Big Y Apple Cider Donuts Recipe

Big Y apple cider donuts are a New England fall classic: tender, cakey rings with a crisp cinnamon-sugar coating and a concentrated apple cider tang in every bite. The secret is reducing the cider to a syrup before mixing, which packs intense flavor without making the batter too wet. This recipe recreates that bakery-style texture at home with simple ingredients and a quick buttermilk–cider base.

Ingredients

1 cup (240 ml) apple cider
2 cups (250 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs, room temperature
1/2 cup (120 ml) buttermilk, room temperature
1/4 cup (60 g) unsalted butter, melted and cooled
1 tsp vanilla extract
Vegetable oil, for frying (about 2 inches/5 cm deep in a heavy pot)
For coating: 1/2 cup (100 g) granulated sugar mixed with 1 tsp ground cinnamon

Instructions

In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until it reduces to about 1/4 cup (60 ml), about 15–20 minutes. Let cool completely.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, whisk the granulated sugar, brown sugar, and eggs until pale and slightly thickened, about 1 minute. Whisk in the cooled reduced cider, buttermilk, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine. The batter will be thick and slightly sticky.
Cover the bowl and refrigerate for at least 30 minutes (or up to 1 hour). This helps the batter firm up for easier shaping.
Meanwhile, heat 2 inches (5 cm) of vegetable oil in a heavy Dutch oven or deep skillet over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer.
While the oil heats, turn the chilled batter out onto a well-floured surface. Pat it to about 1/2-inch (1.3 cm) thickness. Use a floured 3-inch (7.5 cm) round cutter to cut donuts, then a 1-inch (2.5 cm) cutter for the holes. Re-roll scraps once.
Fry 2–3 donuts at a time, being careful not to crowd the pot. Cook for 45–60 seconds per side, until deep golden brown and cooked through. The internal temperature of a donut should reach 200°F (93°C) if you want to check, but visual cues (golden brown, no raw batter in the center) are reliable.
Transfer fried donuts to a paper-towel-lined plate to drain for 30 seconds, then immediately toss in the cinnamon-sugar mixture while still warm. Repeat with remaining donuts and holes.
Serve warm or at room temperature.

Tips

Don’t skip the cider reduction: Boiling the cider concentrates its flavor and removes excess water, which would otherwise make the batter too slack. If you’re short on time, you can use 1/4 cup (60 ml) of apple cider concentrate or apple butter, but the texture will be slightly denser.
Keep oil temperature steady: Use a thermometer and adjust the heat between batches. If the oil is too cool, the donuts absorb oil and become greasy; if too hot, they brown before the center cooks.
Chill the batter: The 30-minute rest is not optional – it makes the dough less sticky and much easier to cut. You can also chill it overnight, but bring it to room temperature for 10 minutes before shaping.
Substitutions: No buttermilk? Use 1/2 cup (120 ml) regular milk mixed with 1 1/2 tsp lemon juice or white vinegar, let sit 5 minutes. For a dairy-free version, use plant-based milk and melted coconut oil, though the texture will be slightly more crumbly.

Serving Suggestions

These donuts are best the day they’re made, served with a hot cup of spiced apple cider or coffee. For a fall dessert, stack them on a plate with a drizzle of caramel sauce and a scoop of vanilla ice cream. They also make a great breakfast treat alongside scrambled eggs and fruit.

Variations

Maple glaze: Whisk 1 cup (120 g) powdered sugar with 2 tbsp (30 ml) maple syrup and 1 tbsp (15 ml) milk; dip the cooled donuts instead of cinnamon-sugar.
Spiced coating: Add 1/4 tsp ground ginger or cloves to the cinnamon-sugar mixture for extra warmth.
Baked version: Use a donut pan and bake at 375°F (190°C) for 10–12 minutes, but note the texture will be more cake-like and less crisp. Reduce the cider reduction to 3 tbsp (45 ml) and add 1/4 cup (60 ml) extra buttermilk.
Apple chunks: Fold 1/2 cup (75 g) finely diced peeled apple into the batter before chilling for extra moisture and texture.

Storage and Reheating

Store unfrosted donuts in an airtight container at room temperature for up to 2 days. They will lose their crispness, but the flavor remains. For longer storage, freeze them in a single layer in a freezer bag for up to 2 months. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15 seconds for a softer texture. Do not refrigerate, as that dries them out.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it sit at room temperature for 15 minutes before shaping, as it will be very stiff.

Why did my donuts come out greasy? The oil temperature was likely too low. Always preheat to 350°F (175°C) and allow the oil to return to temperature between batches. Also, don’t overcrowd the pot, which drops the temperature.

Can I use apple juice instead of cider? Yes, but the flavor will be milder. If using juice, reduce it to 1/4 cup (60 ml) as directed, and consider adding 1/2 tsp apple pie spice to the dry ingredients.

How do I get a perfect donut hole? Use a small cutter (like a piping tip) and flour it well. If the dough sticks, chill it again for 10 minutes. The holes fry faster, so remove them after 30–45 seconds per side.

What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut. Avoid olive oil, which has a low smoke point and will impart a strong flavor.

Can I make these gluten-free? Substitute a 1:1 gluten-free flour blend, but add 1/4 tsp xanthan gum if your blend doesn’t include it. The texture will be more delicate, so handle gently.

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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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