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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!