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Apple Cider Donuts Recipe

Apple Cider Donuts Recipe
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5.1 from 25 reviews

These Apple Cider Donuts are a delightful autumn treat, featuring the warm flavors of reduced apple cider, cinnamon, and nutmeg. Lightly fried to golden perfection and rolled in a spiced cinnamon sugar coating, they offer a perfect balance of sweet and spice with a tender, moist texture enhanced by fresh grated apples. Perfect for seasonal breakfasts or cozy snacks.

Ingredients

Apple Cider Donuts

  • 1 cup apple cider
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 4 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 medium apple (Macoun or Macintosh), peeled, cored, and grated
  • Canola oil for frying

Cinnamon Sugar

  • 1 ½ cups granulated sugar
  • 2-3 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions

  1. Reduce Apple Cider: In a medium saucepan over low heat, simmer the apple cider until it reduces to about ¾ cup, which takes approximately 30 minutes. Allow it to cool to room temperature before using.
  2. Mix Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a medium bowl. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the softened unsalted butter with both granulated and brown sugar until light and fluffy.
  4. Add Eggs: One at a time, add the eggs to the creamed mixture, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  5. Combine Wet Ingredients: Mix in the cooled reduced apple cider, buttermilk, and vanilla extract until just combined.
  6. Add Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients and mix until just combined to form a dough.
  7. Fold in Apples: Gently fold the grated apple into the dough evenly.
  8. Prepare Dough: Turn the sticky dough out onto a well-floured surface. Use a plastic bench scraper to fold and flour the dough several times to make it manageable.
  9. Roll and Cut Donuts: Roll the dough out to a ½-inch thickness. Lightly flour a doughnut cutter and cut out the donuts. Place the cut donuts onto a parchment paper-lined baking sheet.
  10. Heat Oil: In a large heavy-duty pot, heat about 3 inches of canola oil to 375°F (190°C). Ensure the temperature is stable before frying.
  11. Fry Donuts: Carefully drop 4 to 5 donuts at a time into the hot oil, avoiding overcrowding. Fry for 1 to 2 minutes on each side, or until the donuts are lightly golden brown.
  12. Drain and Coat: Remove donuts from oil and place on a baking sheet lined with several layers of paper towels to drain excess oil.
  13. Make Cinnamon Sugar: In a small bowl, mix granulated sugar, ground cinnamon, and ground nutmeg for the coating.
  14. Coat Donuts: While the donuts are still warm, generously sprinkle or toss them in the prepared cinnamon sugar mixture to coat evenly.

Notes

  • Use a firm apple like Macoun or Macintosh for best texture and flavor in the donuts.
  • Make sure the oil temperature stays close to 375°F to ensure donuts cook evenly without absorbing too much oil.
  • Dough can be sticky; adding extra flour while handling can help but avoid adding too much to keep donuts tender.
  • Reduced apple cider adds concentrated flavor, so don’t skip this step.
  • Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://flavorspath.com/apple-cider-donuts-recipe/