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Cinnamon Sugar Apple Cider Doughnuts

Perfect and very delicious for fall.

Posted on

INGREDIENTS

Makes 12-14 doughnuts

2 ½ cups apple cider, (reduced down to ½ cup)

¼ cup butter

1 cup granulated sugar

½ cup light brown sugar

2 large eggs

1 tablespoon vanilla extract

¾ cup sour cream

4 cups flour

1 ½ teaspoons salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

Canola oil for frying

Cinnamon sugar for coating

PREPARATION

Bring apple cider to a boil over medium-high heat and reduce down to ½ cup (takes about 20-25 minutes). Pour into a large glass measuring cup.

Add butter to hot cider and stir to melt. Set aside, cool.

In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.

In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.

Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour.

On a very well-floured surface, roll out the cooled dough to about ¾-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.

Heat oil to 350˚F.

Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.

Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.

Enjoy!

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