apple cider donuts
Craving the cozy flavors of autumn? Step into the world of apple cider donuts—a beloved American treat that captures the essence of fall in every bite.
Ingredients
- 385 g (13 1/2 ounces, about 3 cups) bleached all-purpose flour, plus more for kneading
- 15 g (1/2 ounce, about 1 tablespoon) sugar
- 5 g (1 1/4 teaspoons) Diamond Crystal kosher salt (for table salt, use about half as much by volume or the same weight)
- 5 g (1 1/2 teaspoons) instant dry yeast (not RapidRise or active dry)
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 255 g (9 ounces, about 1 cup plus 2 tablespoons) apple cider (do not use a reduction)
- 7 g (1 1/2 teaspoons) rose water (optional)
- 1/8 teaspoon almond extract (optional)
- 55 g (2 ounces, just over 1/4 cup) hazelnut oil or brown butter
- Refined coconut oil, such as Nutiva, for frying
Instructions
- Mix flour, sugar, salt, yeast, nutmeg, cinnamon, baking soda, and cloves in a food processor or stand mixer.
- Add apple cider, rose water, and almond extract (if using); mix until a sticky dough forms.
- Add hazelnut oil or brown butter; mix just until combined.
- Transfer dough to a greased bowl, cover, and let rise until doubled (about 2 hours).
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut into 3-inch rounds, then cut out 1-inch centers to make rings.
- Place on a greased baking sheet, cover, and let rise until puffy (about 1 hour).
- Heat 3 inches of coconut oil in a Dutch oven to 365°F (185°C).
- Fry donuts in batches, turning, until golden (about 75 seconds per side).
- Drain on paper towels.
- Mix sugar, cinnamon, and apple pie spice in a wide dish.
- While warm, coat donuts in the sugar mixture.
- Serve fresh and warm, or store in an airtight container for up to 2 days.