Apple Cider Doughnuts with Apple Pie Spice Sugar Coating Recipe

Introduction

Apple Cider Doughnuts with Apple Pie Spice Sugar Coating are a delightful treat that captures the essence of fall in every bite. These fluffy, spiced doughnuts are perfectly crispy on the outside and tender inside, rolled in a fragrant sugar coating that adds just the right amount of sweetness. They’re a wonderful way to enjoy the flavors of autumn at home.

Ingredients

• 3 cups apple cider
• 2 large eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 6 tablespoons butter, melted and cooled
• 3 1/2 cups all purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 quarts canola oil, for frying
• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon allspice

Instructions

1. Step 1: Begin by boiling the apple cider in a large saucepan over high heat until it reduces to 1 cup, about 15 to 20 minutes. Set aside to cool completely.
2. Step 2: In a medium bowl, whisk together the eggs, egg yolk, vanilla extract, melted butter, and the cooled reduced cider until combined.
3. Step 3: In a separate large bowl, whisk together the flour, cinnamon, cardamom, allspice, nutmeg, brown sugar, baking powder, baking soda, and salt until evenly mixed.
4. Step 4: Add the cider mixture to the dry ingredients and fold gently with a rubber spatula until just combined. Cover the dough and chill in the refrigerator for at least 1 hour.
5. Step 5: While the dough chills, prepare the sugar coating by mixing granulated sugar, cinnamon, cardamom, and allspice on a plate or in a ziplock bag. Set aside.
6. Step 6: Heat the canola oil in a large pot or Dutch oven over medium to medium-high heat until it reaches 365°F. Line a baking sheet or wire rack with paper towels to drain the doughnuts.
7. Step 7: Divide the dough in half. On a floured surface, roll out one half to ½ inch thickness. Cut out doughnuts using a floured 3-inch doughnut cutter. Reroll scraps to use all dough.
8. Step 8: Fry doughnuts and holes in batches, about 45 seconds to 1 minute per side, until golden brown. Avoid overcrowding to maintain oil temperature.
9. Step 9: Drain cooked doughnuts on the prepared rack or baking sheet for about 30 seconds. While still warm, toss them in the apple pie spice sugar mixture until coated. Serve immediately and enjoy!

Tips & Variations

• Use a candy or frying thermometer to keep oil temperature steady for perfectly cooked doughnuts.
• For a twist, add a splash of bourbon to the batter for extra warmth and depth of flavor.
• If you don’t have a doughnut cutter, cut rounds with a large and small biscuit cutter or use cookie cutters.
• Try rolling doughnuts in powdered sugar or drizzle with a simple vanilla glaze instead of the spiced sugar coating.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. To reheat, warm them gently in an oven set to 300°F for 5 to 7 minutes to regain some crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled overnight in the refrigerator. Just cover it well and bring it back to rolling temperature before cutting and frying.

What if I don’t have apple cider?

You can substitute with apple juice and add a tablespoon of apple cider vinegar to mimic the tang, though the flavor will be less concentrated.

Apple Cider Doughnuts with Apple Pie Spice Sugar Coating Recipe

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★★★★★

4.7 from 111 reviews

• Author: Isabella
• Total Time: 1 hour 40 minutes
• Yield: Approximately 18–24 doughnuts 1x

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Description

Delicious homemade Apple Cider Doughnuts coated with a fragrant apple pie spice sugar blend. These classic fall treats feature a tender, spiced dough fried to golden perfection and tossed in a warm cinnamon-cardamom sugar mixture for a perfect balance of sweetness and spice.

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Ingredients

Scale 1x2x3x

Doughnuts

• 3 cups apple cider
• 2 large eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 6 tablespoons butter, melted and cooled
• 3 1/2 cups all purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 quarts canola oil, for frying

Apple Pie Spice Sugar Coating

• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon allspice

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Instructions

1. Reduce the apple cider: In a large saucepan over high heat, boil the 3 cups of apple cider until it reduces down to 1 cup, about 15 to 20 minutes. Remove from heat and let it cool completely.
2. Prepare wet ingredients: In a medium bowl, whisk together the 2 large eggs and 1 egg yolk, vanilla extract, melted and cooled butter, and the cooled reduced apple cider until well combined.
3. Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, cinnamon, cardamom, allspice, nutmeg, light brown sugar, baking powder, baking soda, and salt until evenly combined.
4. Combine wet and dry mixtures: Add the wet cider mixture to the dry ingredients and gently fold with a rubber spatula just until combined. Avoid overmixing to keep dough tender. Cover the bowl and refrigerate the dough for at least 1 hour to firm up.
5. Make sugar coating: While the dough chills, combine granulated sugar, cinnamon, cardamom, and allspice on a plate or in a ziplock bag. Stir or shake to mix thoroughly and set aside.
6. Heat oil for frying: In a large pot or Dutch oven, heat canola oil over medium to medium-high heat until it reaches 365°F (185°C). Have a baking sheet or wire rack lined with paper towels ready for draining the fried doughnuts.
7. Roll and cut doughnuts: On a floured surface, divide dough in half. Roll out one half to 1/2-inch thickness. Using a floured 3-inch doughnut cutter, cut out doughnuts and holes. Repeat with the remaining dough, re-rolling scraps as needed.
8. Fry doughnuts: Fry doughnuts and holes in batches, avoiding overcrowding, until golden brown, about 45 seconds to 1 minute per side. Use a slotted spoon to remove and drain on the prepared paper towels for 30 seconds.
9. Coat doughnuts: While still warm, toss each doughnut and hole in the prepared apple pie spice sugar coating until fully covered.
10. Serve and enjoy: Serve the doughnuts warm for the best texture and flavor. Enjoy your fresh homemade apple cider doughnuts!

Notes

• Ensure the oil temperature stays steady at 365°F for even cooking and to avoid greasy doughnuts.
• Refrigerating the dough helps it firm up, making it easier to roll and cut.
• You can save the holes and fry them alongside the doughnuts for a tasty bonus treat.
• These doughnuts are best eaten the same day but can be stored in an airtight container for a day or two.
• If you don’t have a doughnut cutter, you can use two round cookie cutters of different sizes to create the doughnut shape.

• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes (including cider reduction and frying)
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: apple cider doughnuts, spiced doughnuts, fried doughnuts, fall recipes, apple pie spice sugar