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Honeycrisp Apple Cider Donut

These Classic Honeycrisp Apple Cider Donuts are a comforting treat featuring a deep apple flavor, warm spices, and a sweet cinnamon sugar coating, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 14 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3.5 cups 3 1/2 cups all-purpose flour, spooned and leveled
  • 1 tbsp 1 tbsp baking powder
  • 1 tsp 1 tsp baking soda
  • 1.5 tsp 1 1/2 tsp ground cinnamon
  • 0.5 tsp 1/2 tsp ground nutmeg
  • 1 tsp 1 tsp fine sea salt
Wet ingredients
  • 0.5 cups 1/2 cup unsalted butter, softened Can substitute salted butter; reduce added salt.
  • 1 cup 1 cup granulated sugar
  • 2 large 2 large eggs, room temperature
  • 0.5 cups 1/2 cup buttermilk Can substitute with whole milk plus 1 1/2 tsp lemon juice.
  • 0.5 cups 1/2 cup finely grated Honeycrisp apple About 1 small apple, squeezed of excess liquid.
For frying
  • 3 cups Vegetable oil, for frying Can use canola oil or peanut oil.
For the coating
  • 0.5 cups 1/2 cup granulated sugar mixed with 1 1/2 tsp ground cinnamon

Method
 

Preparation
  1. Start by simmering the apple cider in a small saucepan over medium heat for 8 to 10 minutes until it reduces to about 1/4 cup. Let it cool completely.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Then beat in the eggs one at a time, followed by the cooled reduced cider.
  4. Add the dry ingredients alternately with the buttermilk, mixing on low speed just until combined. Fold in the grated Honeycrisp apple by hand.
Chill and Shape
  1. Cover the dough and refrigerate for 30 minutes, or until firm enough to handle.
  2. Move the dough to a well-floured surface and roll it out to about 1/2-inch thickness. Use a donut cutter or round cutters to cut out the donuts. Re-roll the scraps as needed.
Fry the Donuts
  1. Pour about 2 inches of vegetable oil into a heavy pot and heat to 350°F. Fry the donuts and holes in small batches of 2 to 3 for 1 1/2 to 2 minutes per side until deep golden brown.
  2. Remove them with a slotted spoon and let them drain briefly on a paper towel-lined plate.
Coat and Serve
  1. While the donuts are warm, toss each one in the cinnamon sugar mixture. Serve warm the same day for the best texture.

Notes

For best results, use a firm, crisp Honeycrisp apple. Watch the oil temperature carefully to ensure even frying. Store in an airtight container for up to 1 day at room temperature.