Homemade Apple Cider Donuts Recipe

If you’re craving something warm, cozy, and totally irresistible, you have to try this Homemade Apple Cider Donuts Recipe. It’s like autumn wrapped in a bite—filled with fragrant spices, that perfect hint of apple cider, and a crispy cinnamon sugar coating that will have you licking your fingers. When I first made these, I was blown away by how easy they were and how much my whole family went crazy for them. Stick around because I want to share some tips and little tricks to help you get these just right every time!

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Ingredients You’ll Need

The beauty of this Homemade Apple Cider Donuts Recipe is in the simple, honest ingredients that come together to create magic. I recommend using good-quality apple cider (ideally unfiltered) since it packs more flavor, and keep your eggs and buttermilk cold—they really make the texture shine.

• Apple cider (or unfiltered apple juice): Look for fresh, unfiltered if possible to get that authentic apple punch.
• Unsalted butter: For that rich, tender crumb without extra salt interfering.
• All-purpose flour: The base of your dough, plus extra for dusting to prevent sticking.
• Light or dark brown sugar: Adds moistness and depth of flavor; dark brown gives a bit more molasses kick.
• Unsweetened applesauce: Keeps donuts tender and moist without extra oil or butter.
• Buttermilk or kefir: Chilled, to help with tenderness and a touch of tang.
• Eggs: Cold eggs help keep the dough light and prevent it from getting too sticky.
• Baking powder: The lift for your donuts; use 2 teaspoons for same-day frying or 4 teaspoons if letting dough chill overnight.
• Kosher salt: Balances sweetness and enhances all the flavors.
• Baking soda: Works with buttermilk to add tenderness and subtle rise.
• Ground cinnamon & nutmeg: Freshly grated nutmeg will take your donuts to another level—totally worth the extra effort.
• Vegetable, canola, or peanut oil: For frying; choose oils with a high smoke point.
• Granulated sugar & ground cinnamon for coating: The classic finish that makes your donuts addictive.

Variations

I love how versatile this Homemade Apple Cider Donuts Recipe is. You can tweak it to match your mood or dietary needs without losing that cozy flavor. Don’t be afraid to experiment a bit—I often try different cinnamon-sugar proportions or add a pinch of cloves for extra warmth.

• Gluten-Free: I once swapped the flour for a gluten-free blend, and while texture changed a bit, they still tasted amazing especially with a little extra cinnamon sugar.
• Vegan Version: Substitute eggs with flax eggs and buttermilk with almond yogurt for a plant-based twist—I haven’t tried this one personally yet, but it’s on my to-do list!
• Extra Spice: Adding a pinch of ground cloves or ginger really boosts the fall vibes.
• Baked Donuts: If frying isn’t your thing, lightly grease donut pans and bake at 350°F for about 12 minutes; they won’t have quite the crisp crust, but still delicious.

How to Make Homemade Apple Cider Donuts Recipe

Step 1: Reduce Your Apple Cider Into a Syrupy Delight

Start by pouring 2 1/2 cups of apple cider into a large frying pan and bring it to a boil over medium-high heat. This part is key because reducing the cider intensifies the flavor, making the donuts taste truly special. Cook down until you have about 1/3 cup of a thick syrup—around 10 minutes. Don’t worry if it gets a touch too thick; you can always add a little water to loosen it back up. Then, off the heat, whisk in 6 tablespoons of cold butter cut into pieces, followed by 1/2 cup of brown sugar. This melt-and-whisk step creates a syrup base that’s rich and irresistible.

Step 2: Mix Your Wet Ingredients for Fluffy Donuts

Into the cider syrup, add 1/2 cup unsweetened applesauce, 1/3 cup cold buttermilk or kefir, and 2 large cold eggs. Whisk everything until smooth. The chill on your eggs and buttermilk helps keep the dough tender, so I don’t skip that step. You’ll notice the mixture becomes beautifully smooth and slightly thick—exactly what you want.

Step 3: Combine Dry Ingredients and Build Your Dough

In a large separate bowl, whisk 3 1/2 cups all-purpose flour with 1/2 tsp cinnamon, a pinch of freshly grated nutmeg (about 1/2 tsp), 1 tsp kosher salt, 1/2 tsp baking soda, and 2 or 4 tsp baking powder depending on your plan (2 tsp for same-day frying, 4 if chilling overnight for flavor development). Once these are blended, pour the wet cider mixture in. Gently fold together with a rubber spatula until a sticky dough forms. Be careful not to overmix—tenderness lives here! Cover the bowl and refrigerate for at least an hour. If you go for the overnight route, the extra baking powder helps the dough rise beautifully when fried.

