Apples Etc in Branford, CT, is a beloved local spot known for its fresh apple cider donuts, crisp seasonal apples, and cozy farm-stand charm. While nothing beats a visit to the original, this recipe recreates the classic apple cider donut experience at home—warm, spiced, and coated in cinnamon sugar. It’s a straightforward yeasted cake donut that uses real apple cider, reduced for concentrated flavor, and comes together with pantry staples.
Ingredients
- 2 cups (475 ml) apple cider
- 3 ½ cups (440 g) all-purpose flour, plus more for rolling
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (3 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg
- ½ tsp (2 g) salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- Vegetable oil, for frying (about 4 cups / 1 L)
- For the coating: ½ cup (100 g) granulated sugar mixed with 1 tbsp (8 g) ground cinnamon
Instructions
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to ½ cup (120 ml), about 20–25 minutes. Remove from heat and let cool completely. You can speed this up by placing the pan in an ice bath.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- With the mixer on low, add the cooled reduced cider and the buttermilk, mixing until just combined. The mixture may look slightly curdled—that’s fine.
- Gradually add the dry ingredients, mixing until a soft dough forms. Do not overmix. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours. Chilling makes the dough easier to handle.
- On a lightly floured surface, roll the dough to ½-inch (1.25 cm) thickness. Use a floured 3-inch (7.5 cm) donut cutter to cut out donuts. Reroll scraps once. Place cut donuts on a parchment-lined baking sheet.
- In a deep, heavy pot, heat about 2 inches (5 cm) of oil to 350°F (175°C) over medium heat. Use a deep-fry thermometer to maintain temperature.
- Fry the donuts in batches of 3–4, about 1–2 minutes per side, until golden brown. Use a slotted spoon to turn and remove. Drain on paper towels.
- While still warm, toss each donut in the cinnamon-sugar mixture until coated. Serve immediately.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor. If you’re short on time, you can use ½ cup (120 ml) of store-bought apple cider concentrate, but the texture will be slightly different.
- Keep oil temperature steady: If the oil is too hot, the outside burns before the inside cooks; if too cool, the donuts absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
- Use a donut cutter: If you don’t have one, use two round cutters (one large, one small) or a glass and a bottle cap. The holes are important for even cooking.
- Substitute buttermilk: Mix 1 ½ tsp (7 ml) lemon juice or white vinegar with ½ cup (120 ml) milk and let sit for 5 minutes. This will work in a pinch.
Serving Suggestions
Serve these donuts warm with a cold glass of apple cider or a hot cup of coffee. They’re perfect for a fall brunch, a weekend breakfast, or as a sweet treat after a trip to the orchard. Pair with a simple apple salad or roasted pork for a savory contrast.
Variations
- Apple Cider Glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tbsp (30 ml) reduced cider and 1 tbsp (15 ml) milk. Dip the tops of cooled donuts.
- Spiced Apple Donuts: Add ½ tsp (1 g) ground ginger and ¼ tsp (0.5 g) ground cloves to the dry ingredients for extra warmth.
- Baked Version: For a lighter take, bake in a greased donut pan at 375°F (190°C) for 10–12 minutes. The texture will be more cake-like, and you’ll skip the frying oil.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The dough may be slightly stickier, so chill longer before rolling.
Storage and Reheating
These donuts are best eaten the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. They will lose their crispness. To reheat, place in a 350°F (175°C) oven for 5 minutes or microwave for 15 seconds. You can also freeze uncoated donuts for up to 2 months; thaw and reheat, then toss in cinnamon sugar.
Frequently Asked Questions
Can I use regular apple cider instead of reducing it? Yes, but the donuts will have a milder apple flavor and a slightly wetter dough. If you skip the reduction, reduce the buttermilk to ¼ cup (60 ml) to compensate.
Why is my dough too sticky to roll? The dough should be soft but not sticky. If it is, chill it for another 30 minutes, or add a little more flour (1 tbsp at a time) until it’s workable. Over-flouring will make the donuts tough.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 24 hours before rolling and frying. Let it sit at room temperature for 10 minutes before rolling.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil or butter, which burn at frying temperatures.
How do I know when the oil is the right temperature without a thermometer? Drop a small cube of bread into the oil; if it browns in about 60 seconds, the oil is around 350°F (175°C). If it browns immediately, it’s too hot.
Can I use apple juice instead of cider? Apple juice is clearer and less tart, so the flavor will be less robust. You can use it, but add 1 tbsp (15 ml) lemon juice to the dough to mimic the tang.
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