These apple cider yeast donuts are soft, pillowy, and deeply flavored with reduced apple cider and warm spices. Unlike cake-style cider donuts, the yeast version has a light, airy crumb that soaks up the cinnamon-sugar coating beautifully. The cider is boiled down to concentrate its flavor, so every bite tastes like a crisp autumn day.
Ingredients
- 1 cup (240 ml) apple cider
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 2 large eggs, at room temperature
- 4 tablespoons (57 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 2 quarts / 1.9 L)
- For coating: 1 cup (200 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce to a simmer and cook until it reduces to about 1/4 cup (60 ml), about 15–20 minutes. Let cool to room temperature.
- In a large bowl, whisk together the flour, sugar, yeast, cinnamon, nutmeg, and salt. In a separate bowl, whisk the warm milk, eggs, melted butter, vanilla, and the reduced cider.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium-low speed for 6 minutes.)
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
- Punch down the dough. On a floured surface, roll it out to 1/2-inch (1.3 cm) thickness. Using a 3-inch (7.6 cm) round cutter, cut out donuts. Use a 1-inch (2.5 cm) cutter for the holes. Re-roll scraps and cut again.
- Place the donuts and holes on a baking sheet lined with parchment paper. Cover loosely with a towel and let rise until puffy, about 30 minutes.
- Meanwhile, heat 2 inches (5 cm) of oil in a heavy pot or Dutch oven to 350°F (177°C). Line a wire rack with paper towels.
- Fry the donuts in batches of 3–4, being careful not to overcrowd. Cook for 45–60 seconds per side, until golden brown. Use a slotted spoon to flip and remove. Drain on the rack.
- While still warm, toss each donut in the cinnamon-sugar mixture until coated. Serve immediately.
Tips
- Reduce the cider properly: Don’t skip the reduction. Boiling off the water intensifies the apple flavor. If you’re short on time, you can use 1/4 cup of apple cider concentrate, but the texture may be slightly different.
- Check oil temperature: Use a deep-fry thermometer. If the oil is too hot, the donuts will brown too quickly and remain raw inside; if too cool, they’ll absorb oil and become greasy.
- Don’t over-knead: Knead just until the dough is smooth and springs back when poked. Over-kneading can make the donuts tough.
- Use fresh yeast: Check the expiration date on your yeast. If it’s old, the dough may not rise properly. You can proof the yeast in the warm milk with a pinch of sugar for 5 minutes before adding.
Serving Suggestions
These donuts are best enjoyed warm, right after coating. Serve them with a hot cup of spiced apple cider, coffee, or chai tea. For a festive touch, drizzle with a simple glaze made from powdered sugar and apple cider instead of the cinnamon-sugar coating. They’re perfect for weekend brunch, fall gatherings, or a cozy dessert.
Variations
- Glazed: Whisk 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) apple cider and 1/2 teaspoon vanilla. Dip the fried donuts into the glaze and let set on a rack.
- Spiced: Add 1/4 teaspoon ground cardamom or ginger to the dough for extra warmth.
- Baked version: Instead of frying, bake at 375°F (190°C) for 10–12 minutes. They’ll be less rich but still tasty.
- Apple chunks: Fold in 1/2 cup (60 g) finely diced dried apples into the dough before the first rise for extra texture.
Storage and Reheating
These donuts are best the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (177°C) oven for 5 minutes, or microwave for 15 seconds. Do not refrigerate, as that dries them out. You can freeze the uncoated fried donuts for up to 2 months in a zip-top bag; thaw at room temperature, then reheat and coat.
Frequently Asked Questions
Can I use apple juice instead of cider? Yes, but the flavor will be milder. Reduce the juice to 1/4 cup as directed, and consider adding a pinch of apple pie spice to compensate.
Why didn’t my donuts rise? The yeast may have been inactive, or the liquid was too hot (above 115°F / 46°C) and killed it. Always check the temperature and proof the yeast first if you’re unsure.
Can I make the dough ahead of time? Yes, after the first rise, punch down and refrigerate overnight. The next day, roll, cut, and let rise for 45 minutes before frying.
How do I know when the oil is ready without a thermometer? Drop a small piece of dough into the oil. If it sizzles and rises to the surface within a few seconds, the oil is ready. If it browns immediately, it’s too hot.
Can I use instant yeast? Yes, use the same amount. You can mix it directly into the dry ingredients and skip proofing, but you may need to add a few extra minutes to the rise time.
Why are my donuts greasy? The oil was not hot enough, or you overcrowded the pot. Keep the oil at a steady 350°F (177°C) and fry in small batches.
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