Apple Cider Doughnuts
These Apple Cider Doughnuts are tender, spiced homemade doughnuts made with reduced apple cider and finished with a simple apple cider glaze for a cozy fall treat that tastes warm, sweet, and bakery-worthy.
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Servings: 0
Ingredients
For the Doughnuts
- 1 c apple cider
- 3 1/2 c flour plus more for the work surface
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 4 tbsp butter at room temperature
- 1 c granulated sugar
- 2 eggs
- 1/2 c buttermilk
- Vegetable oil for frying
For the Glaze
- 1 c confectioners’ sugar
- 2 to 4 tbsp apple cider
Instructions
Prepare the Doughnuts
- In a saucepan over medium to medium-low heat, reduce the apple cider until it measures approximately 1/4 cup, about 20 to 30 minutes. Set aside and allow it to cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until smooth.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Gradually add the cooled reduced apple cider and the buttermilk, mixing just until combined.
- Add the flour mixture and mix on low speed just until the dough comes together. Do not overmix.
- Line 2 baking sheets with parchment paper and dust them generously with flour.
- Turn the dough out onto one of the prepared baking sheets. Dust the top lightly with flour and flatten the dough with your hands until it is about 1/2 inch thick. Add additional flour if the dough remains too wet to handle.
- Transfer the dough to the freezer for about 20 minutes, or until slightly firm.
- Remove the dough from the freezer. Using a 3-inch doughnut cutter or a 3-inch biscuit cutter with a 1-inch cutter for the center, cut out the doughnut shapes.
- Place the cut doughnuts and doughnut holes onto the second prepared baking sheet. Re-roll the scraps as needed and cut additional doughnuts.
- Refrigerate the shaped doughnuts for 20 to 30 minutes.
Prepare the Glaze
- While the doughnuts are chilling, whisk together the confectioners’ sugar and enough apple cider to form a smooth glaze. Set aside.
Fry and Finish
- Pour enough vegetable oil into a deep-sided pan so that it reaches a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat the oil over medium heat until it reaches 350°F.
- Line a plate or tray with paper towels.
- Carefully add a few doughnuts to the hot oil, being careful not to overcrowd the pan. Fry for about 60 seconds on the first side, or until golden brown.
- Turn the doughnuts over and fry for an additional 30 to 60 seconds, or until the second side is golden brown.
- Remove the doughnuts from the oil and drain them on the paper towel-lined plate.
- While still warm, dip the tops of the doughnuts into the prepared glaze.
- Serve immediately for the best texture and flavor.
Notes
To make these Apple Cider Doughnuts gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that your baking powder, baking soda, confectioners’ sugar, and apple cider are labeled gluten free, as brands may vary. Because gluten-free dough can be softer and more delicate, chilling the dough thoroughly is especially important before cutting and frying. If needed, use a little extra gluten-free flour on the work surface to help with handling. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, cutters, parchment, oil, pans, and serving tools to avoid cross-contact.