Food Recipes You Need to Try These Deliciously Sweet, Cinnamon-Spiced Apple Cider Donuts 3.4 (14) 1 Review Twice as tasty when you eat one straight from your home fryer—still warm. By Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines and Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on October 2, 2020 Print Share Share Tweet Pin Email Photo: Grace Elkus Hands On Time: 50 mins Chill Time: 1 hrs Total Time: 1 hrs 50 mins Yield: Makes about 18 donuts (plus donut holes) This quintessential fall treat is a breeze to mix up, and makes tender, airy donuts. The dough is sticky, so it calls for a liberal dusting of flour on hands and work surface. If you don't have a donut cutter, use an upside-down water glass and a bottle cap (for the hole) to punch out the donuts. Ingredients 4 ¼ cups all-purpose flour, plus more for work surface 1 cup apple cider ¼ cup whole milk ⅓ cup lightly packed dark brown sugar 2 large eggs 1 ⅓ cups granulated sugar, divided 4 tablespoons cold unsalted butter, cut into small pieces 1 teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon baking soda ½ teaspoon ground nutmeg 4 teaspoons cinnamon, divided canola oil, for frying Directions Line a baking sheet with parchment paper and dust generously with flour. Whisk apple cider, milk, brown sugar, eggs, and ⅓ cup granulated sugar in a large bowl until combined. In a food processor; pulse butter, baking powder, salt, baking soda, nutmeg, 4¼ cups flour, and 2 teaspoons cinnamon until sandy. Mix the wet ingredients into the dry ingredients with a wooden spoon until just combined (dough will be very sticky) and then, with floured hands, transfer dough to the prepared baking sheet. Gently pat dough into a ½-inch thick rectangle, dust with more flour, and then refrigerate for 1 hour. (This makes the dough easier to work with.) Meanwhile, combine the remaining 1 cup granulated sugar and 2 teaspoons cinnamon, and then divide the mixture between two wide shallow bowls or pie plates. (The mixture clumps after a couple batches of hot donuts, so the this prevents that.) Fill a medium heavy-bottomed pot with 2 inches of oil and fit with a deep-fry or candy thermometer; and set over medium heat. Cut out donuts using a 3-inch donut cutter. Gather scraps, gently pat out again, and repeat until all the dough is used. When the thermometer reaches 360°F, add donuts to the oil, working in batches, being careful not to overcrowd the pot. Fry, turning once, until donuts are puffy and deep golden brown, about 2 minutes per side. Using tongs or a slotted spoon, transfer donuts to the cinnamon-sugar mixture and toss to coat. Repeat with remaining donuts, holes, and cinnamon-sugar mixture. Print