Apple Cider Donuts
The quintessential fall treat may be a mainstay at farmer’s markets, but it’s twice as tasty when you eat it straight from the fryer—still warm. This recipe is a breeze to mix up, and makes tender, airy donuts. The dough is sticky, so be sure to liberally dust your hands and work surface with flour. If you don’t have a donut cutter, you can punch out donuts using an upside down water glass and a bottle cap (for the hole). The cinnamon sugar mixture can clump after a couple batches of hot donuts. To keep it from clumping, divide the mixture in half between two pie plates.
Ingredients
- 4¼ 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
- 1⅓ 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 the apple cider, milk, brown sugar, eggs, and ⅓ cup granulated sugar in a large bowl until combined. Pulse the butter, baking powder, salt, baking soda, nutmeg, 4¼ cups flour, and 2 teaspoons cinnamon in a food processor until sandy. Mix the wet ingredients into the dry ingredients with a wooden spoon until just combined (dough will be very sticky).
- With floured hands, transfer the dough to the prepared baking sheet. Gently pat into a ½-inch thick rectangle, and dust with more flour. Refrigerate for 1 hour (this will make the dough easier to work with).
- Meanwhile, combine the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in 2 wide, shallow bowls or pie plates.
- Fill a medium heavy-bottomed pot with 2 inches of oil and fit with a deep fry or candy thermometer; 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 has been used.
- When thermometer registers 360°F, working in batches, add donuts to the oil, 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.
