Imperial Apple Cider Doughnuts Recipe

Reduce cider

Pour 1 cup apple cider and 1 tablespoon granulated sugar into a small saucepan. Bring to a simmer over medium heat and cook until reduced to about 1/3 cup (roughly 12–18 minutes), stirring occasionally. Remove from heat and let cool to room temperature before using in the batter. This concentrates the apple flavor; if you prefer, skip and use 1 cup cider as-is.

Prep dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, 1/2 cup granulated sugar, and 3/4 cup packed light brown sugar until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk 2 large eggs lightly, then add 1/2 cup whole milk, 1 cup apple cider (use the reduced cider measured out to 1 cup equivalent including reduction — if you reduced, add the reduced concentrate plus enough cider to reach 1 cup total liquid), 1/4 cup melted cooled unsalted butter, and 1 tsp vanilla extract. Whisk until smooth and combined.

Mix batter

Make a well in the dry ingredients and pour the wet ingredients into it. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; some small lumps are fine. The batter should be thick but pipeable; if it's too thick to pipe, stir in up to 2 tablespoons additional milk, 1 tablespoon at a time.

Rest batter

Cover the bowl and let the batter rest at room temperature for 15–20 minutes to allow the flavors to marry and the leaveners to activate.

Heat oil

Pour about 2 inches of neutral oil into a heavy-bottomed pot or Dutch oven (about 2 cups for a 3–4 quart pot) and clip a deep-fry thermometer to the side. Heat oil to 350°F (175°C) over medium heat. Maintain temperature between 340–360°F (170–180°C) while frying. If you don't have a thermometer, test by dropping a small bit of batter into oil — it should sizzle and rise steadily without burning immediately.

Pipe or spoon doughnuts

Transfer batter to a piping bag fitted with a 1/2–3/4 inch plain round tip or use a zip-top bag with the corner snipped. Pipe 2–3 inch rings directly into the hot oil (pipe slowly so rings don't sink). Alternatively, drop batter by 2–3 tablespoon portions into the oil for fritter-style doughnuts; rings will take slightly longer to cook. Work in batches to avoid crowding — 3–4 doughnuts per batch depending on pot size.

Fry until golden

Fry each side for about 1.5–2.5 minutes, using a slotted spoon or spider to gently turn rings once the underside is golden and the doughnut holds together. Total frying time per doughnut should be 3–4 minutes for rings, 3.5–5 minutes for dropped doughnuts. Adjust time to achieve a deep golden brown and an internal temperature of about 200°F (93°C) if measured. Keep oil temperature steady by reducing heat briefly between batches if needed.

Drain

Using a slotted spoon, transfer fried doughnuts to a wire rack set over a baking sheet to drain and cool for 1–2 minutes before coating. For crisper doughnuts, drain longer; for softer, coat sooner.

Prepare coating

In a shallow bowl, whisk together 1 cup granulated sugar and 1 tsp ground cinnamon. If you like extra sparkle, mix in 1/4 cup sanding sugar.

Coat doughnuts

When doughnuts are still warm but not piping hot (about 1–2 minutes after frying), roll each doughnut in the cinnamon sugar until evenly coated. Use tongs or your hands to ensure full coverage. Place coated doughnuts on a clean rack to cool briefly before serving.

Serve the Imperial Apple Cider Doughnuts warm for best texture and flavor. They pair well with a strong ale (as listed on the menu) — the maltiness and hop character cut through the sweet, spiced apple notes. Leftovers can be stored in an airtight container at room temperature for 1 day; reheat briefly in a 350°F oven for 5–7 minutes to refresh.