Every Fall, I crave apple cider doughnuts. As soon as September hits, I want to go to the pumpkin patch or local apple orchard and get fresh apple cider doughnuts. As ambitious as I try to get ourselves out there, we never seem to carve out the time to actually do it. I really should make it a yearly recurring calendar event.
Anyway, like clockwork, September rolled around then October came and went and we still never got our apple cider doughnuts. This year, the craving was intense. Maybe it was because I had just gotten off my sugar-free challenge but I HAD to have the taste of apple cider doughnuts in my mouth ASAP.
What’s a girl gotta do when she craves apple cider doughnuts? Make a pan full of them. Yup. The only cure is homemade and that is what I did.
The apple cider doughnuts really get their apple cider flavor from…well, the apple cider. BUT you must take the extra step to boil it for 12 minutes in the beginning. I know that you just want to jump right into making the doughnuts but you really gotta make sure there’s FLAVOR in these doughnuts.
Apple cider flavor is what we are going for right? Then you gotta be patient. Honestly, you’ll forget that 12 minutes is even long because you’ll be prepping the other ingredients while you boil the cider.
The effort and time it takes to make these doughnuts is so worth it in the end. You get these gorgeous cinnamon sugar covered fried dough goodness. It was the BEST to eat these hot out of the frier and everything was still warm throughout. You can’t get that anywhere but at home and it was the best decision ever to make these at home instead of going somewhere to grab them.
I would be happy to make these any day. Ugh, I wish I had a plate of them next to me right now. And some coffee. Apple cider doughnuts and coffee? SUCH A GOOD COMBO!!
What I crave, I get. You can too with the recipe below :)
Homemade Apple Cider Doughnuts
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 cups apple cider
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon each: ground cardamom nutmeg, cinnamon and allspice
- 2 large eggs
- 6 tablespoons butter, melted and cooled
- 1 quart canola oil for frying
- 3/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- In a small saucepan, bring apple cider to a rapid boil. Cook over high heat until reduced by half, about 12 minutes. Cool completely.
- In the meantime, whisk together in a large bowl: flours, brown sugar, baking powder, salt, baking soda, and spices
- In a medium bowl, whisk together eggs, butter, and cooled cider.
- Make a well in the dry ingredients then pour the liquid into the well. With a spatula, start folding the flour into the liquid then once a cohesive, sticky dough is formed, cover the bowl with plastic wrap and place in refrigerator for 1 hour, or until firm enough to shape.
- Once ready, divide dough in half then on a floured surface, roll out dough into 1/2-inch thickness then use a doughnut cutter, cut dough.
- In a shallow plate or container, whisk together sugar and cinnamon. Set aside.
- Heat canola oil in a heavy-bottom pot to 325 degrees Fahrenheit. Fry doughnuts, 2-3 at a time until golden brown, about 2-3 minutes on each side. Place fried doughnuts onto a paper towel to drain then immediately toss in cinnamon sugar mixture.