Dessert: United States – New England (New Hampshire) – New Hampshire Apple Cider Donuts

Serving Size: 12

Approximate Time

Prep 25 min

Cook 11 min

Additional 50 min

Total 1 hr 15 min

Ingredients

- 2 cups (480 ml) fresh apple cider, reduced to 1/2 cup (120 ml) by simmering
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 1/2 tsp (3.5 g) ground cinnamon
- 1/2 tsp (1.3 g) ground nutmeg
- 1/4 tsp (0.6 g) ground cloves (optional)
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 100 g
- 1/2 cup (120 g) sour cream or plain yogurt
- 4 tbsp (56 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 4 cups (960 ml) vegetable oil or canola oil, for frying
- For coating: 1 cup (200 g) granulated sugar + 2 tbsp (15 g) ground cinnamon (mix together)

Instructions

Short Description:
Classic New England cake-style donuts made with freshly reduced apple cider from local orchards and finished in a warm cinnamon-sugar coating. Crisp outside, tender and apple-scented inside.

Regional Notes:
This New Hampshire version uses fresh apple cider reduced to concentrate the orchard-fresh apple flavor characteristic of the state's apple-growing regions. The donuts are fried until golden and immediately tossed in cinnamon sugar, a traditional New England finish.

1. Pour 2 cups (480 ml) fresh apple cider into a small saucepan and simmer over medium-low heat until reduced to about 1/2 cup (120 ml), about 20–30 minutes; cool completely.
2. In a large bowl whisk together 2 1/2 cups (312 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) light brown sugar, 2 tsp (8 g) baking powder, 1/2 tsp (2.5 g) baking soda, 1 1/2 tsp (3.5 g) ground cinnamon, 1/2 tsp (1.3 g) nutmeg, 1/4 tsp (0.6 g) cloves (if using), and 1 tsp (6 g) salt.
3. In a separate bowl whisk 2 large eggs (approx. 100 g) with the cooled 1/2 cup (120 g) reduced apple cider, 1/2 cup (120 g) sour cream, 4 tbsp (56 g) melted butter, and 1 tsp (5 ml) vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix. The dough will be soft and slightly sticky.
5. Turn the dough onto a lightly floured surface, dust the top with flour, and gently knead once or twice to bring it together. Pat or roll the dough to about 1/2 inch (12 mm) thickness. If dough is too sticky to handle, cover and chill 20–30 minutes.
6. Cut donuts with a 3-inch (7.5 cm) donut cutter (or use a round cutter and a smaller cutter for the hole); transfer cut donuts and holes to a parchment-lined tray. Re-roll scraps once.
7. Heat oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Fry donuts in batches, 2–3 at a time, until puffed and golden, about 45–60 seconds per side. Turn once with a skimmer or tongs.
8. Remove donuts to a wire rack set over a sheet pan to drain briefly (about 15–30 seconds) while still warm.
9. Place cinnamon-sugar mixture (1 cup/200 g granulated sugar + 2 tbsp/15 g cinnamon) in a shallow bowl. Toss each warm donut in the cinnamon sugar until evenly coated; shake off excess.
10. Let donuts cool slightly on the rack for 5–10 minutes. Serve warm for best texture and flavor; store any leftovers in an airtight container at room temperature for up to 2 days.