Print

Apple Cider Doughnuts with Apple Pie Spice Sugar Coating Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/apple-cider-doughnuts-with-apple-pie-spice-sugar-coating-recipe/