Spiced Apple Cider Doughnuts – Bake from Scratch

Spiced apple cider doughnuts on dark surface with cinnamon sugar spread

As important to fall because the altering leaves, these Spiced Apple Cider Doughnuts are a heat, calmly crisp deal with that captures the essence of the orchard in each chew. Decreased apple cider and apple butter are paired with cinnamon and apple pie spice to create a sweetly spiced dough that fries into delightfully tender, craggy-topped golden rings.

Spiced Apple Cider Doughnuts

  • 3 cups (720 grams) apple cider*
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 1⅓ cups (250 grams) granulated sugar, divided
  • 2 giant eggs (100 grams), room temperature
  • 3½ cups (438 grams) all-purpose flour
  • 4 teaspoons (20 grams) baking powder
  • 2¼ teaspoons (4.5 grams) floor cinnamon, divided
  • 1¾ teaspoons (3.5 grams) apple pie spice, divided
  • 1⅛ teaspoons (3 grams) kosher salt, divided
  • ¼ cup (60 grams) complete buttermilk, room temperature
  • ¼ cup (70 grams) apple butter*
  • 1 teaspoon (4 grams) vanilla extract
  • 4 cups (908 grams) all-vegetable shortening
  • 4 cups (896 grams) vegetable oil
  1. In a medium saucepan, carry cider to a boil over medium-high warmth; cook dinner till cider is diminished to ½ cup (135) grams) 20 to 35 minutes. (See Notes.) Pour combination right into a heatproof liquid-measuring cup; let cool fully. (Cider will change barely in quantity and weight because it cools; add extra room temperature cider to make ½ cup [135 grams], if wanted.)
  2. Within the bowl of a stand mixer fitted with a paddle attachment, beat butter and ½ cup (100 grams) sugar at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating effectively after every addition and stopping to scrape sides of bowl. (combination might look a bit damaged, however batter will come collectively.)
  3. In a medium bowl, whisk collectively flour, baking powder, 1½ teaspoons (3 grams) cinnamon, 1¼ teaspoons (2.5 grams) pie spice, and 1 teaspoon (3 grams) salt. In a medium bowl, whisk collectively cooled cider, buttermilk, apple butter, and vanilla. With mixer on low velocity, regularly add flour combination to butter combination alternately with cider combination, beating simply till mixed after every addition and stopping to scrape sides of bowl. Cowl and refrigerate for at the least 1 hour.
  4. Line a baking sheet with parchment paper.
  5. Switch dough to a closely floured floor; fold dough on itself as soon as simply to carry it collectively; pat or roll to ⅜ – ½-inch thickness. Utilizing a 3½-inch doughnut cutter dipped in flour, lower dough. Gently switch lower dough to ready pan. Rereoll and lower scraps, flouring floor once more, as essential.
  6. In a big heavy-bottomed saucepan or Dutch oven, place shortening and oil; warmth over meadium warmth till a deep-fry thermometer registers 350°F (180°C). Line a big rimmed baking sheet with paper towels.
  7. Working in batches of two, fry doughnuts till golden brown, 1 to 1½ minutes per facet, adjusting warmth as wanted. (See Notes.) Utilizing a spider strainer, switch doughnuts to ready pan. Let drain and funky barely.
  8. In a big bowl, mix remaining ¾ cup (150 grams) sugar, remaining ¾ teaspoon (1.5 grams) cinnamon, remaining ½ teaspoon (1 gram) pie spice, and remaining ⅛ teaspoon salt. Coat heat doughnuts in sugar combination. Serve heat. Greatest served similar day.
*We used Purple Jacket Apple Cider and Musselman’s Apple Butter.

Since stovetops can fluctuate, apple cider might take much less or extra time to scale back. Control it, particularly because it will get nearer to ½ cup.

For doughnuts which might be accomplished and never doughy, an instant-read thermometer inserted within the middle ought to register at the least 198°F (92°C) to 200°F (93°C).



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