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Apple Cider Doughnuts

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Homemade Apple Cider Doughnuts are coated in a simple apple cider glaze or delicious cinnamon-sugar for the perfect fall treat. This cake style doughnut is tender and moist on the inside and deep-fried until golden and crispy on the outside!

For a fun twist check out these Apple Ale Doughnuts made with apple flavored beer!

Glazed and sugar coated apple cider doughnuts on a plate.

There is something magical about fall weather. I can picture the falling leaves, pretty knit sweaters, and steaming hot pumpkin spice lattes…everywhere but here in Arizona, lol. I may miss out on raking leaves, but I can still indulge my fantasies with a plate of hot, fresh Apple Cider Doughnuts.

I mean think about it, what screams fall more than apple cider doughnuts? Nothing, that’s right, the correct answer is nothing. Soft, fluffy, golden rings of spiced deliciousness that have been coated in cinnamon sugar or apple cider glaze…YUM!!

If I was a football loving gal and spent my weekends tailgating, I would be bringing these babies with me!!

Looking down on five glazed and and sugar coated doughnuts on a plate.

Get your taste buds ready and start the process.

How to Make the best Apple Cider Doughnuts

Heat the apple cider in a small saucepan over medium-low heat until it is reduced to .25-cup, about 20 – 30 minutes. Set aside to cool.

Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.

In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.

Butter and sugar beaten in a mixing bowl.

Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.

Eggs, butter and sugar mixed together in a mixing bowl.

Gradually add the reduced apple cider and the buttermilk, mixing just until combined.

Apple cider, eggs, butter, and buttermilk mixed together in a bowl.

Add the flour mixture, and continue to mix just until dough comes together.

Flour mixed into the liquid mixture.

It is very sticky! Don’t be alarmed, this is normal.

Sticky doughnut dough mixed with a spatula.

Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 0.5-inch thick. Use more flour if dough is still too wet to handle.

Doughnut batter flattened out into a rectangle on a silicone lined baking sheet.

Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.

Remove from freezer, and cut out 3-inch circles with 1-inch holes in the center.

Doughnut dough cut into circles with holes in the center on a parchment lined baking sheet.

Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.

Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees F. Line a baking sheet with several layers of paper towels and set aside.

Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.

Four doughnuts frying in hot oil.

Remove doughnuts from oil and drain on a wire rack for one minute.

Fried doughnuts on a wire cooling rack.

Dip the warm doughnuts into the glaze.

Seven glaze dipped doughnuts on a wire cooling rack.

or cinnamon sugar.

Four cinnamon sugar coated doughnuts on a wire rack.

and don’t forget the doughnut holes.

Three glazed and two sugar coated doughnut holes on a table next to a plate of full-size doughnuts.

They are totally addictive!!

Recipe Notes & Tips

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  • Make sure you coat your hands with flour before you flatten the dough, or it will stick!
  • Do not add too much flour or your doughnuts will become dense.
  • Roll your dough a bit more than .25-inch thick, but 0.5-inches is too thick…the centers won’t cook thoroughly.
  • If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
  • Doughnut batter can be covered and refrigerated for up to 12 hours if preferred, then fry them the next day.
  • If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
  • Do not over crowd the pan while frying. You want your doughnuts to have enough space to expand without overflowing the oil.
  • Keep an eye on the oil temperature! If it gets too hot, turn the knob slightly and allow it to cool. If too cool, allow the oil to heat back up to temperature before adding additional doughnuts to the pan.
  • If they do not sell fresh apple cider where you live, you can order Boiled Apple Cider and use .25-cup.
  • If you use the Boiled Apple Cider, only use 1 tablespoon for the glaze and add 1 tablespoon of water…it is very strong!
  • Don’t have an “official doughnut cutter“? You can use any round cutter and use an apple corer to cut out the center hole. 😉
  • Store leftover doughnuts in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 6 days.
  • Unglazed doughnuts can be frozen wrapped in plastic wrap then placed into a zipper topped bag for up to three months. Allow doughnuts to thaw to room temperature then glaze or brush with melted butter and sprinkle with cinnamon sugar before serving.

Check out these other delicious apple recipes

10 Fall Apple Recipes | cookingwithcurls.com

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Five glazed and sugar coated apple cider doughnuts on a plate.

Apple Cider Doughnuts

These Apple Cider Doughnuts are light and fluffy on the inside, and deep-fried until crispy delicious on the outside and draped in apple cider glaze or cinnamon sugar!
5 from 1 vote
Print Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: doughnuts,apple,fry,sugar,recipe,glaze
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 20 minutes
Total Time: 1 hour
Servings: 20 Servings
Calories: 219kcal
Author: Lisa Johnson

Ingredients

Apple Cider Doughnuts

  • 1 cup fresh apple cider
  • 3.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • .25 teaspoon fresh ground nutmeg
  • 0.5 teaspoon fine sea salt
  • 4 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 0.5 cup buttermilk
  • oil for frying

Apple Cider Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh apple cider

Cinnamon Sugar

  • 1 cup granulated sugar
  • 1.5 tablespoons ground cinnamon

Instructions

  • Heat the apple cider in a small saucepan over medium-low heat until it is reduced to .25-cup, about 20 – 30 minutes. Set aside to cool.
  • Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
  • In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
  • Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
  • Gradually add the reduced apple cider and the buttermilk, mixing just until combined.
  • Add the flour mixture, and continue to mix just until dough comes together. It is very sticky!
  • Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 0.5-inch thick. Use more flour is dough is still too wet to handle.
  • Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
  • Remove from freezer, and cut out 3-inch circles with 1-inch holes in the center.
  • Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
  • Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.
  • Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
  • Remove doughnuts from oil and drain on a wire rack for one minute.
  • Dip the warm doughnuts into the glaze or cinnamon sugar.

Notes

  • Make sure you coat your hands with flour before you flatten the dough, or it will stick!
  • Do not add too much flour or your doughnuts will become dense.
  • Roll your dough a bit more than .25-inch thick, but 0.5-inches is too thick…the centers won’t cook thoroughly.
  • If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
  • Doughnut batter can be covered and refrigerated for up to 12 hours if preferred, then fry them the next day.
  • If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
  • Do not over crowd the pan while frying. You want your doughnuts to have enough space to expand without overflowing the oil.
  • Keep an eye on the oil temperature! If it gets too hot, turn the knob slightly and allow it to cool. If too cool, allow the oil to heat back up to temperature before adding additional doughnuts to the pan.
  • If they do not sell fresh apple cider where you live, you can order Boiled Apple Cider and use .25-cup.
  • If you use the Boiled Apple Cider, only use 1 tablespoon for the glaze and add 1 tablespoon of water…it is very strong!
  • Don’t have an “official doughnut cutter“? You can use any round cutter and use an apple corer to cut out the center hole. 
  • Store leftover doughnuts in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 6 days.
  • Unglazed doughnuts can be frozen wrapped in plastic wrap then placed into a zipper topped bag for up to three months. Allow doughnuts to thaw to room temperature then glaze or brush with melted butter and sprinkle with cinnamon sugar before serving.

Nutrition

Calories: 219kcal | Carbohydrates: 44g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 129mg | Potassium: 92mg | Sugar: 27g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.4mg

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3 Comments

  1. WOW! I bet these are amazing, but I’d have to try at least one with the cinnamon sugar and one with the glaze to be sure. Thanks for sharing on #TastyTuesdays

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