Vermont Cider Doughnuts
Cake doughnuts spiced with cinnamon and nutmeg and made with reduced apple cider, fried until deep golden and rolled in cinnamon sugar. They are the essential treat at Vermont orchards every fall weekend.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Deep fryer or heavy pot
- •Doughnut cutter
- •Rolling pin
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 half a cup. Let it cool.
- 2
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl.
- 3
Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- 4
Mix in the reduced cider and buttermilk.
- 5
Gently stir the dry ingredients into the bowl until a soft dough forms.
- 6
Chill the dough for 30 minutes. Roll it out to 1/2-inch thickness and cut into doughnuts with a doughnut cutter.
- 7
Heat oil to 350°F on the stovetop. Fry doughnuts in batches for about 90 seconds per side until deep golden.
- 8
Drain briefly on paper towels. Roll the warm doughnuts in cinnamon sugar.
- 9
Serve warm.
Chef's tips
Cook down the cider by at least three-quarters to strengthen the flavor before adding it to the batter, or the doughnuts will taste weak.
Storage
Store in an airtight container at room temperature for up to 2 days; they are best the day they are fried.
Reheating
Warm briefly in a 300°F oven for 3-4 minutes to refresh the texture.
Common mistakes to avoid
- •Frying at too high a temperature, which browns the outside before the inside cooks through.
- •Skipping the cider reduction, which leaves the dough too wet and the flavor weak.
Serving suggestions
Cooked Vermont Cider Doughnuts?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Vermont
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
