Description
These indulgent, golden-brown apple cider doughnuts bring the quintessential flavor of autumn to your kitchen. By reducing pure apple cider, we concentrate the fruity profile into a light, airy dough that stays moist inside while achieving a perfect, crisp exterior. Finished with a classic cinnamon-sugar coating, these bakery-style treats are the ultimate fall dessert, created with simple pantry staples and refined technique.
Ingredients
2 cups apple cider
3.5 cups all-purpose flour
2 tsp baking powder
1 tbsp ground cinnamon
1 cup granulated sugar
4 tbsp butter, melted and cooled
2 large eggs
1 pinch salt
Vegetable oil for frying
Instructions
Boil the apple cider in a saucepan over medium-high heat until it reduces to 1/2 cup and let it cool completely.
Whisk flour, baking powder, cinnamon, and salt in a large bowl.
In a separate bowl, beat the eggs and sugar until pale, then stir in the melted butter and reduced cider.
Gradually combine the wet and dry ingredients until a soft dough forms.
Roll out the dough on a floured surface and cut into rings.
Heat oil in a heavy pot to 350 degrees Fahrenheit.
Fry the doughnuts in batches until golden brown, then drain on paper towels.
Toss the warm doughnuts in a mixture of sugar and cinnamon to coat.
Notes
Ensure the oil temperature remains consistent to avoid greasy doughnuts. If using pastry flour, the texture will be even fluffier. Store in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg