Apple Cider Cinnamon Doughnuts

Apple Cider Cinnamon Doughnuts

Warning: These Apple Cider Cinnamon Doughnuts are addictive.    They’re that good.  We just love apple cider, and mixed with cinnamon and then made into a crunchy-on-the-outside and moist-on-the-inside doughnuts, you just can’t get much better.  You could go with a nice apple cider glaze or maple glaze for a topping, but the sugar/cinnamon coating is fantastic, too.  Make these on a Saturday morning, and you’ll be the hit of the weekend.  150% Loon Approved!


Apple Cider Cinnamon Doughnuts
 
Prep time
Cook time
Total time
 
These Apple Cider Cinnamon Doughnuts are sinfully delicious. Crunchy on the outside and soft and moist on the inside. Perfect weekend treat to make for family and loved ones. Don't forget to set you butter out to soften before you begin. You can make the dough up to a day ahead, just keep covered and refrigerated until ready to cut and fry. So good!
Author:
Recipe type: Breakfast
Cuisine: Breakfast
Serves: 4 - 6
Ingredients
  • 3 cups apple cider
  • ½ cup apple butter (find apple butter, not apple sauce)
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cinnamon (plus more for dusting the doughnuts)
  • 6 tablespoons unsalted butter
  • ¼ cup light brown sugar
  • 1¼ cups sugar (1/4 cup for the batter, 1 cup for the dusting mixture)
  • 2 large eggs
  • Vegetable oil (for frying, about 4 cups)
  • FOR THE DUSTING:
  • Reserved sugar and 1 tablespoon cinnamon
Instructions
  1. Bring apple cider to a boil in a medium saucepan over high heat until cider is reduced by half, about 12 minutes. Pour into a medium bowl and let cool.
  2. Add apple butter, buttermilk and vanilla to reduced apple cider, and mix well.
  3. In another bowl, whisk together the flours, baking powder, salt, baking soda, nutmeg and cinnamon.
  4. In a mixer on high speed, beat butter with brown sugar and ¼ cup of the sugar until light and fluffy, about 4 minutes.
  5. Add eggs, 1 at a time, beating until well blended after each addition.
  6. Reduce speed to low and add dry ingredients in 2 additions, alternating with cider mixture, starting with dry ingredients and ending with cider mixture. (The dough will be sticky to the touch).
  7. Scrape the dough onto a baking sheet lined with parchment paper, and gently press the dough with floured hands to approx. ¾" thickness.
  8. Dust with a little more flour and then cover with plastic wrap and place in the fridge for 1 to 3 hours.
  9. Remove from fridge and remove plastic wrap. Using a floured 3-inch cutter, cut out doughnuts. Using a flour 1-inch cutter (or a bottle cap), cut out doughnut holes (save and make fried doughnut holes). You may need to return the dough to the fridge for half hour, if the dough becomes too soft while cutting.
  10. Fit a large pot (Dutch oven works well) with a deep-fry thermometer and add oil to a depth of about 3".
  11. Heat over medium-high heat until temperature reaches 350 F.
  12. Working in batches, fry the doughnuts until deep golden brown, about 3 minutes per side
  13. Transfer to a rack and let cool slightly.
  14. In a small bowl, mix together 1 cup of sugar and 1 tablespoon cinnamon.
  15. Toss warm doughnuts in sugar/cinnamon mixture.
  16. Serve and enjoy!

 

2 Comments

  • Reply February 29, 2016

    Jay @ IndustryEats

    Hey Guys,

    Great post and great recipe. The doughnuts look extraordinarily good right about now. It’s 8:07 pm and I haven’t eaten anything since this morning. Now, picture me stumbling across something such as your doughnut photo and imagine the rumbling in my stomach because of it. The Chocolate Yummy photo at the side of my screen (your slide in) isn’t helping much either. (I hope I’ve made you laugh.)

    I’m going to be making an “Apple-Cinnamon Muffins” recipe in a few days and I’m discovering that the better recipes, such as yours, offer techniques to coax the most flavor out of the apples and the cider as possible. I love the way your recipe reduces the cider. I can only imaging how that tastes. The recipe I’m planning on putting together substitutes buttermilk with a combination of apple cider and plain yogurt. To me, this is genius. I could probably write posts all day long that exclusively talk about apples and everything that can be made from them. We’ve got tons of orchards up here in Maine, so I’ve got a lot of experience.

    Anyway, thanks for a superb recipe. It’s gone in my favorites and after I prepare it, I’ll report back to you with my experience.

    Take care,

    Jay

    • Reply March 1, 2016

      krislongwell

      Awesome,Jay!! Those doughnuts were really good. And definitely something I will be making time and time again. It was my first attempt (as far as I can remember) at creating a cake doughnut, and it took me several tries to get it just right. The dough is sticky, and the trick is to not let it get too warm, as you handle the dough..just makes it really difficult to get into the hot oil. I found if I returned the baking sheet with the dough back to the fridge periodically to firm back up again, it helped a lot. Good luck. My last batch was super delicious, and I think I got all the steps indicated correctly. So, I hope you have amazing results! Be sure to let us know. All the best, Kris.

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