Description
These dense, cake-style doughnuts are a quintessential New England autumn treat. By reducing fresh apple cider to a concentrated syrup, we pack every bite with deep, caramelized apple flavor. These doughnuts are fried to a perfect golden crisp and tossed in a fragrant cinnamon-sugar coating, providing a nostalgic, rustic experience that far outshines any store-bought version.
Ingredients
1 cup unfiltered apple cider
3.5 cups all-purpose flour
2 tsp baking powder
1.5 tsp ground cinnamon (divided)
0.5 tsp salt
4 tbsp unsalted butter, melted and cooled
0.5 cup granulated sugar
2 large eggs, room temperature
4 cups canola oil for frying
Instructions
Simmer the apple cider in a saucepan over medium-high heat until it reduces to exactly 1/4 cup, then let cool.
Whisk flour, baking powder, 1 tsp cinnamon, and salt in a large bowl.
In a separate bowl, cream the butter and sugar until pale.
Beat the eggs into the butter mixture one at a time.
Fold the cooled cider reduction into the wet mixture.
Combine the wet and dry ingredients until just incorporated.
Heat oil to 350°F in a deep pot.
Drop spoonfuls of batter into the hot oil, frying until golden brown on both sides.
Drain briefly on a wire rack then toss in a mix of remaining cinnamon and sugar while warm.
Notes
Ensure the cider is fully cooled before adding to the eggs to prevent premature cooking. Use a thermometer to keep the oil at 350°F for the best texture. Store in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 285
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg