Homemade Apple Cider Donuts: Your New Favorite Fall Treat

Apple Cider Donuts immediately transport me to crisp autumn mornings, the scent of woodsmoke in the air, and the vibrant tapestry of fall foliage. There is a singular magic to these delightful treats that perfectly encapsulates the essence of the season.

I find that the allure of a truly authentic Apple Cider Donut lies in its ability to evoke nostalgia, bringing to mind visits to local apple orchards and bustling harvest festivals where their warm, sweet aroma often fills the air. Originating in the apple-rich regions of New England, these donuts became a beloved staple at farm stands, signifying the bounty of the harvest and the simple joys of rural life. They are more than just a pastry; they are a cherished tradition.

Why We Adore These Autumnal Delights

People absolutely adore these donuts not just for their rich history, but for their irresistible flavor and texture. The secret lies in the concentrated apple cider, which lends a distinctive tang and moist tenderness to the cake-like crumb, beautifully complemented by warm, comforting spices. Each bite offers a harmonious blend of sweet apple and aromatic cinnamon, often finished with a delectable coating of cinnamon sugar that adds a delightful crunch. This recipe for Apple Cider Donuts promises to bring that beloved, authentic taste and heartwarming experience right into your own kitchen, creating new cherished memories with every delicious bite.

Ingredients:

• For the Apple Cider Reduction:
  • 3 cups (720ml) fresh apple cider, unsweetened and unfiltered is best
• For the Apple Cider Donuts:
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg, freshly grated if possible
  • ¼ teaspoon ground allspice (optional, but lovely)
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120g) sour cream or full-fat plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4-6 cups (about 1-1.5 liters) vegetable oil, canola oil, or grapeseed oil, for frying (enough to fill your pot 2-3 inches deep)
• For the Cinnamon Sugar Coating:
  • 1 cup (200g) granulated sugar
  • 2 tablespoons ground cinnamon
• Optional Apple Cider Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2-3 tablespoons reserved apple cider reduction
  • ½ teaspoon vanilla extract

Preparing the Apple Cider Reduction:

1. First things first, we need to create that concentrated burst of apple flavor that truly defines our Apple Cider Donuts. Pour your 3 cups of fresh apple cider into a medium saucepan. Make sure to use unsweetened, unfiltered cider for the most authentic and robust apple essence. Place the saucepan over medium-high heat and bring the cider to a rolling boil.
2. Once boiling, reduce the heat to medium-low, allowing the cider to simmer gently. You want it to reduce slowly and steadily. This process isn’t just about reducing volume; it’s about intensifying the natural sweetness and tartness of the apples. Stir occasionally to prevent any scorching on the bottom of the pan.
3. Continue simmering until the cider has reduced significantly, transforming into a thick, syrupy consistency. This usually takes about 25-40 minutes, depending on the width of your pan and the heat setting. You’re aiming for approximately ½ cup (120ml) of concentrated cider. It should coat the back of a spoon. Do not rush this step, as the depth of apple flavor in your donuts largely depends on a properly reduced cider.
4. Once reduced, remove the saucepan from the heat and let the apple cider reduction cool completely to room temperature. This cooling process is crucial before incorporating it into our donut dough, as hot liquid can prematurely cook the eggs or affect the butter. Set it aside while you gather the remaining ingredients for our delicious Apple Cider Donuts.

Making the Apple Cider Donut Dough:

