Hudson Valley Apple Cider Donuts
Dense, cake-style donuts made with reduced apple cider and warm spices, rolled in cinnamon sugar — a Hudson Valley orchard-season tradition.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 14
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Donut cutter or two round cutters
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 10
- carbs
- 34
- protein
- 3
- calories
- 240
Instructions
- 1
Simmer the apple cider in a saucepan until it boils down to about 1/2 cup. Let it cool.
- 2
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
- 3
Beat the butter and brown sugar together until fluffy. Beat in the eggs and the reduced cider.
- 4
Alternate mixing in the flour mixture and buttermilk. Mix until a soft, slightly sticky dough forms.
- 5
Chill the dough for 30 minutes. Roll it out on a floured surface to 1/2-inch thickness and cut into donut shapes.
- 6
Heat oil to 350°F (175°C). Fry a few donuts at a time for 2 to 3 minutes per side until golden brown.
- 7
Drain the donuts briefly on paper towels.
- 8
Toss the warm donuts in the cinnamon-sugar mixture. Serve immediately.
Chef's tips
Cook the cider down until it reaches about a quarter of its starting volume. This concentrates the apple flavor without making the dough too wet.
Storage
Best eaten the day they're fried; store in an airtight container at room temperature for a day.
Reheating
Warm briefly in a 300°F (150°C) oven for a few minutes to refresh; avoid microwaving.
Common mistakes to avoid
- •Skipping the cider reduction step, which leaves the apple flavor weak and the dough too wet.
- •Frying at too high a temperature, which browns the outside before the inside is cooked through.
- •Rolling the donuts in cinnamon sugar while too hot, causing the sugar to melt and clump.
Serving suggestions
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