We’ve outlined all the ingredients and directions for you to make the perfect Apple Cider Donuts. This dish qualifies as a Intermediate level recipe. It should take you about 3 hr 35 min to make this recipe. The Apple Cider Donuts recipe should make enough food for 18 donuts, 18 donut holes.
You can add your own personal twist to this Apple Cider Donuts recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Cider Donuts recipe.
Ingredients for Apple Cider Donuts
- 2 cups apple cider
- 1 tablespoon light or dark brown sugar
- 3 3/4 cups all-purpose flour (spooned into the measuring cup and leveled), plus for dusting
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons plus 2 tablespoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons unsalted butter, at room temperature
- 2 1/2 cups pure cane sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 cups confectioners’ sugar
- Canola oil, for frying
Directions for Apple Cider Donuts
- Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat, then lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes.
- Stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon and the nutmeg in a medium bowl.
- In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract and the cooled apple syrup, and mix until combined. Lower the speed again and add the flour mixture; mix until just combined; the dough will be quite soft.
- Line 2 baking sheets with parchment, and sprinkle with a little flour. Turn the dough out onto one of the baking sheets; gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
- With a lightly floured 3-inch donut cutter, cut out about 18 doughnuts with holes. Transfer the donuts to the second baking sheet, and refrigerate for about 30 minutes. It is important that the dough is firm and cool before frying.
- Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners’ sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside.
- Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F. In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes; flip, and cook until browned on the other side, 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels, just to blot the excess oil; then, immediately drop the donuts in either the cinnamon sugar or the confectioners’ sugar, turning to coat. Transfer the finished donuts to a serving plate. When all the donuts are cooked and sugared, repeat with the donut holes. If the raw donuts get soft while you are frying, pop them in the freezer until you are ready to cook them. Serve warm.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple Cider Donuts recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Doughnut Recipes
- Apple Cider
- Breakfast – Breakfast is the first meal of the day eaten after waking from the night’s sleep, in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
- Brunch – Brunch is a combination of breakfast and lunch and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. It is usually served between 9am and 1pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
- Deep-Frying
