Mohamed Shili This easy apple cider donut recipe brings warm, cozy flavors to your kitchen with a hint of cinnamon and nutmeg. Perfect for a quick snack or a special breakfast, these donuts can be coated in your choice of cinnamon sugar or powdered sugar for a delicious finish. Plus, you can use simple pantry ingredients to whip these up anytime!
Ingredients Needed:
- 2 cups apple cider
- 1 tablespoon light or dark brown sugar
- 3 3/4 cups all-purpose flour (spooned into the measuring cup and leveled), plus for dusting
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons plus 2 tablespoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons unsalted butter, at room temperature
- 2 1/2 cups pure cane sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 cups confectioners’ sugar
- Canola oil, for frying
How To Make Apple Cider Donuts?
- Prepare the Apple Cider Reduction: Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat. Lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes.
- Mix the Dry Ingredients: In a medium bowl, stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon, and nutmeg.
- Make the Batter: In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract, and cooled apple syrup, mixing until combined. Lower the speed again and add the flour mixture; mix until just combined. The dough will be quite soft.
- Chill the Dough: Line 2 baking sheets with parchment paper and sprinkle with a little flour. Turn the dough out onto one of the baking sheets. Gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.
- Cut the Donuts: With a lightly floured 3-inch donut cutter, cut out about 18 donuts with holes. Transfer the donuts to the second baking sheet and refrigerate for about 30 minutes. This step ensures the dough is firm and cool before frying.
- Prepare for Frying: Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners’ sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside.
- Fry the Donuts: Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F (182 degrees C). In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes. Flip and cook until browned on the other side, about 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels to blot excess oil. Immediately drop the donuts in either the cinnamon sugar or the confectioners’ sugar, turning to coat. Transfer the finished donuts to a serving plate.
- Enjoy: Once all the donuts are cooked and sugared, repeat the process with the donut holes. If any raw donuts get soft while frying, pop them in the freezer until ready to cook. Serve the donuts warm for the best flavor and texture.
Recipe Tips:
- Keep Dough Cool: Make sure your dough is firm and cool to handle easily and keep its shape during frying.
- Measure Flour Right: Scoop flour into your measuring cup and level it for accuracy, avoiding dense donuts.
- Don’t Overmix: Mix the dough just until combined to avoid tough donuts.
- Watch Oil Temperature: Keep frying oil between 360°F (182°C) and 375°F (190°C) to avoid burning or greasy donuts.
- Coat Warm Donuts: Coat warm donuts in sugar so it sticks well and adds flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple cider donuts cool to room temperature. Once cooled, store them in an airtight container at room temperature for up to two days to keep them fresh.
- Freeze: Allow the apple cider donuts to cool completely before freezing. Place them in a freezer-safe container or bag, and freeze for up to three months. To serve, let them thaw at room temperature for around 30 minutes.
Nutrition Facts
Serving Size: 1 donut (about 60 g)
- Calories: 240
- Total Fat: 14 g
- Saturated Fat: 6 g
- Cholesterol: 30 mg
- Sodium: 390 mg
- Potassium: Not provided
- Total Carbohydrate: 56 g
- Dietary Fiber: 1 g
- Sugars: 30 g
- Protein: 4 g
Try More Bobby Flay Recipes:
- Andersonville Coffeecake
- Bobby Flay Gingerbread Trifle
- Bobby Flay Pumpkin Bread Pudding
- Bobby Flay Red Velvet Cake
- Bobby Flay Caramel Apple Cheesecake
Apple Cider Donuts
Description
This easy apple cider donut recipe brings warm, cozy flavors to your kitchen with a hint of cinnamon and nutmeg. Perfect for a quick snack or a special breakfast, these donuts can be coated in your choice of cinnamon sugar or powdered sugar for a delicious finish. Plus, you can use simple pantry ingredients to whip these up anytime!
Ingredients
Instructions
- Prepare the Apple Cider Reduction: Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat. Lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes.
- Mix the Dry Ingredients: In a medium bowl, stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon, and nutmeg.
- Make the Batter: In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract, and cooled apple syrup, mixing until combined. Lower the speed again and add the flour mixture; mix until just combined. The dough will be quite soft.
- Chill the Dough: Line 2 baking sheets with parchment paper and sprinkle with a little flour. Turn the dough out onto one of the baking sheets. Gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.
- Cut the Donuts: With a lightly floured 3-inch donut cutter, cut out about 18 donuts with holes. Transfer the donuts to the second baking sheet and refrigerate for about 30 minutes. This step ensures the dough is firm and cool before frying.
- Prepare for Frying: Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners’ sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside.
- Fry the Donuts: Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F (182 degrees C). In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes. Flip and cook until browned on the other side, about 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels to blot excess oil. Immediately drop the donuts in either the cinnamon sugar or the confectioners’ sugar, turning to coat. Transfer the finished donuts to a serving plate.
- Enjoy: Once all the donuts are cooked and sugared, repeat the process with the donut holes. If any raw donuts get soft while frying, pop them in the freezer until ready to cook. Serve the donuts warm for the best flavor and texture.
Notes
- Keep Dough Cool: Make sure your dough is firm and cool to handle easily and keep its shape during frying.
- Measure Flour Right: Scoop flour into your measuring cup and level it for accuracy, avoiding dense donuts.
- Don’t Overmix: Mix the dough just until combined to avoid tough donuts.
- Watch Oil Temperature: Keep frying oil between 360°F (182°C) and 375°F (190°C) to avoid burning or greasy donuts.
- Coat Warm Donuts: Coat warm donuts in sugar so it sticks well and adds flavor.
Apple Cider Donuts