Apple Cider Donuts are a cozy treat that perfectly captures the flavors of fall. These donuts are tender and soft with a delightful hint of apple cider and warm spices like cinnamon and nutmeg. The outside is usually coated in cinnamon sugar, giving them a little sweet crunch that makes every bite just right.
I love making these donuts on a chilly afternoon, surrounded by the smell of fresh apple cider simmering on the stove. It’s fun and easy to mix up the dough, and sometimes I even get a little messy dusting them with the cinnamon sugar – it’s all part of the charm! Plus, they’re a real crowd-pleaser whenever friends or family stop by.
My favorite way to enjoy apple cider donuts is with a hot cup of tea or coffee, sitting by a window and watching the leaves fall. They remind me of simple, happy moments, like visits to the apple orchard or cozy weekend breakfasts. If you haven’t tried making these donuts at home, I promise they’re worth it and will bring a little warmth to your day.
Key Ingredients & Substitutions
Apple Cider: Reducing apple cider intensifies the flavor, adding a rich apple taste. If you don’t have apple cider, you can use apple juice, but the flavor may be lighter.
Flour: All-purpose flour gives these donuts the right texture. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
Buttermilk: This keeps the donuts tender and adds a slight tang. If you don’t have buttermilk, mix ½ cup milk with 1 tsp lemon juice or vinegar and let sit for 5 minutes before using.
Spices: Cinnamon and nutmeg add warmth. You can also add a pinch of ground cloves or ginger for a different twist.
Coating Sugar: The cinnamon sugar coating is a classic finish. If you’d like, mix a bit of ground cinnamon with powdered sugar for a lighter coating.
How Do You Fry Donuts Perfectly Without Greasiness?
Frying donuts can feel tricky, but these tips will help:
- Heat the oil to 350°F: Use a thermometer to keep the oil at the right temperature. Too hot, and the donuts burn outside; too cool, and they soak up oil.
- Fry in small batches: Give each donut space so the oil temperature stays steady and they cook evenly.
- Flip carefully: Fry donuts 1-2 minutes per side until golden brown, then use a slotted spoon to remove them gently.
- Drain well: Place donuts on paper towels so excess oil is absorbed, keeping them light and not greasy.
Equipment You’ll Need
- Heavy-bottomed pot or deep fryer – holds oil evenly for frying without hot spots.
- Thermometer – helps you keep the oil at a steady 350°F for perfect frying.
- Donut cutter or two round cutters – makes shaping donuts quick and uniform.
- Mixing bowls – for combining dry and wet ingredients separately.
- Slotted spoon – lets you safely lift donuts out of hot oil and drain excess oil.
- Paper towels – great for draining donuts after frying to keep them crisp.
- Rolling pin – helps roll the dough evenly to the right thickness.
Flavor Variations & Add-Ins
- Add a pinch of ground cloves or ginger with cinnamon for a spicier fall flavor.
- Mix in finely chopped nuts like walnuts or pecans into the dough for crunch.
- Dip warm donuts in chocolate glaze instead of cinnamon sugar for a sweet twist.
- Try using pumpkin puree in place of some of the apple cider reduction for a pumpkin cider version.
How to Make Apple Cider Donuts
Ingredients You’ll Need:
Main Ingredients:
- 2 cups apple cider (to reduce)
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup granulated sugar
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
- Vegetable oil, for frying
For the Coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Time Needed
This recipe takes about 15 minutes to prepare the ingredients and dough, 1 hour for chilling the dough, 20-25 minutes to reduce the apple cider, and about 15-20 minutes for frying and coating the donuts. Overall, plan for roughly 1 hour 45 minutes to 2 hours.
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Pour 2 cups of apple cider into a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat and simmer gently until it reduces down to about ½ cup and becomes thick and syrupy. This will take around 20-25 minutes. Set aside and allow it to cool.
2. Prepare Dry Ingredients:
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and granulated sugar. Mixing these well ensures the spices and leavening are evenly distributed.
3. Mix Wet Ingredients:
In a separate bowl, beat the large egg. Then add melted butter, buttermilk, vanilla extract, and the cooled reduced apple cider. Whisk everything together until smoothly combined.
4. Combine Wet and Dry:
Slowly add the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid over-mixing. The dough will be soft but manageable.
5. Chill the Dough:
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour (or up to overnight). Chilling helps the dough firm up, making it easier to shape for frying.
6. Prepare Cinnamon Sugar Coating:
While dough chills, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. This mix will be used to coat the warm donuts after frying.
7. Heat Oil for Frying:
Fill a heavy-bottomed pot or deep fryer with vegetable oil to a depth of 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to keep the temperature steady for perfect donuts.
8. Shape Your Donuts:
On a lightly floured surface, roll out the chilled dough to about ½ inch thickness. Use a donut cutter or two round cutters (about 3 inches for the outer circle and 1 inch for the hole) to cut out donuts and holes.
9. Fry the Donuts:
Carefully place donuts into the hot oil in small batches. Fry for 1-2 minutes on each side or until golden brown. Use a slotted spoon to remove the donuts from the oil and place them on paper towels to drain any excess oil.
10. Coat the Donuts:
While the donuts are still warm, roll each one in the cinnamon sugar mixture until fully coated. This sweet layer adds a nice crunch and warmth to the donuts.
11. Serve and Enjoy:
Let the donuts cool slightly. Serve warm with your favorite coffee or a cup of fresh apple cider. They’re perfect for a cozy morning or an afternoon treat!
Can I Use Frozen Apple Cider for This Recipe?
Yes, you can use frozen apple cider, but be sure to thaw it completely before reducing it. Thaw in the refrigerator overnight or quickly in a sealed bag submerged in cold water.
Can I Bake Instead of Frying These Donuts?
While traditional apple cider donuts are fried for that crispy exterior, you can bake them at 350°F for about 12-15 minutes until golden. They will be softer and less crispy but still delicious.
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made and refrigerated overnight. Just be sure to cover it tightly so it doesn’t dry out before rolling and frying.
