Apple Cider Doughnuts

Fried to fluffy perfection and infused with real apple cider for a tangy-sweet twist, then rolled in cinnamon sugar for that irresistible crunch. These pillowy rings capture the orchard's bounty in every warm, cider-scented bite—crisp on the outside, tender within, and guaranteed to make your taste buds dance like falling autumn leaves.

RECIPE

Apple Cider Doughnuts

Fried to fluffy perfection and infused with real apple cider for a tangy-sweet twist, then rolled in cinnamon sugar for that irresistible crunch. These pillowy rings capture the orchard's bounty in every warm, cider-scented bite—crisp on the outside, tender within, and guaranteed to make your taste buds dance like falling autumn leaves.

Prep 80 mins

Cook 15 mins

Total 95 mins

dessert

Ingredients

Cook Mode

• 2 cups apple cider
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable oil for frying

For coating

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

Preparation

1

Reduce the apple cider: In a saucepan, simmer the apple cider over medium heat until it reduces to about 1/2 cup, about 20-25 minutes. Let it cool.

2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

4

Mix in the reduced cider and buttermilk.

5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.

6

Cover the dough and refrigerate for at least 1 hour or until firm.

7

On a floured surface, roll out the dough to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters (one larger, one smaller for the hole).

8

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

9

Fry the doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.

10

Mix the coating: Combine 1 cup sugar and 2 teaspoons cinnamon in a shallow bowl.

11

While still warm, roll the doughnuts in the cinnamon-sugar mixture.

12

Serve fresh and enjoy!