Apple Cider Donut Recipe
Apple cider donut recipe makes soft, spiced apple cider donuts rolled in cinnamon sugar. The make-ahead dough means you can enjoy them any time the craving strikes!
Servings 20 donuts +20 donut holes
Calories 332kcal
Equipment
- Large pot
Ingredients
Cinnamon sugar
- ½ cup granulated sugar
- ½ tablespoon ground cinnamon
Donuts
- 2 ½ cups apple cider
- 4 ¾ cups all purpose flour
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- 6 tablespoons unsalted butter melted
- ⅓ cup unsweetened applesauce
- ⅓ cup cold milk
- 3 cold large eggs
- 2 quarts neutral tasting oil for frying
Instructions
- Combine sugar and cinnamon in a medium bowl. Whisk together. Set aside.½ cup granulated sugar, ½ tablespoon ground cinnamon
- Add apple cider to a large skillet. Set over medium heat. Bring to a simmer, reduce heat to medium-low and continue to simmer, whisking occasionally, until it has reduced, thickened , and you’re left with ½ cup of cider (about 20 to 30 minutes)2 ½ cups apple cider
- While waiting on the cider, add flour, brown sugar, cinnamon, baking powder, salt, baking soda, nutmeg, cardamom, and allspice to a large mixing bowl. Whisk to combine.4 ¾ cups all purpose flour, ½ cup light brown sugar, ½ teaspoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, ¼ teaspoon allspice
- Add melted butter, applesauce, and milk. Stir to create a shaggy dough.6 tablespoons unsalted butter, ⅓ cup unsweetened applesauce, ⅓ cup cold milk
- Add eggs. Stir again until well combined.3 cold large eggs
- Using a spatula, scrape the apple cider in the bowl with the rest of the ingredients. Stir again to combine.
- Cover the bowl with plastic wrap and let it sit in the fridge for at least 1 hour.
- Towards the end of the chilling time, heat 2 inches of oil in a large pot. Use a candy thermometer to keep the oil between 330-345 degrees F.2 quarts neutral tasting oil
- Flour a clean surface and roll out the dough to ½ inch thick.
- Using a 3¼-inch cookie cutter cut out the donuts. Then use a smaller, 1-inch cookie cutter to cut out the donut holes in the center.
- Place donuts on a parchment lined baking sheet.
- Fry donuts in batches for about 2-3 minutes per side, flipping carefully with a spatula or spoon. Remove donuts to a cooling rack with a paper towel-lined baking sheet underneath so the extra grease can drip off. Adjust the temperature of the stove burner to maintain a steady temperature for the next batch.
- Place each donut in the bowl with the cinnamon sugar. Coat each side of the donut until fully covered.
Notes
- Apple cider: You can substitute 1/2 cup of boiled or reduced cider in place of cooking down the cider.
- Flour: To properly measure the flour either weigh it or sift or stir to break it up, lightly spoon into a measuring cup, and level. Avoid packing the flour as that will give you heavy, dry donuts.
- Spices: Feel free to substitute apple pie spice for the spices in the donut dough.
- Butter: You can use salted butter and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt).
- Oil: Be sure to use an oil designed for frying, like canola, sunflower, or avocado oil.
- Donut holes: Donut holes can also be fried. They’re a bit more buoyant so you may need to press them gently into the oil to keep them submerged. Fry for about 1 to 2 minutes.
- Nutrition values are estimates and are for 1 donut + 1 donut hole.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 159mg | Potassium: 130mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 2mg