Make the Cider Concentrate:

Prep the cider concentrate. Bring the cider to a boil then simmer until it’s reduced to about 1/4 to 1/3 of the original volume, around 40-60 minutes. This can be made ahead of time and stored in the refrigerator. 

Make the Dough:

Whisk all the dry ingredients together and set aside.  

Melt the butter with the cider concentrate. Meanwhile, measure the brown sugar into a large mixing bowl. When the butter mixture is fully melted, pour it over the brown sugar and whisk until dissolved. 

Allow to cool for around 5 minutes, then whisk in the egg and vanilla. 

Whisk in half of the dry ingredients, then whisk in the applesauce and buttermilk. 

Gently fold in the remaining flour with a rubber spatula. Be careful to not overmix. 

Cover the dough with plastic wrap and refrigerate for at least one hour, or overnight. 

Make the Cinnamon Sugar and/or Apple Cider Glaze before Frying:

Ingredients for each can be whisked together and set aside. If making the glaze, start with 2 tablespoons of the cider and add more if necessary. If you don’t have cider left, use the concentrate diluted with a splash of water. If the glaze is too thin, add more sugar. Adjust until you have your desired consistency. 

Frying the Donuts:

Fill a deep, wide heavy bottomed skillet or pot at least 2 inches deep with oil. Make sure there are a few inches of space above the oil as well. Begin heating the oil to 350°F, and place a baking sheet with a cooling rack nearby. If you don’t have a cooling rack, line the baking sheet with paper towels to catch the excess oil.  

While the oil is heating, roll out the dough on a lightly floured surface until it’s about 1/2 inch thick. Use a round cookie cutter, approximately 3” in diameter to cut out the donuts, and use a 1” cookie cutter to make a hole in the center. The remaining dough can be re-rolled 1-2 times. 

When the oil is ready, use a bench scraper or thin metal spatula to gently lift the donuts from your work surface to the oil. Fry as many as you can without crowding the pan. Fry for about 2 minutes on each side. Use a slotted spoon or tongs to remove donuts from the hot oil. Donut holes can be fried for about 2-3 minutes in small batches. 

If using the cinnamon sugar topping, allow the donuts to cool for just 1 minute, then gently toss the hot donuts in the cinnamon sugar until they are fully coated, then return them to the cooling rack. If using the glaze, the donuts can cool slightly longer but should still be warm when tossed in the glaze.

Tips and Tricks:

Play with the spices! Cardamom and ginger would be great. Or switch out the allspice for nutmeg. Simply use what you love or have on hand. 

Sour cream can be used in place of buttermilk.