1. In a large bowl, whisk together all of your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg (freshly grated truly makes a difference here, releasing vibrant aromas), and the optional ground allspice. Sifting these dry ingredients together is a fantastic trick for ensuring an incredibly light and airy donut texture, preventing any clumps and distributing the leavening agents and spices evenly. Set this bowl aside.
2. In a separate, even larger bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), cream together the softened unsalted butter with the granulated sugar and light brown sugar. You’ll want to beat this mixture on medium-high speed for about 3-5 minutes. The goal here is to incorporate air into the butter, creating a light, fluffy, and pale-yellow mixture. This aeration contributes significantly to the tender crumb of your Apple Cider Donuts.
3. Now, crack in the two large eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Then, scrape down the sides of the bowl to make sure everything is well combined. This prevents any pockets of unmixed ingredients.
4. Next, add the sour cream (or full-fat plain yogurt) and the pure vanilla extract to the wet ingredients. Beat on low speed until just combined. The sour cream adds a wonderful tanginess and moisture to the dough, creating a richer flavor profile and a supremely tender crumb that complements the apple cider beautifully.
5. With your mixer on the lowest speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled apple cider reduction. Start and end with the dry ingredients. For example, add about a third of the dry mixture, mix until just combined, then add half of the apple cider reduction, mix, then another third of the dry, the remaining cider, and finally the last third of the dry. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can result in tough, dense donuts. Mix only until no streaks of flour remain; a few small lumps are perfectly fine. The dough will be thick and sticky, much like a scone dough or a very thick cookie dough.
6. Gather the dough into a ball, wrap it tightly in plastic wrap, and flatten it into a disc. Place the dough in the refrigerator to chill for at least 1 hour, or preferably 2 hours. Chilling the dough is an absolutely critical step for Apple Cider Donuts. It firms up the butter, making the dough much easier to handle when rolling and cutting, and it also helps prevent the donuts from absorbing too much oil and spreading excessively during frying, ensuring they hold their shape beautifully.

Cutting and Chilling the Donuts:

1. Once your dough is thoroughly chilled, lightly flour a clean work surface and your rolling pin. Unwrap the dough and place it on the floured surface. Sprinkle a little flour on top of the dough as well. Roll out the dough evenly to a thickness of about ½ inch (1.25 cm). Aim for an even thickness across the entire sheet of dough to ensure uniform cooking. If the dough is too thin, your donuts will be dry; too thick, and they might not cook through properly.
2. Using a donut cutter (or a 3-inch round cutter for the donut and a 1-inch round cutter for the center hole), cut out your donut shapes. Press straight down firmly and lift straight up to get clean cuts; twisting the cutter can seal the edges and inhibit the donut from rising properly. Carefully transfer the cut donuts and their donut holes onto a baking sheet lined with parchment paper. Leave a little space between each donut.
3. Gather the dough scraps, gently press them together without overworking the dough, and re-roll them to cut out more donuts. Continue this process until you’ve used up all the dough. You should yield approximately 12-15 full-sized donuts and a corresponding number of donut holes.
4. Once all your donuts are cut, place the baking sheet with the cut donuts and holes back into the refrigerator to chill for another 30 minutes. This second chilling period is just as important as the first. It helps the donuts maintain their shape when they hit the hot oil, leading to a perfectly structured and tender Apple Cider Donut. This step also gives the gluten a chance to relax further, preventing shrinkage and ensuring a more delicate texture. Do not skip this re-chilling step!

Frying the Apple Cider Donuts:

1. While your donuts are undergoing their final chill, set up your frying station. Pour the vegetable oil (or your preferred frying oil) into a large, heavy-bottomed pot or a Dutch oven. You need enough oil to reach a depth of about 2-3 inches (5-7.5 cm). Attach a deep-fry thermometer to the side of the pot, making sure the tip doesn’t touch the bottom.
2. Heat the oil over medium-high heat until it reaches a consistent temperature of 350°F (175°C). Maintaining the correct oil temperature is paramount for perfect Apple Cider Donuts. If the oil is too hot, the donuts will brown too quickly on the outside, leaving the inside raw. If the oil is too cool, the donuts will absorb too much oil, becoming greasy and heavy instead of light and fluffy. Adjust the heat as needed throughout the frying process to keep the temperature steady.
3. Once the oil is at the correct temperature, carefully place 2-3 donuts into the hot oil using a slotted spoon or spider tool. Do not overcrowd the pot, as this will drop the oil temperature significantly and lead to uneven cooking. Give them plenty of space.
4. Fry the donuts for about 1-2 minutes per side, until they are beautifully golden brown and puffed up. The donut holes will cook even faster, usually within 30-60 seconds per side. Use your slotted spoon or spider to gently flip them halfway through cooking. As they cook, you’ll see them float to the surface and expand, taking on that delightful donut shape.
5. Once golden brown on both sides, carefully remove the donuts and donut holes from the oil, allowing any excess oil to drip back into the pot. Transfer them immediately to a wire rack placed over a baking sheet lined with paper towels. The paper towels will help absorb any remaining oil, while the wire rack ensures air circulation, preventing the bottoms from becoming soggy.
6. Continue frying the remaining donuts and holes in batches, always keeping an eye on the oil temperature and adjusting the heat as necessary. This process requires a little patience, but the reward of perfectly fried Apple Cider Donuts is well worth it.

