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The PERFECT Fall Recipe: Apple Cider Donuts

I had one cooking goal this fall. Well, one that’s specific to this fall anyway: to make apple cider donuts. I absolutely adore them, and it’s one of those treats that I buy every year. Why I haven’t made them, I don’t know. I’ve made pumpkin donuts before, and they aren’t hard… they just make a ton of donuts.

So this past weekend, I set out to make my donuts. I was originally going to make the traditional round donuts with the holes in them until I realized that I prefer eating the little “holes” and that the round donuts are not my friend. Yes, this is an easy recipe – and I made it dairy-free so Little Miss could enjoy it, but it wasn’t originally.

I’ve shared them with several of my friends, and I have half the recipe sitting in my fridge to make later today. They’re awesome.  And fun.  And oh what a special treat, right?

Image shows apple cider donuts.

How to Make Apple Cider Donuts

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Reduce the apple cider. This will take about a half hour or more, and you can do it in advance and then stick it in the fridge for when you’re ready to make donuts. My husband also decided this was a really good topping for ice cream. Just sayin’. Boil the apple cider until it’s reduced to about 1/4 cup. It will be slightly thicker and much darker than when it started but don’t burn it.

When you’re ready to make the donuts themselves, measure out the butter and place it into a mixing bowl. Personally, I love using my special liquid/dry measuring cup for items like butter that tend to stick in a regular measuring cup – honey, mayonnaise, etc are much easier in this, too.

Beat the butter with the sugar, just like your normal baking recipe. Add the eggs, one at a time, and beat well until combined. Add the reduced cider and buttermilk, and beat again. Add the cinnamon, baking powder, baking soda, salt, and nutmeg, then mix until fully incorporated.

At about this point, you’ll want to start heating your oil. You want a wide pan, deep enough to hold a couple of inches of oil. Heat on medium-high to 350 degrees.

While the oil is heating, add the flour and stir until just combined. Flour your working surface with extra flour, and pull out a clump of dough. Carefully roll it in the flour until you can work with it and create a snake like you did in kindergarten with clay. Using a knife or a board scraper, cut off half-inch sections of dough.

When you think the oil is hot enough, drop it in a test dough ball. You want it to immediately start bubbling around your dough. If it doesn’t, your oil isn’t hot enough. Pull it out, and try again in a few minutes.

Place several donuts at a time, but be sure there is plenty of room for them to move and expand. They will take only a minute or so to fry on each side before you need to flip them over. A fork, slotted spoon, or chopstick works perfectly for this.

While they are frying on the first side, prepare your finishing station. On a cookie sheet, place a wire rack. Atop the wire rack, lay paper towels so that the grease can fully drain from the donuts. Prepare a bowl with 1 cup sugar and 2 teaspoons cinnamon to roll your donuts in after they’ve drained for a few minutes.

Now you’re ready to start the assembly line. Fry a few, flip. Add some more while the first ones are frying on their second side. You’ll know they’re ready to flip when the bubbles start reaching the top of the donut and the sides are a beautiful golden brown.

Pull them out with a slotted spoon when they’re done, and add some more. Let the donuts cool and drain for a few minutes before rolling them in the cinnamon sugar and placing them on a separate plate. Keep frying, rolling more donuts, flipping, and draining until the donut dough is all gone.

The donuts are awesome and still warm, but they will be kept in a tightly sealed container with a paper towel under them once they’ve cooled for up to three days. If they last that long. If you don’t want to make all your donuts at once, you can refrigerate your dough for a couple of days. Make sure you bring it to room temperature – or close – before you fry them, though. If the batter is too cold, it will absorb the grease before frying and will be a much heavier and not as yummy donut.

Image shows apple cider donuts.

