Apple Cider Donuts

Apple cider donuts remind me of a chilly autumn afternoon when I stumbled upon a tiny farm stand selling warm, sugar-coated treats. I wasn’t even planning to stop, but the smell pulled me in. I took one bite of their fresh apple cider donut, and it instantly became a mission of mine to recreate that magic at home and after many tries, I finally nailed it.

What I love most about making apple cider donuts is the ritual of reducing the cider, mixing in the warm spices, and watching them puff up golden in the oil. These donuts are tender inside, slightly crisp on the outside, and coated in cinnamon sugar that crackles just a bit when you bite in. They taste like fall in every bite and they never last more than a few hours in my house.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Apple cider – The star of the recipe that adds bold apple flavor and sweetness
• All-purpose flour – Gives the donuts their structure and classic bite
• Baking powder – Helps the donuts rise and puff up
• Baking soda – Works with the cider to create a light, fluffy texture
• Eggs – Bind everything together and add richness
• Brown sugar – Adds sweetness and depth of flavor
• Cinnamon – Infuses the dough with warm, cozy spice
• Nutmeg – Just a touch for that traditional donut-shop flavor
• Salt – Balances the sweetness and boosts the spices
• Unsalted butter – Adds richness and helps create a tender crumb
• Vanilla extract – Enhances the apple and spice flavors
• Buttermilk – Makes the dough tender and slightly tangy
• Oil – For deep frying until golden and delicious
• Cinnamon sugar – The perfect finish for rolling the donuts after frying

Tools You’ll Need

• Saucepan – To reduce the apple cider for concentrated flavor
• Mixing bowls – For preparing the wet and dry ingredients separately
• Whisk – To combine ingredients smoothly without overmixing
• Rolling pin – For rolling the dough to even thickness
• Donut cutter – Helps shape perfect rings (a round cutter and a bottle cap work too!)
• Deep fryer or large heavy pot – For frying the donuts safely and evenly
• Slotted spoon or spider strainer – For lifting the donuts from the oil without damage
• Cooling rack – To drain excess oil and let the donuts cool
• Paper towels – To absorb oil after frying
• Small bowl – For mixing the cinnamon sugar coating

Instructions

Step 1: Reduce the Apple Cider

I pour the apple cider into a saucepan and let it simmer over medium heat until it reduces to about 1/2 cup. This concentrates the flavor and makes the donuts extra fragrant. I usually do this step first and let it cool while I prep everything else.

Step 2: Make the Dough

In a large bowl, I whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, I beat the eggs, brown sugar, cooled melted butter, vanilla extract, and buttermilk. Then I add in the reduced cider. I slowly mix the wet ingredients into the dry, forming a sticky dough.

Step 3: Chill the Dough

I cover the dough and refrigerate it for at least an hour. This makes it easier to roll and shape without sticking.

Step 4: Roll and Cut

On a floured surface, I roll the dough out to about 1/2 inch thick. Using a donut cutter, I cut out circles and place them on a parchment-lined tray. I also save the donut holes they’re just as good!

Step 5: Heat the Oil

I heat oil in a heavy pot to 350°F. I always use a thermometer to keep the temperature steady. Too hot and the donuts brown too quickly too cool and they get greasy.

Step 6: Fry the Donuts

I gently lower a few donuts at a time into the hot oil. I fry them for about 1 minute per side, or until golden brown. Then I transfer them to a paper towel-lined rack to drain.

Step 7: Cinnamon Sugar Coating

While still warm, I roll each donut in the cinnamon sugar mixture until fully coated. The sugar sticks best while they’re fresh from the oil.

Tips

Reducing the cider is key don’t skip it, or the flavor won’t shine through

Chill the dough well to make it easier to handle and shape

I fry just a few donuts at a time to avoid overcrowding the oil

Keep the oil between 350–360°F for best results

If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice

Ways to Serve

Serve them warm with a mug of hot apple cider for a classic fall pairing

They’re perfect for a brunch table or harvest party treat

I love packing them in a paper bag for cozy fall picnics

Try dipping them in caramel sauce for an extra indulgent twist

Frequently Asked Questions

Can I make apple cider donuts without a fryer?

Yes! You can fry them in a heavy pot with 2–3 inches of oil. Just keep an eye on the temperature with a thermometer.

How do I store apple cider donuts?

I store them in an airtight container at room temperature for up to 2 days. They’re best fresh but still delicious the next day.

Can I bake apple cider donuts instead?

You can! The texture will be more cake-like. Use a donut pan and bake at 350°F for 12–14 minutes.

Why do I need to reduce the cider?

Reducing intensifies the apple flavor it’s what gives these donuts their signature taste.

See You in the Kitchen

I hope you give these apple cider donuts a try! They’re a fall favorite in my kitchen and one of the best ways to enjoy the flavors of the season. Let me know if you try them, and save this recipe so you can make a fresh batch anytime!

Happy Cooking!

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