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Crispy Brown Butter Apple Cider Donuts

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These crispy brown butter apple cider donuts feature a perfect balance of a crispy outside and tender inside, coated with cinnamon sugar for a cozy fall treat. Made with simple pantry staples and fresh apple cider, they deliver a warm, nutty, and tangy flavor.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup (240ml) apple cider (fresh or store-bought)
  • 6 tablespoons (85g) unsalted butter, melted and browned
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Cinnamon sugar coating:
  • 1 cup (200g) granulated sugar
  • 2 tablespoons ground cinnamon
  • Vegetable oil or canola oil for frying (about 4 cups or enough to fill pan 2-3 inches deep)

Instructions

  1. Brown the butter: In a heavy saucepan over medium heat, melt 6 tablespoons (85g) of unsalted butter. Stir constantly as it foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (312g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg if using. Set aside.
  3. Combine wet ingredients: In a separate bowl, whisk 1 cup (240ml) apple cider, the cooled brown butter, ¾ cup (150g) granulated sugar, 2 large eggs (room temp), and 1 teaspoon vanilla extract until smooth and combined.
  4. Make the batter: Pour the wet ingredients into the dry ingredients. Gently fold with a wooden spoon or spatula until just combined—do not overmix. The batter will be thick but slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the batter for easier rolling and frying.
  6. Prepare cinnamon sugar: While the dough chills, mix 1 cup (200g) granulated sugar and 2 tablespoons ground cinnamon in a large shallow bowl. Set aside.
  7. Heat the oil: In a deep frying pan or Dutch oven, heat about 4 cups of vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain consistent heat.
  8. Roll and cut donuts: Lightly flour a clean surface and roll out the dough to about ½-inch (1.3 cm) thickness. Use a 3-inch cutter to cut donut shapes, then a 1-inch cutter to punch holes in the center. Re-roll scraps gently and cut more donuts.
  9. Fry the donuts: Carefully lower a few donuts at a time into the hot oil (do not overcrowd). Fry for 1-2 minutes per side, until golden brown and crispy. Flip gently with a slotted spoon.
  10. Drain and coat: Remove donuts with a slotted spoon and drain on a cooling rack lined with paper towels. While still warm, toss each donut in the cinnamon sugar mixture to coat evenly.
  11. Serve warm: Enjoy fresh or reheat gently before serving.

Notes

Brown the butter carefully to avoid burning; maintain oil temperature at 350°F (175°C) for best frying results. Chill dough before rolling to make handling easier and prevent puffing during frying. Fry donuts in small batches to keep oil temperature steady. Toss donuts in cinnamon sugar while warm for best coating adhesion.

Nutrition

Keywords: brown butter, apple cider, donuts, cinnamon sugar, fall recipe, crispy donuts, homemade donuts, easy dessert

Find it online: https://sagestirs.com/crispy-brown-butter-apple-cider-donuts-recipe-easy-cinnamon-sugar-treats/