Best Apple Cider Donut Recipe

Your new favourite fall snack is these Apple Cider Doughnuts, perfectly flavoured and delicate. I know the competition is tough.

– 1 cup apple cider – 1 cup granulated sugar – 5 tablespoon butter  – 2 large egg – 3 ½ cups all-purpose flour – 1 teaspoon salt – 1 tablespoon baking powder – 1 teaspoon baking soda – 1 ½ teaspoon cinnamon – ½ teaspoon nutmeg – ½ cup buttermilk – 1 tablespoon vanilla extract



Reduce apple cider to ⅓ cup in a big saucepan over medium-high heat, approximately 10 minutes.


Beat sugar and butter in a large basin with a hand-held or standing mixer with a whisk attachment for 3 minutes until pale.


Keep beating for 2 minutes after adding the eggs until light and fluffy. Add buttermilk, reduced cider, and vanilla to sugar/butter/egg combination.


Stir thoroughly, and if the mixture appears a little curdled, don't worry—it will straighten up. 


Mix the dry ingredients together: Mix the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl and put it aside.


Gently stir the flour mixture into the basin containing the wet ingredients until everything is well moistened.


After transferring the dough to a surface dusted with flour, knead it a few times until it comes together and forms a ball.


Keep the doughnut holes and cook them. Mix 1½ cups granulated sugar and 3 tbsp ground cinnamon in a shallow bowl.


Add vegetable oil to a large stockpot or Dutch oven and heat on medium-high until a deep-fry thermometer reads 375℉.


After 30 seconds on a paper towel-lined plate, coat warm doughnuts in cinnamon sugar mixture.

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