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Apple cider donuts are lined in a bowl and topped with fresh flowers.

Apple Cider Donuts

Sea Salt Savorings
Apple cider donuts are deep friend, then coated in delicious cinnamon sugar. These donuts are perfect for the fall season!
5 from 16 votes
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Prep Time 20 minutes
Cook Time 2 minutes
Course Breakfast, Dessert
Cuisine American
Servings 18 donuts

Equipment

  • 1 medium sized bowl
  • Stand mixer with whisk attachment
  • 2 parchment paper lined baking sheets
  • Heavy bottom pot or dutch oven
  • Slotted spoon

Ingredients
  

  • 1 cup sugar
  • 5 tbsp salted butter room temperature
  • 2 eggs room temperature
  • 3 1/2 cups flour plus more for work surface
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1/3 cup apple cider concentrate see notes
  • 1 cup buttermilk
  • 1 tbsp vanilla extract

Instructions
 

  • Make the cider concentrate. Add 1 1/2 cup of apple cider to a small pot over medium high heat and cook for about 20 minutes until it has reduced to 1/3 cup. Remove it from the heat and pour into a small glass and allow it to cool.
  • Make the donut dough. In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and clove. Attach the whisk attachment to a stand mixer, then w the sugar and butter in the bowl and whisk on medium speed until it is light and fluffy (about 5 minutes). Add the eggs one at a time, making sure each egg has been incorporated before adding the next. Add the buttermilk, apple cider, and vanilla to the stand mixer bowl and mix to combine. The mixture will curdle a little, which is normal, it will smooth out in the dough. Slowly add the flour mixture to the stand mixer bowl, and whisk until it is incorporated.
  • Freeze the dough. Line two baking sheets with parchment paper, then sprinkle generously with flour. Dump the dough out on to one of the baking sheets. Coat flour on your hands, then flatten the dough until it is 3/4 inches thick. Cover the baking sheet with plastic wrap then place it in the freezer for ten minutes to harden the dough so it's easier to work with.
  • Heat the oil. Place 3 inches of frying oil in a heavy bottom pot or dutch oven. Heat the oil over medium heat until it reaches the temperature of 375 degrees.
  • Shape the doughnuts. Remove the baking sheet from the freezer and remove the plastic wrap. Cut the donuts out of the dough using a donut cutter, a wide mouth mason jar lid, or a large cup. Cut the center of the donut with a shot glass or bottle cap if you aren't using a donut cutter. Place the cut out donuts on the second baking sheet. Rework the dough to make more donuts. Freeze the dough again if necessary.
  • Fry the cider donuts. Place 3-4 donuts in the frying pot at a time and cook for 1 minute on each side. Remove the donuts from the frying pot and place them on a paper towel-lined plate.
  • Sprinkle the donuts with cinnamon sugar. Combine the cinnamon and sugar in a bowl, then dunk the cider donuts in the mixture until they are well coated. Serve them because they are hot 'n' ready! Mangia!

Notes

Boil  1 1/2 cups of apple cider for 20 minutes on medium high heat to reduce it to 1/3 cup of cider concentrate.

Nutrition values are estimates, for exact values consult a nutritionist.

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