Spiced apple cider doughnuts are deep-fried delights that are easy to make right at home. They’re perfect for the fall season.
- 1 cup apple cider
- 1 1/2 cups granulated sugar, divided
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoons cinnamon, divided
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 6–7 cups vegetable oil
- Boil the apple cider in a small pot until it reduces to about 1/3 cup. Remove from heat and allow to cool completely.
- In a stand mixer fitted with the paddle attachment, beat 1/2 cup of the sugar with the butter until smooth and fluffy. Beat in the eggs, one at a time, until incorporated.
- In a separate large bowl, mix together the remaining dry ingredients: flour, baking powder, baking soda, 1/2 tablespoon cinnamon, nutmeg, and salt.
- In a separate small bowl, combine the liquid ingredients: cooled apple cider, buttermilk, and vanilla extract.
- Alternate adding the dry ingredients and the liquid ingredients to the butter mixture, starting and ending with the dry ingredients. The dough will be very soft and sticky.
- Scrape the dough onto a baking sheet lined with parchment paper that is thoroughly dusted with flour. Dust the top of the dough with more flour, then gently pat it to about 3/4 inch thick. Dust with more flour and tightly cover with plastic wrap. Chill in the refrigerator for about 1 hour.
- Once chilled, roll or pat the dough to a 1/2-inch thickness. Use a doughnut cutter or two circular cookie cutters (one large, one a few sizes smaller) to create the shapes. Save the holes to fry.
- While cutting the dough, prepare the oil. Fill a large, deep pot or pan with vegetable oil to a depth of approximately 3 inches. Heat until a thermometer inserted in the oil reaches 350°F.
- Using a heatproof perforated spoon or a spider, carefully place 2-3 doughnuts at a time into the hot oil. Cook, turning once, until they are fluffy and browned on both sides, about 1-2 minutes per side. Remove the doughnuts from the oil with the spider and transfer to a tray lined with paper towels to drain. Repeat with the remaining doughnuts and holes. The holes will only take just a few seconds to fry!
- Combine the remaining sugar and cinnamon in a large bowl. After the doughnuts have cooled just slightly, and most of the excess oil has absorbed into the paper towels, coat them in the cinnamon-sugar mixture.
- Enjoy warm!
- Category: Doughnuts
- Method: Deep-Frying
- Cuisine: Breakfast
Keywords: doughnut, apple cider, cinnamon, autumn, dessert, donut