Craving a taste of autumn? These homemade apple cider donuts are exactly what you need. They’re surprisingly simple to make, deliver that perfect balance of sweet and tangy, and will fill your kitchen with the most amazing aroma.
Key Ingredients & Substitutions
- Apple Cider: Use a good quality, unfiltered apple cider for the best flavor. Don’t use apple juice – it’s too sweet.
- All-Purpose Flour: Standard flour works perfectly.
- Spices: Cinnamon and nutmeg are essential for that classic apple cider donut taste. You can adjust amounts to your preference.
- Buttermilk: Adds tenderness and a slight tang. If you don’t have it, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Vegetable Oil (for frying): Choose a neutral oil with a high smoke point like canola, sunflower, or peanut oil.
Ingredients
For the Donuts:
* 1 ½ cups (360ml) apple cider
* 2 ½ cups (300g) all-purpose flour
* 1 cup (200g) granulated sugar
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ cup (57g) unsalted butter, melted
* 1 large egg
* ½ cup (120ml) buttermilk
* Vegetable oil, for frying
For the Cinnamon Sugar Coating:
* ½ cup (100g) granulated sugar
* 1 tablespoon ground cinnamon
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Servings: 12-15 donuts
- Tools Needed: Large pot or Dutch oven for frying, slotted spoon, cooling rack, donut cutter (optional, you can use two different sized round cutters).
Step-by-Step Instructions
1. Reduce the Apple Cider
Pour the apple cider into a small saucepan. Bring it to a boil, then reduce the heat and simmer until the cider has reduced to about ½ cup. This concentrates the apple flavor for your apple cider donuts. Let it cool completely.
2. Whisk Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure everything is evenly combined for consistent apple cider donut flavor.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the cooled reduced apple cider, melted butter, egg, and buttermilk. This creates the flavorful liquid base for your apple cider donuts.
4. Mix Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix the dough, as this can lead to tough apple cider donuts.
5. Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling makes the dough easier to handle and helps the apple cider donuts hold their shape when frying.
6. Prepare for Frying
Pour about 3-4 inches of vegetable oil into a large pot or Dutch oven. Heat the oil to 350°F (175°C). While the oil heats, lightly flour your work surface and roll out the chilled dough to about ½-inch thickness.
7. Cut and Fry the Donuts
Use a donut cutter or two round cutters (one larger, one smaller for the hole) to cut out the apple cider donuts. Carefully slide 2-3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
8. Drain and Coat
Use a slotted spoon to transfer the fried apple cider donuts to a wire rack lined with paper towels to drain excess oil. While they are still warm, toss them gently in the cinnamon sugar mixture until fully coated. Repeat with remaining dough.
Storage Instructions
Store leftover apple cider donuts in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh, but you can warm them briefly in a microwave for a few seconds to refresh them.
Frequently Asked Questions (FAQ)
Q: Can I bake these apple cider donuts instead of frying?
A: This recipe is designed for frying, which gives them their classic texture. For baked donuts, you’d need a different recipe specifically for baking.
Q: Why is my apple cider donut dough sticky?
A: Chilling the dough is key! If it’s still too sticky after chilling, add a tiny bit more flour to your work surface when rolling.
Q: Can I use apple juice instead of apple cider?
A: No, apple juice is much sweeter and lacks the tartness and depth of flavor found in apple cider, which is essential for these apple cider donuts.
Q: My donuts are too greasy. What went wrong?
A: The oil temperature might have been too low. If the oil isn’t hot enough, the donuts will absorb more oil. Make sure your oil stays around 350°F (175°C).
Q: How do I know the oil is at the right temperature without a thermometer?
A: You can test it by dropping a tiny piece of dough into the oil. It should sizzle immediately and float to the top within a few seconds.
Q: Can I make these apple cider donuts ahead of time?
A: While best fresh, you can fry them a few hours in advance and store them at room temperature. Coat them with cinnamon sugar just before serving.