Apple Cider Donuts

Tender cake-style donuts with concentrated apple cider, cinnamon, and nutmeg, finished in a cinnamon-sugar coating. The cider is reduced first for a deeper apple flavor, then the dough is mixed, chilled briefly, cut, and fried until golden and crisp outside with a soft crumb inside.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

• 480 ml apple cider for reduction
• 360 g all-purpose flour sifted
• 100 g granulated sugar split between dough and coating
• 50 g light brown sugar packed
• 10 g baking powder
• 4 g fine salt
• 6 g ground cinnamon split between dough and coating
• 1 g ground nutmeg
• 57 g unsalted butter melted and cooled slightly
• 2 piece large eggs lightly beaten
• 60 ml whole milk
• 5 ml vanilla extract
• 1500 ml neutral frying oil for frying
• 50 g granulated sugar for coating
• 3 g ground cinnamon for coating

Instructions

1. Reduce the apple cider: pour 480 ml cider into a medium saucepan and simmer over medium heat until reduced to 120 ml, 12 to 18 minutes. Set aside to cool until just warm, not hot. The cider looks syrupy and measures about 120 ml.
2. In a large bowl, whisk together the flour, 100 g of the granulated sugar, brown sugar, baking powder, salt, 6 g of the cinnamon, and nutmeg. The dry mixture is evenly combined with no visible clumps of sugar or leavener.
3. In a separate bowl, whisk the reduced cider, melted butter, eggs, milk, and vanilla until smooth. The mixture is homogeneous and glossy.
4. Add the wet mixture to the dry ingredients and stir just until a soft dough forms. If the dough feels sticky, dust very lightly with a little flour from the bowl rather than adding extra beyond what is needed. Cover and chill for 10 minutes so it is easier to roll. The dough is cohesive and slightly tacky but not wet.
5. While the dough chills, heat the frying oil in a large heavy pot to 175°C. In a shallow bowl, mix the remaining 50 g granulated sugar with 3 g cinnamon for coating. A thermometer reads 175°C and the coating mixture is evenly blended.
6. Turn the dough onto a lightly floured surface, roll to about 12 mm thick, and cut out donuts with a donut cutter or paired round cutters. Gather scraps once and reroll gently. Fry 3 to 4 donuts at a time for 1 to 2 minutes per side, adjusting the heat to hold the oil between 170°C and 180°C. Donuts are deep golden brown and spring back when lightly pressed.
7. Transfer the fried donuts to a wire rack set over a sheet pan for 1 minute, then toss each warm donut in the cinnamon sugar coating. Serve warm. The donuts are evenly coated and fragrant, with a crisp exterior and tender crumb.