Warm, soft, and coated in fragrant cinnamon sugar, these Apple Cider Donuts capture the comforting essence of fall in every bite.
Made with reduced apple cider, they deliver rich apple flavor while maintaining a light, tender crumb.
Each donut is fried to golden perfection and offers a modest balance of carbs and good fats, making them a satisfying yet mindful treat perfect for cozy mornings or afternoon indulgence.
Apple Cider Donuts
Equipment
- 1 large pot (for frying)
- 1 Candy Thermometer
- 1 wire rack
- 2 mixing bowls
- 1 whisk
- 1 Donut Cutter (3-inch) or Cookie Cutter with 1-inch center cutter
- Measuring Cups and Spoons
Ingredients
For the Cinnamon Sugar:
- 1 cup granulated sugar 200 g
- 1 tablespoon ground cinnamon
For the Apple Cider Donuts:
- 2 ½ cups apple cider 600 mL
- ½ cup light brown sugar 110 g
- ¼ cup granulated sugar 50 g
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted (85 g)
- 3 ½ cups all-purpose flour 420 g
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- Peanut or vegetable oil for frying
Instructions
- Prepare the Cinnamon Sugar Coating: In a medium mixing bowl, combine 1 cup of granulated sugar with 1 tablespoon of ground cinnamon. Whisk thoroughly until the cinnamon is evenly distributed throughout the sugar and no streaks remain. The mixture should have a light brown hue and a strong, fragrant aroma. Set the bowl aside for later use — this will be used to coat the warm donuts right after frying for that signature cinnamon-sugar crunch.
- Concentrate the Apple Cider Flavor: Pour 2½ cups of apple cider into a small saucepan and place it over medium-high heat. Allow it to come to a rolling boil, then reduce the heat slightly to maintain a steady simmer. Continue cooking until the cider has reduced to about 1 cup in volume, which typically takes 40–45 minutes. This reduction process intensifies the natural sweetness and tanginess of the cider, giving your donuts a rich, deep apple essence. Once reduced, transfer the liquid to a heatproof bowl and let it cool completely to room temperature before proceeding. This step is crucial — hot cider could curdle the eggs or melt the butter prematurely.
- Prepare the Wet Ingredients Mixture: Once the reduced cider has cooled, whisk in ½ cup of light brown sugar, ¼ cup of granulated sugar, 2 large eggs (at room temperature), and 6 tablespoons of melted unsalted butter. Stir until the mixture is smooth, glossy, and fully combined. The result should be a slightly thick, golden liquid with a sweet, buttery aroma. This base mixture will provide the donuts with both moisture and a warm depth of flavor.
- Combine the Dry Ingredients: In a separate large mixing bowl, add 3½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, ½ teaspoon of baking soda, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg. Whisk the dry ingredients together until well combined. This ensures that the leavening agents and spices are evenly distributed throughout the dough, preventing any clumps and resulting in perfectly spiced donuts.
- Form the Donut Dough: Pour the wet cider mixture into the bowl of dry ingredients. Using a sturdy wooden spoon or a rubber spatula, gently mix the two together until a thick, sticky dough begins to form. Avoid overmixing — stir only until no streaks of flour remain. The dough will be very soft and slightly tacky, similar to biscuit dough but more elastic due to the moisture from the cider. Scrape down the sides of the bowl to make sure everything is incorporated evenly.
- Chill the Dough for Easy Handling: Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough until it feels firm and easy to handle, about 2 hours. If you’re preparing ahead, you can chill it overnight for up to 12 hours. Chilling allows the butter to solidify slightly and the flour to hydrate, which makes the dough easier to roll out and helps the donuts maintain their shape during frying.
- Prepare the Frying Station: Set a wire rack inside a rimmed baking sheet to create a draining area for your fried donuts. Pour about 3 inches of peanut or vegetable oil into a large, heavy-bottomed pot or Dutch oven. Attach a candy thermometer to the side of the pot to monitor the temperature accurately. Heat the oil slowly over medium heat until it reaches 350°F (175°C). Maintaining the correct temperature is key — if the oil is too hot, the donuts will brown too quickly without cooking through; if it’s too cool, they’ll absorb excess oil and turn greasy.
- Roll and Cut the Donuts: Once the dough is fully chilled, lightly flour your work surface and turn the dough out onto it. Generously dust the top of the dough and your hands with flour to prevent sticking. Pat or roll the dough to a uniform ½-inch thickness. Using a 3-inch donut cutter (or a 3-inch round cutter paired with a 1-inch cutter for the centers), cut out as many donuts as possible, dipping the cutter in flour between each cut. Gather and re-roll the scraps to cut additional donuts until all dough is used. Keep in mind, this dough is sticky — so don’t hesitate to dust with more flour as needed.
- Fry the Donuts to Golden Perfection: Carefully lower 2–3 donuts at a time into the hot oil using a slotted spoon or spatula. Avoid overcrowding the pot, as this will drop the oil temperature and cause uneven cooking. Fry each donut for about 1 to 2 minutes per side, flipping once the bottom turns golden brown. Smaller donut holes will cook faster — around 1 minute total. Once golden on both sides, use tongs or a slotted spoon to transfer the donuts to the prepared wire rack to drain excess oil for a few minutes.
