Portland, Oregon, has a well-earned reputation for its apple cider donuts, a fall favorite found at orchards, farmers markets, and bakeries across the region. These cake-style donuts are made with reduced apple cider, which concentrates the fruit’s flavor into every tender, spiced bite. Coated in cinnamon sugar while still warm, they deliver a crisp, crackly exterior with a soft, moist crumb—a combination that makes them utterly irresistible.
Ingredients
- 2 cups (473 ml) apple cider (unfiltered, if available)
- 3 cups (375 g) all-purpose flour
- 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
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
- Vegetable oil for frying (about 4 cups / 946 ml)
Instructions
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider is reduced to about 1/2 cup (120 ml), which takes roughly 20–25 minutes. Stir occasionally. Let it cool completely; you can speed this up in the refrigerator.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Stir the cooled reduced cider into the butter mixture. The batter may look slightly curdled at this point—that’s normal.
- Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry mixture. Mix just until combined; do not overmix.
- Cover the batter and refrigerate for at least 30 minutes. This makes it easier to handle and helps the donuts stay tender.
- While the batter chills, heat about 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor 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 two round cutters) to cut out donut shapes. Re-roll scraps once.
- Carefully place 2–3 donuts at a time into the hot oil. Fry for about 1 minute per side, until golden brown and cooked through. The donuts should float and bubble gently; adjust the heat to maintain 350°F (175°C).
- Remove the donuts with a slotted spoon and drain briefly on paper towels. While still warm, toss each donut in the cinnamon-sugar mixture until fully coated.
- Serve immediately, or keep warm in a low oven (200°F / 95°C) for up to 30 minutes.
Tips
- Reducing the cider: Don’t skip this step. It concentrates the apple flavor. If you’re short on time, you can use frozen apple juice concentrate (thawed) but the flavor will be less complex.
- Buttermilk substitute: If you don’t have buttermilk, mix 1/2 cup (120 ml) milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.
- Frying temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the donuts will brown too quickly and remain raw inside; if too cool, they’ll absorb oil and become greasy.
- Storage: These donuts are best the day they’re made. If you must store them, keep them in an airtight container at room temperature for up to 1 day, but expect them to soften.
Serving Suggestions
Serve these donuts warm with a glass of cold apple cider or a hot cup of coffee. For a truly Portland-style treat, pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also wonderful alongside a fall brunch spread with bacon and scrambled eggs.
Variations
- Baked version: Instead of frying, use a donut pan and bake at 350°F (175°C) for 10–12 minutes. They’ll be more cake-like but still delicious.
- Glazed: Skip the cinnamon sugar and dip the warm donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons maple syrup, and 1–2 tablespoons milk.
- Spice it up: Add 1/4 teaspoon ground ginger or cardamom to the dry ingredients for a different flavor profile.
- Whole wheat: Substitute up to half the all-purpose flour with whole wheat pastry flour for a heartier texture.
Storage and Reheating
These donuts are best eaten within a few hours of frying. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes. Do not microwave, as they will become tough and rubbery. You can also freeze unfrosted donuts for up to 2 months; thaw at room temperature and reheat in the oven.
Frequently Asked Questions
Can I use store-bought apple cider syrup instead of reducing cider? Yes, you can use 1/2 cup (120 ml) of apple cider syrup (like the kind from Portland’s own cider makers), but it’s sweeter, so reduce the sugar in the recipe to 3/4 cup (150 g).
Why did my donuts come out greasy? Greasiness usually means the oil wasn’t hot enough. Use a thermometer and maintain 350°F (175°C). Also, don’t overcrowd the pot, as that lowers the oil temperature.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Let it sit at room temperature for 15 minutes before rolling and cutting.
Do I need a donut cutter? No, you can use two round cookie cutters (one large, one small) or even a glass and a bottle cap. Just make sure both are floured to prevent sticking.
Can I use apple cider vinegar instead of buttermilk? No, that would add a vinegar flavor. Stick with the lemon juice or vinegar in milk substitute mentioned above.
Why do Portland donuts taste different? Many Portland shops use a sourdough-based or yeast-raised recipe, which gives a slightly tangy, chewy texture. This recipe is a cake donut, which is denser and more crumbly. Both are delicious, just different.
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