Apple Cider Donuts Recipe
Apple Cider Donuts are soft, fluffy, and full of warm cinnamon and apple flavors. These treats are like a cozy hug in donut form, made with real apple cider that…
Tip: save now, cook later.Apple Cider Donuts are soft, fluffy, and full of warm cinnamon and apple flavors. These treats are like a cozy hug in donut form, made with real apple cider that gives them a gentle sweetness and a hint of tangy apple punch. They have a lovely cakey texture and get a perfect cinnamon sugar coating that makes every bite extra special.
I love making these donuts on a crisp fall morning when the air smells like leaves and the world feels ready for something comforting. There’s something so satisfying about mixing the apple cider right into the batter and then watching the donuts puff up golden brown as they cook. I always find myself sneaking one or two while they’re still warm, fresh from the pan!
The best part is how easy it is to share these donuts with friends and family. I like to serve them alongside a warm cup of tea or apple cider for a sweet snack or breakfast. They bring a little festive spirit to any day, especially when the kitchen smells like apple, cinnamon, and all things cozy. Trust me, once you try these, you’ll want to make them every fall (and maybe beyond!).
Key Ingredients & Substitutions
Apple Cider: This is the star ingredient that gives the donuts their unique apple flavor. If you don’t have fresh cider, you can reduce apple juice instead—but avoid sweetened versions to control the sweetness in the donuts.
Flour: All-purpose flour works best for that perfect cakey texture. For a gluten-free option, try a 1:1 gluten-free baking flour, but the texture might be a bit different.
Buttermilk: Buttermilk keeps the donuts tender and helps the batter rise nicely. No buttermilk? You can mix ½ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes as a quick substitute.
Spices (Cinnamon & Nutmeg): These warm spices bring cozy fall flavors. If nutmeg isn’t available, don’t worry—cinnamon alone still tastes great, or add a pinch of cloves or allspice for a twist.
Vegetable Oil for Frying: Use a neutral oil with a high smoke point like canola, sunflower, or peanut oil. Olive oil isn’t the best choice because it has a strong flavor and lower smoke point.
How Do You Get Soft, Fluffy Donuts Instead of Dense Ones?
The secret is to handle the dough gently and control the frying temperature. Here’s how:
- Don’t overmix: When you combine wet and dry ingredients, stir just until you don’t see dry flour. Overmixing develops gluten and makes donuts heavy.
- Chill the dough: Refrigerating helps firm it up, making it easier to roll out and keeps the donuts from spreading too much during frying.
- Maintain the oil temperature: Keep the oil around 375°F (190°C). Too hot, and the outside burns while the inside stays raw; too cool, and donuts absorb too much oil and become greasy.
- Fry in small batches: Crowding the pan lowers the oil temperature. Give each donut space so they brown evenly and stay light.
Equipment You’ll Need
- Small saucepan – perfect for reducing the apple cider into a thick, flavorful syrup.
- Mixing bowls – you’ll need at least two for wet and dry ingredients; having separate bowls keeps things organized.
- Whisk – helps mix dry ingredients evenly and combines wet ingredients smoothly.
- Rolling pin – to roll out the dough evenly for perfect donut shapes.
- Donut cutter or two round cutters – makes cutting out donuts and holes easy and uniform.
- Deep, heavy pot or fryer – essential for frying donuts in hot oil safely and evenly.
- Slotted spoon or spider strainer – for lifting donuts out of the oil and letting excess oil drip off.
- Plate lined with paper towels – for draining fried donuts to keep them crisp.
- Shallow bowl – for tossing the warm donuts in cinnamon sugar coating.
Flavor Variations & Add-Ins
- Add finely chopped apples to the dough for extra fruity texture and fresh apple bursts.
- Mix in ground ginger or cloves with the cinnamon and nutmeg for a spicier, more complex flavor.
- Try coating the donuts in powdered sugar or a simple glaze instead of cinnamon sugar for a sweeter twist.
- Use pumpkin puree in place of part of the apple cider for a pumpkin-spiced version, perfect for change-ups in fall.
How to Make Apple Cider Donuts?
Ingredients You’ll Need:
For the Donuts:
- 1 cup apple cider
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15-20 minutes to reduce the apple cider, 10 minutes to mix the ingredients, plus 1 hour for chilling the dough. Frying and coating take around 20-30 minutes depending on your batch size. Overall, you’re looking at roughly 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Pour the apple cider into a small saucepan and bring it to a boil over medium-high heat. Reduce heat to a simmer and cook until the cider reduces to about ½ cup, which will take around 15-20 minutes. Let it cool completely before using.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside for now.
3. Combine the Wet Ingredients:
In another bowl, mix the granulated sugar, brown sugar, eggs, buttermilk, melted butter, vanilla extract, and the cooled apple cider reduction. Stir until everything is well combined.
4. Make the Dough:
Add the wet mixture to the dry ingredients gradually, stirring just until combined. Be careful not to overmix—the dough should be a bit soft but not sticky.
5. Chill the Dough:
Cover the dough with plastic wrap and refrigerate it for at least 1 hour. This helps the dough firm up and makes it easier to roll and cut.
6. Shape the Donuts:
Lightly flour your work surface and roll out the dough to about ½ inch thickness. Use a donut cutter or two round cutters (one about 3 inches, the other about 1 inch) to cut out donut shapes and holes.
7. Fry the Donuts:
Heat vegetable oil in a deep, heavy pan or fryer to 375°F (190°C). Carefully fry the donuts in batches, frying each side for about 1 minute or until golden brown. Remove them with a slotted spoon and place on paper towels to drain any excess oil.
8. Coat the Donuts:
Mix the granulated sugar and ground cinnamon in a shallow bowl. While the donuts are still warm, toss them gently in the cinnamon sugar mixture until they’re fully coated.
9. Serve and Enjoy:
Let the donuts cool slightly before serving. They’re delicious warm or at room temperature—perfect with a cup of coffee or apple cider for a cozy treat!
Can I Use Store-Bought Apple Juice Instead of Apple Cider?
Yes, you can use apple juice if you don’t have cider, but make sure it’s unsweetened or lightly sweetened. Reduce it down the same way to concentrate the flavor, so your donuts still get that rich apple taste.
Can I Bake These Donuts Instead of Frying?
Absolutely! Bake the donuts at 350°F (175°C) for about 12-15 minutes or until a toothpick comes out clean. They won’t have the same crispy exterior as fried ones, but will still taste delicious and fluffy.
How Should I Store Leftover Apple Cider Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the donuts in a sealed bag for up to 3 months. Reheat gently before serving to bring back their softness.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before rolling and frying. Just keep it tightly covered so it doesn’t dry out.
