Apple Cider Donuts

Why Are They So Popular?

First off, they taste spectacular! You get the subtle taste of apple cider blending flawlessly with warming cinnamon and nutmeg. And who can resist the texture of a crispy donut fried to golden-brown perfection? But more than that, these heavenly little creatures embody everything warm and cozy about fall!

How to Make Apple Cider Donuts

Follow along with my easy instructions to see how to make these apple cider donuts in your own kitchen.

1. Reduce the Cider – Pour your apple cider into a small pot over medium-high heat and boil until reduced to ⅓ cup and syrupy (about 10 minutes). Remove from the heat and set aside. If the cider over-reduces to less than ⅓ cup, add enough water to make up the measurement. (Photos 1-2)
2. Combine the dry ingredients in a large mixing bowl: all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, whisking to combine. (Photo 3)

1. Wet Ingredients – Whisk melted butter and granulated sugar in a medium bowl until the sugar dissolves, 3-5 minutes. Then add buttermilk, eggs, vanilla extract, and reduced cider. Mix until fully combined and smooth. (Photos 4-6)
2. Mix the Dry and Wet – Add the dry ingredients to the wet ingredients. Mix with a wooden spoon gently just until moistened. Please don’t overmix. (Photos 7-8)

1. Knead the Dough – Transfer the dough to a generously floured work surface, dust the dough ball and rolling pin with flour, and knead until it comes together. Add 1-2 tablespoons of flour if the dough is too sticky to handle. Form the dough into a ball and roll it out with a rolling pin so it’s ½-inch thick. (Photos 9-10)
2. Cut rounds out with a 3-inch floured donut cutter (or use 2 round cookie cutters—a 3-inch one to form the donut and a 1-inch one for the donut holes). The dough may be a bit sticky, so twisting the cutters as you push them to get a clean cut is fine.
3. Transfer the donuts and donut holes to a floured baking sheet. Gather the scraps, form them into a ball, and roll them out until ½-inch thick, repeating the process until the dough is used. Cover them with plastic wrap and place them in the refrigerator to rest for about an hour. (Photos 11-12)

1. Cinnamon Sugar – While the dough chills, mix the sugar and ground cinnamon in a wide, shallow mixing bowl until fully blended. Set aside. (Photos 13-14)
2. Heat Oil – Fill a Dutch oven or large, heavy-bottomed pot with vegetable oil (about 1½ inches deep). Place the pot over medium-high heat until a deep-fry thermometer reads 350℉ (177 ℃).
3. Fry – Working in batches, gently place four donuts at a time in the oil and fry. Flip once and continue frying until puffed, golden brown, and crispy, 1-2 minutes on each side. (Photo 15)
4. Coat Donuts – Carefully remove the donuts from the hot oil with a slotted spoon or tongs, holding them over the pot for a few seconds to drain the excess oil. Transfer your doughnuts to a paper-towel-lined plate for about 30 seconds. Roll them while still warm in the cinnamon sugar mixture to coat and place them on the wire rack to cool. (Photo 16)
5. Repeat the frying process with the remaining doughnuts, adjusting the heat as necessary to maintain an oil temperature of 350ºF (177 ℃). Toss each batch in the cinnamon sugar 30 seconds after they cool on the paper towel-lined plate.
6. Fry the Donut Holes – Fry the donut holes in 2 batches (about 1 minute on each side) and coat them with cinnamon sugar.

Recipe Notes and Tips

• You can glaze your apple cider donuts instead of coating them with cinnamon sugar. A simple glaze with powdered sugar, a bit of milk, and a splash of vanilla extract will amp up the decadent factor.
• A teaspoon of orange or lemon zest in the donut batter will give you a burst of citrus freshness!
• Yes, you can air fry these babies for a truly guilt-free indulgence. Following my instructions for air-fryer donuts will save the day.
• If you don’t have a Dutch oven, use a deep pot for frying. Donuts expand in oil, and you don’t want any overflows.
• Draining excess oil from the donuts twice will keep them crispier. Drain once over the pot of oil using a slotted spoon or spatula for about 10 seconds. Lay them on a paper-towel-lined surface to remove more excess oil. Finally, transfer them to a cooling rack before serving.
• Be sure to use enough oil so your donuts can float. That will help them cook uniformly. And don’t worry, because you can reuse the frying oil later!
• For gluten-free apple cider donuts, replace the flour with your favorite gluten-free all-purpose flour. No need to knead because you don’t have to develop the gluten.

Make-Ahead Instructions

Apple cider donuts are best hot and fresh! But to reduce prep time, you can simmer and reduce the apple cider the night before and keep it in the fridge. Or you can make them ahead, freeze them, and reheat them in the oven or air fryer.

If you prefer making the dough ahead, you can store it uncooked in an airtight container and refrigerate it for a day. Then, bring it to room temperature before frying.

Serving and Storage Instructions

Having leftovers is hard to imagine! But just in case, you store them in an airtight container in the fridge for a week. Reheat them in an oven, toaster oven, or air fryer to revive their crispiness.

FAQs

What to Serve With Donuts

What goes better with apple cider donuts than a warm, cozy fall beverage? My choices are hot apple cider, pumpkin spice latte, ginger tea, homemade eggnog, and Southern sweet tea (yes, you can enjoy it hot).

More Decadent Fall Apple Recipes to Try

• Apple Crumble
• Apple Bread
• Apple Pie
• Apple Dumplings
• Apple Galette
• Cinnamon Apple Cake

Watch How to Make It

This blog post was originally published in October 2022 and has been updated with additional tips, new photos, and a video