These Apple Cider Doughnuts are a perfect taste of autumn, bringing a warm, spiced flavor to your kitchen. You’ll love creating these fluffy, cake-like treats that are an ideal apple dessert recipe for any occasion.
Key Ingredients & Substitutions
- Apple Cider: Choose unfiltered for the best apple flavor. You can use regular apple juice if cider isn’t available, but the apple essence will be milder.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used for a gluten-free option.
- Baking Powder & Baking Soda: Essential for a light, airy texture. Do not substitute these.
- Spices (Cinnamon, Nutmeg, Cloves): These warm spices are key to the classic doughnut flavor. Adjust quantities to your preference or omit if you prefer a simpler taste.
- Granulated Sugar & Brown Sugar: Provide sweetness and moisture. A sugar substitute designed for baking can be used, but may alter texture slightly.
- Eggs: Act as a binder. For an egg-free version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes).
- Unsalted Butter: Adds richness. You can use a plant-based butter alternative.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works well.
- Vegetable Oil (for frying): Canola oil, sunflower oil, or peanut oil are good alternatives. Do not use olive oil.
Ingredients
For the Doughnuts:
- 1 ½ cups (360 ml) apple cider
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 large eggs
- ½ cup (120 ml) milk
- Vegetable oil, for frying
For the Coating:
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How Much Time Will You Need?
- Prep time: 30 minutes
- Cook time: 20-25 minutes
- Total time: 50-55 minutes
- Servings: 12 doughnuts
- Calories per serving: Approximately 350-400 (varies based on frying oil absorption)
- Tools needed: Large saucepan, mixing bowls, whisk, electric mixer (optional), doughnut cutter, deep fryer or heavy-bottomed pot, slotted spoon, wire rack.
Step-by-Step Instructions
1. Reduce the Apple Cider
Pour the apple cider into a small saucepan. Bring it to a boil, then reduce the heat and simmer until the cider has reduced to about ½ cup. This concentrates the delicious apple flavor. Let it cool completely.
2. Whisk Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is evenly combined for consistent baking. Set this mixture aside.
3. Cream Wet Ingredients
In another large bowl, or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the cooled reduced apple cider.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to tough doughnuts.
5. Chill the Dough
Cover the doughnut batter and refrigerate it for at least 30 minutes, or up to an hour. Chilling the dough makes it easier to handle and prevents the doughnuts from absorbing too much oil during frying.
6. Prepare for Frying
While the dough chills, pour enough vegetable oil into a deep fryer or heavy-bottomed pot to reach about 3 inches deep. Heat the oil to 350°F (175°C). In a shallow dish, combine the sugar and cinnamon for the coating.
7. Cut the Doughnuts
Lightly flour a clean surface and roll out the chilled dough to about ½-inch thickness. Use a doughnut cutter to cut out doughnut shapes, re-rolling scraps as needed. You can use a small round cutter for the doughnut holes.
8. Fry the Doughnuts
Carefully lower 2-3 doughnuts into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Adjust the heat as needed to maintain a consistent temperature.
9. Coat and Cool
Using a slotted spoon, remove the fried doughnuts and immediately place them on a wire rack lined with paper towels to drain excess oil. While still warm, toss them gently in the cinnamon sugar mixture to coat evenly. Continue with the remaining dough.
Variation Ideas
- Maple Glaze: Instead of cinnamon sugar, whisk together powdered sugar, a splash of maple syrup, and a little milk for a sweet glaze.
- Nutty Topping: Add finely chopped pecans or walnuts to your cinnamon sugar coating for extra crunch.
- Mini Doughnuts: Use a smaller doughnut cutter for bite-sized treats, adjusting frying time accordingly.
- Baked Version: For a lighter option, bake the doughnuts in a greased doughnut pan at 375°F (190°C) for 10-12 minutes, or until golden.
Storage Instructions
Store leftover Apple Cider Doughnuts in an airtight container at room temperature for up to 2-3 days. You can gently reheat them in a microwave for 10-15 seconds or in a toaster oven for a few minutes to restore some of their warmth and freshness.
Frequently Asked Questions (FAQ)
Q: Can you make these doughnuts ahead of time?
A: You can prepare the dough and chill it overnight. However, it’s best to fry and coat the doughnuts just before serving for the freshest taste and texture.
Q: What if you don’t have a doughnut cutter?
A: You can use two round cookie cutters, one larger for the outside and one smaller for the hole. Alternatively, use a drinking glass and a bottle cap.
Q: Why did your doughnuts turn out greasy?
A: This usually happens if the oil isn’t hot enough. Make sure your oil maintains a temperature of 350°F (175°C) throughout frying.
Q: Can you freeze these apple dessert recipes?
A: You can freeze unfrosted, unglazed fried doughnuts in an airtight container for up to 1 month. Thaw them at room temperature, then re-fry briefly or warm in the oven before coating.
Q: How do you know when the oil is at the right temperature without a thermometer?
A: You can drop a small piece of dough into the oil. If it immediately sizzles and floats to the top, the oil is ready. If it browns too quickly, the oil is too hot; if it just sits there, it’s too cool.
Q: Can you make these with gluten-free flour?
A: Yes, use a 1:1 gluten-free baking blend in place of all-purpose flour. The texture might be slightly different, but it will still be delicious.