APPLE CIDER DONUTS
In this video, I show you how to make my ultimate apple cider donut recipe.
INGREDIENTS
DONUTS
313g (2.5 Cups) All-Purpose Flour
3/4 tsp (3.75 mL) Diamond Crystal Kosher Salt (or 3/8 tsp table salt)
1 Tbsp (15 mL) Ground Cinnamon
2 Tbsp (1 Nut) Freshly Grated Nutmeg
2 tsp (10 mL) Baking Powder
1 tsp (5 mL) Baking Soda
35g (2.5 Tbsp) Unsalted Butter
3/4 Cup Apple Cider
1/2 Cup (121 g) Buttermilk
1/2 Tbsp (7.5 mL) Vanila Extract
1 Large Egg
125g-160g (5/8-3/4 Cup) Granulated Sugar, depending on your preference for sweetness (I prefer to use 160g)
Neutral Oil for frying (I prefer peanut oil)
CINNAMON SUGAR MIX
1/2 Cup Granulated Sugar
1 tsp Cinnamon
STEPS
Combine all dry ingredients, except for sugar, in a bowl and whisk to combine. Set aside.
In a large pan, brown the butter over medium-high heat, then add the apple cider. Add cinnamon sticks
Reduce completely, until a thick syrup is formed and about 1/4 cup of liquid remains.
Pour the cider mixture into a separate vessel, and whisk in the buttermilk and vanilla extract.
In a stand mixer fitted with the paddle attachment, add the egg and sugar, and beat until it reaches a light yellow color.
Add your cider mixture, then continue stirring until completely combined.
Slowly add your flour mixture, then once the flour is fully incorporated, continue mixing for 1-2 minutes to knead the dough. The dough should be firm, but somewhat sticky.
Cover the bowl, and allow the dough to rest for 25-30 minutes, preferably in the refrigerator. The dough will become less sticky, but it will remain slightly tacky.
Turn the dough out onto a heavily floured surface, and roll to about 3/4" thick. Punch out your doughnuts, then place them onto a floured baking tray.
In a shallow pan, heat about 2 inches of a neutral oil to 350F (180C).
Once the oil is heated, carefully drop in a few donuts at a time, being careful not to overcrowd the pan. They will immediately sink, then begin to float after a few seconds.
Once the first side is a light golden-brown color (about 1 minutes), flip the donuts and continue frying until the second side is golden-brown as well. Try to maintain your oil between 325F (163C) and 350F (180C) throughout the entire process.
As the donuts finish frying, transfer them to a wire rack.
While the donuts are still slightly warm, toss them in your cinnamon sugar mixture (12 parts granulated sugar to 1 part ground cinnamon), being sure to coat them completely. Then, return them to your wire rack to finish cooling.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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