Description
Delicious and aromatic apple cider donuts made with warm spices and a hint of tangy cider, perfect for autumn mornings or festive gatherings. These donuts can be enjoyed fried for a crispy exterior or baked for a lighter option, all coated in classic cinnamon sugar for an irresistible treat.
Ingredients
Scale
Apple Cider Reduction
- 1 cup apple cider (reduced to ½ cup)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp salt
Wet Ingredients
- 2 tbsp unsalted butter, melted
- ½ cup sugar
- 1 large egg
- ½ cup buttermilk
For Frying
- Oil for frying (if using fried method)
Coating
- Cinnamon sugar (for coating)
Instructions
- Reduce apple cider: Simmer 1 cup of apple cider in a small saucepan over medium heat until it reduces to half its volume, about 10-15 minutes. Remove from heat and allow to cool completely.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, allspice, and salt to ensure even distribution of spices.
- Mix wet ingredients: In another bowl, whisk together sugar, melted unsalted butter, egg, buttermilk, and the cooled reduced apple cider until combined smoothly.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients and gently fold together just until combined, being careful not to overmix to keep the donuts tender.
- Prepare donuts for cooking: For fried donuts, roll out the dough on a lightly floured surface to about ½ inch thickness, then cut into rounds using a donut cutter or two round cutters of different sizes to create the hole.
- Cook the donuts: If frying, heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the donut rounds in batches until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. If baking, spoon the batter into a greased donut pan and bake in a preheated oven at 350°F (175°C) for 10–12 minutes until a toothpick inserted comes out clean and donuts are lightly browned.
- Coat with cinnamon sugar: While the donuts are still warm, toss them in cinnamon sugar to coat evenly. Serve immediately for best flavor and texture.
Notes
- You can choose between frying for a classic crispy texture or baking for a lighter, less oily donut.
- Make sure the reduced apple cider is completely cooled before mixing with the wet ingredients to prevent cooking the egg prematurely.
- Do not overmix the batter to avoid dense donuts; mix just until combined.
- If baking, use a non-stick donut pan or grease the pan well to prevent sticking.
- Adjust cinnamon sugar coating to taste; some prefer a heavier coating for added sweetness and spice.
- Leftover donuts are best reheated briefly and consumed within 1-2 days for optimal freshness.
