Have I told you lately how much I love Fall? I think I profess my love for the season every blog post. Whoops! What can I say, all of the food just resonates with me. Think pumpkin rolls, caramel apples, and Fireball apple cider slushies.. Yum!
Anyway, today I’m sharing with you a recipe that couldn’t get more Fall. Every year, I look forward to making apple cider donuts with my family. It hadn’t even come to me to share the recipe with you on the blog until a friend emailed me inquiring it. Duh, why haven’t I shared this delicious recipe with you yet?!
- 2 cup apple cider
- 4½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅙ teaspoon ground nutmeg
- ½ stick butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- In a saucepan over medium or medium-low heat, gently reduce the apple cider to about ¼ cup, 20 to 30 minutes. Set aside to cool.
- In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
- Using an electric mixer on medium speed, beat the butter and granulated sugar until the mixture is smooth.
- Add the eggs, one at a time, and continue to beat until the eggs are completely mixed.
- Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined.
- Add the flour mixture and continue to mix just until the dough comes together.
- Line two baking sheets with parchment or wax paper and sprinkle them generously with flour.
- Place the dough onto one of the sheets and sprinkle the top with flour.
- Flatten the dough with your hands or spatula until it is about ½ inch thick.
- Transfer the dough to the freezer until it is slightly hardened, or about 20 minutes.
- Next, using a 3-inch or 3½-inch doughnut cutter cut out doughnut shapes. (You can also use two glasses, in different sizes.)
- Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.
- Add enough oil or shortening to a deep-sided pan. Attach a thermometer to the side of the pan and heat over medium heat until the oil reaches 350°.
- Carefully add a few doughnuts to the oil, being careful not to crowd the pan.
- Fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds.
- Drain on paper towels for a minute after the doughnuts are fried.
- Dip the top of the warm doughnuts into a glaze or cinnamon sugar mixture.
My family’s special ingredient to make the best apple cider donuts lies all in the glaze. Whisk together 1 cup of confectioners’ sugar and 2 tablespoons cider until the mixture is smooth. Add in 1 tablespoon of melted butter. Once the mixture is smoothly mixed, you have a delicious glaze to dip your donuts into! Immediately sprinkle on your cinnamon sugar mix. Yum!