible crunchy finish that makes them the perfect fall treat.
Apple Cider Donuts
Makes about 12 large donuts
Ingredients
245g (1 cup) apple cider, reduced to half its weight (about 120-130g)
100g (1/2 cup) granulated sugar
110g (½ cup) brown sugar
85g (6 tbsp) unsalted butter, softened
2 large eggs, room temperature
140g (about 1/2 cup plus 3 tbsp) buttermilk
1 teaspoon pure vanilla extract
575g (4 3/4 cups) all-purpose flour, plus more for rolling
12g (1 tbsp) baking powder
6g (1 tsp) baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 medium apple (200-210g) peeled, cored, and grated
canola oil for frying
Cinnamon Sugar
1 ½ cups granulated sugar
2-3 tablespoons ground cinnamon
1 teaspoon ground nutmeg
To Serve
Salted Caramel Sauce (optional)
Method
In a medium saucepan over low heat, gently simmer the apple cider. Cook it for about 25-30 minutes, or until it has reduced to about half its original volume (start weight is about 245g and after it has reduced, it should be about 120-130g). Remove from the heat and let it cool completely to room temperature.
While the cider cools, prepare your dry ingredients. Mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set this mixture aside.
Peel, core, and grate your apple. Make sure to weigh this or else there will be too much apples and your dough will be too sticky to handle as it is.
In a large bowl, use a stand mixer with a paddle attachment or a hand held electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and mix until everything is fully incorporated. Scrape down the sides of the bowl as needed.
Next, add the cooled apple cider reduction, buttermilk, and vanilla extract. Mix until combined. Slowly add the dry flour mixture and mix until a soft dough forms (it may look dry at first but the grated apples will moisten it a LOT). Gently fold in the grated apples. The dough will be very sticky, but do not worry.
Using a plastic bowl scraper, turn the sticky dough out onto a very well floured surface. Use a plastic bench scraper to help you fold the dough over itself and add more flour as needed. My dough was very sticky as well but I just cut in about 3 more tablespoons of flour until it was more manageable to roll out. Use a rolling pin to roll the dough out to a 1/2-inch thickness. Lightly flour a 5 inch donut cutter and cut out your donuts. Use a smaller circle cutter to cut out the center of each donut (this will be the donut holes). Place each cut donut on an individual square of parchment paper.
Line a plate with several layers of paper towels and set it aside (this will be for your finished fried donuts).
In a large, heavy-duty pot, heat about 3 inches of canola oil to 350-360°F. Carefully drop 4-5 donuts into the hot oil, making sure not to overcrowd the pot. Remove and fish out the parchment papers using tongs. Cook for 2-3 minutes per side, or until they are golden brown.
Remove the donuts from the oil and place them on the plate lined with paper towels to drain. Cool off for about 5 minutes before coating them in cinnamon sugar.
In a small bowl, mix the cinnamon, nutmeg, and sugar. While the donuts are still warm, sprinkle them generously with the cinnamon-sugar mixture.
Serve with salted caramel sauce. Best served day of!
