Apple Cider Doughnuts

Ingredients

• 2 cups All‑purpose flour (Provides structure; not cake flour because a little gluten is needed.)
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Kosher salt
• 1 teaspoon Ground cinnamon (Background warm spice; not overpowering.)
• 0.25 teaspoon Ground nutmeg (Use conservatively; strong flavor.)
• 0.125 teaspoon Ground cloves (Optional; adds classic winter spice.)
• 0.25 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.33 cup Reduced apple cider (Apple cider boiled down to ~75 % of original volume for tanginess.)
• 0.5 cup Apple butter (Concentrated applesauce; can be homemade by reducing applesauce.)
• 0.5 cup Sour cream (Room‑temperature; adds moisture and tenderness.)
• 4 tablespoons Unsalted butter, melted and cooled (Do not overheat; should be liquid but not hot.)
• 2 Large eggs (Room temperature.)
• 2 teaspoons Vanilla extract
• 0.5 cup Cinnamon‑sugar coating (Mix ½ cup granulated sugar with 1 tsp ground cinnamon; used while doughnuts are hot.)

Instructions

1. Prepare reduced apple cider

   Measure 8 cups (½ gal) of unsweetened, unfiltered apple cider and simmer in a saucepan until reduced to about 2 cups (≈75 % reduction). Cool, then measure 1/3 cup for the dough and set the rest aside for future use.

   Time: PT20M

2. Combine dry ingredients

   In a large bowl whisk together 2 cups all‑purpose flour, 2½ tsp baking powder, ½ tsp baking soda, 1 tsp kosher salt, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and optional ⅛ tsp ground cloves.

   Time: PT5M

3. Mix wet ingredients (except eggs & sugar)

   In a separate bowl combine the reduced apple cider, ½ cup sour cream, ½ cup apple butter, and 2 tsp vanilla extract. Stir until smooth.

   Time: PT5M

4. Beat eggs and sugars

   Add 2 large room‑temperature eggs, ¼ cup granulated sugar, and ¼ cup brown sugar to the wet‑ingredient bowl. Using the hand mixer on medium speed, beat until the mixture lightens in color and roughly doubles in volume.

   Time: PT3M

5. Incorporate melted butter

   Warm 4 Tbsp melted butter just until liquid (do not overheat). With the mixer running on low, slowly drizzle the butter into the egg‑sugar mixture, allowing it to emulsify fully.

   Time: PT2M

6. Alternate dry and wet ingredients

   With the mixer on low, add about one‑third of the dry flour mixture, mix until just incorporated, then add half of the remaining liquid (apple‑cider mixture). Continue alternating: another third of dry, the rest of the liquid, and finish with the final third of dry. Stop mixing when only a few white streaks of flour remain.

   Time: PT5M

7. Fold by hand

   Switch to a spatula and gently fold the batter a few more times to ensure no pockets of dry flour remain. The batter should be thick but still slightly sticky.

   Time: PT2M

8. Roll out the dough

   Lightly flour a work surface and your rolling pin. Sprinkle a thin layer of flour on the batter, then pat it into an even slab about ½‑¾ in thick. Sprinkle a little more flour on top, place a second sheet of parchment, and roll to the desired thickness.

   Time: PT10M

9. Chill the rolled dough

   Transfer the rolled sheet onto a parchment‑lined baking sheet, cover with another parchment sheet, and chill in the freezer for about 5 minutes (or in the refrigerator for 10‑15 minutes) until firm enough to cut.

   Time: PT5M

10. Cut doughnuts and holes

    Flour the round cutter and press firmly to cut circles. Use a wide‑ended pastry tip (or small cutter) to punch out the center holes. Transfer each doughnut and hole onto individual parchment squares to keep them separate.

    Time: PT5M

11. Heat oil for frying

    Fill a Dutch oven with 1‑2 inches of neutral oil (e.g., vegetable or canola). Heat over medium‑high until the deep‑fat thermometer reads 340 °F (range 325‑350 °F).

    Time: PT10M

    Temperature: 340°F

12. Fry doughnuts

    Using a spider or tongs, gently lower 3‑4 doughnuts (or holes) into the hot oil. Fry for about 2 minutes per side, or until golden‑brown and puffed. Remove with the spider and place on a wire rack set over paper towels to drain.

    Time: PT10M

    Temperature: 340°F

13. Coat with cinnamon‑sugar

    While still warm, roll each doughnut (and hole) in the prepared cinnamon‑sugar mixture until fully coated.

    Time: PT5M

14. Cool and serve

    Allow the doughnuts to cool on the rack for a few minutes. Serve warm with coffee or tea.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour (use slightly less), Whole‑wheat pastry flour (will change texture)
• Instead of Baking powder: Cream of tartar + baking soda (1 tsp + ½ tsp)
• Instead of Baking soda: Potassium bicarbonate (rarely needed)
• Instead of Kosher salt: Table salt (use ¾ tsp)
• Instead of Ground cinnamon: Ground nutmeg (use less), Pumpkin pie spice (½ tsp)
• Instead of Ground nutmeg: Mace (¼ tsp), Allspice (¼ tsp)
• Instead of Ground cloves: Allspice (¼ tsp), Garam masala (¼ tsp)
• Instead of Granulated sugar: Coconut sugar, Caster sugar
• Instead of Brown sugar: Dark muscovado sugar, Maple sugar
• Instead of Reduced apple cider: Apple juice reduced, Hard apple cider (non‑alcoholic) reduced
• Instead of Apple butter: Unsweetened applesauce (use 1 cup, reduce), Pumpkin puree (for flavor variation)
• Instead of Sour cream: Greek yogurt (plain, ½ cup), Crème fraîche (½ cup)
• Instead of Unsalted butter, melted and cooled: Melted coconut oil (same amount), Vegetable shortening
• Instead of Large eggs: Egg replacer (follow package for 2 eggs), Flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Vanilla extract: Maple extract (½ tsp), Almond extract (¼ tsp)
• Instead of Cinnamon‑sugar coating: Powdered sugar glaze, Maple‑cinnamon glaze

Equipment Needed

• Hand mixer (or stand mixer)
• Large mixing bowls
• Spatula (silicone)
• Rolling pin
• Round doughnut cutter (≈2‑2.5 in)
• Pastry tip (wide end) for hole
• Parchment paper
• Bench flour (extra flour for dusting)
• Dutch oven (deep, 4‑5 qt)
• Deep‑fat candy thermometer
• Wire rack over paper towels
• Spider or slotted spoon
• Shallow bowl (for cinnamon‑sugar)

Critical Steps — Do Not Skip

• Reducing apple cider to concentrate flavor.
• Emulsifying melted butter slowly into the egg‑sugar mixture.
• Alternating dry and wet ingredients to maintain batter structure.
• Chilling the rolled dough before cutting to prevent sticking.
• Maintaining oil temperature between 325‑350 °F for a non‑greasy finish.

Chef Tips from the Video

• Use a kitchen scale for flour (120 g per cup) for consistent results.
• For extra apple flavor, add a teaspoon of apple‑cider vinegar to the wet mix.
• If you prefer a glaze, dip the warm doughnuts in a simple powdered‑sugar‑apple‑cider glaze instead of cinnamon sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly in a 350°F oven to restore crispness.

Freezer: Freeze in a single layer on a parchment sheet, then transfer to a zip‑top bag. Up to 1 month. Re‑heat from frozen in a 350°F oven for 8‑10 minutes.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• Reduce the apple cider a day ahead and store in the fridge.
• Make apple butter in advance; it keeps for several weeks refrigerated.
• Roll out and cut the dough, then freeze the shaped doughnuts on parchment before frying.