BA's Best Apple Cider Doughnuts
BA's Best Apple Cider Doughnuts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20–30 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20–30 minutes.
Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
Whisk baking powder, salt, baking soda, nutmeg, 3 1/2 cups flour, and 1 tsp. ground cinnamon in a medium bowl.
Using an electric mixer on medium-high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a large bowl until light and fluffy, about 4 minutes.
Add eggs one at a time, beating until well blended after each addition.
Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).
Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about 1/3 cup).
Dust hands and top of dough with more flour, then gently pat dough to 3/4" thick.
Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.
Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.
Working on baking sheet, punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" cutter to punch out center of each round.
Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
Set a wire rack inside a paper towel-lined rimmed baking sheet.
Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3".
Heat over medium-high until thermometer registers 350°F.
Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side.
Transfer to prepared rack and let cool slightly.
Fry doughnut holes until deep golden brown, about 2 minutes per side.
Transfer to prepared rack and let cool slightly.
Toss warm doughnuts and doughnut holes in cinnamon sugar.
Dough can be made 1 day ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
