Ingredients
Method
Reduce the Apple Cider
- Pour the cider into a small saucepan. Simmer over medium heat until reduced to ¾ cup, approximately 20–30 minutes.
- Measure the reduction rather than estimating. If you reduce it too far, add enough water to return it to ¾ cup.
- Cool to 100–105°F before using.
Activate the Yeast and Brown the Butter
- Combine ¼ cup of the warm cider reduction with the yeast and 1 teaspoon of the measured maple sugar. Stir gently and leave undisturbed for 5–10 minutes, until a clear foamy layer forms.
- If the yeast does not foam, check its freshness and the liquid temperature before starting again.
- Meanwhile, melt the butter in a small saucepan over medium heat. Cook, stirring frequently, until the milk solids turn golden brown and smell nutty.
- Immediately transfer the butter and browned bits to a heatproof bowl. Let cool until warm, not hot.
Make and Rise the Dough
- Add the remaining ½ cup reduced cider, Greek yogurt, egg, remaining maple sugar, cooled brown butter, and vanilla to the activated yeast.
- Add the flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Mix until a dough forms.
- Knead for approximately 8 minutes, until smooth, elastic, and slightly tacky. Add extra flour sparingly, only if the dough is too sticky to handle.
- Transfer to a lightly greased bowl, cover, and rise for 60–90 minutes, or until doubled. A cool kitchen may require longer.
Shape and Proof
- Turn the dough onto a lightly floured surface and gently roll to approximately ½ inch thick.
- Cut with a 3–3½-inch donut cutter, making relatively small center holes.
- Place each donut on its own square of parchment. Save the holes for frying. Gather scraps gently and reroll once if needed.
- Cover loosely and proof for 30–45 minutes, until noticeably puffy. The dough should slowly spring back from a gentle touch rather than immediately snapping back.
Fry and Coat
- Mix all the chai cinnamon sugar ingredients in a shallow bowl.
- Heat 2–3 inches of oil in a deep, heavy pot to 350°F. Use a thermometer and leave plenty of space above the oil.
- Carefully lower a few donuts into the oil at a time. If using parchment to transfer them, gently release the dough and remove the paper with tongs.
- Fry for approximately 60–90 seconds per side, until golden brown and cooked through. Adjust the heat between batches to keep the oil near 350°F.
- Transfer to a wire rack over a tray or briefly drain on paper towels.
- While still warm, gently turn each donut in the chai cinnamon sugar to coat generously on both sides.
- Fry the donut holes separately, checking frequently because they cook faster. Serve the donuts warm.
Nutrition
Notes
- Yield: Expect approximately 10–12 donuts plus holes, depending on cutter size and rerolling. Nutrition assumes 12 servings.
- Cider concentration: Measure the finished ¾ cup reduction. Unreduced cider will not give the same concentrated flavor.
- Brown butter quantity: Start with 5 tablespoons regular butter and use the resulting brown butter, including the toasted milk solids.
- Dough texture: Slightly tacky dough is expected. Excess flour can make the donuts dense.
- Spice balance: Keep the cloves to a tiny pinch so the apple cider remains the main flavor.
- Oil temperature: Oil that is too hot can brown the exterior before the middle cooks. Oil that is too cool can produce greasy donuts.
- Coating: Coat after a brief drain while the surface is still warm and lightly oily. No glaze is needed.
- Sweetener option: Maple sugar can replace the cane sugar in the coating, though its crystal size and texture may differ. As written, this recipe contains refined cane sugar.
- Nutrition: The estimate assumes approximately 8 grams of absorbed frying oil and 8 grams of coating sugar per donut. Actual absorption and coating amounts vary; leftover sugar and oil are not counted as consumed.