Description: These Apple Cider Doughnuts are a delightful treat that captures the essence of fall. Made with reduced apple cider, warm spices, and a touch of whole wheat flour, they boast a rich, complex flavor and a satisfyingly tender crumb. Fried to golden perfection and optionally glazed with chocolate or maple, these doughnuts are a perfect indulgence for a cozy weekend brunch or a festive holiday gathering.
Why you will love this recipe:
- Authentic Apple Cider Flavor: The concentrated apple cider provides an intense and genuine apple flavor that is unmatched by artificial flavorings.
- Warm and Comforting Spices: A blend of cinnamon, nutmeg, allspice, and cardamom adds a layer of warmth and complexity that perfectly complements the apple cider.
- Tender and Moist Texture: The combination of all-purpose and whole wheat flour creates a tender crumb that is both light and satisfying.
- Versatile and Customizable: These doughnuts can be enjoyed plain, dipped in a simple sugar coating, or glazed with chocolate or maple for an extra touch of indulgence.
- Perfect for Fall: The flavors and aromas of these doughnuts are reminiscent of crisp autumn days, making them a perfect treat to enjoy during the fall season.
Introduction
Fall is synonymous with apple cider, pumpkin spice, and cozy sweaters. What better way to celebrate the season than with homemade Apple Cider Doughnuts? These aren’t your average doughnuts; they’re a symphony of flavors and textures that will transport you to an apple orchard with every bite. The secret lies in reducing the apple cider, concentrating its sweet and tangy notes, and infusing the dough with a blend of warm spices that evoke the spirit of autumn. While frying might seem intimidating, this recipe is surprisingly easy to follow, and the results are well worth the effort. So, gather your ingredients, put on your favorite fall playlist, and get ready to create a batch of doughnuts that will be the star of any autumn celebration.
Ingredients:
- 2 cups Apple Cider: The star of the show! Opt for a good quality apple cider that is fresh and flavorful. Avoid using apple juice, as it lacks the depth of flavor needed for this recipe.
- 3 cups All-Purpose Flour: Provides structure and lightness to the doughnuts.
- 1/2 cup Whole Wheat Flour: Adds a touch of nuttiness and a slightly heartier texture to the doughnuts. Using only all-purpose flour will work as well.
- 2/3 cup Packed Brown Sugar: Adds sweetness and moisture, as well as a subtle molasses flavor that complements the apple cider and spices. Light or dark brown sugar can be used, but dark brown sugar will impart a richer flavor.
- 2 teaspoons Baking Powder: A leavening agent that helps the doughnuts rise and become light and fluffy.
- 3/4 teaspoon Salt: Enhances the flavors of the other ingredients and balances the sweetness.
- 1/2 teaspoon Baking Soda: Another leavening agent that reacts with the acidity in the brown sugar and apple cider to create a light and airy texture.
- 1/4 teaspoon Ground Cardamom: Adds a unique and aromatic spice that complements the apple cider and other spices.
- 1/4 teaspoon Ground Nutmeg: Provides a warm and comforting spice that is essential for fall baking.
- 1/4 teaspoon Ground Cinnamon: Adds a classic spice flavor that is always a welcome addition to apple-based desserts.
- 1/4 teaspoon Allspice: Combines the flavors of cinnamon, nutmeg, and cloves for a well-rounded spice blend.
- 2 Large Eggs, Room Temperature: Adds richness, moisture, and structure to the doughnuts. Using room-temperature eggs helps them incorporate more easily into the batter and results in a smoother dough.
- 6 tablespoons Butter, Melted and Cooled: Adds richness, flavor, and moisture to the doughnuts. Be sure to cool the butter slightly before adding it to the batter, as hot butter can cook the eggs.
- Oil for Deep-Fat Frying: Vegetable oil, canola oil, or peanut oil are all good options for deep-fat frying. Choose an oil with a high smoke point to prevent it from breaking down at high temperatures.
- Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional: For a delightful finishing touch.
- Chocolate Glaze: A classic pairing with doughnuts, providing a rich and decadent flavor.
- Maple Glaze: A more subtle and sophisticated option, complementing the apple cider with its warm and earthy sweetness.
Preparation:
Step 1: Reduce the Apple Cider: In a small saucepan, bring the apple cider to a rapid boil over high heat. Reduce the heat slightly to maintain a steady boil and cook until the cider is reduced by half, about 12 minutes. This step is crucial for concentrating the apple flavor and creating a rich and flavorful dough. You’ll notice the color of the cider deepen and the aroma intensify as it reduces. Keep a close eye on it to prevent it from burning or boiling over. Once reduced, remove from heat and allow it to cool completely. The cooled cider will be slightly thicker and more syrupy than the original cider.
Step 2: Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, baking soda, cardamom, nutmeg, cinnamon, and allspice. Whisking ensures that the ingredients are evenly distributed, which is important for consistent results. Make sure to break up any clumps of brown sugar before whisking.
