Apple Cider Donuts
Apple cider donuts are filled with flavors of Fall! Filled with warm spices like cinnamon and nutmeg loaded with chunks of apples and topped with an apple cider glaze.
Servings 20 donuts
Calories 609kcal
Ingredients
- 2 1/2 cups apple cider (divided) see notes
- 5 cups all purpose flour spoon and leveled, plus more for rolling out
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar firmly packed
- 2 large eggs
- 1/2 cup buttermilk see notes
- 1 teaspoon vanilla
- 2 large apples peeled, cored and chopped (Gala or Fuji)
- Canola oil for frying about 3-4 inches high in the pot
Apple Cider Glaze
- 4 cups powdered sugar
- 1/2 cup reserved apple cider
Instructions
- Add apple cider to a medium, saucepan over low heat. Let apple cider simmer for about 20-25 minutes until reduced, (you should have about 1 1/2 cups). Remove from heat to let cool.
- In a medium bowl sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, using a hand mixer cream together the butter, granulated sugar, and brown sugar until combined. Add eggs one at a time and mix until combined. Add in 1 cup reduced apple cider, buttermilk, and vanilla and mix.
- Add the flour mixture a mix until combined.
- Gently fold in the chopped apples with a spatula just until combined.
- Line a baking sheet with parchment paper and set aside.
- Turn half the dough out onto a well-floured surface, this dough is sticky. Gently roll the dough around until it becomes less sticky.
- Using a rolling pin, roll out the dough to about 1/2 inch thickness. Using a lightly floured donut cutter, cut out the donuts and place them on the baking sheet. Scoop up the dough scraps and repeat. Then repeat with the other half of the dough.
- Place a cooling rack on a baking sheet or over some paper towels.
- Add about 3-4 inches of oil into a heavy bottom pot.
- Check your oil with a thermometor that it has reached 325 degrees.
- Drop 3-4 donuts in the pot at a time (you don't want to crowd them) Cook for 1-2 minutes then flip and cook another 1-2 minutes. Remove the donuts and place them on the wire rack to cool.
- Mix powdered sugar and remaining apple cider in a small bowl until combined. Dip the donuts in glaze and place them back on the cooling rack.
Notes
Apple cider: You need to use the real apple cider, usually found in the refrigerator section of your local grocery store.
Buttermilk- you can make your own by adding 1/2 cup milk plus 2 teaspoons white vinegar or lemon juice.
If you have leftover donut dough roll them into balls.
Dont overcrowd the pot 3-4 donuts at a time, the donuts holes will cook much faster.
Check your oil temperature after two batches before frying any more, you want the temperature to stay about 325 degrees.
To freeze donuts- Wrap them in plastic wrap and place them in a ziplock freezer bag. Freeze for up to 3 months.
To Thaw- Place in refrigerator overnight. Warm in a 300-degree oven for 10-12 minutes and dip in an apple cider glaze.
Nutrition
Serving: 1donut | Calories: 609kcal | Carbohydrates: 65g | Protein: 4g | Fat: 72g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 44g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 215mg | Potassium: 172mg | Fiber: 2g | Sugar: 39g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
