Fried Apple Cider Donuts
Fried Apple Cider Donuts feature a tender, spiced dough infused with concentrated apple cider, fried to golden perfection, and rolled in cinnamon-sugar while still warm. These quintessential fall treats capture autumn’s flavors in every bite.
Ingredients
- 4 cups fresh apple cider reduced to 1 cup
- 3½ cups all-purpose flour plus more for rolling
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg freshly grated is best
- ¼ teaspoon ground allspice
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted and slightly cooled
- Vegetable oil or canola oil for frying
- For coating: 1 cup granulated sugar mixed with 1 tablespoon cinnamon
Instructions
- Reduce the apple cider by pouring 4 cups into a large saucepan and bringing it to a gentle boil over medium heat. Simmer uncovered, stirring occasionally, until it reduces to 1 cup (about 30-40 minutes). Cool completely.
- Prepare the dry ingredients by whisking together the flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl until well combined.
- Mix the wet ingredients in a separate medium bowl by whisking the eggs, melted butter, and reduced apple cider until smooth.
- Combine wet and dry mixtures by pouring the wet ingredients into the dry ingredients. Gently fold together using a spatula just until a dough forms – avoid overmixing or your donuts will be tough.
- Chill the dough by covering the bowl with plastic wrap and refrigerating for at least 30 minutes (or up to 2 hours). This makes the dough easier to handle and enhances flavor development.
- Prepare for frying by filling a Dutch oven or heavy pot with 2 inches of oil. Heat to 350°F, using a candy thermometer to monitor the temperature. Meanwhile, line a baking sheet with paper towels and mix your cinnamon-sugar coating in a shallow bowl.
- Roll out the dough on a well-floured surface to ½-inch thickness. Use a floured 3½-inch donut cutter (or a 3½-inch round cutter and a 1-inch cutter for centers) to cut out donuts and holes.
- Fry the donuts in batches of 2-3, being careful not to overcrowd the pot. Cook for 1-2 minutes per side until deeply golden brown. Monitor your oil temperature between batches, adjusting heat as needed to maintain 350°F.
- Coat while warm by removing donuts with a slotted spoon, briefly draining on paper towels (about 30 seconds), then tossing in the cinnamon-sugar mixture while still hot for maximum adhesion.
- Serve immediately for the best flavor and texture experience, though they’ll remain delicious for up to 2 days stored in an airtight container.
Notes
- The cider reduction is crucial – don’t skip this step! It concentrates the apple flavor that makes these donuts special.
- If you don’t have a donut cutter, use two round cookie cutters or drinking glasses of different sizes.
- Make sure your oil stays at 350°F. Too hot and the donuts will burn outside while remaining raw inside; too cool and they’ll absorb excess oil and become greasy.
- The dough can be made up to 24 hours in advance and kept refrigerated until ready to use.
- Fresh apple cider (not apple juice) produces the best flavor. Look for it at farmers’ markets or orchards during fall.