Apple Cider Doughnuts Cozy (Ready-to-Print Version)

Warm doughnuts infused with reduced apple cider and cinnamon sugar for a cozy fall treat.

# What You’ll Need:

→ Doughnuts

01 - 2 cups apple cider
02 - 3 1/2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 4 tablespoons unsalted butter, softened
09 - 1 cup granulated sugar
10 - 2 large eggs
11 - 1/2 cup buttermilk
12 - 1 teaspoon pure vanilla extract
13 - Vegetable oil for frying

→ Cinnamon Sugar Coating

14 - 1 cup granulated sugar
15 - 1 1/2 tablespoons ground cinnamon

# Step-by-Step Guide:

01 - Pour 2 cups apple cider into a saucepan, simmer over medium heat until reduced to approximately 1/2 cup, stirring occasionally to prevent burning. Allow to cool completely before use.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
03 - In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy using an electric mixer or vigorous hand mixing.
04 - Add eggs one at a time into the creamed mixture, beating well after each addition. Stir in cooled reduced apple cider, buttermilk, and pure vanilla extract until combined.
05 - Gradually fold the dry ingredients into the wet mixture until just incorporated; dough should be soft and slightly sticky. Avoid overmixing.
06 - Cover the dough and refrigerate for a minimum of 1 hour to firm for easier handling and improved texture.
07 - Lightly flour the workspace and roll out dough to approximately 1/2 inch thickness. Use a doughnut cutter or two round cutters of differing sizes to cut out doughnuts and holes. Reroll scraps as needed.
08 - In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C), maintaining the temperature with a deep-fry or candy thermometer for consistent frying.
09 - Fry doughnuts in small batches, 1 to 2 minutes per side until golden brown, flipping once. Use a slotted spoon to transfer fried doughnuts onto paper towels to drain excess oil.
10 - Mix granulated sugar with ground cinnamon in a shallow bowl until well combined.
11 - While still warm, toss fried doughnuts and holes in the cinnamon sugar mixture to ensure an even, generous coating.

# Handy Tips:

01 - Maintaining the oil temperature at 350°F prevents excess oil absorption and ensures a crisp exterior.
02 - Chilling the dough thoroughly facilitates easier rolling and shaping while improving final texture.
03 - Freshly ground cinnamon and nutmeg enhance aroma and flavor depth.
04 - Doughnuts are best served warm; reheat briefly in a low oven if preparing ahead.
05 - Buttermilk can be substituted with an equal mixture of plain full-fat yogurt and milk (1/4 cup each) for similar moisture and tang.

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