Homemade Apple Cider Donuts
These donuts rely on the intensity of reduced cider to stand up against the richness of butter and buttermilk. A cake donut is distinct from a yeast donut; it should be dense, slightly crumbly, and maintain a sharp, clean bite.
Control your temperatures
The cider reduction needs to cool before it hits the eggs, or you will scramble them. Keep your frying oil steady at 350°F to ensure the centers cook through before the exterior burns.
- Heavy-bottomed pot for reducing cider
- Dutch oven for frying
- Candy thermometer
- Donut cutter or two nested biscuit cutters
- Wire cooling rack
What goes in.
- 2 cupsapple cider
- 3 ½ cupsall-purpose flour
- 2 tspbaking powder
- 1 tspbaking soda
- 1 ½ tspground cinnamon
- ½ tspground nutmeg
- ½ tspsalt
- 4 tbspunsalted butter, softened
- ¾ cupgranulated sugar
- 2large eggs
- ½ cupbuttermilk
- 1 qtneutral oil for frying
Concentrating the cider
Simmer the cider until it measures exactly 1/2 cup. This step is non-negotiable; if the cider is too thin, the dough will be too wet and the donuts will fall apart in the oil.
The method.
Reduce the cider
Simmer cider in a small saucepan over medium heat until reduced to 1/2 cup. Set aside to cool completely.
Mix dry ingredients
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Cream butter and sugar
In a separate bowl, beat butter and sugar until smooth. Add eggs one at a time, then mix in the cooled cider reduction.
Combine
Alternate adding the dry mix and the buttermilk to the wet ingredients. Fold until just combined; do not overmix or the dough will become tough.
Chill the dough
Wrap the sticky dough in plastic and refrigerate for 1 hour. It must be cold to handle.
Shape
Roll dough on a floured surface to 1/2-inch thickness. Cut out circles with a donut cutter.
Fry
Heat oil to 350°F. Fry 2-3 donuts at a time for about 2 minutes per side until deep brown. Drain on a wire rack for 30 seconds before coating.
Other turns to take.
Spiced Glaze
Mix 1 cup powdered sugar with 2 tablespoons of warm apple cider and a pinch of cinnamon for a thinner, translucent finish.
When it doesn't go to plan.
Use a thermometer for the oil; if the heat drops below 325°F, the donuts will turn into oil-soaked sponges.
Don't crowd the pot; keep the surface area open so the oil temperature doesn't plummet.
If the dough sticks to your fingers while cutting, use more flour on the bench, not in the dough.
The ones that keep coming up.
Can I bake these instead?
You can, but it results in a muffin-like texture rather than the distinct fried-donut crust. If you bake, use a donut pan at 350°F for 10-12 minutes.
Why did my donuts collapse in the oil?
The dough was likely too warm or too wet. Keep the dough chilled until the moment you cut it.