Print: Apple cider donuts

Ingredients

Main Ingredients

□ 1 1 and 1/2 cups (360ml) apple cider
□ 2 tablespoons 2 Tablespoons (28g) unsalted butter, melted
□ 1 large 1 large egg, at room temperature
□ ½ cup 1/2 cup (120ml) milk, at room temperature
□ 1 teaspoon 1 teaspoon pure vanilla extract

Main Ingredients

□ 2 cups 2 cups (250g) all-purpose flour (spooned & leveled)
□ 1 teaspoon 1 teaspoon baking soda
□ ¾ teaspoon 3/4 teaspoon baking powder
□ 1 teaspoon 1 teaspoon ground cinnamon
□ 1 teaspoon 1 teaspoon apple pie spice*
□ ¼ teaspoon 1/4 teaspoon salt
□ ½ cup 1/2 cup (100g) packed light or dark brown sugar
□ ½ cup 1/2 cup (100g) granulated sugar

Main Ingredients

□ 1 In a small saucepan, bring the apple cider to a gentle boil. Reduce it to about 1/2 cup (120ml) by simmering—it intensifies the flavor. Let it cool completely.
□ 1 In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
□ 1 In another bowl, mix the cooled apple cider, melted butter, egg, milk, brown sugar, granulated sugar, and vanilla extract until smooth.
□ 1 Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft, slightly sticky dough forms. Be careful not to overmix, or your donuts will be dense.

Instructions

Making the dough for apple cider donuts is where the magic starts. I always follow a few key steps to get the ideal soft, flavorful texture.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes just to bring it together.
Cover it with a clean kitchen towel and let it rest for 10-15 minutes. This step allows the flavors to meld and the dough to relax, making it easier to shape later.
Shaping the dough is where the donuts start to take their classic form. I love that this step is hands-on and satisfying.
Roll Out the Dough:Lightly flour your work surface and roll the dough to about 1/2-inch thickness.
Cut the Donuts:Use a donut cutter or two round cookie cutters (one larger for the donut, one smaller for the hole) to cut out your shapes. If you’re making donut holes, just roll small portions into balls.
Arrange for Cooking:Place the shaped donuts on a floured baking sheet and let them rest for 5-10 minutes while you heat your oil or oven.
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Carefully place 2-3 donuts in the hot oil at a time. Fry for about 1-2 minutes per side, until golden brown.
Use a slotted spoon to transfer the donuts to a cooling rack lined with paper towels. Let excess oil drip off.
Preheat your oven to 375°F (190°C).
Place donuts in a lightly greased donut pan and bake for 12-15 minutes or until lightly golden.
Allow them to cool slightly before coating.
To keep your apple cider donuts fresh and soft:

Storage & Make-Ahead Tips: Allow donuts to cool completely. Place them in a freezer-safe bag or container, removing excess air. Freeze for up to 1 month. To enjoy, thaw at room temperature or warm in the oven for a few minutes. Allow donuts to cool completely. Place them in a freezer-safe bag or container, removing excess air. Freeze for up to 1 month. To enjoy, thaw at room temperature or warm in the oven for a few minutes.