Apple Cider Donuts: Farm-Style Recipe

Apple cider donuts are a beloved fall treat, especially at orchards and farm stands. These cake-like donuts are made with reduced apple cider for a concentrated, tangy apple flavor, and rolled in cinnamon sugar for a crisp, sweet coating. This recipe delivers that classic farm-style taste at home, using simple ingredients and a straightforward method.

Ingredients

1 cup (240 ml) apple cider
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (115 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed brown sugar
2 large eggs
1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1 teaspoon lemon juice)
1 teaspoon vanilla extract
For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Vegetable oil for frying (about 4 cups / 960 ml)

Instructions

In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to 1/4 cup (60 ml), about 15-20 minutes. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and the cooled reduced cider.
Add half of the dry ingredients to the wet mixture and mix until just combined. Add the buttermilk and mix, then add the remaining dry ingredients, mixing until just moistened. Do not overmix.
Cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up for easier rolling and cutting.
In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
On a lightly floured surface, roll the chilled dough to about 1/2-inch (1.25 cm) thickness. Use a floured donut cutter (or a 3-inch/7.5 cm round cutter and a 1-inch/2.5 cm cutter for the holes) to cut out donuts. Re-roll scraps as needed.
Carefully place 2-3 donuts at a time into the hot oil. Fry for about 1 minute per side, until golden brown. Use a slotted spoon to flip and remove them.
Drain on paper towels for a minute, then toss in the cinnamon-sugar mixture while still warm.
Repeat with remaining dough, ensuring the oil returns to 350°F (175°C) between batches.

Tips

Reducing the cider: Don’t skip reducing the cider. It intensifies the apple flavor and removes excess water that would make the donuts soggy.
Chill the dough: Chilling is crucial for a less sticky dough and cleaner cuts. If the dough becomes too soft while working, pop it back in the fridge for 10 minutes.
Maintain oil temperature: Use a thermometer and adjust the heat to keep the oil at 350°F (175°C). If the oil is too cool, donuts absorb excess oil; if too hot, they brown too quickly outside and remain raw inside.
No donut cutter? Use two round biscuit cutters, or simply use a knife to cut squares – they’ll fry up just as deliciously.

Serving Suggestions

Serve these donuts warm, right after coating, for the best texture. They pair wonderfully with a hot cup of apple cider, coffee, or a glass of cold milk. For a true farm-style treat, arrange them on a rustic platter with fresh apples and perhaps a small bowl of caramel sauce for dipping.

Variations

Baked version: For a healthier twist, bake the donuts in a greased donut pan at 350°F (175°C) for 10-12 minutes, or until a toothpick comes out clean. Coat with cinnamon sugar while warm.
Spiced up: Add 1/4 teaspoon of ground ginger or cloves to the dry ingredients for extra warmth.
Glazed: Instead of cinnamon sugar, dip the warm donuts in a simple glaze made of 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) apple cider, and 1/2 teaspoon vanilla extract.
Apple chunks: Fold 1/2 cup (about 60 g) of finely diced fresh apple into the batter for extra texture (if baking, not frying).

Storage and Reheating

These donuts are best eaten the day they are made. Store any leftovers in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 3-5 minutes or in a microwave for 10-15 seconds to revive their softness. For longer storage, freeze the uncoated donuts in a freezer-safe bag for up to 2 months; thaw at room temperature, then reheat and toss in cinnamon sugar.

Frequently Asked Questions

Can I use store-bought apple cider that is already reduced?
Yes, if you can find concentrated apple cider, use 1/4 cup (60 ml) mixed with 1/4 cup (60 ml) water to replace the reduced cider. However, note that the flavor may be slightly different.

Why are my donuts greasy?
Greasy donuts usually result from oil that is not hot enough. Ensure the oil is at 350°F (175°C) before frying, and do not overcrowd the pot, which lowers the temperature.

Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling and cutting.

How do I know when the donuts are cooked through?
The donuts should be golden brown on both sides and bounce back slightly when pressed. Since they are small, they cook quickly; if you are unsure, cut one open to check for any raw dough.

Can I substitute the buttermilk?
Yes, you can use 1/2 cup (120 ml) of milk mixed with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

What is the best oil for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and a strong flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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