Apple Cider Doughnuts are a cake style doughnut rolled in a cinnamon sugar mixture. They are simple to make and will remind you of fairs and apple orchards.
Do you remember fair food? Or delicious homemade Apple Cider Doughnuts from a local apple orchard? These homemade doughnuts rolled in cinnamon sugar will remind you of days spent at an old-fashioned fair or the local apple orchard. The wonderful addition of small pieces of apples will make your mouth water.
How to make homemade apple cider doughnuts?
This delicious, cake style doughnut is made with boiled down apple cider, buttermilk, butter, flour, and sugar. Let the apple cider cool completely before adding it to the mixing bowl.
While they are still warm, roll in cinnamon sugar mixture or dip in a thin glaze.
Glaze: (2 cups powdered sugar, 1 teaspoon of pure vanilla extract, 2-3 tablespoons whole milk, whisked together)
You’ll need a rolling pin and a doughnut cutter. Order a doughnut cutter on Amazon. Unless you have a small, independently owned kitchen store, a doughnut cutter is a bit hard to find.
Make these doughnuts the night before, place them on half sheet pans lined with parchment paper and loosely cover with plastic wrap. Place the sheet pans in the fridge until the next morning and you can fry them up fresh. This helps keep your work to a minimum. And, there’s nothing like a freshly fried doughnut with a cup of coffee!
Don’t forget to order a few of these doughnut cutters. They are the perfect size. I like to have a few, so I always have a clean one ready to go!
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Apple Cider Doughnuts
- 1 cup apple cider
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 medium apple, peeled, cored, and finely chopped Macoun or Macintosh
- canola oil for frying
- 1 1/2 cups granulated sugar
- 2-3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
In a medium saucepan over low heat, reduce the apple cider to about 3⁄4 cup, about 20 minutes. Set aside and cool to room temperature.
Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a large bowl, use a hand mixer to cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the reserved reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine. Gently fold the chopped apples into the batter.
Line a baking sheet with parchment paper and set aside.
Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.
Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small bowl, combine all of the ingredients for the cinnamon sugar; mix well. While the doughnuts are still warm, sprinkle them with the cinnamon sugar.
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