Apple Cider Doughnuts

These apple cider doughnuts are soft, fluffy, and infused with warm fall spices. They have a subtle apple flavor and a sweet cinnamon-sugar coating that makes them irresistible. This recipe makes about 12–14 doughnuts.

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Ingredients:

For the Doughnuts:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup apple cider, reduced to 1/4 cup (instructions below)
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted (for brushing)

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Instructions:

1. Reduce the Apple Cider

1. Pour 1/2 cup of apple cider into a small saucepan.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer until the cider is reduced to about 1/4 cup. This concentrates the flavor.
3. Let the reduced cider cool completely before using.

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2. Prepare the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Set aside.

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3. Mix the Wet Ingredients

1. In a large bowl, combine granulated sugar, brown sugar, and melted butter. Mix until smooth.
2. Beat in the egg, then stir in the buttermilk, reduced apple cider, and vanilla extract until fully incorporated.

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4. Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing; the batter should be slightly thick but pourable.

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5. Prepare for Cooking

• For Frying:
  1. Heat 2–3 inches of vegetable oil in a deep pot to 375°F (190°C).
  2. Spoon or pipe the batter carefully into the hot oil, frying 2–3 doughnuts at a time to avoid overcrowding.
• For Baking (Optional Healthier Version):
  1. Preheat oven to 375°F (190°C) and grease a doughnut pan.
  2. Fill each cavity about 3/4 full with batter.

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6. Cook the Doughnuts

• Frying Method:
  1. Fry each doughnut for 1–2 minutes per side, or until golden brown and puffed.
  2. Remove with a slotted spoon and drain on paper towels.
• Baking Method:
  1. Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
  2. Let cool slightly in the pan before removing.

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7. Coat the Doughnuts

1. In a small bowl, mix the granulated sugar and cinnamon for the coating.
2. Brush the warm doughnuts lightly with melted butter, then roll them in the cinnamon-sugar mixture until evenly coated.

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8. Serve

1. Serve the doughnuts warm for the best texture and flavor.
2. They pair beautifully with coffee, hot chocolate, or apple cider for a cozy treat.
3. Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly in the oven or microwave before serving.

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Tips for Perfect Apple Cider Doughnuts

• Reducing the cider intensifies the apple flavor without adding excess liquid to the batter.
• Don’t overmix the dough; it keeps the doughnuts light and tender.
• Fry at the correct temperature (375°F / 190°C) to ensure golden, crisp exteriors and fully cooked interiors.
• Cinnamon-sugar coating sticks best when doughnuts are warm.