- Coat the Donuts in Cinnamon Sugar: While the donuts are still warm (but not hot), gently toss each one in the cinnamon sugar mixture prepared earlier. Make sure each donut is evenly coated on all sides for that perfect sweet-and-spiced crust. The warmth of the donuts helps the sugar stick beautifully, creating a crisp, flavorful coating that melts in your mouth with every bite.
- Serve and Enjoy Fresh: These Apple Cider Donuts are best enjoyed fresh from the fryer while still slightly warm. The exterior is delicately crisp, and the inside is soft, moist, and fragrant with apple and spice. Pair them with a mug of hot coffee, spiced tea, or warm apple cider for a cozy seasonal treat. If you’d like to save a few for later, allow them to cool completely before storing.
Notes
- Always reduce the apple cider before adding it to the dough — this concentrates its flavor and ensures your donuts have that deep, caramelized apple taste.
- Make sure the cider mixture is completely cool before adding the eggs and butter; otherwise, the heat could partially cook the eggs and alter the dough’s texture.
- The dough should feel soft and slightly tacky but not overly sticky. Generously flour your surface and tools while cutting.
- For the best texture, use a kitchen scale to measure the flour — too much will make the donuts dense and heavy instead of light and fluffy.
- Fry only a few donuts at a time to maintain consistent oil temperature and achieve an even, golden-brown crust.
- Toss donuts in cinnamon sugar while warm, so the coating adheres beautifully without sliding off.
- These donuts are best served fresh, ideally within a few hours of frying when the coating is crisp and the interior still tender.
Chef’s Secrets for Perfect Donuts Every Time
Achieving bakery-quality donuts at home comes down to temperature control, balance, and patience.
The key to this recipe’s success is reducing the apple cider until it’s thick and syrupy — this concentrated base infuses the dough with authentic apple flavor that can’t be replicated with extract alone.
When mixing the dough, stir gently and avoid overworking it; excessive mixing develops gluten, making the donuts tough.
During frying, keep your oil steady at 350°F (175°C) — fluctuations can ruin the texture.
If the oil cools, the donuts absorb too much fat; if it overheats, they brown too fast before cooking through.
A candy thermometer is your best friend here.
Also, chilling the dough isn’t just for convenience — it firms the butter, helps the dough handle more easily, and ensures the donuts puff beautifully once they hit the hot oil.
Lastly, coat the donuts while they’re still warm but not piping hot; this gives you the perfect cinnamon-sugar crust that clings without melting.
Serving Suggestions for a Cozy Experience
These Apple Cider Donuts are a comforting delight that pairs wonderfully with a range of fall and breakfast beverages.
Serve them warm with a mug of spiced apple cider, chai latte, or pumpkin-flavored coffee for the ultimate autumn indulgence.
They’re equally delicious alongside vanilla ice cream, turning them into a cozy dessert reminiscent of warm apple pie à la mode.
For brunch gatherings, try stacking the donuts on a serving platter with thin apple slices, caramel drizzle, and a sprinkle of cinnamon for an elegant touch.
You can even transform leftover donuts into an apple cider donut bread pudding — simply cube the donuts and bake them with a custard mixture for a second-day treat.
Whether you enjoy them plain or dressed up, these donuts are a sweet centerpiece for any fall breakfast or dessert table.
Storage Tips for Lasting Freshness
Like most fried pastries, Apple Cider Donuts taste best when fresh.
If you have leftovers, allow them to cool completely before storing to prevent condensation from softening the coating.
Place the donuts in an airtight container lined with paper towels to absorb excess moisture, and store them at room temperature for up to 2 days.
Avoid refrigerating, as the cold air will make them firm and dry.
For longer storage, you can freeze the unfried dough rounds on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month.
When ready to use, thaw in the refrigerator overnight and fry as directed.
If you’ve already fried the donuts, freeze them without the sugar coating; reheat them in a 325°F (160°C) oven for about 8–10 minutes, then toss in fresh cinnamon sugar before serving.
This simple reheating trick revives their crispness and keeps them tasting freshly made.
Frequently Asked Questions
1. Why do I need to reduce the apple cider?
Reducing the cider intensifies its natural sweetness and apple flavor, which would otherwise be too mild in the dough.
The concentrated liquid adds both aroma and depth, ensuring the donuts truly taste like apple cider rather than just cinnamon and sugar.
2. Can I bake these donuts instead of frying?
While traditional apple cider donuts are fried for that crisp exterior, you can bake them using a donut pan at 350°F (175°C) for 12–15 minutes.
The texture will be softer and more cake-like, but the flavor remains wonderfully spiced and aromatic.
3. What oil is best for frying donuts?
Choose a neutral oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil.
These oils ensure even frying without overpowering the donut’s delicate apple and spice flavors. Avoid olive oil, as it can alter the taste and burn at high temperatures.
4. How do I keep the donuts from becoming greasy?
The trick lies in maintaining consistent oil temperature. Donuts fried at too low a temperature soak up oil, while those fried too hot brown too quickly without cooking inside.
Use a thermometer and fry in small batches to keep the temperature stable around 350°F (175°C).
5. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 12 hours before rolling and cutting.
Chilling overnight allows the flavors to meld and the dough to firm up, making it easier to work with the next day.
This make-ahead option is perfect for busy mornings or entertaining guests.
