Apple Cider Donuts

Another fall treat today with these warm apple cider donuts! Apple cider donuts, if you’ve never had them, are an apple spiced flavored cake donut dusted all over with cinnamon and sugar. Frying donuts isn’t as scary as it might sound and I promise it’s worth it for these ones!

Apple cider donuts are kind of the peak of fall flavors if you ask me, but it they are often hard to come by. Plus, they really are so much better fresh and warm after frying, so making them at home is a great option. Let’s get to it!

How to Make Apple Cider Donuts

These are cake donuts, so we’re making what turns out to be a kind of thick cake batter/dough situation. Before we get to the dough, you need to make your cider syrup- you do this by simmering some fresh apple cider until it reduces by about 75%. Then it’s time to mix all the dry ingredients together.

Next up, whisk all the wet ingredients together and pour them into the dry mixture. Gently stir everything together until it’s well combined.

You want to just mix it until there are no dry pockets of flour remaining, but the dough will be very thick and should still be a little bit lumpy. It needs to chill in the fridge for a little while, and then you should be able to roll it out and cut out your donuts.

Once the donuts are cut, I like to place them in the freezer for a bit while the oil heats up. They don’t have to get completely frozen, but it helps to keep the dough very cold before frying.

When your oil is hot, carefully place no more than three donuts into the hot oil at once. You want to gently flip the donuts after about a minute, and cook another minute or so or until everything is golden brown all over. Place the donuts on a tray lined with paper towels to drain.

Once the donuts are cool enough to handle but still hot, gently roll them in the remaining cinnamon and sugar mixture. Serve the donuts while they are still warm and enjoy!

Tips & Tricks for the Perfect Apple Cider Donuts

Here are my tips to help you along the way for this recipe!

• Use fresh apple cider if you can- It will reduce into a thicker syrup if it’s the fresh stuff!
• How do I know when the cider is cooked enough? You want to boil the cider until it reduces to about 1 cup- it should be a thicker consistency then when you started.
• Don’t over-mix the dough. You want to just stir everything together until combined, but it’s ok if there’s lumps here! Over-mixing will make the donuts tough instead of fluffy!
• Why do I have to chill the dough? The dough will be fairly sticky and hard to work with. When you let the dough chill completely in the fridge, it will be thicker and easier to work with as you roll it out.
• How do I know when it’s finished frying? If your oil is at right around 360 degrees, it should take about 1 minute per side to cook the donuts through. They should be golden brown all over!
• I am at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Apple Cider Donuts

Servings 12 donuts

Ingredients

• 4 cups apple cider 1 cup after cooking
• 1 cup granulated sugar
• 4 ½ teaspoons ground cinnamon divided
• 4 cups all-purpose flour
• 2/3 cup dark brown sugar
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/4 tsp ground nutmeg
• 1/2 cup butter melted and cooled
• 1 egg
• 1/2 cup sour cream
• 3 cups vegetable oil for frying

Instructions

1. Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 30 minutes. Let cool completely.
2. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
3. In a large bowl, combine flour, brown sugar, baking powder, salt, ground ginger, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.
4. In a medium bowl, whisk together melted butter, egg, apple cider, and sour cream until smooth.
5. Pour wet mixture over dry ingredients and stir using a rubber spatula just until combined and no dry pockets of flour remain- it should be a fairly thick dough. Cover and place into the refrigerator until chilled, about 1 hour.
6. Working on a lightly floured surface, roll dough into 1/2-inch thick sheet. Cut out rounds with a 2 1/2-inch cutter and use a small cutter to cut the donut holes. Place the tray of cut donuts and holes into the freezer while you heat the oil.
7. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 360 degrees F.
8. Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat. Serve warm and enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!