Apple Cider Donuts Recipe
Apple Cider Donuts bring all the cozy fall vibes to your kitchen with their warm spices and sweet cider flavor. Every bite of these homemade donuts tastes like a crisp autumn day.
Soft, moist, and coated in cinnamon sugar, these Apple Cider Donuts are a seasonal treat you’ll crave year after year. They’re perfect for chilly mornings or festive gatherings.
Star Ingredients for Apple Cider Donuts
- Apple cider – The heart of the recipe, reduced to intensify its sweet, tangy flavor.
- All-purpose flour – Provides the perfect soft, cakey texture for each donut.
- Light brown sugar – Adds deep caramel notes that complement the cider.
- Ground cinnamon – Infuses warmth both in the dough and the sweet coating.
- Unsalted butter – Ensures the donuts are tender and rich.
- Eggs – Bind everything together for a moist, fluffy bite.
- Peanut or vegetable oil – Gives the donuts their golden, crispy finish.
How to Make Apple Cider Donuts
Start by boiling the apple cider until it’s thick and syrupy, unlocking that bold, tangy apple punch. Whisk the cooled cider with sugar, eggs, and melted butter until smooth. Gently combine with flour, spices, and leavening agents to form a sticky, flavorful dough.
Chill the dough until firm, then roll and cut into perfect rounds. Heat oil to the ideal frying temperature and cook the donuts until they’re golden and puffed. Toss the warm donuts in plenty of cinnamon sugar for that classic, irresistible coating.
Tips & Twists for Perfect Apple Cider Donuts
Always reduce the apple cider fully—this step is non-negotiable for that concentrated fall flavor. For a twist, swap some cinnamon for ginger or extra cardamom to deepen the spiced profile. Don’t rush the chilling time; cold dough is easier to handle and fries up beautifully.
Keep the oil hot and steady—crowding the pot cools it down fast, leaving you with greasy donuts instead of fluffy, crisp ones. For the best texture, weigh your flour or spoon and level it carefully to avoid a dense result.
Storing & Enjoying Leftover Apple Cider Donuts
Apple Cider Donuts are best fresh and warm, but you can keep any extras tasting great. Store them in an airtight container at room temperature for up to two days. To revive that just-fried magic, pop them in a low oven for a few minutes until warmed through. Avoid refrigerating, as this can dry them out, but you can freeze unfrosted donuts in a zip-top bag for up to two months—just thaw and reheat before serving for a cozy treat anytime.
Apple Cider Donuts Recipe
Ingredients
For the Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar 200g
For the Cider Donuts:
- ½ teaspoon ground nutmeg
- ½ cup light brown sugar 110g
- 2 teaspoons baking powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 3 ½ cups all-purpose flour 420g
- ½ teaspoon baking soda
- 2 large eggs at room temperature
- 2 ½ cups apple cider 600mL
- Peanut or vegetable oil for frying
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 6 tablespoons unsalted butter melted (85g)
- ¼ cup granulated sugar 50g
Instructions
- Whisk together the granulated sugar and cinnamon until evenly combined and set aside. Bring the apple cider to a rolling boil in a small saucepan over medium-high heat and continue boiling until reduced to 1 cup, which should take approximately 45 minutes. Pour the reduced cider into a heat-safe mixing bowl and allow it to reach room temperature. Once cooled, blend in the light brown sugar, remaining granulated sugar, eggs, and melted butter, whisking until the mixture is smooth. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom, whisking to disperse the spices evenly. Gradually stir the cider mixture into the flour mixture until a cohesive dough forms. Cover the dough and refrigerate until it becomes firm to the touch, for at least 2 hours or up to 12 hours. Prepare a wire rack set inside a rimmed baking sheet. Pour oil into a Dutch oven to a depth of 3 inches and heat over medium heat to 350°F, monitoring with a candy thermometer. Turn the chilled dough out onto a heavily floured surface and dust the top with additional flour. Gently pat the dough to a thickness of ½ inch. Cut out donut rounds using a 3-inch donut cutter or a combination of a 3-inch round cutter and a 1-inch cutter for the centers. If needed, dust the cutters in flour to prevent sticking. Fry a few donuts at a time in the hot oil, cooking each side for 1 to 2 minutes until golden brown, with about 1 minute for the donut holes. Transfer fried donuts to the prepared wire rack to drain briefly, then roll them while still warm in the cinnamon sugar. For the best taste and texture, enjoy these donuts within a few hours of frying.