Step 3: Combine Wet Ingredients: In a separate bowl, whisk together the room-temperature eggs, melted and cooled butter, and the cooled reduced apple cider. Whisk until the mixture is well combined and smooth.
Step 4: Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a rubber spatula or wooden spoon just until moistened. Be careful not to overmix the dough, as this can develop the gluten and result in tough doughnuts. The dough will be sticky, which is normal.
Step 5: Refrigerate the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Refrigerating the dough allows the gluten to relax and the flavors to meld together. It also makes the dough easier to handle and shape. The dough should be firm enough to roll out without sticking excessively.
Step 6: Shape the Doughnuts: Divide the chilled dough in half. On a lightly floured surface, pat each portion of dough to 1/2-inch thickness. Use a floured 3-inch doughnut cutter to cut out the doughnuts. Reroll the scraps and cut out more doughnuts until all the dough is used.
Step 7: Fry the Doughnuts: In an electric skillet or deep fryer, heat the oil to 325°F (160°C). Carefully drop the doughnuts into the hot oil, a few at a time, making sure not to overcrowd the fryer. Fry the doughnuts for 2-3 minutes on each side, or until golden brown. Fry the doughnut holes for about 1 minute on each side, or until golden brown and cooked through.
Step 8: Drain and Cool: Remove the fried doughnuts from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Allow the doughnuts to cool slightly before glazing or coating with sugar, if desired.
COOKING Rating: Medium
Serving Suggestions:
- Serve warm with a cup of coffee or tea.
- Enjoy as a dessert or snack.
- Perfect for fall gatherings and holidays.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve alongside fresh apple slices and caramel dip.
Tips:
- Use a thermometer to ensure the oil is at the correct temperature for frying. If the oil is too hot, the doughnuts will brown too quickly on the outside and remain undercooked on the inside. If the oil is not hot enough, the doughnuts will absorb too much oil and become greasy.
- Don’t overcrowd the fryer. Frying too many doughnuts at once will lower the oil temperature and result in greasy doughnuts.
- Keep an eye on the doughnuts while they are frying and flip them as needed to ensure they cook evenly.
- For best results, fry the doughnuts in small batches and drain them thoroughly on paper towels.
- If you don’t have a doughnut cutter, you can use a cookie cutter or a knife to cut out the doughnuts.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes (including chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
Calories: Approximately 250-350 per doughnut (depending on glaze/coating)
Protein: 3-5 grams
Sodium: 200-300 mg
Conclusion
These Apple Cider Doughnuts are more than just a sweet treat; they are a celebration of the fall season and a reminder of cozy moments spent with loved ones. From the rich apple cider flavor to the warm and comforting spices, every bite is a sensory experience that will leave you wanting more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So, embrace the spirit of autumn, gather your ingredients, and get ready to create a batch of doughnuts that will be the highlight of your fall festivities. And remember, the best doughnuts are always the ones made with love and shared with friends and family.
Questions and Answers about Apple Cider Doughnuts
Q1: Can I use apple juice instead of apple cider?
A: While you can use apple juice, the flavor won’t be as intense or authentic. Apple cider is unfiltered and has a richer, more complex flavor profile than apple juice. The reduction process further concentrates the apple flavor in the cider, which is crucial for achieving that signature apple cider doughnut taste. If you absolutely have to use apple juice, consider adding a tablespoon or two of apple cider vinegar to enhance the tanginess.
Q2: What can I use if I don’t have whole wheat flour?
A: If you don’t have whole wheat flour, you can substitute it with an equal amount of all-purpose flour. The whole wheat flour adds a slightly nutty flavor and a heartier texture, but the doughnuts will still be delicious without it. Just be mindful not to overmix the dough, as all-purpose flour can develop gluten more easily.
Q3: Can I bake these doughnuts instead of frying them?
A: Baking these doughnuts will yield a different texture and flavor, more like a cake doughnut. If you prefer to bake them, preheat your oven to 350°F (175°C) and grease a doughnut pan. Fill each cavity about 2/3 full with the dough and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that baked doughnuts will be drier than fried doughnuts.
Q4: How can I prevent my doughnuts from becoming greasy?
A: Several factors contribute to greasy doughnuts. First, ensure the oil temperature is consistently at 325°F (160°C). If the oil is too cool, the doughnuts will absorb more oil. Second, don’t overcrowd the fryer; frying too many doughnuts at once lowers the oil temperature. Third, drain the doughnuts thoroughly on paper towels after frying to remove excess oil.
Q5: Can I make the dough ahead of time and fry the doughnuts later?
A: Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. In fact, chilling the dough is essential for easier handling and better flavor development. However, keep in mind that the dough might rise slightly in the refrigerator, so you may need to punch it down gently before rolling it out. Fry the doughnuts as directed when you’re ready to serve them.
