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Soft, cakey donuts bursting with the flavor of reduced apple cider and warm autumn spices. Fried to a gentle crisp and generously coated in cinnamon sugar, they're the perfect fall treat.
For 6 servings
Reduce Cider: Pour 1.5 cups apple cider into a small saucepan. Bring to a boil, then reduce heat to a steady simmer. Cook for 15-20 minutes, or until the cider has reduced to approximately 1/2 cup. Remove from heat and let it cool completely to room temperature, about 20-30 minutes.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, salt, 1 tsp ground cinnamon, nutmeg, and allspice.
Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, melted unsalted butter, buttermilk, vanilla extract, and the cooled, reduced apple cider until smooth.
Make the Dough: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; a few lumps are okay. The dough will be very sticky.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling is essential for making the dough manageable.
Cut the Donuts: Lightly flour a clean work surface and your hands. Turn the chilled dough out onto the surface and gently roll it to about 1/2-inch thickness. Use a 3-inch donut cutter to cut out the donuts and donut holes. Gently re-roll the scraps once to cut out more donuts, avoiding overworking the dough.
Soft, cakey donuts bursting with the flavor of reduced apple cider and warm autumn spices. Fried to a gentle crisp and generously coated in cinnamon sugar, they're the perfect fall treat.
This american recipe takes 70 minutes to prepare and yields 6 servings. At 600.16 calories per serving with 6.89g of protein, it's a moderately challenging recipe perfect for dessert or snack or breakfast.
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Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Heat over medium heat until a deep-fry or candy thermometer registers 350°F (175°C).
Prepare Coating: While the oil is heating, combine the remaining 1 cup of granulated sugar and 1.5 tbsp of ground cinnamon in a shallow bowl or plate. Mix well and set aside.
Fry the Donuts: Carefully place 2-3 donuts at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 60-90 seconds per side, until they are puffed and a deep golden brown. Fry the donut holes for about 30-45 seconds per side.
Drain and Coat: Use a slotted spoon or spider skimmer to transfer the cooked donuts to a wire rack lined with paper towels to drain excess oil for about 30 seconds. While still warm, toss each donut in the cinnamon-sugar mixture until generously coated on all sides.
Serve: Serve the donuts immediately while they are warm for the best flavor and texture.
For a lighter alternative, pipe the dough into a greased donut pan and bake at 350°F (175°C) for 10-12 minutes. Brush with melted butter before dipping in cinnamon sugar.
Instead of a sugar coating, whisk together 1 cup of powdered sugar, 2 tablespoons of apple cider, and 1/4 teaspoon of vanilla extract. Dip the tops of the warm donuts into the glaze.
Add a pinch of ground ginger or cardamom to the dry ingredients for an extra layer of warm spice flavor.
Enjoying a warm, homemade treat can be a comforting experience that boosts mood and creates positive memories, especially during festive seasons.
Cinnamon and nutmeg not only provide the classic autumn flavor but also contain antioxidants. Cinnamon has been studied for its potential to help regulate blood sugar.
A serving of two donuts contains approximately 650-750 calories, primarily from carbohydrates, sugar, and fat from frying.
Apple cider donuts are a delicious indulgence and not considered a health food. They are high in sugar, refined flour, and fat. They are best enjoyed in moderation as a special treat.
These donuts are best enjoyed fresh on the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Their texture will soften over time.
The dough for cake donuts is meant to be very soft and sticky; this is what makes them tender. Chilling the dough thoroughly is the key to making it firm enough to handle and cut.
While you can try, the result will be very different. Air frying will produce a baked, scone-like texture rather than the classic crisp-on-the-outside, soft-on-the-inside texture of a fried donut.
A neutral oil with a high smoke point is ideal. Vegetable, canola, or peanut oil are all excellent choices for frying donuts.
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