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These homemade apple cider donuts are old-fashioned fried cake donuts made with concentrated apple cider and warm fall spices. They’re golden on the outside, light and pillowy inside, and taste just like a treat from your favorite apple orchard.
Finish them with a sweet apple cider glaze or roll them in cinnamon sugar. You can even reduce the cider a day ahead so it is cool and ready when you want to make the dough.
Table of Contents
- Kellie’s Note In-cider Scoop
- Why You’ll Love This Apple Cider Donut Recipe
- Ingredients for Cider Donuts
- Why Reduce the Apple Cider?
- How to Make Apple Cider Donuts
- Tips for Perfect Fried Apple Cider Donuts
- Two Ways to Finish Your Donuts
- Serving Suggestions
- Storage and Reheating
- Fried Apple Cider Donuts Recipe
Kellie’s Note
In-cider Scoop
Of all my beloved fall flavors, I think apple cider may just be my favorite. Well, pumpkin spice is pretty good too. And caramel apple also has a special place in my heart. But what I can confidently say is that these Apple Cider Donuts are one of my classic recipes that gets whipped up every year. Fall wouldn’t be complete without these donuts!
What I really love about these homemade donuts is that the apple cider flavor is present throughout the entire thing. The dough is made with apple cider, as is the glaze, so that flavor really hits home in every bite. If you’re not a glaze fan, feel free to roll your donuts in some cinnamon and sugar!
If you’re new to frying your donuts, don’t be intimidated. I’ve included all my tips to help you avoid any mishaps! Also, if you do happen to make one donut too crispy or shaped the wrong way, you can still eat it. I know this from experience, there’s no shame in eating the ugly donuts in order to hide your evidence!
Why You’ll Love This Apple Cider Donut Recipe
- Concentrated apple flavor: Reducing the cider adds bold apple flavor without making the dough too wet.
- Classic fried texture: These cake donuts are light, tender and slightly spiced.
- Two coating options: Choose apple cider glaze, cinnamon sugar or make some of each.
- Perfect for fall: Serve them for breakfast, brunch, dessert or an autumn party.
- Easy make-ahead step: Reduce the cider the day before and refrigerate it until you are ready to make the dough.
- Bonus donut holes: Fry the centers for a batch of warm, poppable treats.
Ingredients for Cider Donuts
- Apple cider: Use a flavorful apple cider, not sparkling cider. Reducing it concentrates the apple flavor before it is added to the dough.
- All-purpose flour: Measure carefully so the donuts stay light and tender. Keep additional flour nearby for handling the sticky dough.
- Butter: Let it soften to room temperature so it creams smoothly with the sugar.
- Buttermilk: Adds moisture and a subtle tang to the cake-donut dough. You can make your own buttermilk with dairy and lemon or vinegar.
- Eggs: Help bind the dough and give the donuts structure.
- Baking powder and baking soda: Work together to give the donuts lift.
- Cinnamon and nutmeg: Add warm fall flavor without overpowering the cider.
- Vegetable oil or shortening: Use a neutral frying fat and monitor it with a reliable thermometer.
- Confectioners’ sugar: Combines with cider to make the apple cider glaze.
- Cinnamon sugar: Coats the warm donuts for a classic orchard-style finish.
Why Reduce the Apple Cider?
Apple cider contains a significant amount of water. Simmering it before adding it to the dough removes some of that liquid and creates a more concentrated apple flavor.
Start with 1 cup of apple cider and simmer it until exactly 1/4 cup remains. Measure the finished reduction instead of relying only on the clock because the cooking time can vary depending on your pan and heat level.
Let the reduced cider cool before adding it to the dough. You can complete this step one day ahead and refrigerate the reduction in a covered container.
How to Make Apple Cider Donuts
- Reduce the cider. Simmer 1 cup of apple cider until only 1/4 cup remains. Measure it and let it cool.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg.
- Cream the butter and sugar. Beat until smooth, then add the eggs one at a time.
- Finish the dough. Mix in the cooled cider reduction and buttermilk. Add the dry ingredients and mix just until the dough comes together.
- Shape the dough. Place the dough on a generously floured surface and pat it to approximately 1/2-inch thickness.
- Chill the dough. Freeze for about 20 minutes, or until firm enough to cut.
- Cut the donuts. Use a 3 1/2-inch round cutter and a 1-inch cutter for the centers.
- Chill again. Place the cut donuts and holes on a second baking sheet and freeze for another 20–30 minutes.
- Heat the frying fat. Bring the oil or shortening to 350°F in a deep, heavy pot.
- Fry in batches. Cook a few donuts at a time until golden, then flip and cook the second side.
- Drain and coat. Drain briefly on paper towels. Coat warm donuts in cinnamon sugar, or let them cool slightly before dipping them in the cider glaze.
Tips for Perfect Fried Apple Cider Donuts
- Measure the reduced cider. The finished 1/4-cup volume matters more than the exact simmering time.
- Do not make the dough too thin. Keep it close to 1/2 inch thick so the donuts have enough structure.
- Expect a sticky dough. Flour the work surface, the top of the dough, your hands and the cutter as needed.
- Avoid adding too much flour. Excess flour can make the finished donuts heavy or dry.
- Do not skip the chilling periods. Cold dough is easier to cut and holds its shape better during frying.
- Use a thermometer. Keep the frying fat close to 350°F.
- Let the temperature recover. Wait for the oil to return to 350°F before adding another batch.
- Do not crowd the pot. Adding too many donuts at once lowers the oil temperature.
- Fry a test donut first. Cut it open to check the center before frying the remaining batches.
