Apple Cider Doughnuts are a quintessential fall treat, offering the warm and comforting flavors of spiced apple cider in a soft and tender doughnut. These doughnuts are infused with the rich taste of reduced apple cider and coated in a sweet cinnamon-sugar mixture that perfectly complements their moist and cakey texture. Ideal for breakfast, dessert, or a cozy snack, these doughnuts are sure to evoke memories of autumn festivals and apple picking. Whether enjoyed with a hot cup of coffee or a glass of fresh apple cider, these delightful treats are a must-try seasonal favorite.
Ingredients:
- For the Doughnuts:
- 1 cup apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
- Reduce the Apple Cider:
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat and simmer until it is reduced to about 1/4 cup, approximately 10-15 minutes. Let it cool to room temperature.
- Make the Doughnut Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, egg, buttermilk, vanilla extract, and the reduced apple cider until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the dough.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle.
- Prepare the Cinnamon Sugar Coating:
- In a shallow dish, mix together the granulated sugar and ground cinnamon. Set aside.
- Cut and Fry the Doughnuts:
- On a floured surface, roll out the chilled dough to about 1/2-inch thickness.
- Using a doughnut cutter, cut out doughnuts and holes. Re-roll the scraps as necessary to use up all the dough.
- In a large, heavy pot, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully add the doughnuts to the oil, frying in batches to avoid overcrowding.
- Fry each doughnut for about 1-2 minutes per side, until golden brown. Remove the doughnuts with a slotted spoon and drain them on paper towels.
- Coat the Doughnuts:
- While the doughnuts are still warm, toss them in the cinnamon sugar mixture until evenly coated.
Enjoy your Apple Cider Doughnuts warm or at room temperature for a delicious taste of fall!