Preparing the Cinnamon Sugar Coating:

1. While your Apple Cider Donuts are still warm (this is key!), it’s time to prepare their iconic coating. In a shallow dish or a wide bowl, combine the 1 cup of granulated sugar with the 2 tablespoons of ground cinnamon. Whisk these together thoroughly until the cinnamon is evenly distributed throughout the sugar. You want a consistent, fragrant mixture that will cling beautifully to your warm donuts.
2. Working quickly while the donuts are still hot from the fryer (the warmth helps the sugar adhere), take one donut at a time and gently place it into the cinnamon sugar mixture. Use your fingers or a spoon to turn and toss the donut, ensuring every surface is generously coated with the fragrant blend. Don’t be shy here; a good coating is part of the charm of Apple Cider Donuts.
3. Once coated, transfer the cinnamon-sugar-covered donut back to the wire rack. Repeat this process with all the remaining donuts and donut holes. The cinnamon sugar coating creates a delightful texture contrast and adds an extra layer of warmth and sweetness that perfectly complements the subtle apple cider flavor within the donut.
4. Alternatively, if you prefer a glaze, in a separate small bowl, whisk together the sifted powdered sugar, 2-3 tablespoons of the reserved apple cider reduction, and ½ teaspoon of vanilla extract until smooth. You’re aiming for a consistency that is pourable but still thick enough to coat the donuts. Dip each warm donut into the glaze or drizzle it over them, then place them back on the wire rack to allow the glaze to set slightly. This offers a different, equally delicious experience, providing a shiny, sweet finish.
5. Allow the Apple Cider Donuts to cool slightly before serving, though they are absolutely magical when still a little warm. These homemade Apple Cider Donuts are a true seasonal treat, perfect for breakfast, dessert, or a cozy afternoon snack. Enjoy the fruits of your labor!

Conclusion:

Well, my friends, we’ve reached the sweet finale of our culinary adventure, and I truly hope you’re feeling as inspired as I am to get into the kitchen. If there’s one recipe I can wholeheartedly implore you to try, it’s this one. Why is it a must-try? Because it transcends the typical baked good; it’s an experience, a memory in the making, and a guaranteed smile-inducer. Imagine biting into something so profoundly autumn, so perfectly spiced, and so impossibly moist. The delicate crunch of the cinnamon sugar coating giving way to a pillow-soft interior, infused with the subtle, tangy sweetness of real apple cider – it’s a symphony of flavors and textures that simply cannot be replicated by anything store-bought. These aren’t just donuts; they are a cozy hug on a crisp morning, a beacon of warmth on a cool afternoon, and a testament to the simple joys of homemade treats. I promise you, the aroma alone as they cook will fill your home with an irresistible, comforting embrace that sets a truly magical atmosphere.

Beyond their unparalleled deliciousness, the versatility of these delightful treats is truly remarkable. While they are utterly divine fresh and warm, perhaps dusted simply with powdered sugar or the classic cinnamon-sugar blend, I encourage you to explore other delightful serving suggestions and variations. For an elevated breakfast or brunch, serve them alongside a steaming mug of strong coffee or, for a thematic touch, a glass of hot mulled apple cider. They make an exceptional dessert, too; try pairing a warm donut with a scoop of vanilla bean ice cream and a drizzle of caramel sauce – it’s an unexpectedly elegant combination that will impress any guest. For those who love to experiment, consider a different glaze: a rich maple glaze would complement the apple notes beautifully, or perhaps a brown butter glaze for an added layer of nutty complexity. You could even fold in a small amount of finely grated apple or a pinch of fresh nutmeg into the batter next time for an extra burst of flavor. Don’t limit yourself to one size either; making mini versions can be fantastic for entertaining, offering a perfect bite-sized indulgence for a party platter. No matter how you choose to enjoy them, these

Apple Cider Donuts

are destined to become a beloved staple in your autumnal baking repertoire.

