Homemade Apple Cider Doughnuts

5 from 1 vote

The epitome of a Fall morning! Apple cider doughnuts + a cup of coffee = heaven on earth!

Prep Time1 25

Cook Time20

Total Time1 45

Servings: doughnuts with doughnut holes

In a small saucepan, bring apple cider to a rapid boil. Cook over high heat until reduced by half, about 12 minutes. Cool completely.
2 cups apple cider
In the meantime, whisk together in a large bowl: flours, brown sugar, baking powder, salt, baking soda, and spices
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
In a medium bowl, whisk together eggs, butter, and cooled cider.
2 large eggs, 6 tablespoons butter
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.
3/4 cup granulated sugar, 1 1/2 tablespoons ground cinnamon
Heat canola oil in a heavy-bottom pot to 325 °F (163 °C). 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.
1 quart canola oil for frying

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