Apple Cider Donuts
Make this classic fall favorite the traditional way with lots of cinnamon sugar!
Equipment
- 1 kitchen thermometer
- 1 donut cutter or 3-inch biscuit cutter
Ingredients
- 4 cups all purpose flour
- 2 1/2 cups apple cider
- 3/4 cup sugar
- 1/4 cup brown sugar
- 6 Tbsp. unsalted butter melted
- 2 large eggs
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- canola oil for frying
Cinnamon Sugar Mixture
- 1 cup sugar
- 4 tsp. ground cinnamon
Instructions
- Pour the apple cider into a saucepan and bring to a boil. Reduce heat and simmer until it is reduced to 1 cup (about 20-25 minutes). Remove from heat and allow to cool to room temperature. (You can speed this up by placing it in the refrigerator.)
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar and brown sugar.
- In a separate bowl, combine the melted butter, eggs and reduced cider.
- Blend the wet ingredients into the dry ingredients until just combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Pour at least 1 inch of oil into a heavy bottomed pot or Dutch oven. Heat the oil to 325F degrees.
- Prepare the cinnamon sugar mixture in a shallow bowl.
- While the oil is heating, roll the dough out onto a lightly floured surface to 1/2-inch thick. Use a donut or biscuit cutter to cut the donut shapes.
- Carefully lower the donuts into the oil using a slotted spatula or spoon. Fry until deeply golden brown on both sides, flipping as needed.
- Remove donuts from the oil and allow the excess oil to drip off. Place into the cinnamon sugar mixture and coat on both sides.
- Transfer donuts to a wire rack to cool. Enjoy slightly warm or at room temperature.
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