Packed with the comforting flavors of Fall, these Apple Cider Doughnuts are an excellent sweet treat for the crisp, cool days ahead.
Course: Brunch, Dessert
Keyword: apple cider, donut, doughnut
For the Doughnuts
4Tbspunsalted butterroom temperature
3-4cupscanola or vegetable oilfor frying
For the Cinnamon Sugar Topping
For the Doughnuts
Using a medium saucepan, add the apple cider and place over medium heat. Boil until cider has reduced to ½ cup (~20-25 minutes). Remove reduced cider from heat and set aside.
Meanwhile, using a countertop mixer or a hand mixer, cream together the sugar and butter until light and fluffy (~2-3 minutes on medium speed).
Add the eggs one at a time, mixing until just incorporated after each addition.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until well combined.
In another bowl, whisk together the reduced apple cider and buttermilk.
Add half of the flour mixture to the bowl; mix on low speed until just combined.
Add half of the liquid mixture; mix on low speed until just combined.
Repeat with the remaining flour and liquid.
Place dough in freezer for 20 minutes or until firm.
Transfer dough onto well-floured countertop.
Roll dough into large square approximately ½” thick. If dough is still sticky to roll, then just use some additional flour. (Note: If your doughnuts are too thick, then the outsides will burn while the insides remain uncooked.)
Using a doughnut cutter (or a 3” and a 1” round cookie cutter), cut the doughnuts and doughnut holes. Place doughnuts on a parchment-lined sheet pan. Reroll any scraps and continue cutting until all dough has been used.
Place doughnuts in freezer for 10 minutes.
Pour oil into a deep fry pan or Dutch oven until it is about 3” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
While oil is heating, make the Cinnamon Sugar Topping by whisking together the sugar and cinnamon. Place mixture in a paper bag.
Place 2-3 doughnuts into the pan, taking care not to overcrowd the pan. Fry doughnuts for 1 minute, flip and then fry for 1-2 more minutes, or until completely cooked. Transfer cooked doughnuts onto paper towels and pat dry. Continue until all doughnuts have been cooked.
Once doughnuts have cooled, shake doughnuts (one at a time) in the bag with the cinnamon-sugar topping until well coated. Tap off any excess sugar. Repeat with remaining doughnuts. Serve immediately. (Note: If you plan on serving these doughnuts later, store them uncoated in an air-tight container. Shake them in cinnamon sugar just before serving.)