Easy Fried Apple Cider Donuts
Filled with a spiced apple cider reduction, dark brown sugar, and plenty of fall spices, these easy fried apple cider donuts will take your fall baking to a new level of cozy.
Servings: 15
Ingredients
For the Donuts:
- 1 Cup Spiced Apple Cider, headed and reduced to about ½ cup
- ¼ Cup Salted Butter, melted
- ⅓ Cup Dark Brown Sugar, packed
- 1 Large Egg, room temperature
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Salt
- 2 ½ Cups All Purpose Flour
- Vegetable Oil, for frying
Topping:
- ⅓ Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- Caramel Sauce for dipping, optional
Instructions
- In a deep heavy bottomed pan, heat around 4 inches of vegetable oil to 350°. Try to keep the heat from dropping below 325° 325° during the frying process.
- Reduce the apple cider: place the apple cider in a small saucepan on medium to high heat. Allow it to simmer and come to a low rolling boil, about 12-15 minutes. This should reduce the liquid from one cup to about ½ cup. Set the cider reduction aside to cool slightly while you gather your other ingredients.
- Instructions: In a medium size bowl, place the melted butter, apple cider, brown sugar, and egg. Whisk until full incorporated, about 15 seconds. Add the vanilla, spices, baking powder, salt. Mix to combine. Add the flour and mix gently until no powder remains unmixed.
- Roll the dough out on a flowered surface to about ½ to three-quarter inch thickness. Using a circle cookie cutter of 2-4 inches, cut circles out of your dough to the size do you want your donuts to be. If you don’t answer larger, cut a smaller circle out of the center for that standard donut luck, and fry at the middles as donut holes.
- Fry the donuts 2-3 at a time if they are larger; or 5-6 at a time if smaller. Fry until they are golden brown, about 1-3 minutes on each side depending on the donut size. While your first batch of donuts is frying up, mix the cinnamon and sugar in a small bowl and set this aside. Place a paper towel on top of a cooling rack.
- Remove the donuts from the oil directly to the paper towel to allow the excess oil to drip off. While they are still warm but cool enough to handle, toss each donut in the cinnamon sugar mixture. Serve alongside warm caramel sauce if desired. Store any leftover donuts at room temperature in an airtight container for up to three days. Best served day of. Enjoy!
Notes
See blog for dietary substitutions regarding dairy and gluten.