Apple Cider Donuts
These homemade Apple Cider Donuts are delightfully soft, bursting with spiced apple flavor, and coated in sweet cinnamon sugar. The cider is simmered to intensify its fruity aroma, creating donuts that are perfectly moist and deeply flavorful—ideal for breakfast, dessert, or a cozy fall snack.
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.
