Apple Cider Donuts
Capture the essence of apple season with these delightful homemade Apple Cider Donuts. Using fresh apple cider made from your U-Pick apples brings an unparalleled flavor that store-bought simply can't match. This recipe delivers a perfectly spiced, tender donut, reminiscent of your favorite orchard stand.
Instructions
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1. Reduce the apple cider: In a medium saucepan, bring the apple cider to a boil over medium-high heat. Let it simmer until reduced to about 1/2 cup, which will take 15-20 minutes. Set aside to cool completely.
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2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
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3. Cream wet ingredients: In a separate large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and the cooled, reduced apple cider.
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4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be sticky.
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5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This makes the dough easier to handle.
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6. Prepare for frying: In a heavy, deep pot or Dutch oven, pour about 2-3 inches of vegetable oil. Heat the oil to 350-360°F (175-182°C) using a candy thermometer.
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7. Cut the donuts: On a lightly floured surface, roll out the chilled dough to about 1/2 inch thickness. Use a floured donut cutter to cut out donuts and donut holes. Reroll scraps gently to cut more donuts.
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8. Fry the donuts: Carefully slide 3-4 donuts 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.
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9. Drain and coat: Remove the fried donuts with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. While still warm, combine the coating sugar and cinnamon in a shallow dish, then roll the warm donuts in the mixture to coat evenly. Serve immediately and enjoy the fresh orchard taste.
Baker's tips
For the best flavor, use fresh U-Pick apples to make your own cider, or buy high-quality, unfiltered apple cider. Chilling the dough thoroughly is crucial for easy handling and proper donut shape. Don't overcrowd the pot when frying, as this will drop the oil temperature and result in greasy donuts. Fresh is best, so enjoy these warm!
Frequently asked questions
What are the best apples for Apple Cider Donuts?+
For apple cider donuts, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Apple Cider Donuts ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Apple Cider Donuts?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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