Ashley's Apple Cider Doughnuts Recipe

Name: Ashley's Apple Cider Doughnuts
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 cup apple cider; 1 cup white sugar; 0.25 cup butter, at room temperature; 2 eggs; 0.5 cup buttermilk; 3.5 cups all-purpose flour, or more as needed; 2 teaspoons baking powder; 1 teaspoon baking soda; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.125 teaspoon ground nutmeg; 2 cups vegetable oil for frying, or as needed; 1 cup confectioners' sugar; 2 tablespoons apple cider

Cook Time: 20 minutes

Ingredients:

1 cup apple cider
1 cup white sugar
cup butter, at room temperature
2 eggs
cup buttermilk
3 cups all-purpose flour (or more as needed)
2 teaspoons baking powder
1 teaspoon baking soda
teaspoon ground cinnamon
teaspoon salt
1 teaspoon ground nutmeg
2 cups vegetable oil for frying (or as needed)
1 cup confectioners' sugar
2 tablespoons apple cider (for glaze)

Directions:

Step 1: In a small pot, boil 1 cup of apple cider over medium heat until it reduces to cup, which should take about 10 minutes. Once reduced, remove from heat and allow it to cool to room temperature.

Step 2: Using an electric mixer, beat the white sugar and butter together until smooth and creamy. Add the eggs one at a time, beating well after each addition.

Step 3: Stir in the buttermilk and the cooled, reduced apple cider into the butter mixture. Set aside.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

Step 5: Gradually add the dry flour mixture into the wet butter mixture. Stir until just combined, taking care not to overwork the dough.

Step 6: Turn the dough out onto a lightly floured piece of parchment paper. Sprinkle additional flour on top of the dough and roll it out to about -inch thickness. If the dough is sticky, add more flour as needed.

Step 7: Use a 3-inch doughnut cutter to cut out doughnuts and arrange them on a baking sheet. Refrigerate the doughnuts for 20 to 30 minutes to firm up.

Step 8: In a deep fryer or large saucepan, heat at least 3 inches of vegetable oil to 350F (175C). Be sure to maintain the temperature for even frying.

Step 9: While the oil is heating, prepare the glaze by whisking together the confectioners' sugar and 2 tablespoons of apple cider until smooth.

Step 10: Fry the doughnuts in the hot oil, two or three at a time, until golden brown, which should take about 1 to 2 minutes per side. Use a slotted spoon to remove the doughnuts and drain them on paper towels.

Step 11: While the doughnuts are still warm, pour the glaze over the top of each doughnut, letting it coat them evenly.

Cook's Note: Using low-fat or non-fat buttermilk won't affect the taste of the doughnuts.

Nutrition Facts (per serving):

Calories: 333
Total Fat: 9g (11% Daily Value)
Saturated Fat: 3g (17% Daily Value)
Cholesterol: 42mg (14% Daily Value)
Sodium: 336mg (15% Daily Value)
Total Carbohydrate: 59g (21% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 30g
Protein: 5g (10% Daily Value)
Calcium: 69mg (5% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 68mg (1% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin History
Apple cider doughnuts have deep roots in American autumn traditions, especially in New England and the Northeastern United States. They are closely tied to the harvest season, specifically the apple harvest, which typically peaks in the fall. The recipe for these doughnuts has evolved over centuries, influenced by early American settlers who brought their love of fried pastries to the New World. The combination of fresh apple cider and the warm, spicy flavors of cinnamon and nutmeg makes these doughnuts a beloved treat at autumn festivals and apple orchards.

Regional Variations
While apple cider doughnuts are primarily associated with New England, other regions have also embraced this delightful treat. In states like Vermont, Massachusetts, and upstate New York, local cider mills often fry up these doughnuts fresh, serving them with a dusting of cinnamon sugar or a sweet glaze. In these regions, its not uncommon to see apple cider doughnuts served alongside hot apple cider or a mug of warm spiced cider, making them the perfect comfort food for crisp fall days. Some regional variations also include apple chunks within the doughnut batter, adding extra texture and flavor.

