Fried Apple Cider Donuts

Homemade fried apple cider donuts dunked in cinnamon sugar. Soft and fluffy fried to golden perfection with the perfect punch of apple flavor.

Frying donuts at home can definitely be a daunting task. And maybe not something you wanna tackle on a weekday. But every once in a while, on a slow Sunday, they’re totally special and worth the extra effort. Especially if the donuts you happen to be frying are these Fried Apple Cider Donuts, and it’s a crisp fall morning, and you’re wearing your favorite cozy sweater. Just sayin’.

I have done all the hard work testing these babies about 27 times over the past year, and have finally landed on the perfect recipe. So the hardest thing you’re going to have to do is monitor the oil temp. Which is actually V important when frying donuts. Too hot and your donuts will brown too quickly, but be raw in the center. Too cool and you’ll get a very oily donut that will probably still be underdone in the center. 375 is what we’re aiming for, and a quick read thermometer like this one is your best bet.

How to Make Fried Apple Cider Donuts

Start by reducing the apple cider. This will help to intensify the apple cider flavor, allowing us to pack in the apple flavor without adding too much liquid to the dough. Put 3 C of apple cider in to a medium sauce pan and reduce it over medium heat until there is 1 C of liquid remaining – this will take about 20-30 minutes. Set aside to cool completely. You can do this the day before, or pop it in the fridge to speed along the cooling process.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, nutmeg, and 1 tsp cinnamon. In a separate bowl or large liquid measuring cup, whisk the melted butter, eggs, and 1 C of the reduced apple cider. Stir the wet ingredients into the dry until just combined. Chill dough for 1 hour.

While the dough chills, stir together the granulated sugar and 3 tsp cinnamon in a medium bowl. Set aside. Also, prepare a cooling rack by placing one on top of a paper towel lined cookie sheet.

Heat the vegetable oil in a large dutch oven or heavy bottomed stock pot. Heat to 375 and monitor the heat, keeping it as close to 375 as possible throughout frying.

Roll out the chilled dough to about 1/2″ thick on a floured surface. Cut out donuts using a 2 1/2″ cookie or biscuit cutter. Cut out the center using a 1″ round cutter. Pat off any excess flour and fry on each side for about 2-3 minutes, or until golden brown. Fry both the holes and the donuts! Re roll scraps and continue cutting.

Remove from oil and place on cooling rack. Cool enough to handle, then roll in the cinnamon sugar. Don’t let them cool too much, or the cinnamon sugar won’t stick. Enjoy while they’re still warm. Dunk in caramel for extra style points.

Tips for Frying Donuts at Home

• Use a dutch oven or heavy bottomed stock pot. This will help in keeping the oil temp steady and result in evenly cooked golden brown donuts. A pot like this would work great!
• Check your oil temp frequently and adjust the heat as needed. As I mentioned above, keeping your oil as close to 375 as possible while frying is super important.
• Prepare everything before you start frying. Get your cooling rack and cinnamon sugar ready to go so all you have to focus on is frying the donuts to golden perfection.
• Use a frying spider to remove the donuts from the hot oil.

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If you loved this recipe – be sure to check out these other fall inspired desserts: Mini Pumpkin Cheesecakes, & Kitchen Sink Pumpkin Cookies