Cider Doughnut Recipe
American · Dessert · 30 min total
These classic cider doughnuts are soft, cakey, and infused with apple cider flavor, then coated in cinnamon sugar. Perfect for fall mornings or as a sweet treat with a hot drink.
20
min prep
min prep
10
min cook
min cook
12
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup apple cider
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar mixed with 1 tablespoon cinnamon for coating
Instructions
- In a small saucepan, simmer the apple cider over medium heat until reduced to 1/2 cup, about 10 minutes. Let cool completely.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then stir in reduced cider, buttermilk, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix. Cover and refrigerate dough for at least 1 hour.
- Heat 2 inches of oil in a deep pot to 350°F (175°C). Line a baking sheet with paper towels.
- On a floured surface, roll dough to 1/2-inch thickness. Cut with a floured 3-inch doughnut cutter, re-rolling scraps.
- Fry doughnuts in batches, about 1 minute per side, until golden brown. Drain on paper towels.
- While still warm, toss doughnuts in cinnamon-sugar mixture.
Tips
- Use a thermometer to maintain oil temperature for even frying.
- Doughnuts are best enjoyed the same day; store leftovers in an airtight container for up to 2 days.
- To reheat, place in a 350°F oven for 5 minutes.
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