Apple Cider Doughnuts
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Homemade Apple Cider Doughnuts are coated in a simple apple cider glaze or delicious cinnamon-sugar for the perfect fall treat. This cake style doughnut is tender and moist on the inside and deep-fried until golden and crispy on the outside!
For a fun twist check out these Apple Ale Doughnuts made with apple flavored beer!
There is something magical about fall weather. I can picture the falling leaves, pretty knit sweaters, and steaming hot pumpkin spice lattes…everywhere but here in Arizona, lol. I may miss out on raking leaves, but I can still indulge my fantasies with a plate of hot, fresh Apple Cider Doughnuts.
I mean think about it, what screams fall more than apple cider doughnuts? Nothing, that’s right, the correct answer is nothing. Soft, fluffy, golden rings of spiced deliciousness that have been coated in cinnamon sugar or apple cider glaze…YUM!!
If I was a football loving gal and spent my weekends tailgating, I would be bringing these babies with me!!
Get your taste buds ready and start the process.
How to Make the best Apple Cider Doughnuts
Heat the apple cider in a small saucepan over medium-low heat until it is reduced to .25-cup, about 20 – 30 minutes. Set aside to cool.
Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
Gradually add the reduced apple cider and the buttermilk, mixing just until combined.
Add the flour mixture, and continue to mix just until dough comes together.
It is very sticky! Don’t be alarmed, this is normal.
Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 0.5-inch thick. Use more flour if dough is still too wet to handle.
Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
Remove from freezer, and cut out 3-inch circles with 1-inch holes in the center.
Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees F. Line a baking sheet with several layers of paper towels and set aside.
Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
Remove doughnuts from oil and drain on a wire rack for one minute.
Dip the warm doughnuts into the glaze.
or cinnamon sugar.
and don’t forget the doughnut holes.
They are totally addictive!!
Recipe Notes & Tips
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- Make sure you coat your hands with flour before you flatten the dough, or it will stick!
- Do not add too much flour or your doughnuts will become dense.
- Roll your dough a bit more than .25-inch thick, but 0.5-inches is too thick…the centers won’t cook thoroughly.
- If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
- Doughnut batter can be covered and refrigerated for up to 12 hours if preferred, then fry them the next day.
- If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
- Do not over crowd the pan while frying. You want your doughnuts to have enough space to expand without overflowing the oil.
- Keep an eye on the oil temperature! If it gets too hot, turn the knob slightly and allow it to cool. If too cool, allow the oil to heat back up to temperature before adding additional doughnuts to the pan.
- If they do not sell fresh apple cider where you live, you can order Boiled Apple Cider and use .25-cup.
- If you use the Boiled Apple Cider, only use 1 tablespoon for the glaze and add 1 tablespoon of water…it is very strong!
- Don’t have an “official doughnut cutter“? You can use any round cutter and use an apple corer to cut out the center hole. 😉
- Store leftover doughnuts in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 6 days.
- Unglazed doughnuts can be frozen wrapped in plastic wrap then placed into a zipper topped bag for up to three months. Allow doughnuts to thaw to room temperature then glaze or brush with melted butter and sprinkle with cinnamon sugar before serving.
Check out these other delicious apple recipes
- Apple Pecan Bread Pudding from Bread Booze Bacon
- Caramel Apple Oatmeal Cookies from I Heart Eating
- Apple Pie Mug Cake from Kleinworth & Co.
- Apple Cider Doughnuts from Cooking with Curls
- Apple Pecan Stuffing from Home.Made.Interest.
- Hard Apple Cider Sangria from Sugar & Soul
- Salted Caramel Apples from The Creative Bite
- Applesauce & Yogurt Parfaits from Celebrating Sweets
- Apple Pie French Toast for One from Frugal Foodie Mama
- Apple Pie Braid from Liz on Call
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Enjoy!!
Apple Cider Doughnuts
Ingredients
Apple Cider Doughnuts
- 1 cup fresh apple cider
- 3.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- .25 teaspoon fresh ground nutmeg
- 0.5 teaspoon fine sea salt
- 4 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 0.5 cup buttermilk
- oil for frying
Apple Cider Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh apple cider
Cinnamon Sugar
- 1 cup granulated sugar
- 1.5 tablespoons ground cinnamon
Instructions
- Heat the apple cider in a small saucepan over medium-low heat until it is reduced to .25-cup, about 20 – 30 minutes. Set aside to cool.
- Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
- In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
- Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
- Gradually add the reduced apple cider and the buttermilk, mixing just until combined.
- Add the flour mixture, and continue to mix just until dough comes together. It is very sticky!
- Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 0.5-inch thick. Use more flour is dough is still too wet to handle.
- Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
- Remove from freezer, and cut out 3-inch circles with 1-inch holes in the center.
- Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
- Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.
- Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
- Remove doughnuts from oil and drain on a wire rack for one minute.
- Dip the warm doughnuts into the glaze or cinnamon sugar.
Notes
- Make sure you coat your hands with flour before you flatten the dough, or it will stick!
- Do not add too much flour or your doughnuts will become dense.
- Roll your dough a bit more than .25-inch thick, but 0.5-inches is too thick…the centers won’t cook thoroughly.
- If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
- Doughnut batter can be covered and refrigerated for up to 12 hours if preferred, then fry them the next day.
- If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
- Do not over crowd the pan while frying. You want your doughnuts to have enough space to expand without overflowing the oil.
- Keep an eye on the oil temperature! If it gets too hot, turn the knob slightly and allow it to cool. If too cool, allow the oil to heat back up to temperature before adding additional doughnuts to the pan.
- If they do not sell fresh apple cider where you live, you can order Boiled Apple Cider and use .25-cup.
- If you use the Boiled Apple Cider, only use 1 tablespoon for the glaze and add 1 tablespoon of water…it is very strong!
- Don’t have an “official doughnut cutter“? You can use any round cutter and use an apple corer to cut out the center hole.
- Store leftover doughnuts in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 6 days.
- Unglazed doughnuts can be frozen wrapped in plastic wrap then placed into a zipper topped bag for up to three months. Allow doughnuts to thaw to room temperature then glaze or brush with melted butter and sprinkle with cinnamon sugar before serving.
WOW! I bet these are amazing, but I’d have to try at least one with the cinnamon sugar and one with the glaze to be sure. Thanks for sharing on #TastyTuesdays
could these be cooked in the air frier?
Sorry Don, they need to be deep fried.