Apple cider donuts are a beloved fall treat, especially in Colorado where orchard season brings crisp mountain air and fresh cider. These cake-style donuts are made with reduced apple cider for a concentrated, tangy-sweet apple flavor, then coated in cinnamon sugar for that classic crackly finish. This recipe delivers a moist, tender crumb with a genuine cider kick—no artificial extracts needed.
Ingredients
- 1 cup (240 ml) fresh apple cider (unfiltered if possible)
- 2 cups (250 g) 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 (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk (or ½ cup milk + 1 teaspoon lemon juice, left 5 min)
- For coating: ½ cup (100 g) granulated sugar + 1 tablespoon ground cinnamon
- For frying: 4 cups (960 ml) vegetable or canola oil (enough for 2 inches depth)
Instructions
- Reduce the cider: In a small saucepan, bring 1 cup (240 ml) apple cider to a boil over medium-high heat. Reduce to a simmer and cook until it reduces to ¼ cup (60 ml), about 15–20 minutes. Stir occasionally. Let cool completely (you can speed this up in the fridge).
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and ¾ cup (150 g) sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Beat in vanilla.
- Add cider and buttermilk: Mix in the cooled reduced cider and buttermilk. The mixture may look slightly curdled—that’s fine.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. Do not overmix. The batter will be thick and slightly sticky.
- Chill the batter (optional but helpful): Cover and refrigerate for 30 minutes. This makes the batter easier to handle and helps the donuts stay tender.
- Heat oil: In a deep, heavy pot, heat 2 inches (5 cm) of oil to 350°F (175°C). Use a candy thermometer for accuracy.
- Shape the donuts: While the oil heats, turn the batter onto a well-floured surface. Pat it to ½-inch (1.25 cm) thickness. Use a floured 3-inch (7.5 cm) donut cutter (or two round cutters) to cut out donuts. Re-roll scraps once.
- Fry in batches: Carefully place 2–3 donuts into the hot oil. Fry until golden brown, about 45–60 seconds per side. Use a slotted spoon to flip. Do not crowd the pot.
- Drain and coat: Remove donuts to a paper-towel-lined plate. While still warm, toss each donut in the cinnamon-sugar coating until evenly covered.
- Repeat with remaining batter, making sure the oil returns to 350°F (175°C) between batches.
Tips
- Reduce the cider properly: Don’t skip this step. Boiling off the water concentrates the apple flavor. If you accidentally reduce it too much and it becomes syrupy, add a tablespoon of water to loosen it.
- Use a thermometer: Oil temperature is critical. Too hot, and the outside burns before the inside cooks; too cool, and the donuts absorb oil and become greasy.
- Don’t overmix the batter: Overmixing develops gluten, making donuts tough. Stir just until combined.
- Substitute for buttermilk: If you don’t have buttermilk, use ½ cup (120 ml) milk mixed with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
Serving Suggestions
Serve these donuts warm, within an hour of frying, with a glass of cold apple cider or a hot cup of coffee. They’re perfect for a fall brunch, a mountain picnic, or after an autumn hike. For a special treat, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Baked version: Use a donut pan and bake at 350°F (175°C) for 10–12 minutes. The texture will be more cake-like, but still delicious. Brush with melted butter before coating in cinnamon sugar.
- Spiced up: Add ¼ teaspoon ground cloves or allspice to the dry ingredients for a warmer spice profile.
- Maple glaze: Instead of cinnamon sugar, dip the warm donuts in a glaze made of 1 cup (120 g) powdered sugar, 2 tablespoons maple syrup, and 1–2 tablespoons milk.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate.
Storage and Reheating
These donuts are best eaten the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 3–5 minutes until warm and crisp. You can also freeze uncoated donuts for up to 2 months. Thaw at room temperature, then reheat and coat in cinnamon sugar.
Frequently Asked Questions
Can I use store-bought apple cider that’s already reduced? Yes, you can buy concentrated apple cider or apple cider syrup, but it’s often sweeter. If using a syrup, you may want to reduce the sugar in the recipe by 2 tablespoons.
Why did my donuts come out greasy? Greasy donuts usually mean the oil wasn’t hot enough. Make sure the oil is at 350°F (175°C) before adding the dough, and don’t overcrowd the pot. Also, drain them well on paper towels.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature for 20 minutes before frying, as cold batter will lower the oil temperature too much.
Do I really need to reduce the cider? Yes, it’s the key to a strong apple flavor. Without reduction, the donuts will taste faintly of apple and have a weaker texture. The reduction concentrates the sugars and acids.
Can I use apple juice instead of cider? Apple juice works, but it’s less tart and has a milder flavor. The donuts will be sweeter and less complex. If using juice, consider adding a teaspoon of lemon juice to the batter.
What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil or butter, which burn at frying temperatures.
Related
- Where Do Strawberries Come From? A Full Guide
- What Is Cayenne Pepper Made Of?
- When Are Carrots Ready to Harvest? Signs & Tips
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).