There’s something undeniably magical about autumn: the crisp air, the vibrant colors, and, of course, the delicious flavors that come with the season. One treat that embodies this fall magic perfectly is the apple cider donut. These tender, spiced donuts, with their rich apple flavor and comforting aroma, are a staple at autumnal fairs and farmer’s markets. If you’ve ever wanted to capture that cozy, festive feeling in your own kitchen, this recipe for homemade apple cider donuts will bring the essence of fall right to your table.
Ingredients:
To make these apple cider donuts, you’ll need a few simple ingredients and a bit of patience. The result is well worth the effort. Here’s what you’ll need:
Batter:
- 2 ½ cups apple cider, reduced to ¾ cup
- 3 ½ cups all-purpose flour
- ⅔ cup dark brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
- 6 teaspoons melted butter
- ¼ cup applesauce
- ¼ cup sour cream
- 1 egg
For Coating:
- 1 cup white granulated sugar
- 1 tablespoon cinnamon
Equipment:
- Frying Pan
- Round Cookie Cutters
Making the Apple Cider Donut Dough
Start by preparing your apple cider reduction. Pour the apple cider into a saucepan and bring it to a boil. Reduce the heat and let it simmer until it’s reduced to about ¾ cup. This concentrated cider will infuse your donuts with a rich, apple flavor. Set this aside to cool.
While the cider cools, sift together your dry ingredients. In a large bowl, combine 3 ½ cups of all-purpose flour, ⅔ cup dark brown sugar, 2 teaspoons of baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon nutmeg, and 1 ½ teaspoons cinnamon. The spices and sugar create the base flavor for your donuts, so make sure they’re evenly mixed.
While the cider cools, sift together your dry ingredients. In a large bowl, combine 3 ½ cups of all-purpose flour, ⅔ cup dark brown sugar, 2 teaspoons of baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon nutmeg, and 1 ½ teaspoons cinnamon. The spices and sugar create the base flavor for your donuts, so make sure they’re evenly mixed.
In another bowl, whisk together the cooled apple cider, 6 teaspoons of melted butter, ¼ cup applesauce, ¼ cup sour cream, and 1 egg. The applesauce and sour cream keep the donuts moist and tender.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. The dough should be thick but manageable. If it seems too sticky, you can add a bit more flour to achieve the right consistency.
Rolling Out the Donuts
Start by preparing your apple cider reduction. Pour the apple cider into a saucepan and bring it to a boil. Reduce the heat and let it simmer until it’s reduced to about ¾ cup. This concentrated cider will infuse your donuts with a rich, apple flavor. Set this aside to cool.
While the cider cools, sift together your dry ingredients. In a large bowl, combine 3 ½ cups of all-purpose flour, ⅔ cup dark brown sugar, 2 teaspoons of baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon nutmeg, and 1 ½ teaspoons cinnamon. The spices and sugar create the base flavor for your donuts, so make sure they’re evenly mixed.
Frying the Apple Cider Donuts
Once your donuts are cut out and ready, it’s time to fry them. Heat your frying pan over medium heat and add enough oil to cover the bottom by about ½ inch. Once the oil is hot (about 350°F or 175°C), carefully place the donuts in the pan. Don’t overcrowd them; you may need to fry them in batches.
Fry each donut for about 2-3 minutes per side, or until golden brown. Use a slotted spoon to remove them from the oil and let them drain on a paper towel-lined plate.
Tips for Frying the Best Donuts
Temperature Control: Maintaining the right oil temperature is crucial for perfectly fried donuts. If the oil is too hot, the donuts will brown too quickly and remain raw inside. If it’s too cool, they’ll absorb excess oil and become greasy. A thermometer is handy for keeping track of the temperature.
Don’t Overcrowd: Fry donuts in small batches to ensure they cook evenly and don’t stick together. Overcrowding the pan can lower the oil temperature, leading to uneven cooking.
Use Fresh Oil: For the best flavor, use clean oil for frying. Oil that has been used multiple times can impart an off taste to your donuts.
Drain Well: After frying, allow the donuts to drain on paper towels to remove excess oil. This step helps keep them light and not overly greasy.
Start by preparing your apple cider reduction. Pour the apple cider into a saucepan and bring it to a boil. Reduce the heat and let it simmer until it’s reduced to about ¾ cup. This concentrated cider will infuse your donuts with a rich, apple flavor. Set this aside to cool.
