Warm Apple Cider Donuts (Print Version)
# Ingredients:
→ Donut Batter
01 -
237 ml (1 cup) reduced apple cider (from 475 ml initial volume)
02 -
240 grams (2 cups) all-purpose flour
03 -
200 grams (1 cup) granulated sugar
04 -
5 grams (1 teaspoon) baking powder
05 -
5 grams (1 teaspoon) baking soda
06 -
2.5 grams (1 teaspoon) ground cinnamon
07 -
1.25 grams (1/2 teaspoon) ground nutmeg
08 -
2.5 grams (1/2 teaspoon) salt
09 -
2 large eggs
10 -
57 grams (1/4 cup) unsalted butter, melted
11 -
5 ml (1 teaspoon) vanilla extract
→ Cinnamon Sugar Coating
12 -
200 grams (1 cup) granulated sugar
13 -
5 grams (2 teaspoons) ground cinnamon
→ For Fried Donuts (Optional)
14 -
Cooking oil for deep frying (such as canola, vegetable oil, lard, or shortening)
→ For Baked Donuts (Optional Coating Aid)
15 -
43 grams (3 tablespoons) unsalted butter, melted
# Instructions:
01 -
In a saucepan, bring 475 ml (2 cups) of apple cider to a boil. Continue simmering until the volume reduces to approximately 237 ml (1 cup). Remove from heat and allow to cool slightly.
02 -
In a large mixing bowl, whisk together the all-purpose flour, the first measure of granulated sugar, baking powder, baking soda, the first measure of ground cinnamon, ground nutmeg, and salt until thoroughly combined.
03 -
In a separate bowl, lightly beat the eggs. Incorporate the 57 grams (1/4 cup) of melted unsalted butter, vanilla extract, and the cooled, reduced apple cider. Mix well to combine.
04 -
Pour the combined wet ingredients into the dry ingredient mixture. Stir gently with a spatula or spoon until just combined. Avoid overmixing, as this can lead to tough donuts.
05 -
Heat your preferred frying oil in a deep fryer or large heavy-bottomed pot to 190°C (375°F). Using a donut cutter, cut shapes from the prepared batter. Carefully lower donuts into the hot oil in batches, ensuring not to overcrowd the fryer. Fry for approximately 1-2 minutes per side, or until golden brown and cooked through. Remove and drain excess oil on paper towels.
06 -
Preheat your oven to 175°C (350°F). Lightly grease two 6-cavity donut pans, or use a non-stick baking spray. Spoon or pipe the donut batter into each cavity, filling approximately three-quarters full. Bake for 10-12 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean. Allow donuts to cool in the pan for 5 minutes before carefully removing.
07 -
In a shallow bowl, combine the second measure of granulated sugar and the second measure of ground cinnamon. While the donuts are still warm, toss them in this cinnamon sugar mixture until evenly coated. If baking, first brush each warm donut lightly with the additional 43 grams (3 tablespoons) of melted butter to help the coating adhere.
08 -
These apple cider donuts are best enjoyed warm, but also delicious at room temperature.
# Notes:
01 -
The reduction of apple cider is crucial; it intensifies the apple flavor and prevents the donuts from becoming soggy.
02 -
Do not overmix the batter. Overmixing develops gluten, resulting in a dense and tough donut texture.
03 -
For deep-fried donuts, maintaining the correct oil temperature is vital for even cooking and preventing greasiness. Use a reliable thermometer.
04 -
To elevate the flavor of baked donuts, consider using brown butter instead of regular melted butter in the batter.
05 -
Experiment with flavor variations by adding a pinch of ground cloves or allspice to the dry ingredients, or replace the cinnamon sugar coating with a simple maple glaze.