Connecticut Orchard Apple Cider Donuts
Cakey, cinnamon-sugar-dusted donuts made with fresh-pressed apple cider, sold each fall at Connecticut's family orchards and farm stands.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Donut cutter
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8
- carbs
- 26
- protein
- 3
- calories
- 190
Instructions
- 1
Simmer the apple cider in a saucepan until it cooks down to about 1/2 cup. Let it cool slightly.
- 2
Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
- 3
In another bowl, whisk the buttermilk, eggs, melted butter, and the reduced cider.
- 4
Mix the wet and dry ingredients until a soft dough forms. Chill for 20 minutes.
- 5
Roll the dough on a floured surface to 1/2-inch thickness. Cut into donut shapes.
- 6
Heat oil to 350°F in a deep pot or fryer.
- 7
Fry the donuts in batches for 90 seconds per side until golden brown.
- 8
Drain the donuts briefly. Toss them immediately in cinnamon sugar while still warm.
Chef's tips
Simmer the cider down until it thickens before adding it to the batter for a stronger apple flavor.
Storage
Best eaten the day they're made; store loosely covered at room temperature for 1 day.
Reheating
Warm briefly in a low oven, though they're best fresh.
Common mistakes to avoid
- •Frying at too high a temperature, which browns the outside before the inside cooks
- •Skipping the cider reduction, which results in a weak apple flavor
Serving suggestions
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