So, now it’s your turn! I have poured my heart into sharing this recipe with you, and my greatest wish is for you to experience the immense joy of creating these wonderful donuts yourself. Don’t be shy; gather your ingredients, clear your schedule for a delightful baking session, and prepare to be amazed by the results. This is more than just following instructions; it’s about embracing the craft of baking, filling your home with incredible scents, and ultimately, sharing something truly special with those you love. I genuinely encourage you to give this recipe a try, whether it’s your first time making donuts or you’re a seasoned pro. And please, once you’ve whipped up a batch, I would absolutely love to hear about your experience! Did you stick to the classic cinnamon sugar, or did you venture into new glaze territory? What was your favorite part of the process? Share your triumphs, your photos, and your feedback in the comments or on social media. Your culinary adventures inspire me just as much as I hope this recipe inspires you. Happy baking, my friends, and may your kitchens always be filled with warmth, laughter, and the irresistible scent of homemade goodness!

Homemade Apple Cider Donuts: Your New Favorite Fall Treat

Apple Cider Donuts are a fall favorite, combining the cozy flavors of apple cider and warm spices in a delicious, fried treat. These donuts are soft and fluffy on the inside with a crispy outside, and they’re coated in a sweet cinnamon sugar mixture that enhances the flavor of the spiced dough. Made with reduced apple cider, the dough is packed with apple flavor and spiced with cinnamon, nutmeg, and cloves. Perfect for cool autumn mornings, these donuts are a delightful treat to enjoy with a cup of hot apple cider or coffee.

Prep Time
46 Minutes

Cook Time
10 Minutes

Total Time
26 Minutes

Servings
12-15 donuts

Ingredients

• 3 cups (720ml) fresh apple cider, unsweetened and unfiltered
• 2 ½ cups (300g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg, freshly grated if possible
• ¼ teaspoon ground allspice (optional)
• ½ cup (113g) unsalted butter, softened to room temperature
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 2 large eggs, at room temperature
• ½ cup (120g) sour cream or full-fat plain yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• 4-6 cups (about 1-1.5 liters) vegetable oil, canola oil, or grapeseed oil, for frying
• 1 cup (200g) granulated sugar (for coating)
• 2 tablespoons ground cinnamon (for coating)
• 1 ½ cups (180g) powdered sugar, sifted (for glaze)
• 2-3 tablespoons reserved apple cider reduction (for glaze)
• ½ teaspoon vanilla extract (for glaze)

Instructions

1. Step 1
   Pour 3 cups fresh apple cider into a medium saucepan. Bring to a rolling boil, then reduce heat to medium-low and simmer for 25-40 minutes until reduced to approximately ½ cup (120ml) thick syrup. Cool completely.
2. Step 2
   In a large bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground allspice (optional). Set aside.
3. Step 3
   In a separate large bowl, cream ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed light brown sugar using an electric mixer for 3-5 minutes until light and fluffy. Beat in 2 large eggs, one at a time. Mix in ½ cup sour cream (or yogurt) and 1 teaspoon pure vanilla extract until just combined.
4. Step 4
   With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled apple cider reduction. Start and end with dry ingredients. Mix only until no streaks of flour remain; do not overmix. Wrap the thick, sticky dough in plastic wrap, flatten into a disc, and chill in the refrigerator for 1-2 hours.
5. Step 5
   On a lightly floured surface, roll the chilled dough evenly to a thickness of about ½ inch (1.25 cm). Use a donut cutter (or 3-inch and 1-inch round cutters) to cut out donut shapes. Place cut donuts and holes on a parchment-lined baking sheet. Gently press and re-roll dough scraps to cut more donuts (yields approximately 12-15 full-sized donuts and holes). Chill cut donuts and holes for another 30 minutes.
6. Step 6
   Pour 4-6 cups vegetable oil (or preferred frying oil) into a large, heavy-bottomed pot to a depth of 2-3 inches. Heat oil over medium-high heat to a consistent 350°F (175°C), using a deep-fry thermometer. Carefully place 2-3 donuts into the hot oil. Fry for 1-2 minutes per side until golden brown and puffed. Donut holes will cook in 30-60 seconds per side. Remove fried donuts and holes to a wire rack placed over paper towels to drain. Maintain oil temperature and fry remaining batches.
7. Step 7
   While donuts are still warm, prepare the coating. In a shallow dish, combine 1 cup granulated sugar with 2 tablespoons ground cinnamon. Whisk thoroughly. Toss each warm donut in the cinnamon sugar mixture until generously coated. Alternatively, for a glaze, whisk 1½ cups sifted powdered sugar, 2-3 tablespoons reserved apple cider reduction, and ½ teaspoon vanilla extract until smooth. Dip or drizzle warm donuts with glaze. Allow to cool slightly before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.