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Cinnamon sugar apple cider donuts are placed in a stack on a white countertop.
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Fried Apple Cider Donuts Recipe

Old-fashioned fried apple cider donuts made with concentrated cider and warm fall spices. These light, pillowy cake donuts can be finished with apple cider glaze or cinnamon sugar.
Prep Time20 minutes
Cook Time5 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 18
Author: Kellie
Cost: $5

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

Calories: 270kcal | Carbohydrates: 57g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 161mg | Potassium: 109mg | Fiber: 1g | Sugar: 37g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg