Description
Delightfully crisp on the outside and tender inside, these Apple Orchard Cider Doughnuts are infused with fresh apple cider and warm spices. Perfectly fried to golden perfection and coated with your choice of cinnamon sugar or a sweet apple cider glaze, these homemade doughnuts are a fantastic treat that capture the essence of fresh orchard flavors.
Ingredients
Scale
Doughnuts
- 1 1/2 Cups fresh apple cider
- 5 Tbsp unsalted butter, at room temperature
- 1 Cup sugar
- 2 eggs
- 1/2 Cup buttermilk
- 1 tsp vanilla extract
- 3 1/2 Cups unbleached flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg, fresh grated preferred
- 1 1/2 tsp cinnamon
- 1 tsp salt
- Vegetable oil, for frying (about 3 inches deep)
Glaze
- 1 Cup sifted powdered sugar
- 2 Tbsp apple cider
Cinnamon Sugar Coating
- 1 1/2 Cups granulated sugar
- 3 Tbsp cinnamon
Instructions
- Reduce the Cider: Bring 1 1/2 cups fresh apple cider to a boil in a small saucepan. Reduce heat and simmer for 20-30 minutes until it is concentrated down to about 1/3 cup. Set aside to cool completely.
- Mix Wet Ingredients: In a stand mixer bowl, beat 5 tablespoons of unsalted butter and 1 cup sugar together until the mixture is light and fluffy. Add 2 eggs one at a time, beating thoroughly after each addition. Stir in 1/2 cup buttermilk, 1 teaspoon vanilla extract, and the cooled reduced cider on low speed just until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 3 1/2 cups unbleached flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 1 1/2 teaspoons cinnamon, and 1 teaspoon salt. Add this mixture to the wet ingredients and stir just until combined, being careful not to overmix.
- Prepare Dough for Cutting: Line two cookie sheets with parchment paper and lightly sprinkle them with flour. Transfer the dough to one cookie sheet and flatten it with your hands to about 1/2 to 3/4-inch thickness. Place the tray in the freezer for 15 minutes to firm up the soft dough for easier cutting.
- Cut Doughnuts: Using a 2 1/2 inch doughnut cutter, cut out approximately 18 doughnuts and 18 doughnut holes from the dough. Place the cut doughnuts on the second prepared baking sheet and return that tray to the freezer for an additional 10 minutes to firm up again before frying.
- Heat Oil: Heat vegetable oil in a deep pan to 350°F, with about 3 inches of oil depth, ensuring it is hot enough for frying but not smoking.
- Fry Doughnuts: Carefully add doughnuts and holes to the hot oil without overcrowding. Fry each side for about 1 minute or until golden brown and cooked through. Use a slotted spoon to remove them and let them drain and cool briefly on paper towels.
- Coat Doughnuts: While still warm, dip doughnuts into the apple cider glaze (mix 1 cup sifted powdered sugar with 2 tablespoons apple cider) or roll them in cinnamon sugar (mix 1 1/2 cups granulated sugar with 3 tablespoons cinnamon) according to your preference.
- Serve: Enjoy your freshly made Apple Orchard Cider Doughnuts warm for the best taste and texture.
Notes
- Using unpasteurized fresh apple cider gives the best authentic flavor; if unavailable, use the freshest natural cider you can find.
- Freezing the dough before cutting and frying makes handling much easier as the dough is soft and sticky.
- Frying temperature should be maintained at 350°F to ensure doughnuts cook evenly without absorbing excess oil.
- You can store leftover doughnuts in an airtight container, but they are best enjoyed fresh.
- For a dairy-free version, substitute buttermilk with a dairy-free yogurt or milk alternative combined with a teaspoon of vinegar or lemon juice.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American
Keywords: apple cider doughnuts, homemade doughnuts, fried doughnuts, apple orchard recipes, cinnamon sugar doughnuts, apple cider glaze
