Description
Soft, cake-style donuts infused with concentrated apple cider and coated in a fragrant cinnamon-brown sugar mixture. A classic autumn treat with a bakery-quality finish.
Ingredients
Scale
- 2 cups apple cider, reduced to 2/3 cup
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 1 cup brown sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 1 quart vegetable oil, for frying
Instructions
- Pour the apple cider into a saucepan and simmer over medium heat until it reduces to approximately 2/3 cup. Set aside to cool.
- In a medium bowl, whisk together all-purpose flour, baking powder, salt, and 1 teaspoon of cinnamon.
- In a large bowl, cream the softened butter with the 1/2 cup of brown sugar and 2 tablespoons of granulated sugar until light and fluffy.
- Beat in the egg and the cooled reduced apple cider until well combined.
- Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix.
- Heat vegetable oil in a deep pot to 350F (175C).
- Carefully drop spoonfuls of batter into the oil or use a donut cutter to fry rings. Fry for 2 minutes per side until golden brown.
- Remove donuts with a slotted spoon and let them drain on a wire rack for 30 seconds.
- While still warm, roll each donut in a mixture of 1 cup brown sugar and 1 tablespoon cinnamon until evenly coated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American