Apple Cider Doughnuts – Cozy Fall Baking

Apple cider doughnuts are more than just a treat; they are a warm hug from autumn itself. Imagine that first bite: a tender, cakey interior bursting with the sweet, spiced essence of real apple cider, followed by that delightful cinnamon-sugar coating that clings ever so perfectly. It’s no wonder these irresistible morsels are a perennial favorite, conjuring up memories of crisp fall days, apple orchards, and cozy kitchens. What truly sets homemade apple cider doughnuts apart is the depth of flavor you can achieve when you infuse them with the pure, concentrated goodness of freshly pressed apple cider. Unlike their store-bought counterparts, these doughnuts offer a vibrant, authentic taste that’s both comforting and incredibly satisfying. They’re the perfect accompaniment to a steaming mug of coffee or tea, a delightful breakfast indulgence, or a show-stopping dessert that will have everyone asking for the recipe. Get ready to create your own batch of pure fall bliss!

Apple Cider Doughnuts

There’s something undeniably magical about apple cider doughnuts. The comforting aroma of cinnamon and spiced apples, the slightly crisp exterior giving way to a soft, cakey interior, and that delightful tang of apple cider – it all adds up to pure autumnal bliss. While they’re a staple at fall festivals and farm stands, recreating that delicious experience at home is surprisingly achievable and incredibly rewarding. Forget the store-bought versions; these homemade apple cider doughnuts are a game-changer.

The secret to truly exceptional apple cider doughnuts lies in reducing the apple cider to concentrate its flavor and sweetness, infusing it directly into the doughnut batter. This not only intensifies the apple notes but also adds a wonderful moisture that keeps them tender for days. We’ll then combine this with a classic doughnut dough, creating a treat that’s both familiar and exciting. Prepare for your kitchen to smell absolutely divine!

Ingredients:

• 2 medium red apples*
• 1 1/2 cups apple cider (for reducing)
• 3 1/2 cups all-purpose flour (plus more for dusting)
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• 1 cup apple cider (for glaze/coating)
• Vegetable oil (or other high heat neutral oil, for frying)

*For the apples, I like to use varieties like Fuji, Honeycrisp, or Gala for their sweet, slightly tart flavor and good texture when cooked. You can peel and core them, or leave the skin on for extra flavor and color if you prefer.

Cooking Instructions:

1. Prepare the Reduced Apple Cider: This is the crucial first step that infuses deep apple flavor into our doughnuts. Take your 1 1/2 cups of apple cider and pour it into a small saucepan. Bring it to a simmer over medium heat. Let it gently bubble away, uncovered, until the volume has reduced by about half, becoming syrupy and concentrated. This should take about 15-20 minutes. Stir occasionally to prevent scorching. Once reduced, remove it from the heat and let it cool completely. You’ll need about 3/4 cup of this concentrated cider for the batter. While that’s reducing and cooling, you can get started on other prep work.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 3 1/2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 1/2 teaspoons of cinnamon, 1 teaspoon of salt, 1/4 teaspoon of baking soda, and 1/4 teaspoon of ground nutmeg. Whisking these ingredients thoroughly ensures that the leavening agents and spices are evenly distributed, which is key for a consistent texture and flavor in your doughnuts. Make sure there are no clumps.

3. Cream Wet Ingredients and Incorporate Flavors: In a separate, larger mixing bowl, cream together the 2/3 cup of granulated sugar and 3 tablespoons of vegetable shortening until light and fluffy. This process incorporates air, contributing to the doughnuts’ tender crumb. Next, beat in the 1 large egg and the 1 large egg yolk, one at a time, until well combined. Stir in the 1/4 cup of buttermilk, the 1 teaspoon of vanilla extract, and the cooled, reduced apple cider (about 3/4 cup). Mix until everything is just combined. Don’t overmix at this stage.

4. Form the Dough and Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky. Turn the dough out onto a lightly floured surface. Gently bring the dough together, taking care not to overwork it. It should feel cohesive. Pat the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. Chilling the dough makes it much easier to roll out and cut without it sticking excessively.

