Apple Cider Donuts Recipe
Apple Cider Donuts are a sweet, cinnamony treat that feels like fall in every bite. They’re soft and cakey with just the right amount of spiced sugar on top, and…
Tip: save now, cook later.Apple Cider Donuts are a sweet, cinnamony treat that feels like fall in every bite. They’re soft and cakey with just the right amount of spiced sugar on top, and the apple cider gives them a little fruity twist that makes them extra special. These donuts are perfect for a cozy morning or an afternoon snack with a cup of tea or coffee.
I love making these donuts when the air starts to get crisp because the smell of apple cider and cinnamon baking fills the whole kitchen. One tip I always follow is to dip the warm donuts right into that cinnamon-sugar mix so it sticks perfectly and melts a little on the outside. It makes each donut taste even more amazing, and it’s a fun part of the cooking process I really enjoy.
These donuts are great for sharing with family and friends, especially during the fall season when everyone’s craving something comforting and sweet. I often serve them with a big jar of warm apple cider or a cup of hot chocolate. Watching the smiles when someone takes their first bite is one of my favorite moments – they just seem to bring a little bit of sunshine even on a chilly day!
Key Ingredients & Substitutions
Apple cider: Reducing the cider to ¼ cup concentrates its sweet, tart flavor in the donuts. If you can’t find apple cider, you can use apple juice or even a mix of apple juice and a splash of lemon juice.
Flour: All-purpose flour works well for that cakey texture. For a gluten-free option, try a gluten-free flour blend, but expect a slight difference in texture.
Spices: Cinnamon, nutmeg, and allspice give the donuts their warm flavor. Feel free to adjust amounts or swap allspice for a pinch of ground cloves or ginger for a twist.
Buttermilk: It keeps the donuts tender and adds a subtle tang. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
Butter and sugar: They add richness and sweetness. Using unsalted butter lets you control the saltiness. For a dairy-free version, substitute with vegan butter or coconut oil.
How Can I Make Perfectly Soft and Fluffy Donuts Every Time?
The key is to gently combine ingredients and handle the dough carefully. Don’t overmix after adding the dry ingredients—just stir until you see no dry spots. Overmixing can make the donuts tough.
- Reduce the apple cider slowly to add deep flavor without extra liquid.
- Roll the dough on a floured surface to avoid sticking but don’t add too much flour, or the donuts might dry out.
- Maintain oil temperature at 375°F (190°C). Too hot and the donuts brown too fast outside but stay raw inside; too cool and they absorb too much oil and become greasy.
- Fry donuts 1-2 minutes per side until golden and puffy.
- Coat donuts in cinnamon sugar while still warm so the coating sticks and melts in nicely.
Equipment You’ll Need
- Small saucepan – perfect for gently reducing the apple cider without burning it.
- Large mixing bowls – one for dry ingredients and one for wet, making mixing easier and organized.
- Whisk – helps blend dry ingredients evenly and mix wet ingredients smoothly.
- Rolling pin – you’ll roll out the dough evenly to get donuts of uniform thickness.
- Donut cutter or two round cutters – a donut cutter is easiest, but two round cutters (one large, one small) work great for shaping donuts and holes.
- Deep fryer or heavy skillet – needed to fry the donuts in hot oil safely and evenly.
- Slotted spoon – helps you lift donuts out of the hot oil while letting excess oil drip off.
- Cooling rack or paper towels – to drain fried donuts and keep them crisp.
Flavor Variations & Add-Ins
- Add a pinch of ground ginger or cloves to the spice mix for an extra warm kick, especially on chilly days.
- Stir in ½ cup finely chopped apples into the dough for added texture and fresher apple flavor.
- Use maple syrup in place of some sugar in the batter for a subtle, natural sweetness that pairs well with cider.
- Sprinkle powdered sugar or drizzle a simple glaze of powdered sugar and apple cider instead of cinnamon sugar for a lighter finish.
How to Make Apple Cider Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup apple cider
- 3 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- Vegetable oil, for frying
For The Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Time You’ll Need
Prepare about 20 minutes for reducing the cider and mixing the batter, plus 15 minutes to fry the donuts. Altogether, allow roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Pour the 1 cup apple cider into a small saucepan and simmer over medium heat. Keep stirring occasionally and let it cook down to about ¼ cup, which takes 15–20 minutes. Set aside to cool.
2. Mix Dry Ingredients:
In a large bowl, whisk together 3 ½ cups flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, and ½ tsp salt until well blended.
3. Cream Butter and Sugar:
In another large bowl, use a mixer or spoon to cream the softened butter and 1 cup granulated sugar together until fluffy and light.
4. Add Eggs and Wet Ingredients:
Beat in eggs one at a time to the butter mixture. Then mix in the cooled reduced apple cider, ½ cup buttermilk, and 1 tsp vanilla extract until all combined.
5. Combine Wet and Dry Ingredients:
Slowly add the dry flour mixture to the wet ingredients, mixing gently just until you don’t see flour anymore. Do not overmix to keep the donuts light and tender.
6. Roll and Cut Donuts:
Turn the dough out onto a lightly floured surface. Knead gently a few times and then pat or roll the dough to about ½-inch thickness. Use a donut cutter or two round cutters (big and small) to cut out donut shapes. Gather scraps, reroll, and cut more.
7. Fry the Donuts:
Heat vegetable oil in a deep fryer or large heavy skillet to 375°F (190°C). Make sure the oil is deep enough for the donuts to float. Fry the donuts in batches for about 1 to 2 minutes on each side until golden brown.
8. Coat with Cinnamon Sugar:
Mix ½ cup sugar with 1 tbsp ground cinnamon in a shallow bowl. While donuts are still warm, toss them in the cinnamon-sugar mixture so the coating sticks nicely.
9. Cool and Serve:
Place coated donuts on a wire rack or paper towels briefly to let them cool. Serve warm for the best flavor, especially alongside a cup of apple cider or coffee.
Enjoy your soft, cakey apple cider donuts with that delicious cinnamon-sugar crust — a true cozy treat for any time of year!
Can I Use Frozen Apple Cider for This Recipe?
Yes! Just make sure to thaw the apple cider completely before reducing it. Thaw it overnight in the fridge or quickly by placing the sealed container in cold water. This helps the reduction process go smoothly.
Can I Bake Instead of Frying the Donuts?
You can! Bake the cut donuts on a greased baking sheet at 350°F (175°C) for about 10-12 minutes or until golden. The texture will be a bit different—less crispy outside but still delicious and cakey inside.
How Should I Store Leftover Donuts?
Store them in an airtight container at room temperature for up to 2 days. To refresh, warm briefly in the microwave or toaster oven before coating again with cinnamon sugar if needed.
Can I Make the Dough Ahead of Time?
Absolutely! Cover the dough tightly with plastic wrap and refrigerate for up to 24 hours. When ready, roll out, cut, and fry as usual. This can actually improve the flavor and texture a bit!
