Buy Now → Sour Cream Apple Cider Donuts
These sour cream apple cider donuts are tender and warmly spiced with concentrated cider, then fried until golden and rolled in cinnamon sugar.
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 donuts 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Units
Scale
- 2 1/4 cups apple cider
- 3 1/2 cups all-purpose flour, plus more for rolling
- 2/3 cup dark brown sugar, packed
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons salted butter, melted and cooled
- 2 large egg yolks, room temperature
- 1/2 cup full-fat sour cream
- 2 cups vegetable or canola oil, for frying
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Pour the apple cider into a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to 3/4 cup, about 20 to 25 minutes.
- Transfer the reduced cider to a heat-safe container and cool completely.
- Stir the granulated sugar and cinnamon together in a shallow bowl and set aside.
- Whisk the flour, dark brown sugar, baking powder, salt, baking soda, nutmeg, and cinnamon in a large bowl, breaking apart any lumps of brown sugar.
- In a separate bowl, whisk the cooled cider reduction, melted salted butter, egg yolks, and sour cream until smooth.
- Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain. The dough will be soft and slightly sticky.
- Cover and refrigerate the dough for 1 hour.
- Divide the chilled dough in half. Roll each portion on a lightly floured surface to 1/2 inch thick.
- Cut with a 3 1/2-inch donut cutter. Gather and reroll the scraps once, using only enough flour to prevent sticking.
- Pour the frying oil into a heavy-bottomed pot or Dutch oven and heat to 350°F.
- Carefully lower two or three donuts into the oil without crowding the pot.
- Fry for about 1 minute per side, until deep golden brown and cooked through.
- Adjust the heat as needed to keep the oil between 350°F and 365°F.
- Transfer the donuts to a paper towel-lined tray and drain for about 30 seconds.
- Fry the donut holes for 30 to 45 seconds per side.
- Turn each warm donut in the cinnamon-sugar mixture until fully coated.
- Set the coated donuts on a wire rack and serve warm.
Notes
- Dough consistency: After chilling, the dough should be soft but firm enough to roll and cut. If it is excessively sticky, add flour 1 tablespoon at a time while rolling, using no more than needed.
- Substitutions: Full-fat plain Greek yogurt may replace the sour cream. Apple juice may replace the cider, though the apple flavor will be milder. Any neutral high-heat frying oil may be used.
- Serving suggestions: Pair with coffee, black tea, or warm apple cider. For dessert, serve with caramel sauce, whipped cream, or vanilla ice cream.
- Storage: Keep completely cooled donuts in a loosely covered container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 to 7 minutes.
- Freezing: Freeze cooled donuts before adding cinnamon sugar. Store airtight for up to 2 months. Thaw at room temperature, warm briefly in the oven, and coat with fresh cinnamon sugar.
Find it online: https://jennifercooks.com/sour-cream-apple-cider-donuts/