Apple Cider Doughnuts Cozy

Apple cider doughnuts capture the essence of autumn in every bite, blending the sweet tartness of apple cider with warm spices and a crunchy cinnamon sugar coating. These doughnuts bring back memories of orchard visits where the air smelled like fresh apples and cinnamon, making them a perfect treat for fall gatherings or cozy weekends at home.

I first made this recipe during a chilly October morning and the whole house smelled like fall. Now, theyre a yearly tradition that always impresses friends and family.

Ingredients

• Two cups apple cider: for natural sweetness and moisture choose fresh unspiced cider
• Three and a half cups allpurpose flour: for structure sift to remove lumps
• Two teaspoons baking powder: to help the doughnuts rise and stay fluffy
• One teaspoon baking soda: to balance acidity from cider and buttermilk
• One teaspoon ground cinnamon: adds warm, familiar spice fresh ground is best
• Half teaspoon ground nutmeg: for a subtle earthy note freshly grated if possible
• Half teaspoon salt: to enhance all the sweet flavors
• Four tablespoons unsalted butter: softened for richness and tenderness
• One cup granulated sugar: for sweetness and caramelization
• Two large eggs: to bind and add moisture
• Half cup buttermilk: for tang and tender crumb look for fresh buttermilk or a good substitute
• One teaspoon pure vanilla extract: for depth of flavor
• Vegetable oil for frying: use a neutral oil with high smoke point like canola or sunflower
• Cinnamon sugar coating: One cup granulated sugar mixed with one and a half tablespoons ground cinnamon for that classic finish

Instructions

Reduce the Apple Cider:

Pour two cups of apple cider into a medium saucepan and bring it to a gentle simmer over medium heat. Stir occasionally and watch carefully near the end as it reduces down to about half a cup. This reduction concentrates the apple flavor deeply. Remove from heat and let it cool completely before using to avoid affecting the doughs texture.

Prepare the Dough:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. In a large bowl, beat the softened butter and sugar with an electric mixer for about 3 to 4 minutes until the mixture is light and fluffy which adds airiness to the dough. Add the eggs one at a time, beating well after each addition. Then mix in the cooled apple cider reduction, buttermilk, and vanilla extract until combined. Gradually add the dry ingredients to the wet, stirring just until no dry flour remains over mixing can toughen the dough. Cover the dough with plastic wrap and refrigerate for at least one hour so it firms up and is easier to roll.

Shape the Doughnuts:

Lightly flour a clean surface and roll the chilled dough out to about half an inch thickness. Use a doughnut cutter or two round cutters of different sizes to cut out the doughnuts and holes. Gather scraps and reroll them gently to cut more doughnuts without overworking the dough.

Fry the Doughnuts:

Fill a deep heavybottomed pot with two to three inches of vegetable oil and heat to 350 degrees Fahrenheit. Use a thermometer to maintain this temperature precisely for even frying. Fry a few doughnuts at a time without crowding, cooking for about one to two minutes per side until they turn a deep golden brown. Use a slotted spoon to remove doughnuts carefully and drain them on paper towels to remove excess oil.

Prepare the Cinnamon Sugar Coating:

In a shallow dish, combine one cup sugar with one and a half tablespoons cinnamon and mix well. While the doughnuts are still warm but not hot, toss each doughnut generously in the cinnamon sugar until fully coated. This ensures the sugar sticks nicely and creates a sweet, crisp crust.

One of my favorite moments was sharing these freshly fried doughnuts with family after a long fall hike, the perfect way to reward chilly hands and hungry appetites.

Storage Tips

Store doughnuts in an airtight container at room temperature for up to two days. Avoid refrigeration as it can dry them out. For longer storage, place them in a single layer in a freezersafe bag with parchment between layers to prevent sticking. Thaw at room temperature and rewarm in a low oven for best texture.

Ingredient Substitutions

If you do not have buttermilk, thin plain yogurt with a little milk to approximate the acidity and moisture. Whole wheat flour can be substituted for a healthier twist though you might need slightly less to keep them tender. For richer flavor, browned butter in place of unsalted butter adds a deep caramel note that pairs wonderfully with the apple and spices.

Serving Suggestions

Serve these doughnuts alongside hot apple cider, coffee, or a chai latte for a cozy autumn experience. For an indulgent treat, drizzle with maple syrup or caramel sauce before coating them in cinnamon sugar. Stuff small doughnut holes with a spoonful of spiced apple compote for a fun and fancy variation.

These doughnuts always bring a smile, reminding me that the simplest ingredients handled with care can turn any ordinary day into a special celebration. Enjoy every warm, spiced bite.

Your Recipe Questions Answered

→ Why do doughnuts turn out greasy?

Maintaining oil temperature at 350°F prevents excess oil absorption. Fry in small batches and allow oil to recover between batches.

→ Can I bake doughnuts instead of frying?

Baking yields a lighter texture but lacks the crisp crust. Use greased pans and bake at 375°F for 10-12 minutes, then coat while warm.

→ What if the dough is too sticky to handle?

Chill dough longer or lightly dust with flour when rolling; avoid over-flouring to keep doughnuts tender.

→ How long do these doughnuts remain fresh?

Best enjoyed the same day. Store airtight at room temperature up to two days or freeze for up to two months. Reheat in a low oven.

→ Can store-bought apple cider be used?

Choose plain apple cider without spices or vinegar. Reducing it intensifies flavor for a richer doughnut.