Homemade Apple Cider Doughnuts – Fall’s Best Treat

Apple cider doughnuts are more than just a treat; they’re a nostalgic hug in edible form. There’s something undeniably magical about that first bite of a warm, fluffy apple cider doughnut, the subtle sweetness of the cider mingling with the comforting spice of cinnamon and nutmeg. It’s a flavor that instantly transports me back to crisp autumn days, apple picking excursions, and cozy evenings by the fire. What makes these particular apple cider doughnuts so special? It’s the unique infusion of real apple cider, which lends an unparalleled depth of flavor and a wonderfully tender crumb that store-bought versions simply can’t replicate. Forget the powdered sugar imposters; this recipe is all about embracing the authentic, homemade goodness that truly captures the essence of the season.

Get Ready to Fall in Love (Again)!

The Ultimate Autumnal Delight

Apple Cider Doughnuts

There’s something undeniably comforting about a warm, freshly fried apple cider doughnut. The sweet, spiced aroma, the tender crumb with just the right amount of chew, and that delightful crisp exterior – it’s a quintessential fall treat, and making them at home is surprisingly achievable and incredibly rewarding. Forget those store-bought versions; these homemade delights will elevate your doughnut game and bring a touch of rustic charm to your kitchen. The secret ingredient? Really good apple cider!

Ingredients:

• 2 medium red apples (like Fuji, Gala, or Honeycrisp), peeled, cored, and finely diced
• 1 1/2 cups apple cider (for the dough)
• 3 1/2 cups all-purpose flour (plus more for dusting)
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening, softened
• 1 large egg
• 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• Vegetable oil (or other high-heat neutral oil like canola or grapeseed), for frying
• 1 cup apple cider (for the glaze)

Cooking Instructions:

Preparing the Dough:

1. **Infuse the Apple Flavor:** Start by infusing your apple cider with fresh apple flavor. In a medium saucepan, combine the 1 1/2 cups of apple cider and the finely diced red apples. Bring this mixture to a simmer over medium heat. Once simmering, reduce the heat to low and let it gently cook for about 10-15 minutes, or until the apples have softened and the cider has taken on a richer, more intense apple essence. This step is crucial for building deep flavor. After simmering, remove the pan from the heat and let the apple cider mixture cool slightly. You’ll then strain this mixture through a fine-mesh sieve, pressing gently on the apples to extract as much liquid as possible. Discard the cooked apple pieces. You want a flavorful, slightly thickened apple cider for your dough. Let the strained cider cool completely to room temperature. This is very important; hot liquid will cook your eggs and affect the dough texture.

2. **Combine the Dry Ingredients:** In a large mixing bowl, whisk together the 3 1/2 cups of all-purpose flour, baking powder, cinnamon, salt, baking soda, and ground nutmeg. This thorough mixing ensures that all your leavening agents and spices are evenly distributed throughout the flour, which is essential for uniformly risen and seasoned doughnuts. In a separate bowl, whisk together the 2/3 cup granulated sugar and the softened vegetable shortening until the mixture is pale and fluffy. This creaming process incorporates air, which contributes to a lighter doughnut texture. Then, beat in the large egg, the egg yolk, buttermilk, and vanilla extract until well combined.

3. **Bringing it All Together:** Gradually add the cooled, strained apple cider mixture to the wet ingredients, whisking until smooth. Now, in three additions, add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix the dough. Overmixing can develop the gluten too much, resulting in tough doughnuts. A slightly shaggy dough is perfectly acceptable at this stage. The dough will be quite soft and sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it comes together into a cohesive mass. Don’t overwork it. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours, to allow the gluten to relax and the dough to firm up, making it easier to handle.

Shaping and Frying:**

4. **Shaping Your Doughnuts:** Once chilled, lightly flour your work surface and your hands. Gently pat or roll out the dough to about 1/2 inch thickness. Use a doughnut cutter (or two different-sized round cutters, like a large biscuit cutter and a small bottle cap or piping tip) to cut out your doughnuts. Re-roll the scraps gently, *without* overworking them, and cut more doughnuts. Place the cut doughnuts on parchment-lined baking sheets, making sure they aren’t touching. You can also make filled doughnuts by placing a spoonful of your favorite jam or apple butter on one doughnut circle, then topping with another, pressing the edges to seal. This step is where you can get creative!

