There’s nothing quite like the taste of homemade Apple Cider Doughnuts, especially during the fall season when apples are at their peak. These doughnuts are infused with the warm flavors of cinnamon, nutmeg, and reduced apple cider, making them irresistibly fragrant and delicious. With a light coating of cinnamon sugar, they are a perfect treat for breakfast, snack time, or any cozy occasion. Let’s dive into this recipe and make these delicious, fried doughnuts!
Ingredients (for 12 doughnuts):
- 2 ½ cups (590 mL) apple cider, reduced down to ½ cup (120 mL)
- ¼ cup (55 g) butter
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¾ cup (175 g) sour cream
- 4 cups (500 g) flour
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- Canola oil, for frying
- Cinnamon sugar, for coating
Preparation:
- Reduce the apple cider: Bring the apple cider to a boil over medium-high heat, then reduce it down to ½ cup (120 mL). This will take about 20-25 minutes. Once reduced, pour the cider into a large glass measuring cup.
- Melt the butter: While the cider is still hot, stir in the butter until fully melted. Set this mixture aside and let it cool completely.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, and brown sugar. Add the cooled cider-butter mixture, sour cream, and vanilla extract, stirring until smooth.
- Combine dry ingredients: In a separate large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. If desired, you can sift directly over the wet ingredients.
- Form the dough: Gently mix the dry ingredients into the wet mixture using a wooden spoon until just incorporated. Avoid overmixing. Cover the dough and chill in the refrigerator for 1 hour to firm up.
- Shape the doughnuts: On a well-floured surface, roll out the chilled dough to about ¾-inch (2 cm) thickness. Using pastry cutters or a mason jar/cup and a smaller cutter like a shot glass for the center, cut out doughnut shapes. If needed, chill the cut doughnuts for another 10 minutes.
- Fry the doughnuts: Heat the canola oil in a large pot to 350°F (180°C). Fry the doughnuts 3-4 at a time, flipping occasionally, until they are golden brown on both sides, about 2-3 minutes per side.
- Drain and coat: Remove the doughnuts from the oil and place them on a paper towel-lined baking sheet to drain. While they are still warm, roll the doughnuts in cinnamon sugar until fully coated.
Conclusion:
These apple cider doughnuts are a delightful treat, bursting with the rich, warm flavors of apple cider and spices. The cinnamon sugar coating adds just the right touch of sweetness and crunch. Whether enjoyed fresh out of the fryer or saved for later, these doughnuts are sure to bring cozy autumn vibes to your kitchen. Serve them with a hot cup of coffee or cider, and enjoy every bite!