Step 4: Shape and Prepare Your Donuts with Cinnamon Sugar Ready

While the dough chills, mix 1 cup granulated sugar with 2 1/2 tsp cinnamon in a shallow dish—that’s your classic coating. Flour your work surface and rolling pin nice and generously—this sticky dough loves to stick, and giving yourself extra flour makes life easier. Roll the dough out to about 1/2-inch thickness, then cut out donuts with a cutter (around 3 inches) or two round cutters if you don’t have one. Place donuts and holes on a floured sheet, and pop them back in the fridge if your oil isn’t ready yet. I always re-flour my hands while shaping to avoid a sticky mess. You’ll get at least a dozen donuts plus the holes—don’t forget to toss those in the fryer too!

Step 5: Fry to Golden Perfection

Fill a large Dutch oven or heavy pot with at least 1 1/2 inches of vegetable oil and heat it to a steady 350ºF. Use a thermometer—temperature control is everything here. Fry donuts in batches of four, lowering them gently so the oil doesn’t splatter. They only need about 1 minute per side; you’re aiming for puffed-up, golden brown magic. Remove with tongs or chopsticks and let excess oil drip off before transferring them to a wire rack. Don’t forget the holes—they fry even faster! Keep the oil temperature steady between batches for consistent results. I learned this the hard way after one batch came out soggy when the oil was too cool.

Step 6: Toss in Cinnamon Sugar and Enjoy!

The moment of truth: while the donuts are still warm, toss them individually in the cinnamon sugar coating. The heat melts the sugar slightly, creating that crunchy, aromatic crust that’s pure heaven. Place the coated donuts back on the wire rack to cool just a little before digging in. I like to be generous here—none of that light dusting nonsense; the sugar crust is what dreams are made of!

How to Serve Homemade Apple Cider Donuts Recipe

Garnishes

I usually keep it classic with just cinnamon sugar, but sometimes I sprinkle a little powdered sugar on top or drizzle a bit of maple glaze for an extra special touch. A tiny dusting of ground nutmeg and cinnamon on top can also amp up the aroma beautifully. If you want to get festive, chopped toasted pecans or a quick caramel drizzle complement the apples perfectly.

Side Dishes

These donuts are a great pairing with a hot cup of spiced chai tea or cider. I also like serving them alongside warm breakfast dishes like bacon or eggs on the weekends—it’s a perfect sweet-and-savory balance. For holiday brunches, fresh fruit or a dollop of whipped cream on the side rounds things out nicely.

Creative Ways to Present

For parties or autumn gatherings, I like to arrange the donuts on a wooden board, sprinkle cinnamon sticks around, and nestle small pumpkins or apples nearby. You could stack them in a donut tower or gift-wrap a half dozen in clear cellophane tied with a rustic ribbon—they make for such a thoughtful homemade gift! I once even used mini donuts as cupcake toppers for a fall-themed dessert table, which got lots of compliments.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftovers in an airtight container at room temperature works well for up to two days. To keep that crisp sugar crust, avoid stacking donuts on top of each other—arranging them in a single layer or with parchment paper in between is best. If it’s humid, they soften faster, so I usually eat them quickly!

Freezing

If you want to save some for later, let the donuts cool completely, then freeze them individually on a baking sheet before transferring to a freezer bag. This helps prevent them from sticking together. When you’re ready, thaw at room temperature or pop them in the microwave for 10-15 seconds to bring back freshness.

Reheating

I reheat leftover donuts in a toaster oven or regular oven at 300ºF for about 5 minutes to revive that crispy outside without drying them out. Microwave works for a quick warm-up but sometimes makes the crust soft, so I prefer the oven method for guests.

FAQs

Final Thoughts

This Homemade Apple Cider Donuts Recipe has quickly become one of my favorite ways to celebrate fall (or any time I want a little comfort in donut form). It’s approachable yet impressive, with flavors that feel both classic and a little special. If you try making them, I promise you’ll love how those warm spices mingle with the cider’s natural sweetness, plus that satisfyingly crispy sugar coating. Honestly, nothing beats biting into a warm, fresh donut while the air smells like autumn. So go ahead—grab your cider, roll up your sleeves, and whip up a batch. You’ll be so glad you did!

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