Apple Cider Donuts
User Reviews
5
Apple Cider Donuts
Description
Apple Cider Donuts start with apple cider boiled down to a syrupy state, intensifying its sweet and tart flavor. This reduced cider is cooled and combined with sugars, eggs, melted butter, and spices including cinnamon, cardamom, and nutmeg. The mixture is combined with flour, baking powder, soda, and salt to form a dough.
After chilling, the dough is rolled out, cut into rounds, and fried in hot oil until puffed and golden brown. The donuts are then tossed in a cinnamon sugar mixture for a sweet and spicy coating. This frying method creates a crisp exterior and tender inside, while the spices and cider create a balanced autumnal flavor.
These donuts are suitable as a fall treat or dessert. They are best served fresh to enjoy the ideal texture and apple flavor. They can be made ahead to reduce active time by simmering the cider the day before and chilling dough overnight.
Careful measuring of flour and maintaining proper oil temperature during frying ensure a light, non-greasy result. Using a large pot and frying few donuts at once helps maintain oil temperature. Post-frying, draining on a wire rack prevents sogginess.
Ingredients
For the Cinnamon Sugar:
- 1 cup granulated sugar 200g
- 1 tablespoon ground cinnamon
For the Cider Donuts:
- 2 ½ cups apple cider (600mL)
- ½ cup light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 2 egg room temperature, large
- 6 tablespoons butter melted (85g, unsalted
- 3 ½ cups all-purpose flour (420g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- peanut oil or vegetable oil, for frying
Instructions
For the Cinnamon Sugar:
- Whisk together sugar and cinnamon until well combined. Set aside.
For the Cider Donuts:
- In a small saucepan, bring the cider to a boil over medium-high heat. Boil until reduced to 1 cup, about 45 minutes. Transfer to a heat-proof mixing bowl and cool to room temperature.
- To cooled cider, whisk in sugars, eggs, and melted butter until well combined.
- In another bowl, whisk together flour, baking powder, salt, baking soda, and spices. Pour cider mixture into the flour mixture and stir together until fully combined.
- Cover dough and chill until firm to the touch, about 2 hours or up to 12 hours.
- Once the dough is chilled, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 3-inches of oil. Heat over medium heat to 350F.
- While oil is heating, scrape the chilled dough out onto a very well-floured surface. Flour the top of the dough and pat to ½-inch thickness. Cut out rounds using a 3-inch donut cutter or a 3-inch round cookie cutter along with a 1-inch cutter to cut holes in the center of each round dipped in flour. (The dough will be very sticky. Don’t be afraid to use more flour on your surface if you need it!)
- Working a few at a time, fry donuts in the hot oil until golden brown, about 1 to 2 minutes per side for large donuts and 1 minute for the donut holes. Transfer to the wire rack to drain for a few minutes. Toss warm donuts in the cinnamon sugar. These donuts are best if consumed within a few hours of frying.
Notes
- Reduce the apple cider thoroughly to concentrate its flavor; this step is essential for the donut's taste.
- Allow the reduced cider and melted butter to cool fully before mixing with eggs to avoid cooking them.
- Measure flour carefully, preferably by weight, to prevent dense donuts; don't pack the flour when measuring.
- Use a large pot and fry few donuts at a time to keep oil temperature stable and avoid greasy donuts.
- Drain donuts on a wire rack to prevent soggy bottoms caused by residual oil.
- For extra fall spice, try adding ground ginger or cardamom to the cinnamon sugar coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18donuts
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 218mg | 9% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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