Apple Cider Donuts

I’ve been making apple cider donuts every fall for the past five years, and they never fail to disappear within minutes of coming out of the fryer. These homemade treats capture everything I love about autumn – the warm spices, the tangy sweetness of apple cider, and that incredible aroma that fills my kitchen.

Unlike store-bought versions, these donuts have a tender crumb and genuine apple flavor that comes from reducing fresh cider into a concentrated syrup.

What makes these apple cider donuts truly irresistible?

The secret lies in reducing the apple cider down to just a quarter cup. This concentrates all that apple goodness into an intense flavor bomb that infuses every bite. Combined with warm cinnamon and freshly grated nutmeg, these donuts taste like autumn in pastry form.

The buttermilk adds a subtle tang that balances the sweetness, while the vanilla rounds out all the flavors beautifully.

Right Ingredients

Equipment:

• Large saucepan for reducing cider
• Two mixing bowls (one large, one medium)
• Electric mixer or whisk
• Deep heavy-bottomed pot or Dutch oven for frying
• Candy or deep-fry thermometer
• Spider skimmer or slotted spoon
• Wire cooling rack
• Paper towels
• Round cookie cutters (3-inch and 1-inch) or donut cutter

Ingredients:

• 1 cup apple cider
• 1 cup granulated sugar
• 5 tablespoons unsalted butter, softened at room temperature
• 2 large eggs
• 3½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• Vegetable oil for frying

How to Make Baked Apple Cider Donuts

1. Pour the apple cider into a saucepan and bring to a boil over medium-high heat. Continue cooking, stirring occasionally, until the cider reduces to about ¼ cup. This takes roughly 8-10 minutes. Set aside to cool completely.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition.
3. Mix in the cooled reduced apple cider and vanilla extract until combined.
4. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
5. Add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined – don’t overwork the dough.
6. Turn the dough onto a floured surface and pat it to about ½-inch thickness. Use round cutters to cut out donuts, re-rolling scraps as needed.
7. Heat oil in a heavy pot to 375°F (190°C). Carefully drop 2-3 donuts at a time into the hot oil. Fry for about 1 minute per side until golden brown.
8. Remove donuts with a slotted spoon and drain on paper towels. While still warm, toss in cinnamon sugar or glaze as desired.

Some Tips

• Don’t skip reducing the cider – this step creates the signature apple flavor
• Keep your oil temperature steady at 375°F for evenly cooked donuts
• Test one donut first to check cooking time and temperature
• Work quickly when cutting the dough to prevent it from becoming tough
• Save the donut holes – they make great bite-sized treats
• Fresh nutmeg makes a noticeable difference in flavor
• Let the reduced cider cool completely before adding to prevent curdling

Can I Make This Recipe Gluten Free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different – a bit more delicate – but the flavor remains excellent. I’ve tested this with several brands, and Cup4Cup works particularly well for maintaining that classic donut texture.

Serving Ideas

These donuts shine on their own, but I love serving them alongside hot apple cider or coffee. For a decadent breakfast, serve them with maple butter or apple butter. They also make an impressive addition to a fall brunch spread, especially when displayed on a tiered stand with different toppings like cinnamon sugar, maple glaze, or chopped nuts.

Fridge & freezer

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months.

To refresh, microwave frozen donuts for 20-30 seconds or let them thaw at room temperature. The texture stays surprisingly good after freezing.

Apple Cider Donuts FAQs

Can I bake these instead of frying?
While you can bake them at 350°F for 10-12 minutes in a donut pan, the texture differs significantly from fried versions. Baked donuts tend to be more cake-like.

What type of apple cider works best?
Fresh, unfiltered apple cider gives the best flavor. Avoid apple juice – it lacks the depth needed for authentic apple cider donuts.

Why did my donuts turn out greasy?
Oil temperature that’s too low causes donuts to absorb excess oil. Keep it steady at 375°F and don’t overcrowd the pot.

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