- Watch the color. If the outside browns before the center cooks, the oil may be too hot.
- Coat at the right time. Roll warm donuts in cinnamon sugar, but let glazed donuts cool briefly so the glaze does not melt away.
- Fry the donut holes. Check them sooner because they will cook faster than full-size donuts.
Two Ways to Finish Your Donuts
- Apple Cider Glaze – Let the fried donuts drain and cool for a few minutes. Dip each donut in the smooth apple cider glaze, then place it on a cooling rack so the excess glaze can drip away.
- Cinnamon Sugar – Combine the cinnamon and granulated sugar in a shallow bowl. Roll the donuts in the mixture while they are still warm so the coating sticks.
- Can’t Decide? Glaze half the batch and coat the remaining donuts in cinnamon sugar. Remember to fry and coat the donut holes, too.
Serving Suggestions
Apple cider donuts are best served warm on the day they are fried. Enjoy them with:
- Hot coffee or tea
- Warm apple cider or The Best Mulled Wine Recipe
- A fall breakfast or brunch
- An apple-picking or pumpkin-patch gathering
- A Halloween or Thanksgiving breakfast
- A platter of both glazed and cinnamon-sugar donuts for a party
Storage and Reheating
These apple cider donuts have their best texture when served warm shortly after frying.
Allow leftover donuts to cool completely, then store them in an airtight container at room temperature for up to 24 hours. Glazed donuts may soften as they sit, so keep them in a single layer when possible.
To reheat, microwave one donut for about 10 seconds. Cinnamon-sugar donuts can be rolled in a little fresh cinnamon sugar after warming.
Make-Ahead Tip
Reduce the apple cider one day ahead and refrigerate it in a covered container. This saves time and ensures that the reduction is completely cool before it is added to the dough.
Fried Apple Cider Donuts Recipe
Equipment
- Small saucepan
- Electric or stand mixer
- Large mixing bowls
- rubber spatula
- Two baking sheets
- Parchment or wax paper
- 3 1/2-inch round cutter
- 1-inch round cutter
- Deep, heavy pot or Dutch oven
- Candy or deep-fry thermometer
- Tongs or spider strainer
- paper towels
- cooling rack
Ingredients
For the Apple Cider Donuts
- 1 cup apple cider, reduced to 1/4 cup and cooled
- 3 1/2 cups all-purpose flour, plus more for the work surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil or shortening, enough to measure 3 inches deep
For the Apple Cider Glaze
- 2 cups confectioners’ sugar
- 4 tablespoons apple cider
For the Cinnamon Sugar
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Reduce the cider. Add 1 cup of apple cider to a small saucepan. Simmer, stirring occasionally, until it has reduced to exactly 1/4 cup, approximately 30 minutes. Measure the reduction and let it cool.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until smooth.
- Add the eggs. Beat in the eggs one at a time, scraping the sides and bottom of the bowl as needed.
- Finish the dough. With the mixer on low, add the cooled 1/4 cup apple cider reduction and the buttermilk. Mix just until combined. Add the dry ingredients and mix only until the dough comes together.
- Prepare the dough. Generously flour two baking sheets lined with parchment or wax paper. Transfer the dough to one baking sheet and flour the top.
- Shape and chill. Pat the dough to approximately 1/2-inch thickness. Add a little more flour to the surface if the dough is still sticky. Freeze for approximately 20 minutes, or until firm enough to cut.
- Cut the donuts. Cut the dough with a 3 1/2-inch round cutter and use a 1-inch cutter to remove the centers. Place the donuts and holes on the second prepared baking sheet.
- Chill again. Freeze the cut donuts and holes for 20–30 minutes.
- Prepare the coatings. While the donuts chill, whisk together the confectioners’ sugar and 4 tablespoons of cider until smooth. In a separate shallow bowl, combine the granulated sugar and cinnamon.
- Heat the frying fat. Add the tested quantity of vegetable oil or shortening to a deep, heavy pot. Attach a thermometer and heat the frying fat to 350°F.
- Fry a test donut. Carefully lower one donut into the hot oil. Fry until golden, approximately 60 seconds. Flip and fry the second side for 30–60 seconds. Drain and cut it open to confirm that the center is completely cooked.
- Fry in batches. Carefully add a few donuts at a time without crowding the pot. Maintain the oil temperature as close to 350°F as possible and allow it to recover between batches.
- Drain. Transfer the fried donuts and holes to a paper-towel-lined plate and let them drain briefly.
- Coat the donuts. Roll warm donuts in cinnamon sugar, or allow them to cool for a few minutes before dipping them in the apple cider glaze.
- Serve. Enjoy immediately while the donuts are fresh and warm.
Notes
- Measure the reduced apple cider to ensure that exactly 1/4 cup is added to the dough. The dough is soft and sticky.
- Flour the work surface, your hands and the cutters as needed.
- Keep the dough approximately 1/2 inch thick so the donuts have enough structure. Maintain the frying fat near 350°F and allow it to return to temperature between batches.
- Fry one test donut and check the center before frying the full batch.
- Cinnamon sugar sticks best while the donuts are warm.
- Let donuts cool briefly before glazing so the glaze does not melt away.
- Store cooled donuts in an airtight container at room temperature for up to 24 hours. Reheat one donut in the microwave for approximately 10 seconds.
- The cider reduction can be prepared one day ahead and refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, these look incredible! I’ve never had apple cider doughnuts, but I love cider and I love doughnuts, so what could go wrong? Thank you for all of the tips and for being candid about the mistakes you made. I’ve never made doughnuts before and I need all the help I can get! I can’t wait to try these!
They are very good and worth the effort!