Old-Fashioned Apple Cider Donuts
Recipe by:This soft buttermilk apple cider donut recipe makes the best treat for a fall morning! These donuts are tender on the inside with a crisp cinnamon-sugar coating.
Ingredients
Donuts
- 3 cups (720 ml) apple cider (1 cup once reduced)
- 4 ¼ cups (555 grams) all-purpose flour
- ½ teaspoons baking soda
- 2 teaspoons baking powder
- ¾ teaspoons table salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter, softened
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup buttermilk
- 2 quarts oil for frying
Cinnamon Sugar Coating
- 1 ½ cups (300 grams) granulated sugar
- 1 ½ tablespoons ground cinnamon
Instructions
To Make the Donuts
- Bring the apple cider to boil in a small saucepan over high heat. Boil for 1 minute and then reduce to medium heat. Stir the cider occasionally and allow it to gently boil until the liquid reduced by two-thirds, leaving one cup of liquid. This will take 15-20 minutes. Cool completely.
- In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Using an electric mixer, cream butter and sugar on medium speed for 1 minute. Add eggs and beat an additional 1-2 minutes. Scrape the sides of the bowl and add in the vanilla extract, buttermilk, and the cooled cider. Mix on low speed until blended.
- Pour the flour into the liquids and mix until flour is no longer visible. The dough should be thick and slightly sticky. Cover and refrigerate for 1 hour.
- Turn dough onto a lightly floured surface and roll ½-inch thick.
- Cut the dough using a donut cutter, or a 2 ½-inch biscuit cutter. If using a biscuit cutter, cut a 1-inch hole in the center using a small cutter or a knife. Reroll scraps to cut out additional donuts. Refrigerate dough in between rolling, if needed.
- Heat oil in a large stock pan over medium-high heat until it reaches 360°F (182°C). Monitor the temperature using a frying thermometer to ensure the temperature is maintained between 360-375°F.
- Working in batches, fry a few donuts at a time by placing the dough carefully into the oil. Cook for 1-2 minutes per side, until golden.
- Transfer to a paper towel-lined plate and let cool for about a minute, then dip in the cinnamon-sugar bowl and sprinkle the donut to cover with cinnamon sugar.Serve while warm.
Cinnamon Sugar
- To make cinnamon sugar, simply mix 1 cup of granulated sugar with 1 tablespoon cinnamon.
Notes
Storage: Store donuts in an airtight container for 2-3 days. They can also be frozen for up to 3 months. Thaw frozen donuts at room temperature.
Reheating: Leftover donuts can be warmed in the microwave for 30-60 seconds.
Air Fryer: Make the donuts in the air fryer by cooking them at 330°F (166°C) for 8-10 minutes. Air fryer donuts will have more of a biscuit-like texture.
The nutritional value of fried foods on the site is based on an estimation of 10% oil absorption. Actual oil absorption will vary depending on temperature, time, and oil type.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 141mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
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