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Crispy Apple Cider Donuts

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These crispy apple cider donuts feature a tender inside with a satisfyingly crisp outside, coated in a warm cinnamon sugar mixture. Perfect for cozy autumn mornings or a last-minute sweet fix.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 4 tablespoons (57 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Cinnamon Sugar Coating:
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • Optional: A pinch of nutmeg
  • Vegetable oil for frying, about 4 cups (950 ml)

Instructions

  1. Reduce the apple cider: Pour 1 cup (240 ml) of apple cider into a small saucepan and simmer over medium heat until reduced to about ¼ cup (60 ml), around 15-20 minutes, until syrupy and fragrant.
  2. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 tablespoon ground cinnamon, and ½ teaspoon salt. Set aside.
  3. Combine wet ingredients: In another bowl, beat 2 large eggs with ¾ cup (150 g) granulated sugar until pale and slightly thickened, about 2 minutes. Stir in 4 tablespoons (57 g) melted and cooled unsalted butter, 1 teaspoon vanilla extract, and the reduced apple cider. Mix gently until combined.
  4. Form the dough: Gradually add the dry ingredients to the wet, folding with a wooden spoon until just combined. Avoid overmixing.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Prepare the cinnamon sugar: Mix 1 cup (200 g) granulated sugar with 2 teaspoons ground cinnamon and a pinch of nutmeg (if using) in a shallow bowl.
  7. Roll and cut: Lightly flour your work surface and roll the dough out to about ½-inch (1.25 cm) thickness. Use a donut cutter or two round cutters to cut out donuts and holes. Place on parchment-lined trays.
  8. Heat the oil: Heat vegetable oil in a deep pot to 350°F (175°C). Maintain this temperature throughout frying.
  9. Fry the donuts: Fry donuts in batches, about 1-2 minutes per side, until golden brown and crispy. Use a slotted spoon to turn gently and remove when done.
  10. Drain and coat: Place hot donuts on a cooling rack over a baking sheet. While still warm, toss in cinnamon sugar mixture, pressing lightly to adhere.
  11. Cool slightly and serve warm.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt donuts. Chill dough before rolling to prevent sticking. Coat donuts in cinnamon sugar while warm for best adhesion. Donut holes cook faster and can be fried last. Dough can be refrigerated up to 24 hours before frying. Donuts freeze well before frying; fry from frozen adding 30 seconds to cook time.

Nutrition

Keywords: apple cider donuts, crispy donuts, cinnamon sugar donuts, homemade donuts, fall recipes, easy donuts

Find it online: https://elvafood.com/crispy-apple-cider-donuts-recipe-easy-homemade-cinnamon-sugar-coating/