Apple Cider Fried Donuts
These fried apple cider donuts are made with reduced fresh apple cider, fried until golden brown, and finished with a cozy cinnamon sugar coating or buttery glaze. Perfect fall treat with classic apple flavor!
Servings 12 donuts
Ingredients
- ½ cup 120ml apple cider, reduced (start with about 1 ½ cups and simmer until thick + syrupy)
- ½ cup 120g unsweetened applesauce
- ½ cup 120g sour cream, room temperature
- 3 ½ cups 440g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 6 tablespoons 85g unsalted butter, softened
- ¼ cup 50g granulated sugar
- ¼ cup 50g light brown sugar, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Neutral oil for frying (canola or vegetable)
Cinnamon Sugar Coating
- ½ cup 100g granulated sugar
- 1 tablespoon ground cinnamon
Glaze
- 2 cups 240g powdered sugar
- ¼ cup 55g unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 –3 tablespoons apple cider or milk, to thin
Instructions
- In a small saucepan, add 1 ½ cups apple cider. Simmer over medium heat, stirring occasionally, until reduced to ½ cup, thick and syrupy, about 15–20 minutes. It should coat the back of a spoon. Set aside to cool completely.½ cup 120ml apple cider, reduced (start with about 1 ½ cups and simmer until thick + syrupy)
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.3 ½ cups 440g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
- In a large bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl to ensure everything is incorporated.6 tablespoons 85g unsalted butter, softened, ¼ cup 50g granulated sugar, ¼ cup 50g light brown sugar, packed
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla, applesauce, sour cream, and cooled reduced cider. The mixture may look slightly curdled, which is normal. Scrape down the bowl again to make sure it’s smooth and even.½ cup 120g unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla extract, ½ cup 120g sour cream, room temperature
- Add the dry ingredients to the wet mixture. Mix on low speed until just combined — do not overmix. The dough will be soft and sticky but should hold together.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (up to overnight). Once chilled, the dough should feel firm and easier to handle.
- Generously flour a work surface and turn out the dough. Sprinkle the top with more flour and roll to about ½-inch thick. Cut into rounds with a floured donut cutter (about 3 inches across). Re-roll scraps as needed, keeping everything well-floured to avoid sticking.
- Heat oil in a heavy-bottomed pot to 325°F (165°C). Fry donuts in batches, being careful not to overcrowd. Cook 1–2 minutes per side, flipping when the bottoms are light golden brown. Drain on a paper towel–lined tray. Cues: Donuts should be puffed and light golden brown, not dark. If they brown too quickly, reduce the heat. If they soak up oil, increase the temperature slightly.Neutral oil
- While still warm, roll half of the donuts in the cinnamon sugar mixture so it clings properly. The coating won’t stick once cooled.½ cup 100g granulated sugar, 1 tablespoon ground cinnamon
- For the glaze: Whisk together powdered sugar, melted butter, vanilla, and apple cider (or milk) until smooth and pourable. Dip the remaining warm donuts into the glaze, letting excess drip off, then place on a wire rack to set. The glaze should firm up within a few minutes.2 cups 240g powdered sugar, ¼ cup 55g unsalted butter, melted, 1 teaspoon vanilla extract, 2 –3 tablespoons apple cider