5. **The Frying Process:** Heat about 3-4 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil temperature is accurate; too low and the doughnuts will be greasy, too high and they will burn before cooking through. Carefully slide 3-4 doughnuts at a time into the hot oil, using a slotted spoon or spider strainer. Fry for about 1-2 minutes per side, or until golden brown and puffed. They cook very quickly, so keep a close eye on them. Using tongs to gently flip them is often easier and safer. Remove the fried doughnuts with your slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining doughnuts.

Glazing and Enjoying:**

6. **The Irresistible Glaze:** While the doughnuts are still warm (but not piping hot), prepare your simple yet delicious apple cider glaze. In a medium bowl, whisk together the 1 cup of apple cider with about 2 cups of powdered sugar until smooth and pourable. If the glaze is too thick, add a tablespoon of apple cider at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar. Dip each warm doughnut into the glaze, allowing the excess to drip off, then place them back on the wire rack to set. You can also drizzle extra glaze over the tops for a more decorative finish. For an extra autumnal touch, you can also toss some of the doughnuts in a cinnamon-sugar mixture immediately after frying, before glazing. These doughnuts are best enjoyed fresh, ideally within a few hours of being made. The combination of the warm, fluffy interior and the sweet, crisp glaze is pure autumnal bliss. Enjoy every bite!

Conclusion:

There you have it – a delightful recipe for homemade Apple Cider Doughnuts that are sure to become a fall favorite! What makes these so special? They capture the essence of autumn in every warm, spiced bite, with a tender crumb and a perfectly spiced glaze that’s miles better than anything store-bought. I just love how the tangy apple cider infuses the dough, creating a flavor that’s both comforting and uniquely delicious. Plus, making them at home means you get to enjoy them fresh from the fryer, warm and irresistible!

These Apple Cider Doughnuts are wonderfully versatile. They’re fantastic dusted with cinnamon sugar, tossed in a simple glaze, or even dipped in a rich chocolate. Serve them with a steaming mug of coffee or tea for the ultimate cozy breakfast or afternoon treat. For a fun twist, try adding a touch of nutmeg or ginger to the dough, or even a pinch of allspice for an extra layer of warmth. I truly encourage you to give this recipe a try; the satisfaction of pulling these golden rings of deliciousness from your own kitchen is absolutely worth it!

Frequently Asked Questions:

Can I make these without a doughnut cutter?

Absolutely! You can shape them by hand into small rounds, or even make a simple ring shape by pinching the center of a small ball of dough. They might not be perfectly uniform, but they’ll taste just as amazing!

How should I store leftover doughnuts?

For the best texture, I recommend enjoying them the day they are made. If you do have leftovers, store them in an airtight container at room temperature for up to two days. They might lose a little crispness, but they’ll still be tasty!

Apple Cider Doughnuts

Delicious homemade apple cider doughnuts, perfect for a fall treat.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
12 doughnuts

Ingredients

• 2 medium red apples, peeled, cored, and finely diced
• 1 1/2 cups apple cider
• 3 1/2 cups all-purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 3 tablespoons vegetable shortening, softened
• 1 large egg
• 1 large egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1 cup apple cider, for glaze

Instructions

1. Step 1
   In a saucepan, combine the diced apples and 1 1/2 cups of apple cider. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until apples are very tender. Mash the apples slightly and let the mixture cool. Strain the liquid, reserving 1 cup of the infused cider for the glaze.
2. Step 2
   In a large bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
3. Step 3
   In a separate bowl, cream together the granulated sugar and softened vegetable shortening until light and fluffy. Beat in the egg, egg yolk, buttermilk, and vanilla extract until well combined. Stir in 1/2 cup of the cooled, mashed apple mixture.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky. Turn the dough out onto a floured surface and gently knead a few times. Cover and refrigerate for at least 30 minutes.
5. Step 5
   Roll out the chilled dough to about 1/2-inch thickness and cut out doughnuts using a doughnut cutter or two different-sized round cutters. Re-roll scraps gently.
6. Step 6
   Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry doughnuts in batches for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
7. Step 7
   For the glaze, whisk together the reserved 1 cup of apple cider and 1 cup of powdered sugar until smooth. Dip the warm doughnuts into the glaze and let them set on a wire rack.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.