Believe it or not, I had my first apple cider donut two years ago. I lived almost eighteen years without experiencing the fall joy of a warm apple cider donut, especially the ones fresh from the apple orchard. I grew up in Wisconsin, where apple picking is a regular fall activity. When I moved to the Hudson Valley Region of New York, I went apple picking not once, not twice, but pretty much every weekend of fall. There were farms and orchards on every corner, and I think I’ve had apple cider donuts from all of them.
I’m not going to lie: I’ve never made donuts outside of school or work. 350° oil on the stove top has always made me a little nervous, but this morning I hiked up my big girl pants and got to frying. If I can do it, so can you. These are worth it. Enjoy!
Apple Cider Donuts
Yield: 10 large donuts
Time: 30 minutes
- 1/2 cup apple cider
- 2 tbsp butter, room temperature
- 1 cup sugar
- 1 tbsp brown sugar
- 1 egg
- 2 cups AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup milk
- 1/2 tsp lemon juice
- Oil for frying
- Reduce the apple cider over medium heat by half, until about 1/4 cup is remaining. Cool.
- Cream the butter and sugars.
- Add the egg and paddle until emulsified.
- Mix together all dry ingredients and add all at once.
- Combine milk, lemon juice, and apple cider. Drizzle in while the flour is mixing into the dough.
- Roll 1/2″ thick and refrigerate for 15-20 minutes.
- Punch out donuts 2-3 inches wide. Keep chilled until the oil is hot.
- Fry in 350°F oil for 60-90 seconds on each side.
- Toss in cinnamon sugar while still warm. Enjoy!