Ingredients
Scale
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For the Donuts:
- 2 cups apple cider (to reduce to 1/2 cup)
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 tbsp unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
For Frying and Coating:
- Vegetable oil (for frying)
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Reduce the cider: In a saucepan, simmer 2 cups of apple cider over medium heat until reduced to about 1/2 cup (30–40 minutes). Cool completely.
- Whisk dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, and spices.
- Cream butter and sugar: Beat until light and fluffy. Add eggs one at a time. Mix in reduced cider, buttermilk, and vanilla.
- Combine wet and dry: Mix until just combined. Dough will be soft.
- Chill dough: Wrap and refrigerate for at least 1 hour, preferably 2.
- Roll and cut: On a floured surface, roll dough to 1/2 inch thick. Use a donut cutter or two round cutters.
- Heat oil: In a deep fryer or heavy pot, heat oil to 350°F (175°C).
- Fry donuts: Carefully fry 2–3 at a time for about 1 minute per side until golden brown.
- Drain and coat: Place on paper towels, then roll warm donuts in cinnamon sugar mixture.
Notes
- Use cake flour for a lighter texture.
- Add a cider glaze with powdered sugar and reduced cider.
- No fryer? Use a deep skillet and thermometer.
- Bake instead: Bake at 350°F for 12–15 minutes. Not quite the same, but still good.