Michigan Apple Cider Donuts
Cake donuts made with reduced apple cider, a fall tradition at Michigan orchards and cider mills.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Donut cutter
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 34
- protein
- 3
- calories
- 260
Instructions
- 1
Simmer the apple cider in a saucepan until it cooks down to about 1/2 cup. Let it cool.
- 2
Whisk the flour, baking powder, baking soda, cinnamon, and nutmeg together in a bowl.
- 3
Beat the butter and brown sugar until light and fluffy. Beat in the eggs.
- 4
Mix in the reduced cider and buttermilk.
- 5
Gently stir in the dry ingredients just until a soft dough forms.
- 6
Chill the dough for 30 minutes. Roll it to 1/2-inch thickness and cut out donut shapes.
- 7
Heat the oil to 350°F. Fry the donuts in batches for 2 minutes per side until deep golden.
- 8
Drain the donuts briefly. Toss the warm donuts in cinnamon sugar or granulated sugar.
Chef's tips
Cooking down the cider concentrates its flavor so the apple taste stays strong after frying. Fry the cutout center holes as a bonus batch.
Storage
Best eaten the day they're made; store in an airtight container up to 1 day.
Reheating
Warm briefly in a low oven; do not microwave, which turns them tough.
Common mistakes to avoid
- •Skipping the cider reduction, which results in a weak apple flavor.
- •Frying at too high heat, which browns the outside before the inside cooks.
Serving suggestions
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