Apple Cider Doughnuts

Apple cider doughnuts! Where do I even begin with these…

If you’ve been reading this blog for a while, you know I live for fall. Apple picking, pumpkin picking, cozy sweaters, apple cider, allll the squash, being outside, the beautiful leaves..I probably sound like a walking cliché right now but nothing fills my soul up quite like this incredible season. And these doughnuts definitely contribute to my love!

If you’ve been to a farm or orchard in the fall, you have probably seen and/or had an apple cider doughnut. They’re usually served hot and they’re absolutely delicious. They don’t scream “apple cider,” but more of a cinnamon/fall spiced kind of taste. There is apple cider in the batter, but they are more reminiscent of a cinnamon sugar doughnut.

I knew it was time I made my own! These are fried and completely, 100% worth the effort.

They aren’t difficult to make at all, but a little bit time consuming. If you have an open Saturday or Sunday morning, pamper yourself and make these.

For the dough, you boil three cups of apple cider until it’s reduced to one cup so it gets super concentrated and almost syrup-like. SO good. Then you add flour, eggs, brown sugar, vanilla, and alllll the fall spices.

Could anyone else drink a whole gallon of apple cider? It’s just so good. I actually prefer the cold apple cider to warm. Anyone else? I cook with it a lot this time of year too. Clearly. Just wait for the next few weeks!

One of my favorite fall activities since I’ve been a little kid is to go to a local farm and pick pumpkins, squash, apples, and get their hot apple cider and freshly fried, ridiculously good apple fritters. You wait in line for what seems like forever, but it’s so worth it every time. That’s what this bread was inspired from! If you haven’t tried it yet, you must.

And you can’t forget to fry the doughnut holes too! They are so dangerously poppable. Especially when you’re home alone with this batch of doughnuts and all of the holes…

Seriously don’t be intimidated by frying these bad boys. It’s really so much easier than you’d think. And fun!

Happy October!

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Apple Cider Doughnuts with Apple Pie Spice Sugar Coating

These apple cider doughnuts are a fall favorite! Made with apple cider, pie spices, and fried to golden perfection, you'll always want to make them at home!

Course Breakfast, Dessert, Snack

Prep Time 1 hour 25 minutes

Cook Time 20 minutes

Total Time 1 hour 45 minutes

Servings 15 doughnuts

Ingredients

For the doughnuts

• 3 cups apple cider
• 2 large eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 6 tablespoons butter, melted and cooled
• 3 1/2 cups all purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 quarts canola oil, for frying

For the apple spice sugar coating

• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon allspice

Instructions

1. Begin by boiling the apple cider in a large saucepan over high heat until reduced to 1 cup. This will take 15 to 20 minutes. Let cool completely.

2. In a medium bowl, whisk together the eggs and egg yolk, vanilla, butter, and reduced cider in a bowl until combined.

3. In a separate bowl, whisk together the flour, cinnamon, cardamom, allspice, nutmeg, brown sugar, baking powder, baking soda, and salt until combined.

4. Add the cider mixture and mix with a rubber spatula just until combined. Cover and chill in the refrigerator for at least 1 hour. In the meantime, make the sugar coating. Combine the granulated sugar, cinnamon, cardamom, and allspice on a plate and stir or mix with your fingers until combined. Alternately, you can do this in a ziplock bag and just shake to combine!

5. Heat oil in a large pot or dutch oven fitted with a thermometer over medium to medium-high heat until it reaches 365℉. Line a baking sheet or wire rack with paper towels and set aside.

6. Divide the dough in half. Working with one half at a time, on a floured work surface, roll dough out to ½" thick and cut into circles with a floured 3" doughnut cutter. Repeat with remaining dough, re-rolling the scraps as many times as it takes you to use up all of the dough.

7. Fry the doughnuts and holes, in batches, until golden brown, 45 seconds to 1 minute per side. Be sure not to overcrowd the pot, as the temperature will drop and your doughnuts won't cook all the way through. Drain on prepared baking sheet or rack for 30 seconds. While they are still hot, toss the doughnuts in the apple spice sugar until coated. Enjoy!

doughnuts adapted from this recipe.