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Homemade Apple Cider Donuts Tossed in Cinnamon Sugar

Apple cider donuts are made with a cider reduction, chilled soft dough, and a quick fry until deep golden brown. Tossed warm in cinnamon sugar, they have a tender center and crisp, sweet coating.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the cider reduction
  • 2 cup apple cider
For the dough
  • 3 cup all-purpose flour spooned and leveled
  • 0.5 cup light brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp ground nutmeg
  • 0.75 tsp fine salt
  • 2 eggs large, lightly beaten
  • 0.5 cup buttermilk
  • 4 tbsp unsalted butter melted and cooled
For the cinnamon sugar
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
For frying
  • 2 qt vegetable oil

Equipment

  • 1 2-quart saucepan
  • 1 5-quart Dutch oven

Method
 

Make the cider reduction
  1. Pour the cider into a 2-quart saucepan and bring to a simmer over medium heat.
  2. Simmer for 15–20 minutes, stirring occasionally, until reduced to 1/2 cup.
  3. Transfer the reduction to a heatproof measuring cup and cool completely.
Make the dough
  1. Whisk the flour, brown sugar, baking powder, baking soda, nutmeg, and salt in a large bowl, breaking up any brown-sugar lumps.
  2. Whisk the eggs, buttermilk, melted butter, and cooled cider reduction in a separate bowl.
  3. Stir the egg mixture into the flour mixture just until no dry flour remains; the dough will be soft and sticky.
  4. Cover the bowl and refrigerate the dough for at least 1 hour.
Prepare the cinnamon sugar
  1. Stir the granulated sugar and cinnamon together in a shallow bowl.
Shape the donuts
  1. Roll the chilled dough between two sheets of parchment to 1/2 inch thick.
  2. Cut 3-inch donuts with 1-inch holes and place them and the donut holes on a parchment-lined baking sheet.
  3. Reroll the scraps once.
Fry the donuts
  1. Pour the oil into a 5-quart Dutch oven, attach a deep-fry thermometer, and heat over medium heat to 350°F.
  2. Fry 2 or 3 donuts at a time for 1–1 1/2 minutes per side, keeping the oil at 350°F, until deep golden brown and cooked through.
  3. Fry the holes for 45–60 seconds, turning once.
  4. Drain the donuts and holes briefly on a wire rack.
  5. Toss the donuts and holes in the cinnamon sugar while still warm.

Notes

For the best coating, toss the donuts in the cinnamon sugar while they are still warm. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened dairy-free milk soured with lemon juice in place of the buttermilk.