Description
These Apple Cider Donuts are moist, flavorful cake donuts with warm spices like cinnamon and nutmeg, made with real apple cider and grated apple for a delicious autumn treat. They are fried to golden perfection and rolled in a cinnamon sugar mixture for a perfect balance of sweet and spice.
Ingredients
Scale
Wet Ingredients
- 1 cup apple cider
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 medium apple, peeled, cored, and grated (Macoun or Macintosh)
Dry Ingredients
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Frying
- Canola oil for frying
Cinnamon Sugar Coating
- 1 1/2 cups granulated sugar
- 2-3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until it reduces to about 1/4 cup, concentrating the flavor. Let it cool before using.
- Mix wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the buttermilk, vanilla extract, reduced apple cider, and grated apple. Mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Make the dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix to ensure tender donuts.
- Heat oil for frying: In a heavy-bottomed pot or deep fryer, heat canola oil to 375°F (190°C). The oil should be deep enough to allow the donuts to float freely while frying.
- Shape the donuts: Roll out the dough on a lightly floured surface to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out donut shapes and holes.
- Fry the donuts: Carefully place a few donuts at a time into the hot oil. Fry for about 1 to 2 minutes on each side or until golden brown. Use a slotted spoon to remove the donuts and drain on paper towels.
- Prepare cinnamon sugar coating: In a wide bowl, mix together granulated sugar, ground cinnamon, and ground nutmeg.
- Coat the warm donuts: While the donuts are still warm, toss them in the cinnamon sugar mixture until evenly coated.
- Serve: Allow the donuts to cool slightly and enjoy them fresh for the best texture and flavor.
Notes
- Apple Cider Donuts are cake-style donuts that are fried and rolled in a cinnamon sugar mixture for a delicious autumn treat.
- Using freshly grated apple adds moisture and enhances the apple flavor in the donuts.
- Be sure the oil temperature remains steady at 375°F to ensure even cooking without greasy donuts.
- Donuts are best eaten the same day but can be stored in an airtight container for 1-2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 257 kcal
- Sugar: 28 g
- Sodium: 219 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