Apple Cider Donuts

Apple cider donuts are a cozy fall treat that captures the essence of autumn in every bite. Infused with the warm flavors of apple cider and spices, these donuts are soft on the inside and slightly crisp on the outside. They’re perfect for a comforting snack or a sweet addition to your seasonal gatherings.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 40 donuts
Calories: 99kcal
Author: Michelle

Ingredients

For the Apple Cider Donuts:

  • 2 cups apple cider
  • 1 cup sugar
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup buttermilk
  • 2 eggs
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg

For the Toppings:

  • 1 cup sugar
  • 2 teaspoons cinnamon

Instructions

For the Apple Cider Donuts:

  • Reduce the apple cider. This will take about a half hour or more, and you can do it in advance then stick it in the fridge for when you’re ready to make donuts.
  • Boil the apple cider until it’s reduced to about 1/4 cup. It will be slightly thicker and much darker than when it started but don’t burn it.
    2 cups apple cider
  • When you’re ready to make the donuts themselves, measure out the butter and place it into a mixing bowl. Beat the butter with the sugar, just like your normal baking recipe. Add the eggs, one at a time, and beat well until combined.
    1 cup sugar, 1/4 cup unsalted butter, 2 eggs
  • Add the reduced cider and buttermilk, and beat again. Add the cinnamon, baking powder, baking soda, salt, and nutmeg, then mix until fully incorporated.
    1/2 cup buttermilk, 1 teaspoon baking soda, 2 teaspoons baking powder, 3/4 teaspoon cinnamon, 3/4 teaspoon salt, 1/2 teaspoon nutmeg
  • Heat oil on medium-high to 350 degrees. While the oil is heating, add the flour and stir until just combined. Flour your working surface with extra flour, and pull out a clump of dough.
    3 1/2 cups flour
  • Carefully roll it in the flour until you can work with it and create a snake-like shape. Using a knife or a board scraper, cut off half-inch sections of dough.
  • When you think the oil is hot enough, drop in a test dough ball. You want it to immediately start bubbling around your dough. If it doesn’t, your oil isn’t hot enough. Pull it out, and try again in a few minutes.
  • Place several donuts at a time, but be sure there is plenty of room for them to move and expand. They will take only a minute or so to fry on each side before you need to flip them over. A fork, slotted spoon or chopstick works perfectly for this.
  • While they are frying on the first side, prepare your finishing station. On a cookie sheet, place a wire rack. Atop the wire rack, lay paper towels so that the grease can fully drain from the donuts.

For the Toppings:

  • Prepare a bowl with 1 cup sugar and 2 teaspoons cinnamon to roll your donuts in after they’ve drained for a few minutes.
    1 cup sugar, 2 teaspoons cinnamon
  • Now you’re ready to start the assembly line. Fry a few, flip. Add some more while the first ones are frying on their second side. You’ll know they’re ready to flip when the bubbles start reaching the top of the donut and the sides are a beautiful golden brown.
  • Pull them out with a slotted spoon when they’re done, and add some more. Let the donuts cool and drain for a few minutes before rolling them in the cinnamon sugar and placing them on a separate plate. Keep frying, rolling more donuts, flipping, and draining until the donut dough is all gone.

Notes

  • You can use any butter substitute to make it dairy-free.
  • Instead of buttermilk, use rice/soy/coconut milk with about 2 tablespoons of mayonnaise to make it completely dairy-free.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1donut | Calories: 99kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Image shows close-up picture of apple cider donuts.

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  1. […] version is baked, but I also have an amazing fried apple cider donut recipe. Whichever you prefer, that’s your call. Just. Make. […]

  2. Michelle says:

    Pat – Sorry, I neglected to put that in the original recipe. I've added them. Thanks for the catch! It's 2 eggs 🙂

    Jackie – I don't know. I've never used a donut pan before. I'd say it's worth a try and then let me know how they turn out!

    Susan – They are awesome, but how have you never had them?

    Kathy – Thanks?

  3. Kathy Shea Mormino says:

    I would like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-10.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

  4. Susan Zentmyer says:

    I've never had apple cider donuts – they sound amazing! I'd love for you to share this at Tuesday's Table for the Holidays – http://zentmrs.blogspot.com/2012/11/tuesdays-table-time-for-holidays.html

  5. Jackie says:

    This looks really good!

    Do you think that I could use the donut pan that I have and bake them?

  6. Pat says:

    How many eggs? I didn't see them listed with the ingredients. I'm going to make this when we're babysitting our grandsons. We're in the car right now driving to southern California.

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