Old-Fashioned Apple Cider Donuts
Warm, comforting, and perfectly spiced, these Old-Fashioned Apple Cider Donuts boast a fluffy interior and a crunchy, glazed exterior. The ideal fall treat, this recipe brings the irresistible flavors of fresh apple cider and spices right to your kitchen for a nostalgic, homemade donut experience.
Ingredients you’ll need:
- apple cider vinegar
- butter
- buttermilk
- eggs
- granulated cane sugar
- brown sugar
- flour
- cinnamon
- baking powder
- salt
- baking soda
- ground nutmeg
- frying oil
- powdered sugar
- whole milk
- vanilla bean paste
TIPS for Making the Best Old Fashioned Donuts:
- The dough. After refrigeration, the dough will still be softer than typical brioche donuts – and that’s OK! This is what creates that crave-worthy, melt-in-your-mouth fluffy interior. However, if you find the dough is super stinky and you’re unable to shape the donuts, feel free to knead in more flour. You just don’t want to add so much flour that it becomes tough.
- Transferring the shaped donuts. After cutting out the donut shapes, place on individual squares of parchment paper that are large enough to fit the donut, donut hole, and you can still grasp their edges for easy transfer and removal from the oil.
- The frying oil. After you’ve transferred the donut to the hot frying oil, you can slowly shimmy the parchment paper out from underneath the donut. The donut edges should immediately start sizzling, but will take 4-5 minutes to become deeply golden. If the donut does not sizzle – turn up the heat. If the donuts are cooking too fast (under 2 minutes), remove the skillet from the stovetop to cool down.
How to Store Homemade Apple Cider Donuts:
I recommend storing in a brown paper bag, pastry box, or bread box on the counter for up to 4-5 days. Keep away from direct sunlight or heat.
Bake with me!
Old-Fashioned Apple Cider Donuts
Servings: 10 donuts
Ingredients
For the Dough:
- BUBBL’R Twisted Elix’r for serving
- 3 cups Apple Cider
- 4 tbsp. Melted Butter
- ½ cup Buttermilk
- 2 large Eggs
- 1 cup Granulated Cane Sugar
- 1/2 cup Light Brown Sugar
- 4 cups All Purpose Flour
- 2 tsp. Ground Cinnamon
- 2 tsp. Baking Powder
- 1 tsp. Salt
- ½ tsp. Baking Soda
- ½ tsp. Ground Nutmeg
- Frying Oil
For the Glaze:
- 2 cups Powdered Sugar
- 1/3 cup Whole Milk or heavy cream
- 1/2 tsp. Vanilla Bean Paste
Instructions
For the Concentrated Apple Cider:
- Add the apple cider to a large pot over medium high heat. Bring to a boil, then simmer on medium heat until reduced to ¾ cup, about 25-30 minutes. Stir occasionally. Let cool completely.
(Optional) For the Browned Butter:
- In a saucepan over medium heat, add the butter. Stir until melted, then continue stirring until browned, about 4-5 minutes. It is done when the butter turns slightly brown, smells nutty, and little brown specks form at the bottom. Transfer to a mug to cool to room temperature.
For the Donut Dough:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the browned butter, buttermilk, and eggs. Beat for 1-2 minutes.
- Add the cooled concentrated apple cider, brown sugar, and granulated cane sugar. Beat for 1-2 minutes.
- Add the ground cinnamon, baking powder, salt, baking soda, and nutmeg. Whisk until smooth.
- Add the flour and mix just until combined and batter is mostly smooth. Be careful not to over mix the batter.
- Cover with saran wrap and chill in the fridge for at least 1 in the freezer or 2 hours in the fridge to overnight in the fridge.
To Shape the Donuts:
- Transfer the dough to a very well-floured surface. The dough will be very soft but should holds its shape. If needed, knead in up to 1/3 cup more flour.
- Roll out the dough to ¾” thick.
- Use a 3” cookie cutter to make the individual donuts. Place on their own square of parchment paper, then use a 1” cookie cutter to remove the center donut hole.
To Fry the Donuts:
- Heat up 4” of neutral frying oil, such as olive oil, in a skillet over medium heat to 350F.
- Working in batches of 2-3 donuts, transfer the donuts directly into the frying oil using the parchment paper. Keep ahold of one side of the parchment paper to help wiggly it off the donuts after placing in the hot oil.
- Fry for 3-4 minutes on each side, until deeply golden.
- Transfer using a slotted spoon to a paper-towel lined wire rack. Let cool at least 10 minutes before adding the glaze.
For the Vanilla Bean Glaze:
- Combine all ingredients and whisk until a thick but stilly runny glaze. Transfer to a small, shallow bowl for dipping.
- Dip each donut face side in the glaze, lifting to let the excess glaze run off into the bowl.
- Place on parchment paper to let the glaze set.
- Enjoy warm with BUBBL’R Twisted Elix’r for a complementary refreshment, or store in a brown paper bag once completely cooled on the counter for up to 3-4 days.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Can’t wait to make these! Is it apple cider vinegar or apple cider?
Apple cider! So it’s apple juice with spices 🙂
I was really disappointed with the flavor of these donuts. The texture of the donuts were perfect but they barely tasted like apple cider and were a little bland in general.