Description
These Apple Cider Donuts are a delightful fall treat with a super moist texture and warm spices like cinnamon, nutmeg, and cardamom. Made with reduced apple cider, they offer a rich, concentrated apple flavor, perfectly fried to create a crisp outside and tender inside. These homemade donuts bring cozy autumn flavors to your kitchen and are perfect for sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour (420g)
- 1 cup granulated sugar (200g)
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 ½ cups apple cider (600mL)
- ½ cup light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter, melted (85g)
For Frying
- Peanut or vegetable oil for frying
Instructions
- Reduce the Apple Cider: Begin by pouring 2 ½ cups of apple cider into a saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium and simmer until the cider is reduced to about ¾ cup. This concentrated reduction will intensify the apple flavor in your donuts. Allow it to cool completely before using.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, salt, baking soda, additional cinnamon, cardamom, and nutmeg. This spice blend will give the donuts their signature warm and aromatic flavor.
- Combine Wet Ingredients: In another bowl, whisk the eggs lightly. Add the cooled apple cider reduction, light brown sugar, melted butter, and ¼ cup granulated sugar. Stir until the mixture is fully combined.
- Form the Dough: Pour the wet ingredients into the dry ingredients. Mix gently until just combined to avoid overworking the dough, which can make the donuts tough. The dough should be soft but manageable.
- Roll and Cut Donuts: Lightly flour a clean surface and roll out the dough to about ½ inch thickness. Use a donut cutter or two different sized round cutters to cut out donut shapes. Re-roll scraps as needed.
- Heat Oil for Frying: In a deep fryer or a large heavy pot, heat peanut or vegetable oil to 375°F (190°C). The oil temperature is critical for achieving donuts that are golden and cooked through without absorbing excess oil.
- Fry the Donuts: Fry the donuts in batches, being careful not to overcrowd the pot. Fry each side for about 1 to 2 minutes until golden brown. Use a slotted spoon to flip and remove the donuts, draining them on a paper towel-lined plate.
- Coat the Donuts: While the donuts are still warm, toss them in a mixture of cinnamon sugar (made from the extra ¼ cup granulated sugar and 1 tablespoon cinnamon) to coat them evenly.
- Cool and Serve: Allow the donuts to cool slightly before serving to enjoy the perfect balance of crispiness and tender crumb paired with spiced apple flavor.
Notes
- Super moist and flavorful, these donuts capture the essence of fall with every bite.
- Ensure the apple cider is fully reduced for intense flavor and less liquid in the dough.
- Maintain the oil temperature at 375°F for optimal frying results.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Feel free to experiment with your favorite spices to customize the flavor.
Nutrition
- Serving Size: 1 donut
- Calories: 223 kcal
- Sugar: 23 g
- Sodium: 218 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg
