If you’re anything like me, the mere thought of fresh Apple Cider Donuts makes your kitchen feel instantly cozy. These treats are everything good about fall in one delicious bite. This Apple Cider Donuts Recipe is fan-freaking-tastic — perfectly tender, warmly spiced, and coated in that irresistible cinnamon sugar blend. I can’t wait to show you how easy it is to make these at home, so you’ll be munching on them straight from the fryer in no time!
Why You’ll Love This Recipe
- Authentic Apple Flavor: Reducing fresh apple cider concentrates its natural sweetness and adds that unmistakable fall aroma.
- Perfect Texture: A tender, cakey crumb thanks to the mix of baking powder and baking soda, plus a touch of applesauce for moisture.
- Cinnamon Sugar Coating: The finishing touch that gives each bite a sweet, spicy crunch you won’t want to miss.
- Made at Home Convenience: No need to wait for orchard stands or fall festivals—you can make these any time!
Ingredients You’ll Need
This recipe brings together a few pantry staples and some special touches like fresh apple cider and buttermilk to make the magic happen. I’ve found that using unfiltered apple cider gives a richer flavor, but pure apple juice works in a pinch. If you’re new to deep frying, don’t worry—I’ll walk you through it carefully.
- Apple Cider: Reduces down to an intense syrup that’s the essence of fall in your donuts.
- Unsalted Butter: Adds richness and helps bring all those flavors together smoothly.
- All-Purpose Flour: The foundation for a tender, cakey donut.
- Ground Cinnamon: Divided use gives cinnamon flavor inside the dough and outside in the sugar coating.
- Baking Powder: Key for rise and fluffiness; you can adjust quantity depending on chilling time.
- Kosher Salt: Enhances sweetness and balances flavors perfectly.
- Baking Soda: Works with the acidity of buttermilk and applesauce for lightness.
- Ground Nutmeg: A subtle warming spice that deepens flavor.
- Brown Sugar: Adds moisture and caramel notes inside the dough.
- Unsweetened Applesauce: Keeps the donuts moist without extra fat.
- Buttermilk or Kefir: Adds acidity and tenderizes the crumb.
- Cold Large Eggs: Help bind everything and add structure.
- Granulated Sugar: Mixed with cinnamon for coating those warm, fried donuts.
- Vegetable Oil (for frying): Neutral oil with a high smoke point keeps your donuts light and golden.
Variations
One of my favorite things about this Apple Cider Donuts Recipe is how easy it is to put your own spin on it. Whether you’re tweaking for dietary needs or just to mix up flavors, there’s room for creativity here.
- Gluten-Free Version: I’ve swapped all-purpose flour for a gluten-free blend with great success, just make sure it includes xanthan gum for structure.
- Spice It Up: Adding a pinch of ground cloves or cardamom gives these donuts a lovely warm complexity that my family adores.
- Baked Option: If frying feels intimidating, I’ve baked these at 375ºF on a parchment-lined sheet for about 15 minutes. They’re less crispy but still delicious.
- Apple Cider Glaze: Instead of cinnamon sugar, I brush on a simple glaze made with reduced cider and powdered sugar to make them extra shiny and sweet.
How to Make Apple Cider Donuts Recipe
Step 1: Reduce the Apple Cider to a Syrupy Base
Start by pouring the apple cider into a large frying pan and bringing it to a boil over medium-high heat. Let it bubble away for about 10 minutes, until it shrinks down to a thick, syrupy 1/3 cup. This step really intensifies that apple flavor, which is what you want for your donuts. If you go a little too far and it’s more than 1/3 cup, just add a splash of water to bring it back. Then, while the pan is still warm, whisk in the butter and brown sugar so they melt together into a luscious, glossy mixture.
Step 2: Combine Wet Ingredients
Scrape your cider mixture into a medium bowl, then stir in applesauce, buttermilk (or kefir), and cold eggs. Whisk until everything is smooth and combined—this liquid mixture is packed with so much flavor already, I always love how inviting it looks here!
Step 3: Mix Dry Ingredients and Bring It Together
In a large bowl, whisk together flour, half the cinnamon, baking powder, salt, baking soda, and nutmeg. Pour the wet cider mixture right into this bowl. Stir gently with a rubber spatula until the dough just comes together — it will be sticky, and that’s exactly how you want it. Be careful not to overmix, or you’ll lose that tender texture.
Step 4: Chill the Dough
Cover the bowl and pop it into the fridge for at least one hour. If you prefer to prep ahead, chilling overnight is great, especially if you’ve bumped the baking powder to 4 teaspoons. This resting time makes the dough easier to handle and improves the flavor.
