Apple Cider Donuts

There are some dishes that make sense the second they hit the table, and Apple Cider Donuts is one of them. This is a warmly spiced fall donut with unmistakable apple-cider-season energy. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point. If you are looking for a dessert that feels worth making without turning the kitchen into a project, Apple Cider Donuts fits the bill.

Dessert

Apple Cider Donuts

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Apple Cider Donuts is the kind of dessert worth saving room for—fun to make, even better to eat, and made for sharing.

Prep 1 hour hr 30 minutes mins

Cook 30 minutes mins

Total 2 hours hrs

Makes 8

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Ingredients  

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For the Donuts

• ▢ 3.5 cups AP Flour plus more as needed
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 tsp ground cinnamon
• ▢ 1/2 tsp ground nutmeg
• ▢ 4 tbsp unsalted butter browned
• ▢ 1 cup granulated sugar
• ▢ 2 eggs room temp
• ▢ 3/4 cup butter milk
• ▢ 1 tsp vanilla paste
• ▢ 2 cups apple cider reduced down to 3/4 cup

For the Maple Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 tbsp milk
• ▢ 1 tbsp maple syrup
• ▢ Pinch of salt

For the Cinnamon Sugar

• ▢ 1 cup granulated sugar
• ▢ 1 tbsp cinnamon
• ▢ 1/2 tsp nutmeg

Instructions 

Cook Mode

• Whisk all the dry ingredients in a bowl and set aside. Then in another bowl, mix together all the wet ingredients.
• Fold the wet ingredients into the dry ingredients. Cover with plastic wrap, and set aside in the fridge for at least 1 hour, or overnight. The longer the better.
• When you’re ready to fry, generously flour your work surface (and I mean generously). Transfer the dough to the floured work surface and generously flour the top. Then roll the dough to 1/2 inch thick, adding more flour as needed.
• Cut donuts using a 3-inch cookie cutter. Then cut out the centers using a 1-inch cookie cutter. Set each donut aside on individual floured pieces of parchment paper.
• Heat oil or shortening to 350°. Fry donuts and donut holes in batches for 1-3 minutes per side. Then set aside on a wire rack to slightly cool.
• While some of the donuts are still hot, toss them in the cinnamon sugar. Then let the remaining donuts cool and coat in the maple glaze.