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apple cider donuts
Breakfast, Brunch

The Best Apple Cider Donuts

Now that fall and apple picking season have officially arrived, these Apple Cider Donuts are a must-make this season! They are the perfect texture with a crispy outside while being perfectly tender inside.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Makes: 12 - 15 donuts and holes

Ingredients

Apple Cider Donuts

  • 2 cups fresh apple cider
  • 8 tablespoons (1 stick/4 oz) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sour cream, room temperature
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 1/2 cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • canola oil, for frying

Sugar Coating

  • 1 cup sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Reduce the cider. Pour the cider into a small saucepan and bring to a simmer over medium-low heat. Let the cider simmer until it's been reduced down to 1/3 cup. Let the reduced cider cool to room temperature. This step can be done up to 3 days in advance.
  • Mix the dry ingredients. In a mixing bowl, combine the flour, cornstarch, salt, baking powder, baking soda, cinnamon, and nutmeg and whisk to combine.
  • Cream the butter and sugar. Combine the butter, sugar, and white sugar in the bowl of a stand mixer with the paddle attachment and beat until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. You can also use a hand mixer here.
  • Add the eggs and sour cream. Add the sour cream and vanilla and beat until smooth. With the mixer running, add the eggs one at a time, mixing well between each addition. Beat until very smooth.
  • Add the cider and dry ingredients. Add the dry ingredients to the bowl and mix on low. Stream in the reduced apple cider and mix until a soft dough forms.
  • Chill the dough. Transfer the dough to a parchment lined small baking sheet or place and cover with plastic wrap. Chill for at least 1 hour, up to overnight.
  • Roll out and cut. On a well-floured working surface, roll the chilled dough out to about 1/2 inch thickness. Use a donut cutter to cut out the donuts and donut holes. Gather the dough scraps and mash them back together, roll out again, and cut donuts from the scraps. Discard any scraps after this.
  • Mix the cinnamon sugar. In a mixing bowl, mix the sugar and cinnamon together. Set aside.
  • Fry the donuts. Heat about 2 inches of oil (about 6 cups) in a 4 qt heavy bottomed pot or dutch oven to 375. Fry the donuts in batches of 2-3 for about 1 minute per side, until browned. Use a spider or slotted spoon to transfer the donuts from the oil to a paper towel lined tray. Let the donuts drain for 2-3 minutes, then toss the still-warm donuts in the cinnamon sugar. Repeat with the remaining donuts. At the end, fry the donut holes in the same method.

Nutrition

Calories: 386kcalCarbohydrates: 68gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 335mgPotassium: 121mgFiber: 2gSugar: 38gVitamin A: 336IUVitamin C: 0.5mgCalcium: 71mgIron: 2mg