Dessert: United States – Connecticut, New England – Connecticut Apple Cider Donuts

Serving Size: 12

Approximate Time

Prep 45 min

Cook 5 min

Additional 1 hr 15 min

Total 2 hrs

Ingredients

- 1 1/2 cups (360 ml) fresh apple cider, reduced to about 1/2 cup (120 ml)
- 2 3/4 cups (340 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (3 g) fine salt
- 2 large eggs (approx. 100 g total)
- 1/2 cup (120 ml) buttermilk
- 4 tbsp (56 g) unsalted butter, melted (for batter)
- 1 tsp (5 ml) vanilla extract
- 4 cups (950 ml) vegetable oil or other neutral oil for frying
- 1 cup (200 g) granulated sugar (for coating)
- 2 tbsp (16 g) ground cinnamon (for coating)
- 2 tbsp (28 g) unsalted butter, melted (for coating)

Instructions

Short Description:
Classic New England cake-style donuts made with locally produced apple cider for a pronounced apple flavor, fried until golden and rolled while warm in cinnamon sugar.

Regional Notes:
This Connecticut version highlights locally produced apple cider reduced to concentrate its flavor and folded into the batter, producing a pronounced fresh-apple note. Donuts are fried and traditionally coated in cinnamon sugar and served hot during the fall cider season.

1. Reduce the cider: Pour 1 1/2 cups (360 ml) fresh apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup (120 ml), about 15–20 minutes. Let cool to warm or room temperature.
2. Prepare the coating: In a wide shallow bowl, stir together 1 cup (200 g) granulated sugar and 2 tbsp (16 g) ground cinnamon. Set aside.
3. Whisk dry ingredients: In a large bowl, whisk together 2 3/4 cups (340 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp (8 g) baking powder, 1/2 tsp (3 g) baking soda, 1 tsp (5 g) ground cinnamon, 1/4 tsp (0.5 g) ground nutmeg, and 1/2 tsp (3 g) salt.
4. Mix wet ingredients: In a separate bowl, whisk the 2 large eggs (approx. 100 g total) until blended. Whisk in the cooled reduced apple cider (about 1/2 cup / 120 ml), 1/2 cup (120 ml) buttermilk, 4 tbsp (56 g) melted unsalted butter, and 1 tsp (5 ml) vanilla extract.
5. Combine into dough: Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined; the dough will be sticky but should hold together. Do not overmix.
6. Chill the dough: Cover the bowl and refrigerate for 30–45 minutes to firm the dough, which makes it easier to handle and cut.
7. Roll and cut: Lightly flour a work surface. Turn the chilled dough onto the floured surface and roll to about 1/2 inch (12 mm) thickness, using additional flour as needed. Cut donuts with a 3-inch (7.5 cm) outer cutter and a 1-inch (2.5 cm) cutter for the hole; re-roll scraps once.
8. Heat the oil: Pour 3–4 cups (720–950 ml) vegetable oil into a heavy 3- to 4-quart pot to a depth of about 2–3 inches (5–7.5 cm). Heat over medium to medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature.
9. Fry donuts: Fry donuts a few at a time without crowding—usually 3–4 depending on pot size. Fry until golden, about 1 to 1 1/2 minutes per side. Use a slotted spoon to turn once. Adjust heat to keep oil around 350°F (175°C).
10. Drain and coat: Transfer fried donuts to a wire rack set over a sheet pan to drain briefly (about 30 seconds). Brush each warm donut lightly with 2 tbsp (28 g) melted butter, then immediately toss or roll in the cinnamon-sugar mixture so it adheres. For best coating, work while donuts are still warm.
11. Cool and serve: Let donuts cool a few minutes to set the coating, then serve warm. Best eaten the same day; store cooled donuts in an airtight container for up to 24 hours and refresh briefly in a low oven before serving.