Apple Cider Donuts

Apple Cider Donuts are one of those fall treats that make the kitchen smell incredible before you even take the first bite. These homemade donuts are soft and cakey inside, lightly crisp around the edges, and finished with a generous coating of cinnamon sugar. The secret to getting a noticeable apple flavor is to reduce the cider before adding it to the batter. That concentrates the cider without adding too much extra liquid, giving the donuts a deeper apple taste. They are especially good served warm with coffee, hot chocolate, or a mug of fresh apple cider.

What Are Apple Cider Donuts?

Apple cider donuts are traditionally associated with autumn harvest season and apple orchards, particularly in the northeastern United States. Unlike yeast-raised donuts, these are cake-style donuts made with baking powder and baking soda. The batter gets its characteristic fall flavor from apple cider, cinnamon, nutmeg, and fresh apple, while a cinnamon-sugar coating adds a sweet, slightly crunchy finish.

What You Can Do Better

The biggest difference between an ordinary homemade donut and a really flavorful apple cider donut is the cider itself. Instead of using a large amount of cider directly in the batter, simmer it gently until it becomes concentrated. Let it cool completely before mixing it into the dough. You can also grate the apple very finely so it blends into the donuts instead of leaving large pieces that may stay undercooked. Keep the dough slightly soft and avoid adding too much flour, because over-flouring can make the finished donuts heavy. Finally, keep an eye on the frying temperature. Oil that is too hot can brown the outside before the center cooks, while cool oil can leave the donuts greasy.

Ingredients

For the Donuts

• 1 cup apple cider
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 6 tablespoons unsalted butter, softened
• 2 large eggs, preferably at room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 4 1/2 cups all-purpose flour, plus extra for the work surface
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 medium apple, peeled, cored, and finely grated
• Neutral oil, such as canola or vegetable oil, for frying

For the Cinnamon Sugar

• 1 1/2 cups granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Also Read: Pumpkin Snickerdoodle Cookies

How to Make Apple Cider Donuts

1. Concentrate the Apple Cider

Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium-low heat. Cook until it has reduced to roughly 3/4 cup. This usually takes around 20 to 30 minutes, depending on the size of your saucepan and the heat. Remove it from the stove and allow it to cool completely.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Breaking up any lumps now makes it easier to mix the dough evenly later.

3. Mix the Butter and Sugars

In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture looks creamy. Add the eggs one at a time, mixing well after each addition. Stir in the cooled concentrated cider, buttermilk, and vanilla.

4. Make the Dough

Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the finely grated apple. The dough will be soft and somewhat sticky, which is normal. Resist the temptation to keep adding flour because that can make the donuts dense.

5. Roll and Cut the Donuts

Lightly flour a clean work surface and turn the dough onto it. Sprinkle a little flour over the top and gently pat or roll the dough to about 1/2 inch thick. Use a floured donut cutter to cut the donuts. Transfer the cut donuts to a parchment-lined baking sheet. You can also cut smaller rounds for donut holes.

6. Heat the Oil

Pour about 2 to 3 inches of neutral oil into a deep, heavy-bottomed pot. Heat the oil to approximately 350°F to 375°F (175°C to 190°C). A kitchen thermometer is very helpful here because maintaining a steady temperature gives you evenly cooked donuts.

7. Fry the Donuts

Carefully lower a few donuts into the hot oil, making sure not to overcrowd the pot. Fry for about 1 to 2 minutes per side, turning once, until they are golden brown and cooked through. Smaller donut holes will need less time. Transfer the cooked donuts to a paper towel-lined plate or cooling rack to drain.

8. Add the Cinnamon Sugar

Mix the granulated sugar, cinnamon and nutmeg in a shallow bowl. While the donuts are still warm, toss each one in the cinnamon-sugar mixture until well coated. The warmth helps the coating stick and gives the donuts that classic bakery-style finish.

Also Read: Blueberry Scones

Tips for the Best Apple Cider Donuts

• Reduce the cider first: Concentrating the cider gives the donuts a much stronger apple flavor.
• Cool the cider completely: Hot cider can affect the texture of the batter and may partially cook the eggs.
• Don’t overmix: Mix the dough only until the flour disappears for tender, cakey donuts.
• Use finely grated apple: Small pieces distribute the apple flavor more evenly and cook faster.
• Keep the oil temperature steady: Try to maintain it around 350°F to 375°F so the donuts cook properly.
• Don’t overcrowd the pot: Adding too many donuts at once can cause the oil temperature to drop.
• Coat them while warm: Cinnamon sugar sticks much better when the donuts are freshly fried.

Can I Make the Dough Ahead of Time?

Yes. You can prepare the dough and keep it covered in the refrigerator for several hours or overnight. Chilling also makes the sticky dough easier to handle. When you’re ready to cook, roll and cut the donuts, then fry them fresh. For the best texture, serve them the same day they are made.

Also Read: Pumpkin Spice Brownies

How to Store Apple Cider Donuts

Apple cider donuts are best when they are freshly fried, but leftovers can be stored in an airtight container at room temperature for up to 2 days. The cinnamon-sugar coating may soften slightly as the donuts sit. To bring back some of their warmth and softness, heat them briefly in the microwave before serving.

Can I Bake These Donuts Instead?

Yes, although the texture will be different from traditional fried cider donuts. A baked version will be lighter and less crisp on the outside. If using a donut pan, grease it well, pipe or spoon the batter into the cavities, and bake at about 350°F (175°C) until the donuts are set and a toothpick inserted into the thickest part comes out clean. Toss them in cinnamon sugar while still warm.

Serving Ideas

Serve these donuts warm with coffee, chai, hot chocolate or a glass of cold apple cider. For a more dessert-like serving, drizzle them with a simple vanilla glaze or serve them alongside vanilla ice cream. They are also perfect for fall breakfasts, weekend brunches, Halloween gatherings, Thanksgiving mornings, and apple-picking trips.

Also Read: Caramel Apple Bark

Nutrition Information

The following nutrition information is an approximate estimate per donut and can vary depending on the exact ingredients, donut size, and amount of oil absorbed during frying.

Also Read: Ooey Gooey Butter Cake

Frequently Asked Questions

What does an apple cider donut taste like?

Apple cider donuts have a sweet apple flavor with warm notes of cinnamon and nutmeg. The outside is lightly crisp after frying, while the inside has a soft, tender cake-like texture.

Can I use apple juice instead of apple cider?

Yes, apple juice can be used, but the flavor will usually be lighter. Reducing the juice before adding it to the batter can help intensify the apple flavor.

Why are my apple cider donuts greasy?

The oil may not have been hot enough, or too many donuts may have been added to the pot at once. Both can cause the donuts to absorb more oil. Use a thermometer and fry in small batches.

Why are my donuts dense?

Dense donuts are often caused by adding too much flour or overmixing the dough. Because this is a cake-style donut, the dough should remain soft and slightly sticky.

Can I make donut holes with this recipe?

Absolutely. Cut smaller rounds from the dough or use the centers from your donut cutter. Keep an especially close eye on them while frying because small donut holes cook much faster than full-size donuts.