Go Back

Cozy Brown Butter Apple Cider Donuts Recipe with Cinnamon Sugar Coating

Tender fried apple cider donuts made with reduced cider, brown butter, and a classic cinnamon sugar coating.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 donuts
Calories 235 kcal

Equipment

  • 1 small saucepan for reducing cider
  • 1 small skillet or saucepan for browning butter
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Rolling Pin
  • 1 donut cutter or two round cutters
  • 1 heavy pot or Dutch oven for frying
  • 1 thermometer for monitoring oil temperature
  • 1 wire rack or paper towel-lined tray

Ingredients
  

For the reduced cider

  • 2 cups apple cider

For the donut dough

  • 4 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • vegetable oil for frying

For the cinnamon sugar coating

  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons melted butter

Instructions
 

Prepare the cider and butter

  • Pour the apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup, 10 to 15 minutes. Set aside to cool slightly.
  • In a small skillet or saucepan, melt the butter over medium heat and continue cooking until golden brown and nutty smelling. Remove from the heat and cool for a few minutes.

Make the dough

  • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a medium bowl, whisk together the sugar, egg yolks, milk, vanilla, reduced cider, and browned butter until smooth.
  • Add the wet ingredients to the dry ingredients and stir gently just until a soft dough forms.
  • If the dough is very sticky, chill it for 20 to 30 minutes until easier to handle.

Cut and fry the donuts

  • On a lightly floured surface, roll the dough to about 1/2-inch thickness and cut out donut rings.
  • Heat 2 to 3 inches of vegetable oil in a heavy pot to 350°F.
  • Fry the donuts in batches for 1 to 2 minutes per side, until puffed and deep golden brown. Do not crowd the pot.
  • Transfer the donuts to a wire rack or paper towel-lined tray and cool for 1 to 2 minutes, until easy to handle but still warm.

Coat and serve

  • In a shallow bowl, mix the sugar and cinnamon for the coating.
  • Brush each warm donut lightly with melted butter, then roll in the cinnamon sugar until fully coated.
  • Serve warm or at room temperature.

Notes

Reduce the cider for the best apple flavor. Chill sticky dough before rolling. Keep the frying oil near 350°F for even cooking. These donuts are best the day they are made.