Apple Cider Donuts
Tender, spiced apple cider donuts coated in cinnamon-sugar. Can be fried for a classic texture or baked for a lighter option. Yields about 12 donuts.
Ingredients
Apple cider reduction
- 1 cup apple cider
Dry ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp fine salt
Wet ingredients
- ½ cup unsalted butter melted and cooled
- ¾ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup buttermilk or 1/2 cup milk + 1 tsp vinegar
- 2 tbsp apple cider reduction
- 1 tsp vanilla extract
For frying/coating
- Vegetable oil for frying about 4 cups or nonstick spray for baking
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Simmer 1 cup apple cider in a small saucepan until reduced to about 2 tablespoons and syrupy, 10–15 minutes. Set aside to cool.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a separate large bowl, whisk melted butter and brown sugar until smooth. Add eggs, buttermilk, cooled cider reduction, and vanilla; mix until combined.
- Fold the dry ingredients into the wet until just combined. Avoid overmixing to keep donuts tender.
- For frying: heat oil to 360°F (182°C) and fry batter dollops 2–3 minutes per side until golden. For baking: fill donut pan cavities 3/4 full and bake at 350°F (175°C) for 10–12 minutes.
- Mix granulated sugar and cinnamon. While donuts are warm, roll them in the cinnamon-sugar so it adheres. Cool slightly on a rack.
Notes
- Use a candy thermometer for consistent frying temperature.
- Baked donuts are a lighter alternative and brush with melted butter for better sugar adhesion.
- Fresh apple cider gives the best flavor; store-bought juice works if reduced the same way.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 180mgSugar: 12g
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