Warm Apple Cider Doughnuts – Autumn’s Best Treat

Apple cider doughnuts are a quintessential taste of autumn, aren’t they? There’s something undeniably magical about biting into a warm, fluffy ring of spiced dough, the sweet and tangy essence of fresh apple cider bursting through. It’s a flavor that instantly transports me back to crisp fall days, visiting orchards, and the comforting aroma of baking filling the air. What makes these apple cider doughnuts so special isn’t just their incredible taste; it’s the nostalgia they evoke and the simple joy they bring. Unlike their cakey cousins, these are typically fried to a perfect golden crisp on the outside, offering a delightful textural contrast that’s simply irresistible. They’re the perfect treat for a weekend breakfast, an afternoon pick-me-up, or a festive addition to any fall gathering. Get ready to fill your kitchen with the most delicious aroma as we dive into making these incredible apple cider doughnuts from scratch!

Apple Cider Doughnuts

There’s something undeniably magical about a warm, freshly fried apple cider doughnut. The cozy aroma of cinnamon and spice, the subtle sweetness of apple cider, and that irresistible fluffy interior with a perfectly crisp exterior – it’s a taste of autumn in every bite. While they might seem like a bakery-only indulgence, I’m here to tell you that making these delightful treats at home is surprisingly achievable and incredibly rewarding. Get ready to fill your kitchen with the most wonderful scents and enjoy a batch of doughnuts that will rival any you’ve ever tasted.

This recipe focuses on infusing the doughnuts with the authentic flavor of apple cider, not just as a coating but baked right into the dough. We’ll be using real apples and reducing the cider to concentrate its sweetness and intensify its fruity notes, creating a doughnut that truly sings with apple flavor.

Ingredients:

• 2 medium red apples*
• 1 1/2 cups apple cider
• 3 1/2 cups all-purpose flour (plus more for dusting)
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• Vegetable oil (or other high heat neutral oil, for frying)
• 1 cup apple cider (for coating)

*For best results, choose sweet-tart apples like Honeycrisp, Fuji, or Gala.

Instructions:

Preparing the Apple Cider Base

Our first step is to create a concentrated apple cider base that will infuse our doughnuts with deep flavor. Take your 1 1/2 cups of apple cider and pour it into a small saucepan. Bring it to a simmer over medium heat. Now, we want to reduce this liquid by about half. This means letting it gently bubble and steam until the volume is roughly 3/4 cup. This process concentrates the natural sugars and apple flavor, making it much more potent for our doughnut dough. While it’s reducing, you can start preparing your apples. Peel, core, and finely dice your 2 medium red apples. You’re looking for very small, almost confetti-like pieces. Once the cider has reduced, remove it from the heat and stir in the finely diced apples. Let this mixture sit and cool slightly while you move on to the dry ingredients. This step ensures the apples are tender and their flavor melds beautifully with the reduced cider.

Combining the Dry Ingredients

In a large mixing bowl, whisk together the 3 1/2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 1/2 teaspoons of cinnamon, 1 teaspoon of salt, 1/4 teaspoon of baking soda, and 1/4 teaspoon of ground nutmeg. Whisking thoroughly ensures that all of these leavening agents and spices are evenly distributed throughout the flour. This is crucial for consistent texture and flavor in every doughnut. A well-mixed dry ingredient base prevents pockets of too much or too little leavening, leading to perfectly risen and uniformly spiced doughnuts.

Creating the Dough

In a separate, larger mixing bowl, cream together the 2/3 cup of granulated sugar and 3 tablespoons of vegetable shortening. You can use an electric mixer for this, or a sturdy whisk and some elbow grease. You want the mixture to become light and fluffy. Next, beat in the 1 large egg and the 1 large egg yolk. Add the 1/4 cup of buttermilk and 1 teaspoon of vanilla extract, mixing until just combined. Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix the dough; we’re looking for a soft, slightly sticky dough. Finally, gently fold in the cooled apple cider and diced apple mixture. The dough will be quite wet at this stage, which is exactly what we want for a tender doughnut. Chill the dough for at least 30 minutes. This chilling step is vital; it firms up the dough, making it much easier to handle and shape.

