New Hampshire Apple Cider Donuts
Cake donuts made rich with reduced apple cider and warm spices, rolled in cinnamon sugar while still warm. A fall orchard-stand favorite across the state.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 250 kcal
Equipment
- •Donut cutter
- •Deep fryer or heavy pot
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 11
- carbs
- 34
- protein
- 3
- calories
- 250
Instructions
- 1
Simmer the apple cider in a small saucepan until it cooks down to about 0.5 cup. Let it cool completely.
- 2
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl.
- 3
Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
- 4
Stir in the cooled reduced cider and buttermilk.
- 5
Gently mix in the dry ingredients until just combined. Chill the dough for 30 minutes.
- 6
Roll the dough on a floured surface to 1/2-inch thickness. Cut out donut shapes.
- 7
Heat oil to 350°F on the burner. Fry donuts in batches for about 90 seconds per side until golden.
- 8
Drain briefly on a wire rack. Roll the warm donuts in cinnamon sugar.
Chef's tips
Boil down the cider by at least half to concentrate its sweet apple flavor before mixing it into the batter.
Storage
Store at room temperature in an airtight container for up to 2 days.
Reheating
Warm briefly in a 300°F oven for a few minutes to refresh texture.
Common mistakes to avoid
- •Skipping the cider reduction step, which leaves the donuts with a weak apple flavor.
- •Frying at too high a temperature, which browns the outside before the center cooks through.
Serving suggestions
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