Marry This Apple Cider Doughnuts recipe is a classic and fluffy treat, which is made with reduced apple cider and warm apple pie spice. It’s the ultimate fall dessert, perfect for a crisp autumn day.
Jump to RecipeApple Cider Doughnuts Ingredients
For the Doughnuts:
- 2 cups apple cider
- 1/2 cup apple butter
- 1/3 cup unsalted butter
- 4 cups all-purpose flour, plus more for rolling
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 2 tsp. apple pie spice
- 3/4 tsp. kosher salt
- 1/2 tsp. baking soda
- 2 large eggs
For Frying & Coating:
- Canola or peanut oil, for frying
- 1 cup granulated sugar
- 2 tsp. apple pie spice
How To Make Apple Cider Doughnuts
- Reduce the cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Let it boil, stirring occasionally, for 16 to 20 minutes, until it has reduced to about ¾ cup. Remove from the heat and stir in the apple butter and unsalted butter until smooth. Set aside to cool for 5 minutes.
- Make and chill the dough: In a large bowl, whisk together the flour, sugar, baking powder, apple pie spice, salt, and baking soda. In a separate bowl, whisk the eggs into the cooled apple cider mixture. Pour the wet ingredients into the dry ingredients and stir until just combined. Cover the dough and chill for at least 1 hour until firm.
- Heat the oil and prep the sugar: In a large Dutch oven, heat 1 ½ inches of oil over medium heat until it reaches 350°F on a deep-fry thermometer. While the oil heats, stir together the 1 cup of granulated sugar and 2 teaspoons of apple pie spice in a large, shallow bowl.
- Cut the doughnuts: Turn the chilled dough out onto a generously floured surface and pat it to a ½-inch thickness. Use a 3-inch round cutter to cut out about 14 circles, then use a 1-inch cutter to cut a hole in the center of each.
- Fry and coat: Working in small batches, fry the doughnuts for 3 to 4 minutes and the doughnut holes for about 2 minutes, turning occasionally, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate for 30 seconds, then immediately toss the hot doughnuts in the spiced sugar to coat. Serve warm.
Recipe Tips
- How to get the best apple cider flavor? The most important step is reducing the apple cider. This concentrates the flavor and gives the doughnuts their signature taste. Don’t skip this step!
- Can I bake these instead of frying? Yes. The recipe provides baking instructions. Place the cut doughnuts in a greased doughnut pan and bake at 350°F for about 15 minutes. Flip them, bake for 5 more minutes, then dip the warm baked doughnuts in melted butter before tossing them in the spiced sugar.
- How do I know the oil is the right temperature? A deep-fry thermometer is the most accurate tool. If you don’t have one, you can test the oil by dropping in a small scrap of dough. It should sizzle immediately and turn golden brown in about 60 seconds.
- Can I make the dough ahead of time? Yes, the dough must be chilled for at least an hour, but it can be refrigerated for up to 3 days before you roll, cut, and fry it.
What To Serve With Apple Cider Doughnuts
These classic autumn treats are perfect on their own, but they are also wonderful with:
- A glass of cold milk
- A cup of hot apple cider
- A scoop of vanilla bean or cinnamon ice cream
- A hot cup of black coffee
How To Store Apple Cider Doughnuts
- Room Temperature: These doughnuts are best enjoyed fresh on the day they are made. Store any leftovers in a single layer in a loosely covered container at room temperature for up to 2 days.
Apple Cider Doughnuts Nutrition Facts
- Serving Size: 1 doughnut
- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 40g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is almost always because the oil temperature was too low. If the oil isn’t hot enough, the dough absorbs the oil instead of instantly crisping up. Use a thermometer to maintain a steady 350°F.
Yes, this is a crucial step. The dough is very soft and sticky, and chilling it makes it firm enough to handle, roll, and cut.
Yes. A common blend is 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves.
Try More Recipes:
- Pork, Apple, and Sage Meatballs Recipe
- Apple-Raspberry Crisp With Pistachios Recipe
- Caramel Apple Dip Recipe
Apple Cider Doughnuts Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy14
servings20
minutes20
minutes280
kcalClassic, cakey, and perfectly spiced autumn doughnuts made with reduced apple cider and tossed in a sweet apple pie spice sugar.
Ingredients
Doughnuts: 2 cups apple cider, 1/2 cup apple butter, 1/3 cup unsalted butter, 4 cups all-purpose flour, 3/4 cup sugar, 2 tsp baking powder, 2 tsp apple pie spice, 3/4 tsp salt, 1/2 tsp baking soda, 2 large eggs
Coating: 1 cup granulated sugar, 2 tsp apple pie spice
Oil for frying
Directions
- Reduce apple cider in a saucepan until you have ¾ cup. Remove from heat and stir in apple butter and unsalted butter until smooth. Cool for 5 minutes.
- Whisk together all dry doughnut ingredients. In a separate bowl, whisk eggs into the cooled cider mixture.
- Stir the wet ingredients into the dry ingredients until just combined. Cover and chill the dough for at least 1 hour.
- Heat 1.5 inches of oil in a pot to 350°F.
- On a floured surface, pat the chilled dough to a ½-inch thickness. Cut out doughnuts using 3-inch and 1-inch round cutters.
- Fry doughnuts in batches for 3-4 minutes until golden brown.
- Drain briefly on paper towels, then immediately toss the hot doughnuts in the spiced sugar mixture.
Notes
- Chilling the dough is the most important step for a manageable dough and a perfect texture.
- Don’t overcrowd the pot when frying; this will lower the oil temperature and result in greasy doughnuts.
- For the best flavor, use a good quality, fresh apple cider.
- These doughnuts are best served warm on the day they are made.