Shaping and Frying the Doughnuts

Once the dough has chilled, lightly flour a clean work surface. Turn out the dough and gently pat or roll it to about 1/2-inch thickness. Use a doughnut cutter (or two round cookie cutters of different sizes) to cut out your doughnuts. Re-roll the scraps gently, without overworking the dough, to cut more doughnuts until you’ve used up most of the dough. Prepare a baking sheet lined with parchment paper to place the cut doughnuts on. Heat about 3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). A candy thermometer is very helpful here to maintain the correct temperature. Carefully slide 2-3 doughnuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown and puffed. You’ll notice them float and puff up as they cook. Use a slotted spoon or spider strainer to carefully remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

Glazing and Enjoying

While the doughnuts are still warm, it’s time for their delicious coating. In a shallow bowl or pie plate, pour the remaining 1 cup of apple cider. You can optionally whisk in a tablespoon or two of granulated sugar if you prefer a sweeter glaze. Gently dip each warm doughnut into the apple cider, letting it soak for a few seconds to absorb some of that lovely flavor. You can also brush it on if you prefer a lighter coating. Place the glazed doughnuts back on the wire rack to allow the excess glaze to drip off. For an extra touch of autumn magic, you can sprinkle them with a cinnamon-sugar mixture immediately after glazing. The warmth of the doughnut will help the cinnamon sugar adhere. Let them cool slightly before enjoying. The best way to experience these apple cider doughnuts is warm, with a cup of coffee or a glass of milk. They are a labor of love, but the incredible taste and aroma will make it all worthwhile!

Conclusion:

There you have it – a simple yet incredibly rewarding recipe for delicious apple cider doughnuts! These aren’t just any doughnuts; they’re a taste of autumn in every bite, infused with the comforting warmth of apple cider and a hint of spice. The beauty of this recipe lies in its approachability, allowing even novice bakers to achieve that perfect tender crumb and delightful chew. Whether you’re looking for a special weekend treat, a way to use up fresh apple cider, or simply craving something utterly delightful, these apple cider doughnuts are sure to impress. Don’t hesitate to give them a try; the aroma alone will fill your kitchen with pure joy!

Serve these warm, perhaps dusted with cinnamon sugar, tossed in a spiced glaze, or simply enjoyed plain. They are fantastic alongside a hot cup of coffee or a steaming mug of apple cider itself. For variations, consider adding a touch of nutmeg or ginger to the dough for an extra spice kick, or even a swirl of caramel into the glaze. You could also experiment with different toppings like chopped nuts or a drizzle of chocolate.

Frequently Asked Questions:

What is the best way to store apple cider doughnuts?

For the freshest taste, these apple cider doughnuts are best enjoyed the day they are made. If you do have leftovers, store them in an airtight container at room temperature for up to two days. While they might lose some of their crispness, they will still be wonderfully flavorful.

Can I make these doughnuts ahead of time?

You can prepare the doughnut dough a day in advance and refrigerate it. However, frying them fresh will yield the best texture. The uncooked dough rings can also be frozen for a few months, but again, frying them from frozen might alter the texture slightly.

Apple Cider Doughnuts

Delicious homemade apple cider doughnuts, perfect for a fall treat.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
12 doughnuts

Ingredients

• 2 medium red apples, peeled, cored, and finely diced
• 1 1/2 cups apple cider
• 3 1/2 cups all-purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening, softened
• 1 large egg plus 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

Instructions

1. Step 1
   In a medium saucepan, combine the diced apples and 1 1/2 cups apple cider. Bring to a simmer over medium heat and cook until apples are softened, about 10-15 minutes. Remove from heat and let cool slightly. Mash the apples with a fork.
2. Step 2
   In a large bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
3. Step 3
   In a separate bowl, cream together the granulated sugar and vegetable shortening until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until well combined.
4. Step 4
   Stir the mashed apple mixture and buttermilk into the sugar mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
5. Step 5
   Turn the dough out onto a lightly floured surface. Gently knead a few times until it just comes together. Roll the dough to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two different sized round cutters. Reroll scraps once.
6. Step 6
   Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry doughnuts, a few at a time, until golden brown on both sides, about 2-3 minutes per side.
7. Step 7
   Remove doughnuts from oil with a slotted spoon and drain on paper towels. While still warm, you can toss them in cinnamon sugar or a glaze made with powdered sugar and the remaining 1 cup apple cider.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.