Apple Cider Donuts Jamestown RI Recipe

Apple cider donuts are a fall classic, especially beloved in Jamestown, Rhode Island, where local orchards and farm stands make them fresh each autumn. These cake-style donuts are tender, lightly spiced with cinnamon and nutmeg, and get their deep apple flavor from reduced apple cider. The reduction concentrates the cider into a syrup that packs the batter with intense, fruity taste without making it too wet. This recipe recreates that cozy, small-batch flavor at home, using simple ingredients and a straightforward frying method.

Ingredients

2 cups (473 ml) apple cider
3 cups (375 g) all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1/2 cup (120 ml) buttermilk
1 teaspoon vanilla extract
Vegetable oil, for frying (about 4 cups / 946 ml)
For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon cinnamon

Instructions

In a small saucepan over medium heat, bring the apple cider to a gentle simmer. Cook, stirring occasionally, until reduced to about 1/2 cup (120 ml). This takes about 20–25 minutes. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Mix in the buttermilk, vanilla, and the cooled reduced cider.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and slightly sticky. Cover the bowl and refrigerate for at least 30 minutes (this makes the dough easier to handle).
While the dough chills, heat about 2 inches (5 cm) of vegetable oil in a deep, heavy pot to 350°F (175°C). Line a baking sheet with paper towels.
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 smaller 1-inch/2.5 cm cutter for the holes) to cut out donuts. Re-roll scraps once.
Carefully place 2–3 donuts into the hot oil at a time. Fry for 60–90 seconds per side, until golden brown and cooked through. Use a slotted spoon to flip and remove them.
Drain the donuts on paper towels for about 30 seconds, then toss them in the cinnamon-sugar mixture while still warm. Repeat with the remaining dough.

Tips

Don’t skip reducing the cider—it concentrates the flavor and removes excess water that would make the batter too thin. Cool it completely before adding to the batter to avoid melting the butter.
Keep the oil at a steady 350°F (175°C). If it’s too cool, the donuts absorb oil and become greasy; if too hot, they brown too quickly and remain raw inside.
Use a thermometer to check the oil temperature between batches. The dough should be chilled; if it warms up, pop it back in the fridge for 10 minutes.
No donut cutter? Use a glass rim for the outer circle and a bottle cap for the hole. The holes fry faster, so remove them earlier.

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 trip to the orchard, or as a sweet treat after a day of leaf-peeping. For a New England touch, pair them with a scoop of vanilla ice cream or a drizzle of maple glaze.

Variations

Maple Glaze: Instead of cinnamon-sugar, whisk 1 cup (120 g) powdered sugar with 2 tablespoons maple syrup and 1–2 tablespoons milk. Dip the cooled donuts.
Spiced Up: Add 1/4 teaspoon ground ginger and a pinch of cloves to the dry ingredients for a warmer spice profile.
Baked Version: For a lighter option, pour the batter into a greased donut pan and bake at 375°F (190°C) for 10–12 minutes. The texture will be more cake-like and less crispy.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The dough may be slightly more delicate; chill longer before rolling.

Storage and Reheating

These donuts are best eaten the day they’re made, but you can store them in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warm and slightly crisp. You can also freeze uncoated donuts for up to 2 months; thaw overnight in the fridge, then reheat in the oven and toss in cinnamon-sugar.

Frequently Asked Questions

Can I use store-bought apple cider instead of reducing it? Yes, but the donuts will be less flavorful and the batter will be too wet. Reducing the cider is essential for both taste and texture. If you skip it, reduce the buttermilk to 1/4 cup (60 ml) and add 1 teaspoon of apple extract.

Why did my donuts come out greasy? This usually happens when the oil is not hot enough. The oil should be at 350°F (175°C) and you should fry in small batches so the temperature doesn’t drop. Also, make sure to drain them well on paper towels.

Can I make the dough ahead of time? Yes, you can refrigerate the dough (wrapped in plastic) for up to 24 hours. Let it sit at room temperature for 10 minutes before rolling. You can also freeze the cut donuts on a baking sheet, then transfer to a freezer bag; fry them directly from frozen, adding 30 seconds per side.

What if I don’t have buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup (120 ml) of milk and letting it sit for 5 minutes. This will work in the same way.

How do I know when the donuts are cooked through? The donuts should be deep golden brown on both sides and spring back when lightly pressed. If you’re unsure, cut one open—the center should be fully set, not doughy.

Can I use a donut pan instead of frying? Absolutely. Grease the pan well, fill each cavity about 2/3 full, and bake at 375°F (190°C) for 10–12 minutes. They won’t be as crispy, but they’ll be delicious and much lighter.

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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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