Step 5: Roll and Cut Your Donuts
Once chilled, flour your work surface and rolling pin generously. Roll your dough out to about 1/2-inch thickness — you’re aiming for a roughly 12-inch diameter round. Use a floured donut cutter (or two round cutters for donut and hole shapes) to cut your shapes. The dough is sticky, so don’t hesitate to twist your cutter back and forth a bit to get clean edges. Gather scraps, re-roll, and cut until you have about 12 donuts and 12 holes.
Step 6: Prepare for Frying
Heat 2 quarts of vegetable oil in a heavy-bottomed pot or Dutch oven to 350ºF, using a thermometer to keep it steady. While you wait, mix the remaining cinnamon with sugar in a wide bowl—that’s your donut coating station. Arrange a wire rack over a baking sheet nearby to drain donuts after frying.
Step 7: Fry to Golden Perfection
Carefully fry donuts in batches of 4, cooking each side for about 1 minute until puffed and golden. Use tongs or chopsticks to gently flip and remove them. Drain the donuts briefly over the pan, then toss each one in your cinnamon sugar mixture while still warm. They soak up that sugary coating beautifully. Repeat with donut holes — they fry even faster and are perfect little bites.
Pro Tips for Making Apple Cider Donuts Recipe
- Don’t Skip the Reduction: Boiling down your cider concentrates all that lovely apple flavor—trust me, it makes every bite pop.
- Oil Temperature Matters: Keep your oil steady at 350ºF; too hot and the outside will burn before the inside cooks, too cool and donuts soak up oil.
- Work Quickly During Frying: Coat the donuts in cinnamon sugar right after frying while they’re still warm for that perfect sticky sweetness.
- Chill Dough for Ease: The dough is sticky, but chilling makes rolling out and cutting much simpler—don’t skip this step!
How to Serve Apple Cider Donuts Recipe
Garnishes
I usually keep it classic with a generous dusting of cinnamon sugar because it enhances every bite with warm spice and sweetness. But for special occasions, I like to dust the donuts lightly with powdered sugar or drizzle a maple glaze over them for extra indulgence. Sometimes, a light sprinkle of chopped toasted pecans adds a wonderful crunch.
Side Dishes
These donuts are fantastic with a hot cup of spiced chai, coffee, or apple cider. If you’re making a brunch spread, pair them alongside scrambled eggs and crispy bacon to balance sweet and savory. They’re also a great companion to warm mugs of hot chocolate for cozy nights.
Creative Ways to Present
I like to arrange the donuts in a rustic basket lined with parchment for fall gatherings, sprinkled with a little extra cinnamon sugar right on top. For a party, stacking donut holes in a glass jar or serving them alongside small ramekins of apple butter and cream cheese frosting turns your snack into a festive treat that everyone talks about.
Make Ahead and Storage
Storing Leftovers
Apple Cider Donuts are truly best fresh, but if you do have leftovers, store them in an airtight container at room temperature for up to 2 days. I wait until they’ve completely cooled before sealing them up to keep the cinnamon sugar coating from turning soggy.
Freezing
I’ve successfully frozen these donuts by wrapping them individually in plastic wrap and then placing them in a freezer bag. That way, they don’t stick together. When you’re ready, thaw them at room temperature for about an hour.
Reheating
The best way I’ve found to reheat leftover donuts is in a 325ºF oven for about 8 minutes. This brings back their crispy edges and warm soft inside without drying them out. Microwave reheating tends to make them a bit chewy, so I avoid that if I can.
FAQs
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Can I make Apple Cider Donuts without a deep fryer?
Absolutely! While deep frying gives you that classic crispy exterior, you can bake the donuts in a 375ºF oven on a parchment-lined sheet for about 15 minutes. They won’t be quite as crunchy but remain delicious and much lighter, which some folks prefer.
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What’s the trick to rolling out sticky dough?
Chilling the dough thoroughly makes rolling much easier. Also, generously flour your work surface, dough, and rolling pin. If the dough starts sticking, sprinkle a little more flour—but keep it minimal to avoid toughening the donuts.
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Can I substitute buttermilk in this recipe?
Yes, you can use kefir as an alternative, which works just as well because of its acidity. If you don’t have either, a quick substitute is milk mixed with a tablespoon of lemon juice or vinegar, left to sit for 5 minutes before using.
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Why do some recipes use more baking powder if chilling overnight?
Using more baking powder helps keep the dough active when chilled for a long time so that your donuts still rise nicely when fried. It prevents the batter from getting too dense, which can happen with longer resting periods.
