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Apple Cider Doughnuts Recipe

Indulge in the irresistible taste of these homemade Apple Cider Doughnuts! Adapted from a New York Times recipe by Todd Gray of Equinox Restaurant, Washington D.C., these fluffy delights are infused with the warm, comforting flavors of autumn. Perfect for a cozy weekend brunch or a special treat, these doughnuts are easy to make and guaranteed to impress. Enjoy them warm, dusted with cinnamon sugar, and optionally paired with our blueberry ginger jam (recipe #403679).

Prep Time 40 mins
Cook Time 70 mins
Calories 2298.6 kcal
Protein 88g
Rating 3.0 (1 Reviews)
Apple Cider Doughnuts 69

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Cider Doughnuts

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How to Make Apple Cider Doughnuts

  1. In a small saucepan, place 1 cup apple cider and bring to a boil over high heat. Reduce until 1/2 cup remains.
  2. Remove from heat and set aside.
  3. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon.
  4. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar using an electric mixer until light and fluffy.
  5. Beat in 2 large eggs one at a time, mixing well after each addition.
  6. Stir in 1 teaspoon vanilla extract, 1 cup buttermilk, and the reserved 1/2 cup reduced apple cider.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  8. Remove the bowl from the mixer. Gently fold in 1 cup peeled and diced apples.
  9. Cover the bowl and refrigerate for 30 minutes.
  10. On a lightly floured surface, roll out the dough to 1/2-inch to 3/4-inch thickness.
  11. Cut out doughnuts using a 2 1/2-inch doughnut cutter. Reserve the doughnut holes.
  12. Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
  13. Carefully fry 3-4 doughnuts at a time until golden brown, about 5 minutes per side.
  14. Remove with a slotted spoon and drain on paper towels.
  15. Repeat with remaining dough and doughnut holes.
  16. In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
  17. While still warm, toss the doughnuts in the cinnamon-sugar mixture.
  18. Serve warm, optionally with blueberry ginger jam (recipe #403679).

Nutrition Information (Approximate per serving)

Sodium

56 g

Sugar

761g

Fat

85g

Carbs

152g

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Breakfast & Brunch Desserts American Vegetarian Fall Recipes

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Time To Make Course Preparation Healthy Desserts Cakes Deep Fry Dietary Technique 4 Hours Or Less