Best Apple Cider Donut Recipe Ever
There is nothing quite like
the first apple cider donut of fall. I fully realize that might be the New Englander in me speaking and I’m ok with that. For donuts, I’ll always be ok with that.
To me, having that first apple cider donut of the season is a great indicator of all the other fall goodness to come. Changing leaves, colorful foliage, warm sweaters, apple picking, big bowls of soup, cozy evenings in by the fire…it’s just all quintessential fall.
So, as I’m sure you can imagine, I was quite shell shocked when I moved to LA, tried to find apple cider donuts my first fall here, had everyone I asked about them look at me like I was crazy (tbh, still trying to process the people that had never even heard of them) and somehow the only ones I managed to find were at Trader Joe’s, which, if you know apple cider donuts, you know those just don’t quite cut it. Not to be dramatic or anything, but I decided then and there that I clearly needed to take matters into my own hands and make my own donuts because going another year without my beloved fall treat just wasn’t an option I was ok with. And now, here we are, four falls in LA later and I think I’ve finally perfected an apple cider donut so good that if I close my eyes and bite into one I almost feel like it’s a crisp fall day and I’m at an apple orchard back east…almost.
These cider donuts (or is it cider dougnuts??!) are simaltanously cakey yet light and airy, and intensely packed with the perfect amount of flavor. The apple cider is simmered down to make a more concentrated liquid which ensures the apple cider flavor really packs a potent punch. And, of course, they’re loaded up with all the spices that just scream “fall” (I’m looking at you cinnamon and nutmeg!). Two other things that make this such a great recipe- no mixer is needed to make these. Everything is mixed by hand. Easy peezy! Secondly, if you’d prefer, these can actually easily be baked in a donut pan instead of being fried. The results are just as delicious and I promise they taste just as much like an apple orchard on a fall day as their fried counterpart. I include the simple instructions on how to bake them in the “Notes” section fo the recipe so be sure to check that out if you’d like a bit of a healthier treat.
Most importantly, no matter how you cook them, whether you go the traditional route and fry them, or the healthier route and bake them, you absolutely must, without a doubt, no arguments allowed, serve them fresh, hot from the fryer or the oven. They just don’t get better than when they’re hot off the presses. And, to really kick it up a notch, for the ultimate apple cider donut enjoyment, don’t forget to have them with a hot cup of coffee or a glass of crisp apple cider. That’s the epitome of a perfect fall moment, right there.
Best Apple Cider Donut Recipe Ever
How To Make Apple Cider Donuts
INGREDIENTS
1 1/2 cups apple cider
2 tablespoons unsalted butter, softened to room temperature
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour + extra for rolling out dough
1/2 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice (optional)
1/2 cup granulated sugar
Neutral oil for frying (something like a vegetable oil)
INSTRUCTIONS
First, reduce the apple cider. Add the cider to a medium-pan and bring it to a boil over medium-high heat. Allow it to boil for a few minutes, then turn the heat down to medium, and continue simmering it until about half the liquid has evaporated, about 20-30 minutes. Then stir in the butter until it’s melted. Remove from heat and allow the mixture to cool slightly.
Meanwhile, in a large bowl whisk together the dry ingredients, 2 cups flour, brown sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon and nutmeg, and the optional allspice, if using. Set aside.
In a medium bowl, mix together the remaining 4 teaspoons cinnamon and the granulated sugar. Set aside for later.
To the cooled apple cider-melted butter mixture, whisk in the buttermilk, egg and vanilla, until well-combined.
Gently fold the cider mixture into the flour mixture, making sure not to overmix (if there are a few spots of dry ingredients/flour here and there, that is ok). If you’d prefer to bake your donuts, check out the instructions in the “Notes” below. Otherwise, proceed to the next step.
Transfer the dough to a floured surface and, using your hands, gently press the dough out until it’s about 1/4” thick. Use a donut cutter to cut into donut shapes. Gently rework the dough as necessary to continue cutting out donuts (you should have enough dough to make 12-14 donuts).
Meanwhile, in a large pot, add enough frying oil so that it’s about 2 inches deep. Heat it over medium-high heat, until it’s about 350 degrees.
Working in batches, carefully transfer 2-4 donuts (depending on the size of your pan) to the pan. Cook 1-2 minutes, then flip over and cook another 1-2 minutes, or until the donuts are golden brown. Transfer to a paper towel lined plate or baking rack. Continue frying until all the donuts are cooked. I find that a thin spatula works well to transfer the donuts from the floured surface to the frying pan and a mesh skimmer or slotted spoon works best for flipping them in the oil and removing them from the pan to the paper towel lined plate/baking rack.
While the donuts are still warm, begin gently tossing them in the cinnamon sugar mixture, one fried donut at a time, until they’re well coated. Transfer to a serving dish or baking rack. These donuts are best enjoyed right away, still warm from frying, paired with a glass of cider or a hot cup of coffee.
TIPS + NOTES
HOW TO BAKE THE DONUTS- Donut pans are the best way to go for baking. Transfer the mixture to a greased donut pan, being sure to completely fill each donut hole with batter. Bake at 350 degrees for 10-13 minutes. You’ll know they’re done when either a toothpick inserted into one comes out clean, or they bounce back when you gently press on them. Transfer the cinnamon sugar mixture, tossing the donuts until well coated. Enjoy!
FOR BEST RESULTS- Two things to do to ensure that your donuts always have a perfect texture and flavor. First, be sure not to overmix the dough. Also, be extra gently when rolling out the dough to cut out the donuts. Secondly, be sure that your oil is piping hot. If the oil isn’t hot enough, the donut will soak it up resulting in greasy bites and nodody wants that!
HOW TO KEEP DONUTS FRESH- The donuts truly are best enjoyed right away, but, if you do have leftovers, keep them either in a paper bag (for a day) or an airtight container (for no more than 2 days). To best enjoy day, or two, old donuts, I recommend reheating them at 350 degrees for about 5 minutes, or until warm to the touch.
WHAT GIVES THE DONUTS THEIR FLAVOR- I briefly mentioned this in the beginning of the post, but if you’re wondering why the apple cider gets reduced, this is why. By boiling and reducing the mixture down to half, we’re making the liquid more concentrated which in turn makes it more flavorful which in turn ensures the donuts a perfect, potent apple cider flavor.
SUBSTITUTES FOR APPLE CIDER- Sadly, there are none. If you don’t use actual apple cider, these just won’t work. And don’t even think about trying apple juice! Ha! I promise you will be sorely disappointed (it’s not nearly potent enough to achieve the ultimate fall apple flavor). We need the real deal thing to make these the best apple cider donuts! I will say, one substitute you can make, is Trader Joe’s Spiced Apple Cider. The spices they add to their cider just add some extra flavor to the donuts that, while not necessary, does taste delicious!
A NOTE ON THE CINNAMON SUGAR MIXTURE- Instead of using just cinnamon try pumpkin pie spice for a fun, and extra-flavorful, twist.
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