Wonderful and warm, these old-fashioned apple cider donuts are delicious. Though perfect for fall, these treats are great year-round. I even make the batter recipe the night before and then finish them in the morning. I also like to dust them with powdered sugar... Yum!
Ingredients
- white sugar: 2 cups (divided)
- ground cinnamon: 1 Tbsp
- ½ cups apple cider: 1 piece
- ¾ cups all-purpose flour: 3 piece (divided)
- baking powder: 2 tsp
- ground cinnamon: 2 tsp
- salt: 1 tsp
- butter: 0.25 cup (melted)
- eggs, lightly: 2 piece (beaten)
- egg yolk, lightly: 1 piece (beaten)
- vegetable oil for frying: 6 cups
Metric Conversion
Stages of cooking
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Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable plastic bag.
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Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
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Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cups flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
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Heat oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
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Turn dough onto a well-floured work surface using floured hands; pat dough to 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
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Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
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Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
