Crunchy cider doughnuts without eggs offer a delightful twist on a classic autumn treat, combining the warm flavors of apple cider and cinnamon with a satisfyingly crisp exterior. This egg-free recipe is perfect for those with allergies or dietary preferences, yet still delivers the tender, flavorful bite you expect from traditional cider doughnuts.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup apple cider, reduced to 1/2 cup (see instructions)
- 1/2 cup unsweetened applesauce (egg substitute)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups)
- For coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Reduce the cider: Pour 3/4 cup apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup, approximately 10-15 minutes. This concentrates the flavor and removes excess liquid.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the reduced apple cider, applesauce, vegetable oil, and vanilla extract until smooth.
- Form the dough: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Avoid overmixing; the dough should be soft but not too sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This firms up the dough, making it easier to handle and improving texture.
- Prepare the coating: Mix the granulated sugar and cinnamon in a shallow bowl or plate; set aside.
- Heat the oil: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer for accuracy.
- Shape the doughnuts: Lightly flour your work surface. Roll the chilled dough to about 1/2-inch thickness. Using a doughnut cutter or two round cutters (about 3 inches and 1 inch), cut out doughnuts and holes. Re-roll scraps carefully to avoid overworking.
- Fry the doughnuts: Fry 2-3 doughnuts at a time, carefully lowering them into the hot oil. Fry for about 1-2 minutes per side or until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels.
- Coat immediately: While still warm, toss the doughnuts in the cinnamon sugar mixture to coat evenly.
- Serve warm: Enjoy the doughnuts fresh for the best crunch and flavor.
Tips
- Applesauce as egg substitute: Using unsweetened applesauce provides moisture and helps bind the dough without eggs. Avoid sweetened varieties to prevent overly sweet doughnuts.
- Reducing cider: Don’t skip this step; it intensifies the apple flavor and keeps the dough from being too wet.
- Oil temperature: Maintaining 350°F is crucial. Too hot burns the doughnuts; too cool makes them greasy and soggy.
- Storage: Store doughnuts in an airtight container at room temperature for up to 2 days. To revive crispness, briefly reheat in a 350°F oven for 5 minutes.
Serving Suggestions
These crunchy cider doughnuts are perfect on their own with a dusting of cinnamon sugar, but they also pair wonderfully with a cup of hot apple cider, chai tea, or coffee. For a decadent touch, serve alongside a warm caramel sauce or vegan vanilla glaze for dipping. They make a festive addition to brunch spreads, fall celebrations, or cozy afternoon snacks.
Variations
You can customize this recipe easily. Swap the cinnamon sugar coating for powdered sugar or a simple glaze made from powdered sugar and apple cider. Add finely chopped nuts like pecans or walnuts into the dough for extra texture. For a spiced twist, increase the nutmeg and add a pinch of ground cloves or ginger. To make them vegan-friendly, ensure the sugar used is vegan-certified and substitute the vegetable oil with coconut oil for a subtle coconut aroma.
Storage and Reheating
Store leftover doughnuts in an airtight container at room temperature for 1-2 days to maintain their crunch. Avoid refrigeration as it can dry them out and make them tough. If you need to keep them longer, freeze the doughnuts in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Reheat frozen doughnuts in a 350°F oven for 8-10 minutes, or until warmed through and crisp again. Avoid microwaving if possible, as this softens the crunch.
Frequently Asked Questions
Can I use regular eggs instead of applesauce?
Yes, you can substitute 1 large egg for the 1/2 cup applesauce if you prefer. Keep in mind this will change the texture slightly, making doughnuts a bit denser and less moist.
Why do I need to reduce the apple cider?
Reducing the cider concentrates its flavor and removes excess liquid, which is important to prevent the dough from becoming too wet. It also enhances the characteristic apple taste in the doughnuts.
What if I don’t have a doughnut cutter?
You can use two round cookie cutters or even glasses of different sizes to cut the doughnuts and holes. The key is to keep the thickness consistent for even frying.
How do I know when the oil is the right temperature?
Using a candy or deep-fry thermometer is best. If you don’t have one, test by dropping a small piece of dough into the oil—it should sizzle and rise to the surface quickly without burning. Adjust heat as needed to maintain 350°F.
Can I bake these doughnuts instead of frying?
Baking is possible but will result in a softer, less crunchy texture. To bake, place doughnuts on a greased baking sheet and bake at 375°F for 12-15 minutes or until golden. For a crisp exterior, brush with melted vegan butter and coat with cinnamon sugar immediately after baking.
Is this recipe suitable for vegans?
Yes, this recipe is naturally egg-free and can be made vegan by ensuring the sugar and oil used are vegan-friendly. Double-check ingredient labels to avoid animal-derived products.
What causes doughnuts to be greasy?
Greasy doughnuts usually result from oil that’s too cool or overcrowding the fryer. Maintain the correct temperature and fry in small batches to allow the oil to recover heat.
Can I add other flavors to the dough?
Absolutely! Adding zest from an orange or lemon can brighten the flavor. You can also mix in spices like ground ginger or allspice depending on your taste preferences.
With these tips and techniques, you’ll create crunchy, flavorful cider doughnuts without eggs that rival traditional versions. Perfect for fall gatherings or anytime you crave a nostalgic treat with a twist.
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