Ingredients
Old-Fashioned Apple Cider Donuts
- 3 cups (720ml) apple cider (not vinegar), reduced to 3/4 cup (180ml)
- 3/4 cup (180g) sour cream or Greek yogurt
- 6 tbsp (90g) salted butter, melted and slightly cooled
- 2 eggs, at room temperature
- 1 tsp (4g) vanilla bean paste or extract
- 3 3/4 cups (450g) all-purpose flour
- 1/2 cup (120g) brown sugar, preferably dark
- 1/2 cup (110g) granulated sugar
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1 tsp (6g) salt
- 1 tbsp (6g) cinnamon
- 1/2 tsp (1g) ground nutmeg
- 1/4 tsp ground allspice
- Olive or avocado oil, for frying
Cinnamon Sugar Coating
- 1 1/2 cups (330g) granulated sugar
- 1 1/2 tbsp (9g) cinnamon
Instructions
- Reduce the Apple Cider: In a small saucepan over medium-high heat, add the apple cider and bring it to a boil. Continue boiling until it reduces to about 3/4 cup, which should take roughly 30 to 45 minutes. After reduction, pour into a heat-proof bowl and allow it to cool completely to room temperature. Refrigerate to speed cooling if needed.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, brown and granulated sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside until ready to mix with wet ingredients.
- Combine Wet Ingredients: To the cooled reduced apple cider, add sour cream or Greek yogurt, melted and cooled butter, eggs, and vanilla. Whisk until the mixture is smooth and well combined.
- Make the Dough: Gradually add the dry ingredients to the wet, folding gently with a wooden spoon or spatula until just combined. The dough will be sticky—do not add extra flour. Cover the bowl tightly and refrigerate for at least 1 hour, or up to 12 hours, to firm up the dough.
- Prepare Parchment Squares and Cinnamon Sugar: While the dough chills, cut 12–14 squares of parchment paper and lightly flour each. Place on baking sheets to hold shaped donuts. Mix granulated sugar and cinnamon in a bowl for the coating and set aside.
- Cut and Shape Donuts: Generously flour your work surface, hands, and rolling pin. Dump out the chilled dough, sprinkle with flour, and gently roll or pat into a 1/2-inch thick sheet. Use a 3-inch donut cutter or equivalent to cut donuts, dipping the cutter in flour as needed. Use a 1-inch cutter or piping tip to cut out the holes. Place donuts and holes on prepared parchment squares.
- Heat Oil and Fry Donuts: In a deep fryer or large heavy-bottomed pan, heat olive or avocado oil to 350°F (175°C). Fry donuts in batches, turning once, until golden brown and crisp on both sides, about 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels briefly.
- Coat with Cinnamon Sugar: While still warm, toss the donuts and holes in the prepared cinnamon sugar mixture, ensuring a generous, even coating. Serve immediately for best flavor and texture.
Notes
- Reducing the apple cider intensifies the flavor; don't skip this step for the best taste.
- The dough is sticky by design, so resist adding extra flour which can dry out the donuts.
- You can chill the dough up to 12 hours ahead for convenience and improved texture.
- If you don’t have a donut cutter, use a round cookie cutter or cups of similar sizes.
- Use a thermometer to maintain oil temperature at 350°F for perfectly fried donuts.
- Donuts are best enjoyed fresh and warm but can be reheated briefly in an oven or air fryer.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
