Ingredients
Apple Cider Dough
- 3 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1-2 medium Granny Smith apples
- 1/2 cup apple cider concentrate
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1/3 cup sour cream
- Neutral oil, for frying
Apple Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 4 tablespoons freeze-dried apple powder
- 1 teaspoon ground cinnamon
- 1/4 cup apple cider concentrate
Instructions
- Make the Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Using the large holes of a box grater, grate the apples into a separate bowl without peeling. Firmly squeeze the grated apples to extract as much juice as possible, then separate and loosen the compressed apple shreds. Measure out 2/3 cup packed apple shreds (about 90 g) and 3 tablespoons apple juice (44 g), combining both and discarding excess. In a large bowl, whisk together the reserved grated apples and juice with apple cider concentrate, brown sugar, granulated sugar, melted butter, eggs, and sour cream until fully incorporated. Fold in the dry ingredients with a rubber spatula just until combined. Cover the bowl with plastic wrap and refrigerate for 3 to 4 hours for best texture (overnight is possible but same-day frying yields tenderest donuts).
- Fry the Donuts: Heat 3 to 4 inches of neutral oil (such as vegetable or canola) in a Dutch oven or heavy-bottomed pot to 365°F (185°C). Prepare a baking sheet with a wire rack for draining the fried donuts and another sheet lined with 4×4 inch parchment squares to place donut dough before frying. Turn the chilled dough onto a generously floured surface, flour the top, flip, and flour the other side as well. Roll the dough out to 1/2-inch thickness. Using a floured 3-inch donut cutter, cut out donuts firmly and with a gentle twisting motion to cleanly cut through apple shreds; re-flour cutter between cuts. Place each donut on its own parchment square. Gather scraps, reroll, and continue cutting donuts until dough is used. Lightly brush excess flour off donuts if necessary. Working in batches, use a spider or slotted spoon to carefully lower two donuts at a time into the hot oil. Fry donuts for about 3 minutes total, flipping halfway through cooking to ensure even browning. Remove donuts and transfer to wire rack to drain. Allow oil to return to 365°F before frying subsequent batches.
- Coat in Apple Cinnamon Sugar: In a shallow bowl, combine sugar, freeze-dried apple powder, and cinnamon. Once donuts have cooled completely, lightly brush each donut with the remaining apple cider concentrate, then immediately toss in the apple cinnamon sugar mixture to coat evenly. Serve and enjoy your fresh apple cider donuts!
Notes
- For measuring flour, spoon into measuring cup and level off for accuracy.
- Grate apples with skins on for added texture and flavor, or peel if preferred.
- Refrigerating the dough chills it and improves texture, but frying same day is best for soft, tender donuts.
- Use a neutral oil with a high smoke point like vegetable or canola for frying.
- Freeze-dried apple powder can be found in specialty stores or online; if unavailable, substitute with extra ground cinnamon or omit.
- Carefully monitor oil temperature to maintain 365°F; too low results in greasy donuts, too high will burn them.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (includes frying batches)
- Category: Dessert, Snack, Breakfast
- Method: Frying
- Cuisine: American
