Applejack Donuts
Indulge in the ultimate fusion of fall flavors and nostalgic indulgence with these Applejack Donuts, a delightful twist on classic fried donuts. Infused with reduced apple cider and a splash of applejack brandy, these treats boast a warm, spiced aroma courtesy of cinnamon and nutmeg, paired with a tender, slightly tangy crumb. Perfectly golden and irresistibly crisp, each donut is fried to perfection and can be finished with a light dusting of powdered sugar for an elegant touch. Whether you're hosting a festive gathering or simply craving an elevated apple-flavored dessert, these easy-to-make donuts are sure to impress. With just 20 minutes of prep time, they’re an ideal way to embrace the cozy comforts of autumn!
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Recipe Information
Ingredients
- 1 cup Apple cider
- 2 tablespoons Applejack (apple brandy)
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 2 pieces Eggs, large
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil (for frying)
- 0.5 cup Powdered sugar (for dusting, optional)
Instructions
In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer for about 10-15 minutes until the cider reduces to about 1/3 cup. Remove from heat, stir in the applejack, and let cool completely.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the cooled apple cider and applejack mixture, melted butter, eggs, milk, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be thick and sticky.
Lightly flour a clean work surface and turn the dough out onto it. Sprinkle the top of the dough with a little flour and gently roll to about 1/2-inch thickness.
Cut out donuts using a 3-inch donut cutter or use two round cutters (one larger for the outer edge and one smaller for the hole). Reroll scraps as needed to maximize yield.
Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying.
Carefully lower a few donuts into the hot oil (do not overcrowd), frying for 1-2 minutes per side or until golden brown. Use a slotted spoon to transfer the cooked donuts to a paper towel-lined plate to drain excess oil.
Let the donuts cool slightly before dusting with powdered sugar, if desired, or enjoy as is for a crisp, warm, spiced treat!
Nutrition Facts
Calories |
11058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1011.6 g | 1297% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 533.6 g | 194% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 292.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 349 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
