Apple Cider Donuts
User Reviews
4.8
Apple Cider Donuts
Description
The preparation begins by boiling down apple cider until reduced to a thick syrup to intensify its flavor. This reduced cider is cooled and mixed with melted butter, beaten eggs, and a mixture of dry ingredients including flour, baking powder, baking soda, brown sugar, kosher salt, ground cinnamon, and nutmeg. The dough is chilled for an hour to firm up for easier rolling and cutting into 1/2-inch thick rounds.
The donut rounds are then deep-fried in vegetable oil heated to 350-375°F until golden brown. This frying process creates a crunchy outside texture while keeping the inside soft and moist. A cinnamon sugar mixture is prepared separately to coat the hot donuts immediately after frying, adding a spiced sweetness that enhances the apple cider flavor.
These donuts are suitable for a special breakfast or snack, best enjoyed fresh to maintain their crispy exterior. The recipe produces a batch that can be fried in small amounts to ensure even cooking and preserve texture.
Ingredients
- 3 cups apple cider
- 1 cup granulated sugar
- 4 ½ teaspoons ground cinnamon divided
- 3 ½ cups all-purpose flour
- ⅔ cup brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 6 tablespoons butter melted and cooled
- 2 egg lightly beaten, large
- 2 cups vegetable oil
Instructions
- 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 15-20 minutes. Let cool completely.
- In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.
- In a large glass measuring cup or another bowl, whisk together butter, eggs and reduced apple cider.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.
- Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 350 to 375 degrees F.
- 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.
User Reviews
Overall Rating
4.8
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