Apple Cider Doughnuts with Apple Pie Spice Sugar Coating Recipe

Introduction

These Apple Cider Doughnuts are a delightful treat, perfectly capturing the flavors of fall with a warm apple pie spice sugar coating. Crispy on the outside and soft inside, they make a comforting snack or breakfast favorite that’s sure to impress.

Ingredients

• 3 cups apple cider
• 2 large eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 6 tablespoons butter, melted and cooled
• 3 1/2 cups all purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 quarts canola oil, for frying
• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon allspice

Instructions

1. Step 1: Begin by boiling the apple cider in a large saucepan over high heat until reduced to 1 cup, about 15 to 20 minutes. Let it cool completely before using.
2. Step 2: In a medium bowl, whisk together the eggs, egg yolk, vanilla extract, melted butter, and the cooled reduced cider until well combined.
3. Step 3: In a separate large bowl, whisk together the flour, cinnamon, cardamom, allspice, nutmeg, brown sugar, baking powder, baking soda, and salt until thoroughly combined.
4. Step 4: Add the cider mixture to the dry ingredients and gently fold with a rubber spatula just until combined. Cover the dough and chill in the refrigerator for at least 1 hour.
5. Step 5: While the dough chills, prepare the sugar coating. On a plate, combine the granulated sugar, cinnamon, cardamom, and allspice. Mix well until evenly blended. Alternatively, place ingredients in a ziplock bag and shake to combine.
6. Step 6: Heat canola oil in a large pot or Dutch oven to 365℉ (185℃). Line a baking sheet or wire rack with paper towels and set aside for draining.
7. Step 7: Divide the dough in half. On a floured surface, roll one half of the dough to about ½ inch thickness. Use a floured 3-inch doughnut cutter to cut out doughnuts. Gather scraps, reroll, and repeat until all dough is used.
8. Step 8: Fry doughnuts and holes in batches, avoiding overcrowding, for 45 seconds to 1 minute per side or until golden brown. Remove with a slotted spoon and drain briefly on the prepared rack.
9. Step 9: While still hot, toss the doughnuts in the apple pie spice sugar coating until well coated. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, add a pinch of cloves or ginger to the spice mix in the dough.
• If you don’t have a doughnut cutter, use two round cutters of different sizes to create the doughnut shape.
• Use a candy thermometer to maintain the oil temperature for perfectly fried doughnuts.
• Try coating the doughnuts with powdered sugar or a cinnamon glaze as a variation.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a toaster oven or microwave before tossing in spice sugar again. These doughnuts are best enjoyed fresh for optimal crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

Yes, you can prepare the dough and chill it for up to 24 hours before frying. Just cover tightly to prevent drying out. Frying fresh doughnuts yields the best texture.

What can I use if I don’t have apple cider?

You can substitute apple juice reduced by half to concentrate flavor, or use a mixture of apple juice and water with a touch of cinnamon for a similar taste.