Our Apple Cider Drop Doughnuts are a delightful autumn treat that combines the comforting flavors of apple cider and warm spices. These cake-like doughnuts feature a tender texture and a sugary coating that will leave you craving for more.
Made with fresh apple cider infused with cinnamon and nutmeg, our recipe is quick and easy. Simply drop the batter into hot oil to create fluffy doughnuts with a golden-brown exterior.
Coated in a cinnamon-sugar mixture, each doughnut offers a perfect balance of sweet and tangy flavors, capturing the essence of fall. Gather your loved ones, cozy up, and enjoy the warmth and nostalgia that these Apple Cider Drop Doughnuts bring to any gathering.
For more delicious recipes, be sure to check out Pireca Paraguaya, a traditional delicacy known for its fluffy and tender texture. Sink your teeth into Bollos Paraguayo, a delightful blend of tender dough and sweet fillings that will transport your taste buds to the heart of Paraguay.
For those craving a burst of bright and tangy citrus flavors, savor our irresistible Rosquillas de Naranja and Bollos de Naranja. These delectable treats are infused with the zesty essence of oranges, offering a tantalizing blend of citrus flavors that will awaken your taste buds.
And don't miss the delightful Brazilian Bolinhos de Chuva, a delectable treat reminiscent of raindrops featuring light and fluffy dough balls covered with granulated sugar. Each bite is a heavenly experience, with the sweetness of the sugar perfectly complementing the tender texture of the dough.
How to Make Drop Doughnuts
Note: The full instructions are provided in the recipe card below.
In a small shallow bowl, combine sugar and cinnamon; set aside. In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, freshly grated nutmeg, and salt until well combined.
In a separate bowl, beat the eggs until smooth. Add the melted butter, vanilla extract, and apple cider to the beaten eggs.
Mix well until all the ingredients are thoroughly combined. Gradually add the wet mixture to the dry ingredients, stirring until combined. Be careful not to overmix the batter, which can result in tougher doughnuts.
In a medium deep pot or Dutch oven, heat 3 inches of frying oil to a temperature of around 350°F (175°C). Use a candy thermometer to monitor the oil temperature.
Drop spoonfuls of the doughnut batter into the hot oil using a small ice cream scoop or two spoons.
Fry the doughnuts in small batches, ensuring they have enough space to expand. Cook each side for approximately 3-4 minutes or until golden brown. Fry, turning until golden brown.
Using a slotted spoon or spider strainer, carefully remove the fried doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil; then, soon after, dredge them in the cinnamon-sugar mixture to coat them evenly.
Alternatively, you can place the cinnamon sugar mixture in a paper bag and gently toss the drop doughnuts until coated. Repeat the frying and coating process with the remaining doughnut batter.
Once all the drop doughnuts are coated, they are ready to be served. Enjoy them warm or at room temperature.
Note: Exercise caution when working with hot oil, and always follow safety guidelines for frying. Adjust the cooking time as needed based on the size of the doughnuts and the temperature of the oil.
Related Recipes:
- Paraguayan Fry Bread
- Paraguayan Bollos
- Crispy Orange doughnuts
- Paraguayan Style Orange Doughnuts
- Bolinhos de Chuva
📖 Recipe
Easy Drop Donuts
Tools
- Whisk or fork
- Spoon or Cookie Scoop
- Deep Pot or Dutch Oven
- Candy Thermometer (optional)
- Slotted Spoon or Spider Strainer
Ingredients
For the Coating:
- ⅓ cup granulated sugar
- 1-½ teaspoons Ground Cinnamon
For the Drop Doughnuts:
- 2-½ cups All purpose Flour
- ½ cup Granulated Sugar
- 1-½ teaspoons Baking Powder
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Freshly Grated Nutmeg
- ½ teaspoon kosher salt
- 2 Large Eggs
- 1 tablespoon Pure Vanilla Extract
- 2 tablespoons Unsalted Butter , melted and cooled
- ½ cup Apple Cider or Whole Milk
- Oil for Frying
Instructions
- In a small shallow bowl, combine sugar and cinnamon; set aside. In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, freshly grated nutmeg, and salt until well combined.
- In a separate bowl, beat the eggs until smooth. Add the melted butter, vanilla extract, and apple cider to the beaten eggs. Mix well until all the ingredients are thoroughly combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix the batter, which can result in tougher doughnuts.
- In a medium deep pot or Dutch oven, heat 3 inches of frying oil to a temperature of around 350°F (175°C). Use a candy thermometer to monitor the oil temperature. Drop spoonfuls of the doughnut batter into the hot oil using a small ice cream scoop or two spoons. Fry the doughnuts in small batches, ensuring they have enough space to expand.
- Cook each side for approximately 3-4 minutes or until golden brown. Fry, turning until golden brown. Using a slotted spoon or spider strainer, carefully remove the fried doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil; then, soon after, dredge them in the cinnamon-sugar mixture to coat them evenly.
- Alternatively, you can place the cinnamon sugar mixture in a paper bag and gently toss the doughnuts until coated. Repeat the frying and coating process with the remaining doughnut batter. Once all the doughnuts are coated, they are ready to be served. Enjoy them warm or at room temperature.
- Note: Exercise caution when working with hot oil, and always follow safety guidelines for frying. Adjust the cooking time as needed based on the size of the doughnuts and the temperature of the oil.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
