The Best Apple Cider Donuts with Fresh Milled Flour

These apple cider donuts with fresh milled flour offer a wonderful way to bring a little warmth and seasonal joy to your kitchen. The cozy aroma seems to hug you like a soft sweater on a crisp fall day. When you add fresh milled flour to the mix, you get a delightful depth of flavor and texture that really elevates this classic treat. These fresh donuts are perfect to enjoy with a cup of tea or your favorite hot drink while watching the leaves change. Treat yourself and those around you to this cozy homemade delight—they'll quickly become a fall favorite.

Course Dessert

Cuisine American

Keyword apple cider donuts

Prep Time 30

Cook Time 5

Chill Time 1

Total Time 1 35

Servings donuts

Calories 142kcal

Ingredients

Donuts:

2 ⅔ cups apple cider 652 grams
5 tablespoons butter 72 grams
⅓ cup honey 90 grams
⅓ cup unsweetened applesauce 90 grams
⅓ cup cold milk 78 grams
2 eggs
4 ½ - 5 cups freshly milled soft white wheat flour finely milled (518-575 grams)
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
Coconut oil or beef tallow for frying

Coating:

1 cup sugar 120 grams
1 tablespoon cinnamon

Instructions

To begin, reduce the apple cider down to ½ cup. Do this by boiling over medium-high heat in a small saucepan for about 15-20 minutes.
To the reduced apple cider, add the butter and honey and stir until melted over low heat. Remove from the heat and pour into a large mixing bowl.
Add the applesauce, milk, and eggs to the bowl and stir to combine.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and stir together. Add just enough flour to where the dough comes together. It will not be a typical bread dough and does not need to be kneaded. It should be wet and sticky, but still come together. If it is super wet, add some more flour. Keep in mind that it will harden somewhat in the fridge, making it easier to roll out.
Cover and place in the fridge for an hour.
In a deep pot, melt coconut oil or beef tallow. It should fill the pot about ⅓ of the way - enough so that the donuts don’t touch the bottom of the pot while frying.
Turn the dough out onto a floured surface and roll until it’s about ½ inch thick. Cut out the donuts using a 3-inch cookie or biscuit cutter. Then use something small to cut out the middles. Place on a baking sheet lined with parchment paper.
Combine the cinnamon and sugar in a bowl that is deep enough to dip the donuts in.
Make sure the oil has reached 350 degrees F. then place about 3 donuts in at a time. Fry for 30-60 seconds per side, until golden brown. Remove and place on a wire rack with a pan under it.
Pretty shortly after frying, dip the donuts into the cinnamon sugar mixture both sides. Make sure they are still a little moist so the coating sticks.

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