Beat the butter and sugar together for 5 minutes until it is light and fluffy.Prepare a baking sheet by lining it with parchment paper.First, reduce the apple cider by boiling in a shallow saucepan until the liquid is reduced to 1/3 cup.
Here is how you make apple cider donuts (and don’t forget to get the full recipe with measurements, on the page down below): The perfect fall breakfast (or anytime snack) is just a few steps away. You could even make your own apple cider! What You Need To Make Apple Cider Donuts: Besides those two points, any apple cider you find at your favorite orchard, farm stand, or grocery store will work. The Type Of Apple Cider You Should Useįirst, don’t use a boozy cider! And apple juice is not recommended either. My apple cider donut recipe is a no-yeast cake donut full of warm spices and tasty apple cider. Changer.Īpple cider donuts are a staple in northeast America, where cider mills and orchards sell them alongside their freshly picked apples and pressed cider. I love the subtle tastes of the nutmeg and the tangy apple cider.Īpple cider donuts are good when you pick them up at a local farm stand - but warm, freshly fried apple cider donuts? Game. The donuts are delightfully sweet, so soft on the inside, with a delicious crunchy cinnamon-sugar coating on the outside. Whatever you do, serve them warm-ideally with a mug of Mulled Apple Cider or a Mulled Apple Cider Latte on the side.Sure, the leaves have started to change their colors, and you’ve had to bust out your warmer sweaters - but is it really fall if you don’t have Apple Cider Donuts? I don’t think so!Īpple cider donuts are a staple of the fall season and one of our favorites here! My apple cider donut recipe is all-around perfect. You can either reform all the scraps into a ball, re-roll, and cut out 1 more doughnut, or simply fry the freeform scraps and coat them in the cinnamon sugar.
Remove the other half of the dough from the fridge and repeat-doing it in batches keeps it from drying out. Lift them out of the hot oil with a spider strainer or slotted spoon, drain for a minute on the rack, and then toss them in the cinnamon sugar to coat. (Note: They will crisp up more as they cool!)
Gently lower the doughnuts and cutouts (these make great doughnut holes!) into the hot oil a few at a time and fry until dark golden, about 2 minutes per side for doughnuts and 2 minutes total for the holes. Use a floured 2 ½-inch cookie cutter (or a glass around that width) to cut five circles from the dough, then use the 1-inch cookie cutter (or a paring knife if you don’t have the cookie cutters) to cut a hole in the center to make doughnut shapes.Īrrange a rack over a baking sheet for the doughnuts to cool on. Remove half the dough from the fridge, uncover, and roll the dough to ½-inch thickness. Generously flour a clean work surface and rolling pin (or wine bottle). If it instantly starts to sizzle and bubble on contact, you're good to go.) If you don't, throw a small piece of dough in the oil. (Test with a candy thermometer or instant-read thermometer if you have one. Heat 3 inches of oil in the Cravings stainless steel wok (or another large pot) over medium heat until it reaches 360☏. Add the wet mixture to the dry and stir until everything is just combined.ĭivide the dough into two equal-sized pieces, place each piece in a greased bowl, cover with plastic wrap, and refrigerate until the dough firms up, about 1 hour and 15 minutes. In a third large bowl, combine the melted butter, eggs, and Mulled Cider Syrup-or cider and maple syrup combo, or defrosted apple juice concentrate-and whisk until incorporated. In a separate medium bowl, combine the flour, brown sugar, baking powder, baking soda, salt, nutmeg, remaining ¼ teaspoon Chinese Five-Spice, and remaining 1 teaspoon cinnamon. Combine the white sugar, 2 teaspoons of the cinnamon, and ¼ teaspoon of the Chinese Five-Spice in a shallow dish.