Apple Cider Donuts

What happens when you combine two of my very favorite things? You get this delicious recipe for Apple Cider Donuts!

Fall has definitely arrived, and the crisp air and rustling leaves mean that all my favorite flavors are in season. Around this time I start to add the warming, comforting flavors of cinnamon, nutmeg, and of course the infamous pumpkin pie spice into as many dishes as possible. And I don’t think there is a better way to satisfy my craving for fall flavors than making these homemade Apple Cider Donuts.

Why You’ll Love Apple Cider Donuts

There is just nothing better that a freshly made warm donut on a chilly autumn afternoon. This really is the perfect treat to serve up after spending the day at the pumpkin patch or out in the orchards apple picking.

And apple cider concentrate is a true fall flavor powerhouse. Not only is it the star of this Apple Cider Donuts recipe, it is a great addition to a variety of baked goods. It is also an excellent marinade for meat and makes a delicious base for vinaigrette salad dressing. Don’t worry if you can’t find it at your market, because making your own is really easy. Here’s how to do it:

• Add 2 cups of apple cider to a medium-sized saucepan.
• Cook over high heat until reduced by half, about 15- 20 minutes.
• Allow it to cool completely before combining with the rest of your ingredients.

Making your own donuts is fun! I used to think making homemade donuts was too complicated and was intimidated to even try it. But once I actually made them I was pleasantly surprised to find that is is actually quite simple.

3 Tips for Making Apple Cider Donuts

1. Donut holes are not required!  But if you want the traditional shape and don’t own a donut cutter, you can use a pint class to cut the donut, then use a shot glass (or an empty spice jar) to punch out the hole.
2. Make sure your dough is nice and chilled before cutting the donuts. This ensures they will retain their shape during the frying process.
3. Keep the oil clean. Remove any bits of dough that remain in the pan between batches. And depending on how many donuts you are making, you may need to add fresh oil and let it come up to temperature before cooking the rest.

More Perfect For Fall Recipes

If you’re searching for more delicious fall dishes, try my Pumpkin Cheesecake Muffins, Apple Pear Pie, and Pumpkin Chocolate Chip Cookies.

Print

Apple Cider Donuts

Prep Time

15 mins

Cook Time

6 mins

Chilling Time

1 hr

Total Time

21 mins

 

Fall is pretty much complete when you serve a plate of these donuts!

Course: Breakfast

Cuisine: American

Keyword: apple cider doughnuts, apple recipe

Servings: 10

Ingredients

Donuts

• 1 cup apple cider concentrate*
• 3 1/2 cups all-purpose flour plus more for rolling
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon each ground nutmeg cinnamon and allspice
• 2 large eggs
• 6 tablespoons butter melted and cooled
• Vegetable Oil for deep frying

Topping

• 1 cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. In a medium sized bowl, whisk together flour, brown sugar, baking powder, salt, baking soda and spices.

2. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients (dough will be sticky).
3. Shape dough into a disk and wrap in wax paper. Refrigerate for at least 1 hour.
4. Once dough has chilled, divide in half. Rewrap one half and reserve in refrigerator until ready to use.
5. On a lightly floured surface, roll dough to 1/2-in. thickness then cut with a floured 3-in. donut cutter or glass.
6. In a large, heavy-bottomed pot heat oil to 325°.
7. Fry donuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry donut holes for about 1 minute on each side.
8. Drain on paper towels and cool slightly.
9. Combine sugar and cinnamon in a large shallow bowl. Toss warm donuts in sugar mixture.

Recipe Notes

*If apple cider concentrate is not available, simply cook 2 cups of apple cider in a medium sized saucepan over high heat until reduced by half, about 15- 20 minutes. Cool completely.

Recipe adapted from Taste of Home.