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Fried Apple Cider Donuts capture the essence of Fall perfectly! These scrumptious deep-fried treats combine sweet, tangy boiled apple cider with cozy warm spices. They’re tender and moist inside, with a golden crispy outside — just right for starting or continuing your Family Fall tradition!

Ingredients

Scale
  • 2 cups apple cider
  • 3 1/2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 large eggs, room temperature
  • 6 tablespoons butter, melted and cooled
  • Oil for deep-fat frying (vegetable or canola oil recommended)
  • 1/2 cup granulated sugar (for coating)
  • 2–3 teaspoons ground cinnamon (for coating)

Instructions

  1. Pour 2 cups apple cider into a medium saucepan and bring to a rapid boil; cook until reduced by half (about 12 minutes), then remove from heat and let cool completely.
  2. Pour cooled reduced cider into a measuring cup to confirm about 1 cup and refrigerate until fully chilled.
  3. In a bowl, whisk together 3 1/2 cups all-purpose flour, 2/3 cup packed brown sugar, 2 teaspoons baking powder, 3/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 teaspoon each ground cardamom, nutmeg, cinnamon, and allspice.
  4. In a separate bowl, whisk 2 large eggs, 6 tablespoons melted cooled butter, and the cooled reduced cider until well blended.
  5. Make a well in the center of the dry ingredients, pour in the wet mixture, and mix from the center outward until a sticky dough forms.
  6. Cover the dough and chill in the refrigerator for about 1 hour or until firm enough to shape.
  7. Turn the chilled dough onto a floured surface and gently roll or pat to 1/2 inch thickness.
  8. Use a floured 3-inch donut cutter (or a biscuit cutter and small round cutter) to cut donuts and centers; re-roll scraps as needed.
  9. Heat about 3 inches of vegetable or canola oil in an electric skillet, deep fryer, or deep pot to 325°F.
  10. Fry donuts in batches of 2–3, turning once, about 2–3 minutes per side until golden and cooked through, and fry donut holes about 1 minute per side.
  11. Use a long-handled slotted spoon to lift donuts from the oil and drain on paper towels; cool slightly.
  12. In a small bowl, stir together 1/2 cup granulated sugar and 2–3 teaspoons ground cinnamon.
  13. Roll warm (cool enough to handle) donuts in the cinnamon-sugar mixture until evenly coated and serve warm.

Notes

Additional time is for chilling the dough., Pro tips: Reduce the apple cider until about 1 cup for intensified flavor; chill dough for easier handling; maintain oil temperature at 325°F to avoid burning or grease absorption; fry 2-3 donuts at a time; roll donuts in cinnamon sugar while warm for best coating adherence; dust work surface and cutters with flour if dough is sticky; handle hot oil with care.

Nutrition

Find it online: https://margorecipes.com/easy-fried-apple-cider-donuts/