5. Shape and Fry the Doughnuts: Preheat your vegetable oil in a heavy-bottomed pot or Dutch oven to 360°F (180°C). While the oil heats, lightly flour your work surface and your doughnut cutter or two round cookie cutters (one about 3 inches, the other about 1 inch for the holes). Roll out the chilled dough to about 1/2 inch thickness. Cut out your doughnuts, rerolling scraps once to minimize waste. Carefully slide each doughnut into the hot oil, working in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy doughnuts. Fry for about 1-2 minutes per side, or until golden brown and puffed. Use a slotted spoon or spider strainer to carefully remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to drain.

6. Glaze or Coat and Serve: While the doughnuts are still warm, you have a couple of delicious options. For a classic coating, melt 2 tablespoons of butter in a small bowl. In a separate shallow bowl, combine 1 cup of apple cider (you can use the remaining amount, or a fresh cup) with 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Stir until the sugar is mostly dissolved. Dip each warm doughnut into the cider mixture, letting excess drip off, then toss in a cinnamon-sugar mixture (equal parts sugar and cinnamon) for a traditional spiced coating. Alternatively, you can make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of apple cider until smooth, and dip the cooled doughnuts into that. Serve immediately and enjoy the taste of autumn!

Conclusion:

I hope you’re as excited to try these apple cider doughnuts as I am about sharing them! This recipe is truly a winner because it captures the cozy, autumnal essence of apple cider in a delightful, fluffy doughnut. The way the cider infuses the dough with a subtle sweet and tangy flavor, perfectly complemented by a warm spice blend, is simply irresistible. They’re surprisingly easy to make at home, offering a rewarding baking experience that ends with a batch of incredibly fresh, delicious treats. Imagine the aroma filling your kitchen – pure bliss!

These apple cider doughnuts are fantastic served warm, dusted with cinnamon sugar or a simple glaze. They pair wonderfully with a hot mug of coffee, tea, or of course, more apple cider! For variations, feel free to experiment with adding finely chopped dried apples to the batter for an extra burst of apple flavor, or perhaps a touch of nutmeg in your glaze. You could also try a maple glaze for a different, equally delightful taste. Don’t be shy, give this recipe a go – I’m confident you’ll fall in love with these homemade delights!

Frequently Asked Questions:

What if I don’t have apple cider?

If you can’t find apple cider, you can substitute it with unfiltered apple juice. You might want to reduce the sugar slightly, as juice can be sweeter than cider. For a more intense apple flavor, you could also simmer some apple peels and cores in water, strain it, and use that as a base, though this is a bit more involved.

Can I bake these instead of frying?

Absolutely! While traditionally fried for that classic doughnut texture, these apple cider doughnuts can be baked. Grease and flour a doughnut pan or muffin tin, fill them about two-thirds full, and bake at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted comes out clean. Baked doughnuts will have a cake-like texture rather than the usual airy, slightly chewy fried doughnut consistency.

Apple Cider Doughnuts

Delicious homemade apple cider doughnuts, perfect for a fall treat. These doughnuts are flavored with real apple cider and warm spices, then fried to golden perfection.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
12-18 doughnuts

Ingredients

• 2 medium red apples
• 1 1/2 cups apple cider
• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• Vegetable oil, for frying
• 1 cup apple cider

Instructions

1. Step 1
   Peel, core, and finely chop the apples. In a medium saucepan, combine the chopped apples and 1 1/2 cups of apple cider. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until apples are very soft. Mash the apples with a fork or potato masher. Let cool slightly.
2. Step 2
   In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, baking soda, and ground nutmeg.
3. Step 3
   In a separate bowl, cream together the granulated sugar and vegetable shortening until light and fluffy. Beat in the large egg, egg yolk, buttermilk, and vanilla extract until well combined.
4. Step 4
   Add the mashed apple and cider mixture to the wet ingredients and stir until just combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
5. Step 5
   Turn the dough out onto a lightly floured surface. Gently pat the dough to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters of different sizes.
6. Step 6
   Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower doughnuts into the hot oil, a few at a time, without overcrowding the pot. Fry for 1-2 minutes per side, or until golden brown.
7. Step 7
   Using a slotted spoon, remove doughnuts from the oil and place them on a wire rack set over a baking sheet to drain. While the doughnuts are still warm, you can toss them in cinnamon sugar (if desired).

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.