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Apple Cider Donuts

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Homemade Apple Cider Donuts: A Cozy Fall Treat

Apple cider donuts are the epitome of fall comfort food. With their warm spices, tender texture, and a sugary coating, these donuts capture the cozy flavors of the season in every bite. Whether you’re enjoying them with a mug of hot cider or as an indulgent breakfast treat, these donuts will transport you to a crisp autumn day.

This recipe guides you through making apple cider donuts from scratch, ensuring a flavorful and moist result. The process involves reducing apple cider to intensify its flavor, creating a spiced dough, and frying golden-brown donuts that are finished with a sweet cinnamon-sugar coating.

Ingredients for Apple Cider Donuts

Wet Ingredients

  • 1 cup apple cider (to be reduced)
  • 1 cup sugar
  • ¼ cup solid vegetable shortening
  • 2 large eggs
  • ½ cup buttermilk

Dry Ingredients

  • 3 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp iodized salt
  • ¼ tsp ground nutmeg

For Frying and Coating

  • Enough vegetable oil or shortening to fill a frying pan to 3 inches deep
  • 1 cup cinnamon-sugar mixture (for coating)

How to Make Apple Cider Donuts

Step 1: Reduce the Apple Cider

  • Boil the cider: Pour the apple cider into a small saucepan and boil over medium heat until it reduces to about ¼ cup. This takes 8–10 minutes. Let it cool completely before adding to the dough.
    Tip: Reducing the cider intensifies its flavor, giving the donuts their signature apple essence.

Step 2: Prepare the Wet Ingredients

  • Cream the shortening and sugar: In a large mixing bowl, beat the sugar and vegetable shortening until smooth and fluffy.
  • Add eggs: Mix in the eggs one at a time, ensuring they are well incorporated.
  • Combine liquids: Add the buttermilk and cooled reduced apple cider, stirring until smooth.

Step 3: Mix the Dry Ingredients

  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

Step 4: Make the Dough

  • Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender texture.
  • Shape the dough: Transfer the dough to a lightly floured surface and pat it out to a thickness of ¼ inch.

Step 5: Cut Out Donuts

  • Use a donut cutter: Cut the dough into 2 ½–3 inch rounds using a donut cutter. Set aside the donut holes for frying, and re-roll any scraps to make more donuts.

Step 6: Fry the Donuts

  • Heat the oil: Add oil or shortening to a deep pan and heat to 375°F.
  • Fry the donuts: Fry the donuts a few at a time, turning them once or twice, until golden brown and cooked through, about 4 minutes per batch.
  • Drain excess oil: Remove the donuts using a slotted spoon and place them on paper towels to drain.

Step 7: Coat the Donuts

  • Cinnamon-sugar coating: While the donuts are still warm, place them in a paper bag or bowl filled with the cinnamon-sugar mixture. Gently shake or toss to coat them evenly.
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Step 8: Cool and Enjoy

  • Cool on a rack: Let the coated donuts cool on a wire rack before serving. Enjoy them fresh or store for later!

Tips for Perfect Apple Cider Donuts

  1. Chill the Dough: If the dough feels too soft or sticky, chill it in the refrigerator for 15–20 minutes before cutting. This makes it easier to handle.
  2. Maintain Oil Temperature: Use a thermometer to keep the oil at 375°F for even frying. If the oil is too cool, the donuts will absorb excess oil; too hot, and they’ll brown too quickly.
  3. Don’t Crowd the Pan: Fry a few donuts at a time to avoid lowering the oil temperature.
  4. Fresh is Best: Apple cider donuts are best enjoyed the day they’re made, as their texture can change with time.
  5. Experiment with Coatings: While cinnamon-sugar is classic, try powdered sugar or a glaze made from powdered sugar and apple cider for variety.

Variations

1. Baked Apple Cider Donuts

For a healthier alternative, bake the donuts in a greased donut pan at 375°F for 12–15 minutes, then coat them in cinnamon-sugar.

2. Glazed Apple Cider Donuts

Instead of the cinnamon-sugar mixture, dip the donuts in an apple cider glaze made by mixing powdered sugar with a splash of reduced cider.

3. Spiced Apple Donuts

Enhance the flavor by adding ¼ teaspoon of ground cloves or allspice to the dry ingredients.

Frequently Asked Questions

1. Why reduce the apple cider?

Reducing the apple cider concentrates its flavor, which is essential for giving the donuts their distinct apple taste.

2. Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it, wrapped tightly in plastic, for up to 24 hours. Let it sit at room temperature for a few minutes before rolling and cutting.

3. What if I don’t have a donut cutter?

You can use a large round cookie cutter and a smaller cutter (like a bottle cap) for the center. Alternatively, shape the dough into rounds and fry them as donut holes.

4. How should I store leftover donuts?

Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh them, warm in a 350°F oven for a few minutes.

5. Can I freeze apple cider donuts?

Yes! Allow the donuts to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. To reheat, bake from frozen in a 350°F oven for 5–8 minutes.

6. Can I substitute apple cider with apple juice?

While apple juice can be used, it won’t provide the same depth of flavor. For the best results, stick with fresh apple cider.

Apple cider donuts are a delightful way to savor the flavors of fall. With a little effort, you can bring this bakery favorite into your own kitchen, creating a treat that’s perfect for cozy mornings or seasonal celebrations. Happy frying! 🍩

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