The Best Apple Cider Doughnuts
Finally, a way to get your apple cider doughnut fix without having to go out on a search! This recipe has had some tweaking done to get as close as I could to what I had growing up with in the northeast.
Servings 12 Doughnuts
Calories 348kcal
Equipment
- 1 Dutch oven You may also use a deep cast iron skillet
Ingredients
For The Doughnuts:
- 2 1/2 Cups All-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup Apple cider (Or thawed apple juice concentrate for a stronger flavor)
- 1/3 cup white sugar
- 1/4 cup buttermilk (or 1/4 cup whole milk with 1 tsp white vinegar)
- 4 Tbsp unsalted butter melted and cooled
- 1 large egg
- 2 quarts vegetable oil for frying
For The Coating:
- 1/2 cup white sugar
- 1/4 tsp ground cinnamon
- 1 pinch salt
Instructions
Doughnuts:
- Whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a bowl.
- In another large bowl, whisk together the apple cider, sugar, buttermilk, melted butter, and egg.
- Whisk half of the flour mixture into the apple cider mixture until it becomes smooth with no clumps.
- Add the remainder of the flour mixture and, using a rubber or silicone spatula, fold the dough together until the mixture has no clumps remaining.
- Heavily dust a working space on your counter with flour. Turn dough out onto work surface and then dust the top of the dough with additional flour.
- Using your hands, gently pat dough into 1/3 inch thick round about 10 to 12 inches in diameter.
- Now, using a floured 3 inch round cutter, cut about 10 rounds.
- Using a 1 inch round cutter, cut out the centers of each round to form your doughnuts and doughnut holes.
- Lightly dust a baking sheet with flour and transfer doughnut rounds and holes onto the tray.
- Combine your dough scraps and knead together into a ball. Pat down again into a 1/3 inch thick round and cut out the rest of your doughnuts and rounds.
- Transfer them to the sheet tray and refrigerate while you heat your oil.
- Set a wire rack on top of another sheet tray and place 3 layers of paper towels over the top of half of the rack.
- Add your oil to a large dutch oven or cast iron skillet. (You can also obviously use a fryer if you happen to have one.) make sure your oil is at least an inch and a half deep.
- Heat the dutch oven to 350°f on a medium heat.
Cooking:
- Once your oil is up to temperature, remove your doughnuts from the fridge and gently place 4 to 6 doughnuts into the oil.
- Rotate every 30 seconds, so they do not become too dark, for about 2 minutes or until they become a nice golden brown. Adjust your burner as needed to maintain that 350°f.
- Using a skimmer, slotted spoon, or fish spatula in my case, transfer your doughnuts onto the paper towel-lined side of the rack.
- Let them rest while frying the remainder of the doughnuts 4 to 6 at a time. Make sure that your oil stays up to temperature because as you add more doughnuts the temperature will drop.
- Make sure the oil is back at 350°f and add your doughnut holes to the oil.
- Cook until they become a nice golden brown and be sure to stir them often. This should take about 2 minutes. Transfer to the paper towel-lined side of the rack.
Coating:
- In a medium sized bowl, whisk your sugar, cinnamon, and salt together.
- Now lightly coat each doughnut one at a time and transfer them to the wired side of the rack to rest.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 35g | Protein: 3g | Fat: 22g | Fiber: 1g | Sugar: 15g
