Apple cider donuts are the ultimate fall treat! This version is simple to make and so amazing fresh out of the air fryer with a cinnamon sugar coating.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 cup Cider
- 3-½ cups All purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon, halved
- ½ teaspoon Pumpkin Pie Spice
- 1 pinch Salt
- 1 cup Dark brown sugar
- 2 tablespoons Butter, at room temperature
- 2 tablespoons Applesauce
- ½ cups Almond milk
- 2 whole Eggs
- Canola oil, as needed for frying
- 1 cup Granulated sugar
Preparation
First, pour the apple cider into a small saucepan and heat it on the stove over medium heat. Bring to a gentle boil and reduce to concentrate the flavor until only 1/4 cup remains. Set it aside to cool completely. While it reduces and cools, combine the flour, baking powder, baking soda, 1 tsp cinnamon, pumpkin pie spice, and salt in a bowl. Whisk together to aerate the dry ingredients and set the bowl aside. Prepare a stand mixer with the paddle attachment and combine the brown sugar, butter and applesauce in its bowl. Whisk everything together until frothy.
Pour in the cooled apple cider, almond milk and eggs one at a time, letting each mix together before adding the next. Then turn the speed to low and slowly add the dry ingredients. Take out a cookie sheet and cover it with a silicone mat. Generously dust the mat with flour and turn the dough over. Press it down with floured hands so it’s about 1/2 inch thick and take out most of the sheet. Put the sheet of dough in the freezer to chill for 20 minutes. While it cools, line another baking sheet with a silicone mat and dust it well with flour.
Use a donut cutter to cut perfect little donuts out of the cooled dough, keeping them as close together as possible to produce as many as possible. Transfer them to the second sheet tray as you cut them, including the donut holes. Put the plate with the cut out donuts and the holes back in the freezer to cool again for 10 minutes. While they cool, fill a large stainless steel skillet with deep sides with about 3 inches of canola oil. Heat it over medium to medium high heat and use a deep fry thermometer to make sure the temperature reaches (and stays around) 350°F.
Combine the granulated sugar and the remaining teaspoon of cinnamon in a bowl and transfer it to a small paper bag. Put it aside. Then take out the donuts and fry them in batches in the hot oil for a minute on each side. They should become puffy and beautifully brown. Remove them to a plate lined with paper towel and place the next batch. Take the first batch of donuts while they are still warm and place them in the paper bag of cinnamon sugar. Close it tightly and shake well to coat them. Repeat until all donuts are fried and coated. Serve immediately hot and seal leftovers in containers. They will keep for a day or two!
