Apple Cider Doughnuts Festive

These apple cider doughnuts are a celebration of crisp fall days packed into a warm, spiced treat. The reduction of apple cider concentrates its flavor, blending perfectly with cinnamon and nutmeg for a classic autumn taste that reminds me of orchard visits and cozy afternoons. Freshly fried and coated in cinnamon sugar, they bring a little piece of harvest season magic to the table.

I first made these on a cool October morning, and since then they have become my go to for every fall gathering. My family loves to bite into them warm when the cinnamon sugar is still melting slightly on the surface.

Ingredients

• Apple cider: 2 cups reduces down for a rich, concentrated apple flavor, choose fresh or high quality cider that is not spiced
• All purpose flour: 3 and a half cups provides structure, ideally sifted for lighter doughnuts
• Baking powder: 2 teaspoons helps the dough rise and stay fluffy
• Baking soda: 1 teaspoon works with acid for lift and tenderness
• Ground cinnamon: 1 teaspoon the heart of fall spices, fresh ground preferred for best aroma
• Ground nutmeg: Half a teaspoon adds warm, sweet spice notes, freshly grated if possible
• Salt: Half a teaspoon balances sweetness and enhances flavors
• Unsalted butter: 4 tablespoons softened richness without added salt, quality butter makes a difference
• Granulated sugar: 1 cup sweetness, creates tender crumb
• Eggs: 2 large bind and add moisture
• Buttermilk: Half a cup tenderizes and reacts with baking soda, fresh buttermilk is best
• Vanilla extract: 1 teaspoon pure lifts the flavor profile with sweet warmth
• Vegetable oil: for frying use a neutral oil with a high smoke point like canola or sunflower
• Cinnamon sugar coating sugar: 1 cup granulated sugar granulated sugar clings well and adds sweetness
• Cinnamon sugar coating cinnamon: 1 and a half tablespoons ground cinnamon vibrant spice coating that complements the doughnuts

Instructions

Reduce the Apple Cider:

Pour the apple cider into a medium saucepan and bring to a gentle simmer over medium heat. Keep stirring occasionally as it reduces down to about half a cup. Watch carefully toward the end so it does not burn. This step gives the doughnuts a deep, authentic apple flavor. Once reduced, set aside to cool completely before mixing it into the dough.

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda cinnamon nutmeg and salt thoroughly. This evenly distributes the leaveners and spices ensuring each bite is consistently flavorful.

Cream the Butter and Sugar:

Using a large bowl beat the softened butter and granulated sugar together until light pale and fluffy. This can take about four to five minutes by hand or two minutes with a mixer on medium speed. This aerates the mixture which helps the doughnuts be tender and light.

Add the Wet Ingredients:

Beat in the eggs one at a time making sure each is fully incorporated before adding the next. Stir in the cooled apple cider reduction buttermilk and vanilla extract. These wet ingredients add moisture and a slight tang from the buttermilk that balances the sweetness.

Combine the Dry and Wet:

Gradually add the dry ingredients to the wet mixture folding carefully until just combined. The dough should be soft yet slightly sticky at this point. Avoid over mixing as it can create tough doughnuts.

Chill the Dough:

Cover the bowl with plastic wrap or a clean towel and refrigerate for at least one hour. Chilled dough is easier to handle and cuts neatly without stretching or sticking.

Roll and Cut the Doughnuts:

Lightly flour your work surface and roll the dough to about half an inch thickness. Use a doughnut cutter or two round cutters of different sizes to cut out doughnuts and holes. Reroll scraps as needed to minimize waste.

Heat the Oil:

Fill a heavy bottomed pot with two to three inches of vegetable oil and heat to 350 degrees Fahrenheit or 175 degrees Celsius. Use a thermometer to maintain steady temperature. If too hot the doughnuts will brown too fast on the outside but remain raw inside. If too cool they will absorb oil and become greasy.

Fry the Doughnuts:

Fry a few doughnuts at a time without crowding the pot. Cook about one to two minutes per side until golden brown and puffed. Use a slotted spoon to transfer them to paper towels to drain excess oil.

Prepare Cinnamon Sugar Coating:

Mix the granulated sugar and cinnamon in a shallow bowl. While the doughnuts are still warm but not hot toss them gently in the cinnamon sugar so they are generously coated.

Enjoy:

Enjoy while warm for the best texture and flavor.

Cinnamon is my favorite ingredient here. There is something deeply nostalgic about its scent and taste that instantly transports me to the cool orchard where my family would gather apples and sip cider while waiting to try fresh doughnuts straight out of the fryer. The dance of cinnamon and apple cider essence in every bite feels like a warm hug during chilly fall afternoons.

Storage Tips

Store doughnuts in an airtight container at room temperature for up to two days to keep them soft. To refresh slightly stale ones rewarm in a low oven for five to ten minutes before serving. You can also freeze doughnuts in an airtight container or heavy freezer bags for up to two months and thaw at room temperature before reheating.

Ingredient Substitutions

Buttermilk can be swapped with plain yogurt thinned with milk in equal parts to retain moisture and slight tang. Try white whole wheat flour if you want a nuttier flavor and extra fiber while keeping them soft. Brown butter instead of plain butter adds a caramelized depth that pairs beautifully with the apples and spices.

Serving Suggestions

Pair these doughnuts with a warm mug of mulled cider or strong coffee to complement their spicy sweetness. For a fancy touch drizzle with maple glaze or caramel sauce or stuff them with fresh apple compote before frying for a surprise fruity center.

These doughnuts are best served warm and enjoyed the day they are made, though they freeze well for make ahead planning. With a little patience on the reduction and chilling steps you will be rewarded with tender flavorful doughnuts that capture the essence of fall.

Common Questions About Recipes

→ Why did my doughnuts turn out greasy?

Greasy doughnuts often result from oil that is not hot enough. Maintaining the frying temperature at 350°F ensures a crisp exterior without absorbing excess oil.

→ Can these doughnuts be baked instead of fried?

Baking is possible but produces a lighter texture lacking the crispy crust fried doughnuts have. Bake in greased pans at 375°F for 10-12 minutes and brush with melted butter before coating.

→ What should I do if my dough is too sticky to handle?

Chill the dough longer or lightly dust with flour when rolling. Avoid adding too much flour, which can make the doughnuts dense.

→ How long do these doughnuts stay fresh?

Best eaten on the day they are made. Store in an airtight container at room temperature for up to two days or freeze for up to two months. Reheat in the oven before serving.

→ Can I use store-bought apple cider?

Yes, use plain apple cider without spices or vinegar. Reducing it intensifies the flavor for a richer doughnut taste.