These apple cinnamon doughnuts combine the comforting flavors of warm cinnamon, nutmeg, and rich apple juice reduction to create a perfectly fluffy, tender doughnut. Coated in cinnamon sugar while still warm, each bite delivers a crisp exterior with a soft, airy center. The doughnuts are ideal for serving at cozy gatherings, festive brunches, or simply enjoying with a cup of coffee on a crisp fall morning.
Why You’ll Love This Recipe
The blend of apple juice, cinnamon, and nutmeg in these doughnuts creates a perfect balance of sweetness and spice. The dough itself is light and fluffy, with just the right amount of richness from the butter. Reducing the apple juice concentrates its flavor, adding a depth of apple goodness without overpowering the doughnuts. The cinnamon sugar coating adds a delightful crunch to the exterior, while the soft interior melts in your mouth. This recipe offers the perfect combination of comforting flavors and textures, making it a crowd-pleaser for all ages.
Perfect Occasion
These doughnuts are perfect for fall gatherings, brunches, or any special occasion where you want to impress your guests with homemade pastries. They make a great dessert for holiday parties, cozy afternoons with friends, or even as a morning treat with a warm beverage. Serve them with hot apple cider or a spiced latte for a full autumnal experience. Their irresistible cinnamon-sugar coating makes them hard to resist, making them the perfect shareable treat.
Decoration Tips
For an extra festive touch, drizzle a bit of caramel sauce over the doughnuts once they’ve been coated in cinnamon sugar. You could also top them with a dusting of powdered sugar for a classic look, or dip the tops in a simple glaze made from powdered sugar and milk. If you’re serving them for a party or special event, consider placing them on a cake stand or platter, and surround them with fresh apple slices for a seasonal presentation.
Ingredients for the Doughnuts:
- 350ml apple juice (reduced to 110ml)
- 50ml whole milk
- 4g active dry yeast
- 1 large egg
- 50g granulated sugar
- 50g unsalted butter, room temperature
- 325g all-purpose flour, plus extra for dusting
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Vegetable oil, for frying
For the Cinnamon Sugar Coating:
- 200g granulated sugar
- 2 tsp ground cinnamon
Instructions:
- Reduce the Apple Juice:
- Pour the apple juice into a saucepan and bring it to a boil. Reduce the heat and let it simmer for 10 to 15 minutes until the juice has reduced to about 110ml. Set it aside to cool slightly.
- Prepare the Dough:
- In the meantime, combine the warm milk with the active dry yeast. Set it aside for about 5 minutes to allow the yeast to activate.
- In a large bowl, whisk together the egg, granulated sugar, butter, milk-yeast mixture, and reduced apple juice until well combined.
- In a separate bowl, mix the flour, cinnamon, nutmeg, and salt. Gradually add half of the dry ingredients to the wet mixture, mixing until combined, then add the remaining half.
- Knead and Rise:
- Turn the dough out onto a floured surface and gently knead it until smooth (about 5 minutes).
- Transfer the dough to a floured bowl, cover with a clean towel, and let it rise at room temperature for about 1 hour, or until doubled in size.
- Shape the Doughnuts:
- Once risen, roll the dough out on a floured surface to about 1-2 cm thick. Use a doughnut cutter or two round cutters (one large, one small) to cut out doughnut shapes.
- Place the cut doughnuts on a lined baking sheet and allow them to rest for about 15 minutes while you heat the oil.
- Fry the Doughnuts:
- Heat about 5 cm of vegetable oil in a deep pot or fryer to 155°C (310°F).
- Fry the doughnuts in batches, about 2-3 minutes per side, until golden brown.
- Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate to drain any excess oil.
- Coat with Cinnamon Sugar:
- While the doughnuts are still warm, toss them in a mixture of granulated sugar and ground cinnamon until fully coated.
Enjoy your warm, crispy apple cinnamon doughnuts!
