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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Coat doughnuts: While still warm, toss each doughnut and hole in the prepared apple pie spice sugar coating until fully covered.
- 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
