Apple Cider Donut Recipe

Combine sugar and cinnamon in a medium bowl. Whisk together. Set aside.

Add apple cider to a large skillet. Set over medium heat. Bring to a simmer, reduce heat to medium-low and continue to simmer, whisking occasionally, until it has reduced, thickened , and you’re left with ½ cup of cider (about 20 to 30 minutes)

While waiting on the cider, add flour, brown sugar, cinnamon, baking powder, salt, baking soda, nutmeg, cardamom, and allspice to a large mixing bowl. Whisk to combine.

Add melted butter, applesauce, and milk. Stir to create a shaggy dough.

Add eggs. Stir again until well combined.

Using a spatula, scrape the apple cider in the bowl with the rest of the ingredients. Stir again to combine.

Cover the bowl with plastic wrap and let it sit in the fridge for at least 1 hour.

Towards the end of the chilling time, heat 2 inches of oil in a large pot. Use a candy thermometer to keep the oil between 330-345 degrees F.

Flour a clean surface and roll out the dough to ½ inch thick.

Using a 3¼-inch cookie cutter cut out the donuts. Then use a smaller, 1-inch cookie cutter to cut out the donut holes in the center.

Place donuts on a parchment lined baking sheet.

Fry donuts in batches for about 2-3 minutes per side, flipping carefully with a spatula or spoon. Remove donuts to a cooling rack with a paper towel-lined baking sheet underneath so the extra grease can drip off. Adjust the temperature of the stove burner to maintain a steady temperature for the next batch.

Place each donut in the bowl with the cinnamon sugar. Coat each side of the donut until fully covered.