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The Best Apple Cider Donuts Recipe

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4 from 66 reviews

These Best Apple Cider Donuts are irresistibly soft, tender, and bursting with warm autumn flavors. Made with reduced fresh apple cider and coated in a cinnamon sugar blend, they offer a perfect balance of sweetness and spice. Fried to a golden brown perfection, these donuts are an ideal special treat for fall gatherings or cozy mornings.

Ingredients

Dough Ingredients

  • 2 cups fresh apple cider
  • 8 tablespoons (1 stick/4 oz) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sour cream, room temperature
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg

For Frying

  • Canola oil, for frying (about 6 cups, enough to fill 2 inches in pot)

Cinnamon Sugar Coating

  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg

Instructions

  1. Reduce the cider: Pour the 2 cups of fresh apple cider into a small saucepan and bring it to a simmer over medium-low heat. Allow it to simmer until it reduces down to about 1/3 cup. This concentrated cider adds rich apple flavor. Let the reduced cider cool completely to room temperature before using. This step can be prepared up to 3 days ahead for convenience.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together 3 1/2 cups flour, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon freshly grated nutmeg until fully combined. Set aside.
  3. Cream the butter and sugars: Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat 8 tablespoons unsalted butter (room temperature) with 1/2 cup granulated sugar and 1/2 cup brown sugar on medium-high speed. Continue beating until the mixture becomes light, fluffy, and pale, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add eggs, sour cream, and vanilla: Add 1/2 cup sour cream and 1 tablespoon vanilla extract to the butter-sugar mixture and beat until smooth. With the mixer running on low speed, add 2 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat until the mixture is very smooth and creamy.
  5. Combine dry ingredients and cider: With the mixer on low, slowly mix in the dry ingredient mixture. Then stream in the cooled reduced apple cider. Continue mixing just until a soft dough forms, avoiding overmixing.
  6. Chill the dough: Transfer the dough onto a parchment-lined small baking sheet or plate, forming a pile. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to firm up the dough, making it easier to roll and cut.
  7. Roll out and cut donuts: Lightly flour a clean working surface. Roll the chilled dough out to about 1/2 inch thickness. Using a donut cutter, cut out donuts and donut holes. Gather remaining scraps, gently press together, roll out and cut again. Discard any remaining scraps after second cutting.
  8. Mix the cinnamon sugar coating: In a shallow bowl, mix together 1 cup granulated sugar, 1 tablespoon ground cinnamon, and 1 teaspoon freshly grated nutmeg. Set aside.
  9. Heat oil for frying: Pour about 6 cups of canola oil into a heavy-bottomed 4 quart pot or Dutch oven to a depth of 2 inches. Heat the oil to 360°F (182°C). Use a thermometer for accuracy to ensure proper frying temperature.
  10. Fry the donuts: Carefully fry donuts in small batches of 2-3 at a time. Fry each side for 1-2 minutes until golden brown and cooked through. Use a spider or slotted spoon to remove them from the hot oil and drain on paper towels for 2-3 minutes.
  11. Coat with cinnamon sugar: While still warm, toss the donuts in the prepared cinnamon sugar mixture until evenly coated.
  12. Fry and coat donut holes: Repeat the frying and coating process with the donut holes using the same method.

Notes

  • Reducing the apple cider intensifies the apple flavor and prevents excess liquid in the dough.
  • Chilling the dough makes it easier to handle and helps the donuts keep their shape during frying.
  • Maintain oil temperature at 360°F for perfect frying; too hot and the donuts will brown too fast, too cool and they'll absorb too much oil.
  • Use a spider or slotted spoon to safely remove donuts from hot oil and to prevent oil splatter.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Canola oil is preferred for frying due to its high smoke point and neutral flavor.

Find it online: https://recipethrive.com/the-best-apple-cider-donuts-recipe/