Description
Classic Apple Cider Donuts made with browned butter, apple butter, and warm apple pie spices, fried to golden perfection and coated in cinnamon sugar. These donuts are soft, flavorful, and perfect for fall or anytime you crave a cozy treat.
Ingredients
Spices
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 2 teaspoons apple pie spice (from above spices)
Wet Ingredients
- 6 tablespoons (85g) unsalted butter
- ½ cup (140g) apple butter
- ½ cup (120g) sour cream (full fat)
- 2 large eggs
- 2 tablespoons boiled or reduced apple cider
Dry Ingredients
- 3/4 teaspoon fine sea salt
- 150g (¾ cup) brown sugar (light or dark)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 450g (3 ½ cups) all-purpose flour
For Frying and Coating
- Canola or vegetable oil (for frying, about 2-3 inches depth)
- Granulated sugar (about ½ cup for coating)
Instructions
- Brown the butter: In a frying pan over medium-low heat, melt the butter. Cook it as it sputters and bubbles until little brown bits appear at the bottom, stirring to brown fully without burning. Transfer browned butter to a heatproof bowl and add 2 teaspoons of the apple pie spices to bloom their flavor.
- Make the dough: Whisk together the cooled brown butter, apple butter, brown sugar, sour cream, eggs, salt, and boiled cider until combined. Separately whisk flour with baking powder and baking soda, then fold the dry ingredients into the wet mixture until a thick dough forms.
- Chill the dough: Line a half-sized greased cookie sheet with parchment paper and dust with flour. Spread the dough evenly over the parchment to about ½-inch thickness using floured hands or a floured rolling pin. Place another floured parchment paper on top and smooth the dough. Freeze for at least 30 minutes or refrigerate for an hour to firm up.
- Prepare for frying: Mix granulated sugar with 1 teaspoon apple pie spice in a bowl for coating. Heat oil in a large, deep skillet to about 360°F (182°C), enough to be 2-3 inches deep. Have a spider strainer and paper towels ready for draining donuts.
- Cut out donuts: Use a donut cutter or a round biscuit cutter with a piping tip to punch out donut shapes from chilled dough. Re-roll scraps as needed, using flour to prevent sticking.
- Fry the donuts: Fry no more than four donuts at a time in the hot oil. Fry for about 3 minutes until browned on one side, then flip and cook until browned all over. Remove with a spider strainer and drain on paper towels.
- Coat with sugar: While still warm but cool enough to handle, dip the donuts in the cinnamon sugar mixture to coat both sides thoroughly. Doing this before the oil cools ensures the sugar sticks well.
- Serve and store: Donuts are best served warm the same day they are made. Store leftovers in an airtight container at room temperature to keep fresh.
Notes
- Use full-fat sour cream for the best texture and flavor.
- Boiled or reduced cider intensifies the apple taste; simmer cider until about half its volume before using.
- Maintain oil temperature at 360°F for even frying and golden color.
- Don’t overcrowd the pan to avoid temperature drops in the oil.
- Coat donuts while warm to ensure sugar sticks well.
- Leftover donuts can be gently reheated in a low oven for a few minutes to refresh.