Differences from Similar Desserts
Apple cider doughnuts are distinct from other doughnuts because of their unique use of apple cider, which imparts a subtle fruitiness and moisture to the dough. Unlike traditional yeast-raised doughnuts, apple cider doughnuts are cake-style, with a denser, crumbly texture. The dough is typically spiced with cinnamon, nutmeg, and sometimes allspice, giving it a warm, autumnal flavor that sets it apart from other fried pastries. This contrasts with the lighter, airier texture of glazed doughnuts found in many bakeries. The glaze used in apple cider doughnuts is often made from reduced apple cider, offering a smooth, sweet finish that complements the spiced dough.

Where to Serve
Apple cider doughnuts are most commonly served at local apple orchards, cider mills, and farm stands during the fall harvest season. They are popular at autumn festivals and farmers' markets, where people gather to celebrate the bounty of the harvest. Many families enjoy making them at home as a fun fall activity, often paired with a warm drink like apple cider or hot chocolate. These doughnuts are also a popular choice for breakfast or brunch during the colder months, providing a comforting and satisfying start to the day. Their warm, spiced flavor makes them ideal for cozy gatherings, holiday celebrations, or simply as a seasonal treat.

Fun Facts
- In New England, the apple cider doughnut has become a symbol of the fall season, so much so that some areas hold "cider donut festivals" to celebrate the treat.
- Apple cider doughnuts are often made using freshly pressed apple cider from nearby orchards. Some cider mills even offer workshops or demonstrations on how these doughnuts are made, allowing visitors to enjoy the full cider experience.
- Its not just the doughnuts that are specialthe apple cider itself plays a key role. The cider is often reduced to intensify its flavor before being incorporated into the dough, which adds a unique, tangy sweetness that can't be replicated with apple juice or concentrate.
- Many bakers have their own special techniques for frying doughnuts, including variations in the oil temperature, frying time, and method of glazing. These small changes can have a big impact on the texture and flavor of the doughnuts.
- Apple cider doughnuts are a beloved tradition at fall harvest festivals, where they are often served warm, straight out of the fryer, making them even more irresistible.

FAQ about Ashley's Apple Cider Doughnuts Recipe

Store leftover apple cider doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Just be sure to let them cool completely before storing or freezing.

Yes, you can make the doughnuts ahead of time. After frying, let them cool completely, and store them in an airtight container. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes or until heated through.

For the best flavor, it’s recommended to use real apple cider instead of apple juice. The reduced apple cider gives the doughnuts a richer flavor. However, if apple cider is not available, you can use apple juice as a substitute, though the taste may not be as intense.

The doughnuts are done when they are golden brown on both sides, usually after 1-2 minutes of frying per side. You can test the oil temperature by dropping a small piece of dough into the oil; if it sizzles and floats to the surface, the oil is ready.

Yes, you can use other neutral oils for frying, such as canola or sunflower oil. However, vegetable oil is the most commonly used because it has a high smoke point and doesn’t overpower the flavor of the doughnuts.

If the dough is too sticky, sprinkle a little more flour onto the dough and your rolling surface to make it easier to handle. If the dough is still too sticky, you can chill it for 20-30 minutes in the refrigerator before rolling it out.

If you don't have a doughnut cutter, you can use a round cookie cutter for the outer shape and a smaller round cutter (or a bottle cap) for the hole in the center. Alternatively, you can shape the dough into rings by hand.

You can adjust the sweetness of the glaze by adding more or less powdered sugar. If you want a less sweet glaze, reduce the amount of powdered sugar, or you can add a pinch of salt to balance the sweetness.

Yes, you can skip the glaze and coat the warm doughnuts in a mixture of cinnamon and sugar instead. This is a common variation and adds a delicious cinnamon-sugar flavor to the doughnuts.

Comments

William Thomas

05/16/2025 09:12:30 PM

Fantastic cake cider donut recipe! I opted not to glaze them and instead rolled them in cinnamon sugar while they were still warm, as per the tradition of a local farm stand near my home. Even though I am not very experienced in frying, I found this recipe easy to follow. Ensure that you accurately reduce the cider to 1/4 cup (measure it precisely!) and use authentic apple cider (not juice or concentrate) for optimal flavor.