Introduction

Apple Cider Doughnuts with Apple Pie Spice Sugar Coating are a delightful fall treat perfect for enjoying the flavors of the season. These doughnuts are tender, spiced, and coated in a sweet, aromatic sugar mixture that brings warmth to every bite.

Apple Cider Doughnuts with Apple Pie Spice Sugar Coating Recipe - Recipe Image

Ingredients

3 cups apple cider
2 large eggs + 1 egg yolk
2 teaspoons vanilla extract
6 tablespoons butter, melted and cooled
3 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 quarts canola oil, for frying
1 cup granulated sugar
1 tablespoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon allspice

Instructions

Step 1: Begin by boiling the apple cider in a large saucepan over high heat until reduced to 1 cup, about 15 to 20 minutes. Let it cool completely.
Step 2: In a medium bowl, whisk together the eggs, egg yolk, vanilla extract, melted butter, and the cooled reduced apple cider until well combined.
Step 3: In a separate bowl, whisk together the flour, cinnamon, cardamom, allspice, nutmeg, brown sugar, baking powder, baking soda, and salt until evenly mixed.
Step 4: Add the wet cider mixture to the dry ingredients and gently fold with a rubber spatula just until combined. Cover the dough and chill in the refrigerator for at least 1 hour.
Step 5: Meanwhile, prepare the sugar coating by combining the granulated sugar, cinnamon, cardamom, and allspice on a plate or in a ziplock bag; mix or shake to combine well.
Step 6: Heat canola oil in a large pot or Dutch oven over medium to medium-high heat until the temperature reaches 365°F. Line a baking sheet or wire rack with paper towels and set aside.
Step 7: Divide the chilled dough in half. On a floured work surface, roll out one half to about ½ inch thickness. Cut into 3-inch doughnut shapes with a floured doughnut cutter. Re-roll scraps as needed to use all the dough.
Step 8: Fry doughnuts and doughnut holes in batches, being careful not to overcrowd the pot. Cook each side for 45 seconds to 1 minute until golden brown. Drain on the prepared baking sheet or rack for 30 seconds.
Step 9: While still warm, toss the doughnuts in the apple pie spice sugar mixture until fully coated. Serve immediately and enjoy!

Tips & Variations

Use a thermometer to maintain the oil temperature at 365°F for perfectly cooked doughnuts.
Try substituting part of the all-purpose flour with whole wheat flour for a nuttier flavor.
For a pumpkin twist, add 1/2 cup pumpkin puree and adjust flour slightly to maintain dough consistency.
Shake the sugar coating in a ziplock bag with doughnuts for an even coating and less mess.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. To refresh, warm them in a low oven (around 300°F) for a few minutes or microwave briefly. These doughnuts are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

You can prepare the dough in advance and keep it refrigerated for up to 24 hours before frying. However, it’s best to fry and coat them fresh for the best texture and taste.

What can I use if I don’t have a doughnut cutter?

If you don’t have a doughnut cutter, you can use two round cutters of different sizes (such as a large cup and a smaller bottle cap) to cut the doughnuts and their holes.

Apple Cider Doughnuts with Apple Pie Spice Sugar Coating Recipe

Print Recipe

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4.8 from 108 reviews

These Apple Cider Doughnuts are a delightful autumn treat, featuring a tender dough infused with reduced apple cider and warm spices like cinnamon, cardamom, and allspice. Fried to golden perfection and coated in an aromatic apple pie spice sugar blend, these doughnuts are perfect for cozy mornings or festive gatherings.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes (plus frying time about 15-20 minutes)
Total Time: 1 hour 50 minutes
Yield: Approximately 18 doughnuts 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

Doughnuts

3 cups apple cider
2 large eggs + 1 egg yolk
2 teaspoons vanilla extract
6 tablespoons butter, melted and cooled
3 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 quarts canola oil, for frying

Apple Pie Spice Sugar Coating

1 cup granulated sugar
1 tablespoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon allspice

Instructions

Reduce the Apple Cider: Begin by boiling the apple cider in a large saucepan over high heat until reduced to 1 cup, about 15 to 20 minutes. Once done, let it cool completely before use.
Mix Wet Ingredients: In a medium bowl, whisk together the eggs, egg yolk, vanilla extract, melted cooled butter, and the reduced apple cider until thoroughly combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, cinnamon, cardamom, allspice, nutmeg, light brown sugar, baking powder, baking soda, and salt until well mixed.
Form Dough: Add the wet cider mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Cover the dough and chill in the refrigerator for at least 1 hour to firm up.
Prepare Sugar Coating: While the dough chills, mix the granulated sugar, cinnamon, cardamom, and allspice on a plate or in a ziplock bag until evenly combined. Set aside.
Heat Oil: In a large pot or Dutch oven fitted with a thermometer, heat canola oil over medium to medium-high heat until it reaches 365°F (185°C). Line a baking sheet or wire rack with paper towels for draining.
Shape Doughnuts: Divide the chilled dough in half. On a floured surface, roll out one half to about ½ inch thickness and cut out doughnuts using a 3-inch doughnut cutter. Re-roll scraps as needed to use all dough.
Fry Doughnuts: Fry the doughnuts and doughnut holes in batches, making sure not to overcrowd the oil. Cook about 45 seconds to 1 minute per side or until golden brown and cooked through.
Drain and Coat: Remove the fried doughnuts and drain on the prepared baking sheet or rack for 30 seconds. While still warm, toss them in the spiced sugar coating until evenly coated.
Serve: Enjoy these warm, cinnamon-spiced apple cider doughnuts as a perfect fall treat or dessert.

Notes

Reduce apple cider fully for a concentrated flavor; do not skip this step.
Ensure oil temperature stays around 365°F for perfectly cooked doughnuts; use a thermometer for accuracy.
Do not overcrowd the frying pot to maintain temperature and even frying.
Chilling dough helps with easier rolling and cutting.
Use a floured surface and cutter to prevent sticking.
These doughnuts are best served fresh and warm but can be stored in an airtight container for a day or two.

Keywords: apple cider doughnuts, fried doughnuts, autumn dessert, apple pie spice, cinnamon doughnuts, fall treats