{
  "attribution": {
    "author": "Flavor Folio",
    "publisher": "Flavor Folio"
  },
  "canonicalURL": "https://flavorfolio.app/recipes/apple-cider-donuts-brown-butter-cinnamon-sugar",
  "format": "flavorfolio.recipe",
  "image": {
    "alt": "Two homemade apple cider donuts broken in half, showing a tender golden crumb under a glistening sugar crust",
    "credit": "Photo: Jonathunder, CC BY-SA 3.0, via Wikimedia Commons (commons.wikimedia.org/wiki/File:DonutHalves.JPG)",
    "height": 799,
    "kind": "photograph",
    "smallWidth": 600,
    "url": "https://flavorfolio.app/media/fc16cd37-2c40-4cfc-82dc-cb825d49c647/1536.jpg",
    "width": 1280
  },
  "publishedAt": "2026-10-29T00:00:00Z",
  "recipe": {
    "categories": [
      "Breakfast",
      "Dessert"
    ],
    "cookMinutes": 45,
    "cuisine": "American",
    "dietTags": [
      "Vegetarian"
    ],
    "difficulty": "medium",
    "ingredients": [
      {
        "item": "apple cider",
        "note": "fresh, unfiltered if possible (not apple cider vinegar)",
        "quantity": "2",
        "unit": "cups"
      },
      {
        "item": "unsalted butter",
        "quantity": "4",
        "unit": "tbsp"
      },
      {
        "item": "all-purpose flour",
        "note": "about 440 g, plus more for dusting",
        "quantity": "3 1/2",
        "unit": "cups"
      },
      {
        "item": "baking powder",
        "quantity": "2",
        "unit": "tsp"
      },
      {
        "item": "baking soda",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "fine salt",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "ground cinnamon",
        "quantity": "1 1/2",
        "unit": "tsp"
      },
      {
        "item": "ground nutmeg",
        "note": "freshly grated if you have it",
        "quantity": "1/2",
        "unit": "tsp"
      },
      {
        "item": "light brown sugar",
        "note": "packed",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "item": "granulated sugar",
        "quantity": "1/4",
        "unit": "cup"
      },
      {
        "item": "eggs",
        "note": "room temperature",
        "quantity": "2",
        "unit": "large"
      },
      {
        "item": "buttermilk",
        "note": "room temperature",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "item": "vanilla extract",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "neutral oil",
        "note": "canola, vegetable or peanut, for frying",
        "quantity": "2",
        "unit": "quarts"
      },
      {
        "item": "granulated sugar",
        "note": "for the coating",
        "quantity": "3/4",
        "unit": "cup"
      },
      {
        "item": "ground cinnamon",
        "note": "for the coating",
        "quantity": "1",
        "unit": "tbsp"
      }
    ],
    "keywords": [
      "apple cider donuts",
      "cider doughnuts",
      "homemade donuts",
      "fried donuts",
      "brown butter",
      "cinnamon sugar donuts",
      "fall baking",
      "Halloween treats",
      "apple recipes",
      "orchard donuts"
    ],
    "prepMinutes": 30,
    "servings": 12,
    "steps": [
      {
        "estimatedMinutes": 20,
        "ingredientIndexes": [
          0
        ],
        "instruction": "Pour the apple cider into a small saucepan and simmer over medium heat until it reduces to 1/2 cup, about 20 minutes. This concentrated cider is where the big apple flavor comes from. Pour it into a measuring cup and let it cool to lukewarm."
      },
      {
        "estimatedMinutes": 5,
        "ingredientIndexes": [
          1
        ],
        "instruction": "While the cider reduces, melt the butter in a small light-colored skillet over medium heat. Keep swirling until it foams, smells nutty and the milk solids turn golden brown, 4 to 5 minutes. Scrape it, browned bits and all, into a large bowl to cool slightly."
      },
      {
        "estimatedMinutes": 3,
        "ingredientIndexes": [
          2,
          3,
          4,
          5,
          6,
          7
        ],
        "instruction": "In a separate bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 tsp cinnamon and the nutmeg."
      },
      {
        "estimatedMinutes": 3,
        "ingredientIndexes": [
          8,
          9,
          10,
          11,
          12
        ],
        "instruction": "Whisk the brown sugar and 1/4 cup granulated sugar into the brown butter. Whisk in the eggs one at a time, then the buttermilk, vanilla and cooled cider reduction until smooth."
      },
      {
        "estimatedMinutes": 2,
        "instruction": "Add the flour mixture to the wet ingredients and stir with a spatula just until no dry streaks remain. The dough will be soft and sticky; that is what keeps the donuts tender."
      },
      {
        "estimatedMinutes": 45,
        "instruction": "Turn the dough onto a well-floured sheet of parchment, dust the top with flour and pat it into a rough 3/4-inch-thick slab. Cover and chill until firm, about 45 minutes (or 20 minutes in the freezer). Cold dough is much easier to cut and won't stick to your hands."
      },
      {
        "estimatedMinutes": 10,
        "ingredientIndexes": [
          13,
          14,
          15
        ],
        "instruction": "Near the end of chilling, heat about 2 inches of oil in a heavy Dutch oven to 350°F, about 10 minutes, using a thermometer. Mix the 3/4 cup sugar and 1 tbsp cinnamon in a shallow bowl and set a wire rack over a sheet pan lined with paper towels."
      },
      {
        "estimatedMinutes": 8,
        "instruction": "On a floured surface, pat or roll the cold dough to 1/2 inch thick. Cut with a floured 3-inch donut cutter (or a 3-inch round plus a 1-inch round for the hole). Gather the scraps, press together and cut once more. If the dough softens, chill the cut donuts for 10 minutes."
      },
      {
        "estimatedMinutes": 15,
        "instruction": "Fry 3 or 4 donuts at a time for 60 to 90 seconds per side, until deep golden brown, and the holes for about 1 minute total, turning often. Keep the oil between 340 and 360°F. Drain on the rack for 30 seconds. Break open the first donut to check that the center is cooked; if it's dark outside but raw inside, lower the heat a little."
      },
      {
        "estimatedMinutes": 3,
        "instruction": "While each batch is still warm, toss the donuts and holes in the cinnamon sugar until well coated. Serve warm, ideally with a mug of hot cider."
      }
    ],
    "summary": "Orchard-style apple cider donuts you can make at home: reduced cider and nutty brown butter give a tender, deeply apple-y crumb, fried until crisp and rolled warm in cinnamon sugar. Perfect for Halloween weekend, fall brunch and rainy-day baking.",
    "title": "Homemade Apple Cider Donuts with Brown Butter & Cinnamon Sugar",
    "totalMinutes": 120
  },
  "recipeID": "361834c0-55e1-440b-aa74-abd81f35ae9c",
  "revision": 1,
  "schemaVersion": 1,
  "updatedAt": "2026-10-29T12:03:10.030127Z"
}