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Apple Cider Donuts

Irresistibly Soft Apple Cider Donuts Perfect for Fall

These Apple Cider Donuts are warm, spiced, and perfect for fall gatherings, offering a delightful combination of a soft texture and crispy exterior.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Batter
  • 1 cup Fresh Apple Cider Use unfiltered cider for the richest flavor.
  • 1/4 cup Unsalted Butter Room temperature.
  • 1/2 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/4 cup Brown Sugar Adds caramel flavor.
  • 1/2 cup Sour Cream Room temperature.
  • 2 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Use pure extract.
  • 2 cups All-Purpose Flour Substitute gluten-free flour if necessary.
  • 1 tablespoon Cornstarch Lightens texture; can be omitted.
  • 1 teaspoon Kosher Salt Balances sweetness.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1/2 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Ground Cinnamon Use freshly grated if possible.
  • 1/4 teaspoon Nutmeg Freshly grated preferred.
  • 2 inches Canola Oil For frying.
For the Sugar Coating
  • 1 cup Granulated Sugar For coating.
  • 1 tablespoon Ground Cinnamon For coating.
  • 1 teaspoon Grated Nutmeg For coating.

Equipment

  • medium saucepan
  • large mixing bowl
  • electric mixer
  • donut cutter
  • Shallow bowl
  • deep skillet or Dutch oven

Method
 

Step-by-Step Instructions for Perfectly Spiced Apple Cider Donuts
  1. In a medium saucepan, pour in 1 cup of fresh apple cider and bring it to a gentle simmer over medium heat. Let it reduce to about 1/3 cup, about 15–20 minutes, then cool completely.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.
  3. In a separate bowl, beat together 1/4 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar until light and fluffy for about 5 minutes.
  4. Add 1/2 cup of sour cream, 1 teaspoon of vanilla extract, and 2 large eggs to the mixture. Mix on low speed until combined.
  5. Gradually add the dry ingredients into the wet mixture along with the reduced cider. Mix until a soft dough forms.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or overnight.
  7. Turn the chilled dough on a floured surface and roll it out to about 1/2-inch thickness. Cut out donuts using a donut cutter.
  8. In a shallow bowl, mix together 1 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1 teaspoon of grated nutmeg.
  9. Heat about 2 inches of canola oil in a large skillet until it reaches 360°F. Fry the donuts in batches for 1–2 minutes on each side.
  10. Coat the warm donuts in the cinnamon sugar mixture and serve warm.

Nutrition

Serving: 1donutCalories: 200kcalCarbohydrates: 30gProtein: 1gFat: 9gSaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Use room temperature ingredients and don't skip the chilling step for best results. Store leftovers in airtight containers, and you can freeze them for up to 3 months.

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