Classic Apple Cider Doughnuts with Cinnamon Sugar Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and all ingredients are measured and ready. Have your oil heated to the correct temperature before starting the frying phase to ensure efficiency.

Set up a cooling station with a wire rack and a shallow dish filled with the cinnamon sugar mixture so you can coat the doughnuts immediately after they emerge from the hot oil.

Instructions

Cider Reduction

1. 1Reduce the Cider
   Pour the apple cider into a medium saucepan over medium-high heat. Bring to a gentle boil and simmer until the liquid reduces down significantly to 120 ml of concentrated apple syrup. Remove from heat and allow to cool slightly before incorporating into the dough mixture.
   Look for The cider should thicken and darken, reducing in volume by about three-quarters to reach the desired concentration.
   Tip Keep a close eye on the saucepan toward the end to prevent the concentrated syrup from burning.

The cider should be reduced to a thick, syrupy consistency that coats the back of a spoon. It should smell intensely of apples and have a dark, rich color, signaling that the water content has evaporated and the flavor has concentrated effectively for the dough base.

Dough Formation

2. 2Prepare the Dough
   In a large mixing bowl, combine the flour, brown sugar, nutmeg, and cinnamon. Add the softened butter and eggs, then pour in the apple cider reduction. Mix until a cohesive dough forms. Handle the dough gently to ensure a tender crumb in the final doughnuts. To ensure the eggs are fully cooked, the internal temperature of the dough must reach 160°F (71°C).
   Look for The dough will be soft and pliable, coming together easily without being overly sticky or tough.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid over-mixing the dough, as this can develop excess gluten and lead to a denser, chewier doughnut texture.

The dough should be soft, uniform, and easy to handle. Check that all dry ingredients are fully incorporated and the butter is well-distributed. The mixture should smell fragrant with cinnamon and nutmeg, and it should feel slightly tacky but not excessively sticky to the touch.

Frying and Finishing

3. 3Fry and Coat
   Roll out the dough and use a doughnut cutter to shape the rings. Heat the vegetable oil in a deep pot to 350°F (177°C). Carefully drop the rings into the oil and fry for 90 seconds per side until deeply golden and crisp. Remove, drain briefly, and toss immediately in the cinnamon caster sugar mixture while still hot.
   Look for The doughnuts should be deep golden brown and crisp on the surface, with a light and airy interior structure.
   Tip Maintain the oil temperature consistently at 350°F to ensure the doughnuts cook through without absorbing too much grease.

The doughnuts should be uniformly golden brown and crisp on the outside. When lifted from the oil, they should feel light and hold their shape. Upon tossing in the sugar, the coating should adhere evenly, creating a sparkling, fragrant exterior that is warm and inviting.

Common mistakes

A common mistake is failing to reduce the cider sufficiently, which results in a dough that is too wet and difficult to handle.

Another frequent error is overcrowding the pot during frying, which causes the oil temperature to drop rapidly and leads to greasy, heavy doughnuts rather than light, crisp ones.

Finally, always toss the doughnuts in the sugar while they are hot; if they cool down too much, the sugar coating will not adhere properly to the surface.

How to tell it’s done

The doughnuts are done when they reach a deep, consistent golden brown color on both sides. When testing for doneness, ensure the centers are fully cooked by checking for a light, springy texture.

Because these are fried, the high heat ensures the interior reached a safe temperature of 160°F (71°C) for the eggs. Always ensure the oil temperature stays stable throughout the process to avoid undercooked or greasy results.

• Egg dishes: 160°F (71°C) in the thickest part