You guys! These Homemade Apple Cider Donuts are the bomb-diggity and your breakfast will never be the same! Orchard-fresh apples and freshly pressed apple cider with all of the classic fall seasonings get cooked down and incorporated into a tender dough that’s shaped and fried to a golden-brown. But wait, the best is yet to come… both the donuts and the donut holes (the bonus of making your own donuts) are dunked in a creamy rich glaze and dazzled with a delightful cinnamon-sugar topping to help ensure these sweet treats take center stage at all your fall breakfast and brunch gatherings. Melt in your mouth Homemade Apple Cider Donuts are oozing with all that great apple and cinnamon flavor you love, no matter the season.
Ingredients
For the donuts:
- 2 medium red apples
- 1 1/2 cups apple cider
- 3 1/2 cups all-purpose flour, plus more, to taste, for dusting a work surface and rolling pin
- 4 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 3 tablespoons vegetable shortening
- 1 large egg, plus 1 large egg yolk
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- vegetable oil, to taste
For the glaze:
- 1 cup apple cider
- 1/2 cup confectioners’ sugar
For the cinnamon-sugar topping:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Directions
Step 1 –Line an 18×26-inch baking sheet with plastic wrap.
Step 2 –On a cutting board with a sharp knife, core, optionally peel, and coarsely chop the apples.
Step 3 –In a saucepan over medium heat, add the chopped apples and 1 1/2 cups of the apple cider.
Step 4 –Cover the saucepan and cook, while stirring often, until the apples begin to soften, about 8-10 minutes.
Step 5 –Uncover the apples and cook until the cider is reduced, about 15 minutes.
Step 6 –With an immersion blender or with the apple mixture transferred into a blender, purée until smooth.
Step 7 –In the same pan over medium heat, add the puréed apple mixture and cook, while stirring often, until the mixture is reduced to 1 cup, about 10 minutes.
Step 8 –Transfer the apple mixture from the stovetop to a wire rack and let it cool slightly.
Step 9 –In a large bowl, add 3 1/2 cups of the flour, the baking powder, 1 1/2 teaspoons of the cinnamon, the salt, the baking soda, and the nutmeg and whisk to combine. Set the flour mixture aside.
Step 10 –In a separate large bowl with an electric mixer on medium speed, add 2/3 cup of the granulated sugar and the vegetable shortening and beat until the sugar mixture has a sandy appearance.
Step 11 –Add the egg and the egg yolk to the sugar mixture and beat to combine.
Step 12 –Add the apple mixture to the sugar-egg mixture and beat to combine, scraping the sides of the bowl as needed.
Step 13 –Add 1/2 of the flour mixture to the apple mixture and beat to combine.
Step 14 –Add the buttermilk and the vanilla extract and beat to combine.
Step 15 –Add the remaining flour mixture to the dough mixture and beat until just combined, taking care not to overmix.
Step 16 –Transfer the dough mixture to the center of the plastic wrap on the prepared baking sheet.
Step 17 –With slightly floured or wet hands, pat the dough mixture into a 7×11-inch rectangle. The dough will be sticky.
Step 18 –Wrap the dough mixture in the plastic wrap and transfer the baking sheet to the refrigerator to chill for at least 8 hours and up to overnight.
Step 19 –When ready to prepare the donuts, line a clean 18×26-inch baking sheet with paper towels.
Step 20 –In a deep pot or tall-sided skillet, add about 2 inches of the vegetable oil.
Step 21 –Heat the oil to 350 degrees F.
Step 22 –In a small pot over medium heat, add the remaining apple cider and cook until reduced to about 1/4 cup, about 7-8 minutes.
Step 23 –Add the confectioners’ sugar to the reduced apple cider and whisk until smooth.
Step 24 –Cover the cider glaze to keep it warm and set it aside.
Step 25 –In a shallow bowl, add the remaining granulated sugar and the remaining cinnamon and mix to combine. Set the cinnamon-sugar aside.
Step 26 –Generously dust a clean, flat surface and a rolling pin with the extra flour.
Step 27 –Turn the dough mixture onto the floured surface and roll it into a 9×12-inch rectangle.
Step 28 –With a 3-inch round cutter, cut the dough into 12 donuts.
Step 29 –With a 1-inch round cutter, cut out the center of each donut.
Step 30 –When the vegetable oil has reached the desired temperature, add about 2-3 donuts to the heated oil, and fry, flipping halfway through, until the donuts are golden-brown on each side and cooked through, about 2-3 minutes per side.
Step 31 –Transfer the fried donuts to the prepared baking sheet.
Step 32 –Complete the frying process with the remaining donuts and the donut holes.
Step 33 –When the fried donuts are cool enough to handle but still warm, dip the tops of the donuts into the glaze mixture and then immediately into the cinnamon-sugar mixture.
Step 34 –When the fried donut holes are cool enough to handle, fully submerse the donut holes into the glaze mixture and immediately roll and completely coat them with the cinnamon-sugar mixture.
Step 35 –Plate the donuts and serve warm.
