Apple Cider Doughnuts
These classic Apple Cider Doughnuts are rich with warm spices, reduced cider, and finished with a delicate glaze. Crisp on the outside and tender within, they capture the cozy essence of fall in every bite.
Servings
Ingredients
For the Doughnuts:
- 1 cup apple cider
- 3 ½ cups all-purpose flour plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 4 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- Vegetable oil for frying
For the Glaze:
- 1 cup confectioners’ sugar
- 2 to 4 tablespoons apple cider
Instructions
Reduce the Apple Cider
- In a saucepan set over medium heat, gently simmer the apple cider until it is reduced to approximately ¼ cup. This process should take about 20 to 30 minutes. Once reduced, set aside to cool completely.
Combine the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
Prepare the Dough Base
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until the mixture is smooth and well combined. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even incorporation.
Add the Wet Ingredients
- With the mixer on low speed, gradually add the cooled, reduced cider and the buttermilk. Continue mixing just until the liquid is fully incorporated into the butter and sugar mixture.
Combine with Dry Ingredients
- Gradually add the dry flour mixture into the wet ingredients, mixing until a soft dough forms. Avoid overmixing.
Shape and Chill the Dough
- Line two baking sheets with parchment paper and dust them generously with flour. Transfer the dough onto one of the prepared sheets. Sprinkle additional flour on top and gently flatten the dough with your hands to a thickness of approximately ½ inch. Freeze the dough for 20 minutes until firm.
Cut the Doughnuts
- Using a 3-inch doughnut cutter (or round cutter) and a 1-inch cutter for the center holes, cut out the doughnuts. Arrange the cut doughnuts and holes onto the second floured sheet. Gather and reroll scraps as needed. Refrigerate for 20 to 30 minutes.
Prepare for Frying
- Add vegetable oil to a large, heavy-bottomed pot to a depth of 3 inches. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F (175°C).
Prepare the Glaze
- While the doughnuts chill, prepare the glaze by whisking together the confectioners’ sugar and apple cider until smooth and pourable. Set aside.
Fry the Doughnuts
- Working in batches, carefully add a few doughnuts to the hot oil, being cautious not to overcrowd the pot. Fry each side until golden brown, about 60 seconds per side. Transfer to a paper towel-lined plate to drain.
Glaze and Serve
- Dip the warm doughnuts into the prepared glaze, coating the tops evenly. Let the glaze set briefly before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Check that the baking powder, baking soda, and confectioners' sugar are also certified gluten-free. Frying technique and flavor remain equally delightful.