Spiced Apple Cider Doughnuts-Taste Autumn

Apple cider doughnuts are more than just a sweet treat; they are a nostalgic hug in portable form. The aroma alone, a comforting blend of warm spices and crisp apples, instantly transports me back to crisp autumn days, hayrides, and the delightful buzz of local orchards. There’s something truly magical about biting into that tender, cakey interior, followed by the subtle tang of freshly pressed apple cider, all encased in a sweet, cinnamon-sugar coating. What makes these apple cider doughnuts so special is their ability to capture the very essence of fall. Unlike their simpler counterparts, the incorporation of real apple cider infuses them with an unparalleled depth of flavor and a delightful moistness that keeps you coming back for more. Forget store-bought; these homemade apple cider doughnuts are an experience, a labor of love that yields incredibly rewarding results for you and anyone lucky enough to share them.

Autumn’s Embrace: Perfectly Spiced Apple Cider Doughnuts

There’s something undeniably magical about autumn. The crisp air, the vibrant foliage, and the comforting embrace of warm spices – it all culminates in a sensory symphony. And what better way to capture that essence than with a batch of homemade apple cider doughnuts? These aren’t just any doughnuts; they’re little bites of fall perfection, infused with the essence of real apple cider and a delightful blend of warming spices. Forget those store-bought imitations; the aroma and flavor of these homemade gems will transport you straight to an apple orchard on a golden afternoon.

The secret to truly exceptional apple cider doughnuts lies in using good quality apple cider and infusing the dough with its concentrated flavor. We’ll also be making them into cake doughnuts, which gives them a wonderful, slightly dense yet tender crumb that’s perfect for soaking up that delicious glaze or cinnamon-sugar coating. So, roll up your sleeves, preheat your ovens (well, not quite, we’re frying these!), and let’s dive into creating these irresistible treats.

Ingredients:

• 2 medium red apples*
• 1 1/2 cups apple cider
• 3 1/2 cups all-purpose flour (plus more for dusting)
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• Vegetable oil (or other high heat neutral oil, for frying)
• 1 cup apple cider (for glaze or cinnamon-sugar coating)

*For the apples, I recommend using sweet red apples like Gala, Fuji, or Honeycrisp. You’ll be cooking them down to create a concentrated apple essence.

Preparing the Apple Essence

Before we even think about mixing the doughnut dough, we need to harness the pure, unadulterated flavor of apple cider. This step is crucial and elevates these doughnuts from good to extraordinary.

1. In a medium saucepan, combine the 1 1/2 cups of apple cider with the 2 medium red apples, peeled, cored, and roughly chopped. Bring this mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover, and let it gently cook for about 20-25 minutes, or until the apples are very tender and the cider has reduced and thickened slightly. We’re essentially making a concentrated apple broth.
2. Remove the saucepan from the heat and carefully strain the liquid through a fine-mesh sieve into a bowl. Discard the cooked apple solids (or save them for another delicious use like applesauce!). Let the concentrated apple cider cool completely. This cooled liquid will be the flavor powerhouse for our doughnut dough.

Crafting the Doughnut Dough

Now for the fun part – bringing all those wonderful ingredients together to create our doughnut dough. The key here is gentle mixing to ensure a tender crumb.

3. In a large bowl, whisk together the 3 1/2 cups of all-purpose flour, baking powder, cinnamon, salt, baking soda, and ground nutmeg. Make sure everything is evenly distributed. In a separate medium bowl, cream together the granulated sugar and vegetable shortening until light and fluffy. This is best done with an electric mixer, but a sturdy whisk and some elbow grease will also work.
4. Add the large egg and egg yolk to the creamed sugar and shortening mixture. Beat until well combined. Then, stir in the buttermilk, vanilla extract, and the cooled, concentrated apple cider (remember that step 1 liquid!). Mix until just combined. The batter will be a little lumpy at this stage, and that’s perfectly okay.
5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed (or by hand with a spatula) until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour too much, leading to tough doughnuts. We’re aiming for a soft, slightly sticky dough.

Frying to Golden Perfection

This is where our doughnuts transform into their final, glorious form. Frying requires a little attention, but the results are so worth it.

Frying the Doughnuts

6. Prepare your workspace for frying. In a heavy-bottomed pot or Dutch oven, heat about 3-4 inches of vegetable oil over medium-high heat to 350°F (175°C). It’s essential to maintain a consistent temperature; too low and the doughnuts will be greasy, too high and they’ll burn before they cook through. Use a candy thermometer or a deep-fry thermometer to monitor the temperature closely.
7. Turn the dough out onto a lightly floured surface. Gently pat it down to about 1/2-inch thickness. Use a doughnut cutter or two different-sized round cutters (a larger one for the outer ring and a smaller one for the inner hole) to cut out your doughnuts. Alternatively, you can roll the dough into balls for doughnut holes. Re-roll scraps gently only once to avoid toughness.
8. Carefully, using a slotted spoon or spider strainer, lower 2-3 doughnuts at a time into the hot oil. Don’t overcrowd the pot; this will lower the oil temperature and result in uneven cooking. Fry for 2-3 minutes per side, until they are a beautiful golden brown. They will puff up and float to the surface as they cook.
9. Once golden brown on both sides, use the slotted spoon to carefully remove the doughnuts from the oil. Place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This is crucial for achieving that perfect crisp exterior.

