Whenever autumn rolls around, I find myself drawn to the kitchen by the scent of sweet apples and warm cinnamon wafting from a fresh batch of apple cider doughnuts. There’s something comforting about simmering real cider and sturdy red apples, then turning them into soft, golden treats dusted with sugar. If you’ve ever wondered how to capture that perfect blend of crisp fall air and cozy nostalgia in a doughnut, you’re in the right place—but there’s a secret to getting it just right.
Ingredients
- 2 red apples
- 2 1/2 cups apple cider
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 2/3 cups granulated sugar
- 3 tablespoons vegetable shortening
- 1 egg
- 1 egg yolk
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Vegetable oil, for frying
Let’s talk about apples for a second—because, well, they’re the star of the show, right? Red apples are called for, but no need to stress out if you end up with Galas instead of Fujis. Just steer clear of mealy ones, unless you want doughnuts with the texture of a wet sock. When it comes to cider, real-deal, cloudy, tangy apple cider will give you that classic fall flavor, so skip the clear, sweet stuff if you can. As for the rest, don’t sweat the small stuff. No buttermilk? Mix a splash of lemon juice into regular milk and you’re golden. And if you’re out of shortening, you can swap in butter, but don’t tell your grandma—she might judge you from afar. The real secret? It’s all about those cozy spices and, yes, a little patience. The dough is sticky, so flour your hands and pretend you’re making doughnut snowballs. And if you happen to sneak some doughnut holes before glazing, well, who could blame you?
Steps
- Core and chop 2 red apples—no need to peel, unless you just love extra work. Consider pairing warm doughnuts with a premium cocktail smoker kit for smoky-spiced beverages when entertaining guests. Smart bread makers can handle other fall baking tasks when you need a break, like mixing dough for quick loaves with programmable settings.
- Toss apples in a saucepan with 1 1/2 cups apple cider. Cover, cook over medium for 8 minutes, until softened.
- Uncover and cook for another 5 minutes. You want the apples super tender and the cider nearly gone.
- Puree the mixture until smooth. Check if you have 1 cup. If not, keep simmering. Yes, it takes a minute.
- Cool the apple mixture a bit. Hot apple lava is not the vibe.
- In a big bowl, whisk together 3 1/2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1 teaspoon salt, and 1/4 teaspoon nutmeg.
- Grab another bowl. Beat 2/3 cup sugar and 3 tablespoons vegetable shortening until sandy. It’ll look weird but go with it.
- Beat in 1 egg and 1 egg yolk. Add the apple puree slowly, pretending you’re on a cooking show.
- Add half the flour mix to your wet ingredients. Mix, but don’t overthink it.
- Pour in 1/4 cup buttermilk and 1 teaspoon vanilla. Mix gently.
- Add the rest of the flour mixture. Stir until you have a sticky dough. Don’t panic if it’s messy.
- Scrape dough onto a floured parchment sheet. Pat into a 7×11-inch rectangle, about 1/2 inch thick.
- Cover with plastic wrap. Chill for at least 2 hours, or overnight if you’re patient or just tired.
- While chilling, simmer 1 cup apple cider until reduced to 1/4 cup. Whisk in 1/4 cup powdered sugar for your glaze.
- Mix 1 cup sugar and 2 teaspoons cinnamon in a shallow bowl. This is your magical finishing dust.
- Heat 2 inches vegetable oil in a heavy pot to 350°F. Keep a thermometer handy if you’re a perfectionist.
- Line a baking sheet with paper towels. You’ll thank yourself later.
- Cut chilled dough with a floured 2 1/2-3 inch cutter. Make holes with a 1-inch cutter, or improvise with bottle caps.
- Fry 2-3 doughnuts at a time, 1-2 minutes per side, until golden. Don’t wander off.
- Transfer to paper towels. Fry dough scraps too—doughnut holes are the best part, honestly.
- Dip one side of each doughnut in glaze, let the extra drip off, then press into cinnamon-sugar.
- Eat warm, possibly with sticky fingers and zero regrets. Compressor ice cream makers are convenient for making frozen treats at home and can be a great complement to serving warm doughnuts; see compressor ice cream for options.
Cooking Tips
Once the kitchen fills with that sweet, spicy scent and the first batch of doughnuts hits the rack, I always find myself reaching for just one more before they disappear. For perfect apple cider doughnuts, keep your oil at a steady 350°F—too hot and they’ll brown too fast. Don’t crowd the pot. Let the dough chill fully; it helps them fry up tender and hold their shape. For extra depth of flavor, try incorporating rendered bacon or drippings into a related savory recipe like browned chicken to explore how browning enhances richness. Try topping a sheet-baked coffee cake with a simple cream cheese glaze—made from cream cheese, eggs, and powdered sugar—to add a nostalgic cream cheese frosting finish.
Final Thoughts
How could anyone resist the aroma of warm apple cider doughnuts wafting through the house on a crisp fall morning? For me, making these doughnuts isn’t just about baking—it’s an invitation to savor autumn’s essence. The golden crust, cinnamon-sugar crunch, and apple-scented steam make every bite unforgettable. I hope you’ll create these treats and make your own delicious fall memories.