While the cider cools, sift together your dry ingredients. In a large bowl, combine 3 ½ cups of all-purpose flour, ⅔ cup dark brown sugar, 2 teaspoons of baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon nutmeg, and 1 ½ teaspoons cinnamon. The spices and sugar create the base flavor for your donuts, so make sure they’re evenly mixed.
Rolling Out the Donuts
Frying the Apple Cider Donuts
Once your donuts are cut out and ready, it’s time to fry them. Heat your frying pan over medium heat and add enough oil to cover the bottom by about ½ inch. Once the oil is hot (about 350°F or 175°C), carefully place the donuts in the pan. Don’t overcrowd them; you may need to fry them in batches.
Fry each donut for about 2-3 minutes per side, or until golden brown. Use a slotted spoon to remove them from the oil and let them drain on a paper towel-lined plate.
Tips for Frying the Best Donuts
Temperature Control: Maintaining the right oil temperature is crucial for perfectly fried donuts. If the oil is too hot, the donuts will brown too quickly and remain raw inside. If it’s too cool, they’ll absorb excess oil and become greasy. A thermometer is handy for keeping track of the temperature.
Don’t Overcrowd: Fry donuts in small batches to ensure they cook evenly and don’t stick together. Overcrowding the pan can lower the oil temperature, leading to uneven cooking.
Use Fresh Oil: For the best flavor, use clean oil for frying. Oil that has been used multiple times can impart an off taste to your donuts.
Drain Well: After frying, allow the donuts to drain on paper towels to remove excess oil. This step helps keep them light and not overly greasy.
Making apple cider donuts at home is a delightful way to celebrate the fall season. The process may take a bit of time, but the results are incredibly satisfying. These donuts, with their rich apple flavor and comforting spices, are perfect for enjoying with a cup of cider or hot coffee. Whether you’re serving them at a fall gathering or simply indulging on a cozy weekend morning, they are sure to bring a touch of autumnal magic to your home.
So, roll up your sleeves, get your apron on, and immerse yourself in the wonderful world of homemade apple cider donuts. Each bite is a reminder of the beauty of fall, encapsulated in a warm, cinnamon-sugar-coated treat. Happy frying!
Apple Cider Donuts
Equipment
- Frying Pan
- Round Cookie Cutters
Ingredients
Batter
- 2 1/2 cups apple cider, reduced to 3/4 cup
- 3 1/2 cups all purpose flour
- 2/3 cup dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 6 teaspoons melted butter
- 1/4 cup applesauce
- 1/4 cup sour cream
- 1 egg
Cinnamon Sugar Mixture
- 1 cup white granulated sugar
- 1 tablespoon cinnamon
Instructions
- In a pot, add the apple cider and a couple cinnamon sticks and heat until boiling. Reduce down to 3/4 cup of cider.
- While that is reducing, take a large mixing bowl and add the flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Whisk together these dry ingredient until evenly distributed. Set aside.
- In another smaller bowl, add the egg, apple sauce and sour cream. Whisk together until smooth.
- Then add in the reduced apple cider and melted butter. Whisk again until the mixture is combined.
- Now pour this mixed wet ingredients into the bowl of dry ingredients. Fold together until the wet ingredients soak into the dry and a sticky batter forms.
- Cover with plastic wrap and place in the refrigerator to chill for 1 hour
- After the dough has chilled, begin to heat the frying oil over medium heat. Meanwhile, roll out the chilled dough on a clean, floured surface.
- Knead the dough slightly with your hands before rolling out to about 1/2 inch thick. Use the large round cookie cutter and cut out donuts. Then use a small hole, such as the round end of a large metal piping tip, to create a donut hole center.
- Repeat with the rest of the dough, rolling out again any excess from cutting out rounds of dough.
- In a small bowl, add the white granulated sugar and cinnamon. Whisk together until combined thoroughly.
- Now place each prepared donut into the heated frying oil, placing 5 or 6 in at a time, or as many fit in the pot or pan you are using.
- Fry on each side until a deep brown, a few minutes on each side. Prepare a rack with paper towel or parchment paper to drain the donuts when done.
- After the donuts are done, let the excess oil drain from them for a minute. Then dip each donut into the cinnamon sugar mixture coating each fully.
- Once the donut is completely coated, place onto a serving dish. Repeat with the rest of the dough until all the donuts are complete.
- Serve and enjoy with apple cider or milk.