Glazing or Coating Your Masterpieces

The final flourish! You can opt for a classic glaze or a delightful cinnamon-sugar coating. Both are divine.

Glazing or Coating Options

* Classic Apple Cider Glaze: While the doughnuts are still warm (but not piping hot), whisk together the remaining 1 cup of apple cider with 1 1/2 cups of powdered sugar until smooth and pourable. You might need to adjust the amount of powdered sugar to achieve your desired consistency. Dip the warm doughnuts into the glaze, letting the excess drip off, then place them back on the wire rack to set.
* Cinnamon-Sugar Coating: In a shallow dish, combine 1/2 cup granulated sugar with 2 teaspoons of cinnamon. While the doughnuts are still warm, gently toss them in the cinnamon-sugar mixture until evenly coated.

Let the doughnuts cool slightly on the wire rack before enjoying. The aroma that fills your kitchen will be non-intoxicating, and the taste of these homemade apple cider doughnuts will be a sweet reminder of all the best things about fall. Enjoy every single bite!

Conclusion:

I hope you’re as excited as I am to dive into making these delicious Apple Cider Doughnuts! This recipe is truly a winner because it captures the cozy, comforting essence of autumn in every bite. The combination of sweet apple cider, warm spices, and that irresistible fluffy interior, all coated in a cinnamon-sugar bliss, is simply magical. They’re surprisingly simple to make at home, and the aroma that fills your kitchen while they bake is worth the effort alone.

These delightful doughnuts are perfect for a weekend brunch, a special treat with your morning coffee, or even as a festive addition to a holiday gathering. For serving suggestions, consider dusting them generously with cinnamon sugar or a light glaze made with powdered sugar and a splash of milk or more apple cider. You could even get creative with a salted caramel drizzle or a cream cheese frosting.

Feeling adventurous? Try adding a pinch of nutmeg or cardamom to the dough for an extra layer of warmth, or perhaps some finely chopped toasted pecans for added texture. Don’t be afraid to experiment and make them your own! I truly encourage you to give this Apple Cider Doughnut recipe a try. It’s a taste of fall that’s sure to become a family favorite.

Frequently Asked Questions:

Can I make these doughnuts without a doughnut pan?

Absolutely! While a doughnut pan makes them look perfectly shaped, you can easily adapt this recipe. You can bake them in muffin tins for a doughnut-hole-like experience, or even form them into small rings on a parchment-lined baking sheet. Just adjust the baking time slightly if needed.

How long do these doughnuts stay fresh?

For the best texture and flavor, I recommend enjoying these Apple Cider Doughnuts within 1-2 days. They are best served fresh, ideally warm. Store any leftovers in an airtight container at room temperature.

Apple Cider Doughnuts

Delicious homemade apple cider doughnuts, perfect for a fall treat.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
18-24 doughnuts

Ingredients

• 2 medium red apples
• 1 1/2 cups apple cider
• 3 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• Vegetable oil, for frying
• 1 cup apple cider

Instructions

1. Step 1
   Peel, core, and finely dice the apples. In a small saucepan, combine the diced apples and 1 1/2 cups of apple cider. Bring to a simmer and cook for 10-15 minutes, or until the apples are very soft and the liquid has reduced slightly. Let cool, then mash the apples to a puree. Strain through a fine-mesh sieve, reserving the liquid. You should have about 1/2 cup of apple cider reduction.
2. Step 2
   In a large bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
3. Step 3
   In a separate bowl, cream together the granulated sugar and vegetable shortening until light and fluffy. Beat in the egg, egg yolk, and vanilla. Stir in the buttermilk and the reserved apple cider reduction.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. Turn the dough out onto a lightly floured surface and gently pat it into a 1/2-inch thick disk. Cut out doughnut shapes using cutters or two different sized round cutters.
5. Step 5
   Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully fry the doughnuts in batches, about 2-3 minutes per side, until golden brown.
6. Step 6
   Remove the doughnuts with a slotted spoon and drain on paper towels. While still warm, you can toss them in a cinnamon-sugar mixture (1/2 cup granulated sugar mixed with 2 tablespoons cinnamon) or glaze them with a simple apple cider glaze.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.