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plate of apple cider donuts
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Apple Cider Donuts

Inspired by trips to Oak Glen, these Apple Cider Donuts bring a taste of fall to your table.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Inactive Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Cheri Liefeld

Ingredients

  • 3 cups apple cider
  • 1 cup granulated sugar
  • 4 1/2 teaspoons ground cinnamon divided
  • 3 1/2 cups all-purpose flour
  • 2/3 cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon apple spice mix
  • 6 tablespoons butter melted and cooled
  • 2 large eggs lightly beaten
  • 2 cups vegetable oil

Instructions

  • Heat apple cider in a large saucepan over medium-high heat until reduced to 1 cup, about 15-20 minutes; cool completely.
  • In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
  • In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon and apple spice.
  • In another bowl, whisk together butter, eggs, and apple cider.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour or overnight. Divide dough in half.
  • Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
  • Heat canola oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Working in batches, add donuts to the pot and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.

Notes

You can make your own Apple Spice mix.