Final Thoughts
I absolutely love how these Apple Cider Donuts turn out every single time—the aroma alone turns my kitchen into a fall wonderland. When I first tried making them at home, I was amazed at how simple yet rewarding the process was. My family goes crazy for these donuts, especially fresh and warm with a cup of something cozy. I hope you’ll give this recipe a try and enjoy the magic of homemade apple cider donuts as much as I do. Trust me, once you make these, you’ll want to keep this recipe on hand every fall—and maybe even year-round!
Print
Apple Cider Donuts Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 donuts and 12 donut holes
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in the warm, spicy flavors of homemade Apple Cider Donuts, featuring a syrupy apple cider reduction blended into a tender, cinnamon-spiced dough that’s deep-fried to golden perfection and coated in cinnamon sugar. This recipe yields soft, fluffy donuts with a perfect balance of sweet and spice, ideal for autumn mornings or cozy gatherings.
Ingredients
Apple Cider Syrup
- 2 1/2 cups apple cider or unfiltered apple juice
- 6 tablespoons unsalted butter
- 1/2 cup packed light or dark brown sugar
Donut Dough
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3 teaspoons ground cinnamon, divided
- 2 or 4 teaspoons baking powder (2 tsp if frying same day, 4 tsp if chilling overnight)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg, preferably freshly grated
- 1/2 cup unsweetened applesauce
- 1/3 cup cold buttermilk or kefir
- 2 cold large eggs
For Frying and Coating
- 1 cup granulated sugar
- 2 quarts vegetable, canola, or peanut oil, for deep frying
Instructions
- Reduce Apple Cider: Bring 2 1/2 cups apple cider to a boil over medium-high heat in a large frying pan. Boil until it reduces down to about 1/3 cup and becomes syrupy, approximately 10 minutes. If over-reduced, add water to adjust volume.
- Create Syrup Mixture: Remove the pan from heat and whisk in 6 tablespoons unsalted butter cut into pieces until melted and combined. Next, whisk in 1/2 cup packed brown sugar until fully dissolved. Transfer this warm mixture into a medium bowl.
- Add Wet Ingredients: To the apple cider mixture, add 1/2 cup unsweetened applesauce, 1/3 cup cold buttermilk or kefir, and 2 cold large eggs. Whisk until smooth and well combined.
- Mix Dry Ingredients: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/2 teaspoon ground cinnamon (one-third of the total 3 tsp), baking powder (2 or 4 teaspoons depending on chilling time), 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon freshly grated nutmeg to combine thoroughly.
- Combine Wet and Dry: Pour the cider mixture into the flour mixture. Stir gently with a rubber spatula until a sticky dough forms, being careful not to overmix to maintain light texture.
- Chill Dough: Cover the bowl and refrigerate the dough for at least 1 hour if using 2 teaspoons baking powder, or overnight if 4 teaspoons for a more rested dough that simplifies cutting.
- Prepare Cinnamon Sugar: Mix the remaining 2 1/2 teaspoons ground cinnamon with 1 cup granulated sugar in a shallow bowl to create the coating.
- Heat Oil: Fill a Dutch oven or large heavy-bottomed pot with 2 quarts of vegetable oil, at least 1 1/2 inches deep. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350ºF (175ºC).
- Roll and Cut Dough: Generously flour a work surface. Transfer chilled dough onto it and dust the top of dough and rolling pin with flour. Roll out the dough evenly to about 1/2-inch thickness (roughly a 12-inch round). Using a floured donut cutter or two round cutters (about 3-inch and 1-inch diameters), cut out donuts and holes. Place them on a floured baking sheet, re-rolling scraps until at least 12 donuts and 12 holes are cut. Refrigerate any waiting dough if necessary.
- Fry Donuts: Fry donuts in batches of 4. Gently place them in hot oil, frying until golden and puffed, about 1 minute per side. Use tongs or chopsticks to flip and remove, letting excess oil drip back into pot. Arrange fried donuts on a wire rack set above a baking sheet.
- Coat with Cinnamon Sugar: While still warm, toss each donut and hole one at a time in the cinnamon sugar mixture, ensuring even coating on all sides. Return to the wire rack to set.
- Repeat: Continue frying and coating all donuts and holes, maintaining the oil temperature at 350ºF by adjusting heat as needed.
Notes
- Make Ahead: Dough can be prepared and refrigerated overnight to enhance flavor and make cutting easier.
- Storage: Best enjoyed the day they are made, but can be stored cooled in an airtight container at room temperature for up to 2 days. Reheat in a 325ºF oven for about 8 minutes before serving.
- Oil Temperature: Maintain frying oil at 350ºF for optimal donut texture and minimal oil absorption.
- Alternative Flour: All-purpose flour works best for this chewy yet tender texture; avoid using whole wheat or gluten-free blends without adjustment.
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
