Pioneer Woman Apple Cider Doughnuts

Pioneer Woman apple cider doughnuts are easy fried doughnuts made with reduced apple cider, apple butter and apple pie spice, ready in about 95 minutes. That makes them a go-to for fall breakfasts, weekend brunches or holiday mornings, since the batter needs just 15 minutes before it chills.

Reducing the apple cider first concentrates all that apple flavor into a thick syrup, so every bite tastes like cider instead of plain cake. Skip this step and the doughnuts turn out bland, because raw cider is mostly water that dilutes the batter.

Chilling the dough for a full hour gives it enough structure to hold its shape in hot oil instead of spreading flat. Once fried, tossing them in spiced sugar while still hot lets the crystals melt and form a crunchy shell.

Pioneer Woman Apple Cider Doughnuts

3.5 from 4 votes

Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

14

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

390

kcal

Fried until golden and coated in spiced sugar, these doughnuts get concentrated apple flavor from boiled-down cider and apple butter in the batter.

Ingredients

• For the Doughnuts:
  

• 2 c. apple cider
  

• 1/2 c. apple butter
  

• 1/3 c. unsalted butter
  

• 4 c. all-purpose flour, plus more for rolling
  

• 3/4 c. granulated sugar
  

• 2 tsp. baking powder
  

• 2 tsp. apple pie spice
  

• 3/4 tsp. kosher salt
  

• 1/2 tsp. baking soda
  

• 2 large eggs
  

• Canola or peanut oil, for frying
  

• For the Spiced Sugar:
  

• 1 c. granulated sugar

Directions

• Reduce the cider: Bring 2 cups of apple cider to a boil in a saucepan over medium-high heat, stirring occasionally until it reduces to 3/4 cup. That takes 16 to 20 minutes, so remove from heat and stir in the apple butter and unsalted butter until smooth, then cool 5 minutes.
• Mix the dough: Whisk the flour, 3/4 cup sugar, baking powder, apple pie spice, salt and baking soda in a large bowl, then set aside. Once the cider mixture has cooled, beat in the eggs, pour into the dry ingredients and stir until combined, then cover and chill 1 hour.
• Make the spiced sugar: While the dough chills, stir 1 cup sugar and apple pie spice together in a large bowl and set it near your frying station.
• Cut the doughnuts: Turn the chilled dough onto a generously floured surface and pat to 1/2-inch thickness with floured hands. Then use a 3-inch cutter to stamp about 14 circles, re-rolling scraps as needed, and cut a 1-inch hole in each center.
• Fry and coat: Heat 1 1/2 inches of oil to 350 degrees in a Dutch oven, then fry in batches, turning occasionally, until golden, 3 to 4 minutes. After draining on paper towels for 30 seconds, toss them while still hot in the spiced sugar so the coating sticks.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Ateco 11-piece round cutter set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of apple butter in these doughnuts?

Pumpkin butter works as a 1:1 swap and brings a different fall flavor to the batter. You can also use unsweetened applesauce mixed with a pinch of cinnamon, though the doughnuts will miss some caramelized depth.

How long do apple cider doughnuts stay fresh?

They taste best within a few hours of frying, since the crispy outside softens as they cool and sit. You can store leftovers in an airtight container for up to 2 days, and a few minutes in a 350-degree oven brings back the crunch.

Can I freeze apple cider doughnuts?

Wrap each cooled doughnut in plastic wrap, place them in a freezer bag, and they'll keep for up to 2 months. Once ready to eat, thaw on the counter and warm in a 350-degree oven for 5 minutes, then toss in fresh spiced sugar. Just don't freeze raw dough, since the leavening loses its lift during thawing.

Do I need a Dutch oven to fry these doughnuts?

Any heavy-bottomed pot that holds 1 1/2 inches of oil works, since thick walls keep the temperature steady between batches. A deep cast-iron skillet also works if it has tall sides to catch oil splatter. Avoid thin pots though, because the oil temperature drops too fast when cold dough hits it.

Why did my doughnuts absorb too much oil?

Oil below 350 degrees is the most common cause, because dough in cool oil soaks it up instead of crisping on contact. To prevent it, keep a thermometer in the pot and let the temperature recover between batches. Frying only 3 or 4 at a time also helps, since crowding the pot drops the heat too fast.