Apple cider donuts are a fall classic in Rhode Island, where farm stands and orchards turn fresh cider into tender, spiced cake donuts rolled in cinnamon sugar. This version captures that New England flavor with real boiled-down cider for a concentrated apple taste, and it uses a simple baking powder-leavened batter that comes together quickly. The result is a moist, cakey donut with a crisp sugar coating—perfect with a mug of hot cider.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 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
- 1 teaspoon vanilla extract
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
- Vegetable oil for frying (about 2 quarts / 2 liters)
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 about 1/4 cup (60 ml), roughly 15–20 minutes. Remove from heat and let 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, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Stir in the reduced cider, buttermilk, and vanilla.
- Add the dry ingredients to the wet mixture and stir just until combined. The batter will be soft and slightly sticky. Cover and refrigerate for at least 30 minutes (this makes it easier to handle).
- While the batter 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 well-floured surface, pat the chilled dough out 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 once.
- Carefully place 2–3 donuts into the hot oil (do not overcrowd). Fry for 1–2 minutes per side, until golden brown and cooked through (the internal temperature should reach 160°F / 71°C, the safe minimum for egg-containing batter). Use a slotted spoon to transfer to the paper towel-lined sheet.
- While still warm, toss each donut in the cinnamon-sugar mixture until coated. Serve immediately or store as described below.
Tips
- Reduced cider is key: Boiling the cider concentrates its flavor, so don’t skip this step. If you’re short on time, you can use 1/2 cup (120 ml) of regular cider and reduce the buttermilk to 1/4 cup (60 ml), but the apple taste will be milder.
- Don’t overmix: Stir the batter just until the flour disappears; overmixing develops gluten and makes the donuts tough.
- Chill the dough: The 30-minute chill is essential for easy handling. If the dough gets too sticky while cutting, flour your hands and the surface generously.
- Frying temperature: Use a deep-fry thermometer to keep the oil at 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks; too cool, and the donuts absorb excess oil.
Serving Suggestions
These donuts are best served warm, within an hour of frying. Pair them with a glass of cold apple cider, a hot coffee, or a spiced chai latte. For a New England-style breakfast, serve alongside scrambled eggs and bacon for a sweet-savory contrast.
Variations
- Apple cider glaze: Instead of cinnamon sugar, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) reduced cider, and 1 tablespoon (15 ml) milk. Dip the cooled donuts in the glaze.
- Baked version: Use a donut pan and bake at 350°F (175°C) for 10–12 minutes. They’ll be less crispy but still tender.
- Add diced apples: Fold 1/2 cup (75 g) finely chopped fresh apple (like Honeycrisp) into the batter for extra texture.
- Spice it up: Add 1/4 teaspoon ground ginger or cloves to the dry ingredients for a warmer spice profile.
Storage and Reheating
These donuts are best eaten the same day, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5 minutes, or microwave for 15 seconds. The coating may soften, but they’ll still taste great. For longer storage, freeze uncoated donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, then re-crisp in the oven and coat with cinnamon sugar.
Frequently Asked Questions
Can I use store-bought apple cider instead of reducing it? Yes, but the flavor will be less intense. If you skip the reduction, use 1/2 cup (120 ml) of cider and reduce the buttermilk to 1/4 cup (60 ml) to keep the batter the right consistency.
Why is my dough too sticky to cut? The dough is naturally soft, but if it’s unmanageable, chill it for another 15–20 minutes. Also, make sure your work surface is well-floured. If it’s still sticky, add a tablespoon of flour at a time until it’s workable.
Can I make these without a donut cutter? Absolutely. Use a 3-inch (7.5 cm) round cookie cutter and a 1-inch (2.5 cm) cutter for the hole, or just cut the dough into 2-inch (5 cm) squares for a rustic look. You can also fry the holes separately as “donut holes.”
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Olive oil will impart a strong flavor and burn at lower temperatures.
Can I make the batter ahead of time? Yes, you can refrigerate the batter (before cutting) 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 done? They should be golden brown on both sides and the internal temperature should read 160°F (71°C) on a food thermometer. The center should spring back when gently pressed.
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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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