Washington Apple Cider Donuts
Cake donuts made with reduced Washington apple cider and rolled in cinnamon sugar while warm.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Donut cutter
- •Deep pot or fryer
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 38
- protein
- 3
- calories
- 260
Instructions
- 1
Simmer the apple cider in a saucepan until it boils down to about half a cup. Let it cool.
- 2
Whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
- 3
Beat the butter and brown sugar together until light and fluffy.
- 4
Beat in the eggs one at a time. Mix in the reduced cider and buttermilk.
- 5
Gently stir in the dry ingredients just until a soft dough forms.
- 6
Chill the dough in the fridge for 30 minutes. Roll it out on a floured surface to half-inch thickness.
- 7
Cut into donut shapes. Fry in oil heated to 350°F for about 90 seconds per side until golden.
- 8
Drain the donuts briefly. Toss the warm donuts in a mix of cinnamon and granulated sugar.
Chef's tips
Boiling down the cider gives these donuts their strong apple flavor, so do not skip that step. Chilling the dough makes it much easier to roll and cut.
Storage
Best eaten the day they are made; store at room temperature in an airtight container for up to 1 day.
Reheating
Warm briefly in a low oven; texture is best fresh.
Common mistakes to avoid
- •Skipping the cider reduction, resulting in weak apple flavor.
- •Frying at too low a temperature, making the donuts greasy.
Serving suggestions
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