Downeast cider donuts are a New England fall classic: tender, cakey rings with a crisp sugar coating and a deep apple-cider tang. This recipe uses reduced hard cider and apple cider to pack maximum flavor into a simple, yeast-free batter. The result is a moist, spiced donut that tastes like a trip to a Maine orchard, ready in about an hour from start to finish.
Ingredients
- 1 cup (240 ml) apple cider
- 1 cup (240 ml) hard cider (or substitute with 1 cup apple cider + 1 tbsp lemon juice)
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 2 tsp (10 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (3 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg
- ½ tsp (2 g) salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
- For coating: ½ cup (100 g) granulated sugar mixed with 1 tsp (3 g) ground cinnamon
- Vegetable oil, for frying (about 4 cups / 1 L)
Instructions
- In a small saucepan, combine the apple cider and hard cider. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced to about 1 cup (240 ml), roughly 15 minutes. 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 butter and 1 cup (200 g) sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then beat in the vanilla.
- With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix just until combined. Stir in the cooled reduced cider until smooth. The batter will be soft and sticky.
- Cover the bowl and chill the batter for 30 minutes (this makes it easier to handle). Meanwhile, heat 2 inches (5 cm) of oil in a deep pot to 350°F (175°C). Line a baking sheet with paper towels.
- On a well-floured surface, turn out the chilled batter. Pat it to about ½ inch (1.3 cm) thick. Use a floured 3-inch (7.5 cm) donut cutter to cut out donuts. Re-roll scraps once.
- Fry 2-3 donuts at a time, about 60-90 seconds per side, until golden brown. Use a slotted spoon to flip. Drain on paper towels for 1 minute.
- While still warm, toss each donut in the cinnamon-sugar coating. Serve immediately.
Tips
- Substitute for hard cider: If you prefer not to use alcohol, use 2 cups (480 ml) apple cider and reduce to 1 cup (240 ml). The donuts will be slightly less tangy but still delicious.
- Don’t skip chilling: The batter is very soft; chilling prevents it from spreading too much in the oil and makes it manageable to cut.
- Oil 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 oil.
- No donut cutter? Use a 3-inch (7.5 cm) round cookie cutter and a 1-inch (2.5 cm) one for the hole. Or cut into squares with a knife—they’ll still taste great.
Serving Suggestions
Serve warm with a glass of cold apple cider or a hot cup of coffee. For a decadent treat, split a donut and fill with vanilla ice cream to make an ice cream sandwich. They also pair well with a drizzle of caramel sauce or a dusting of powdered sugar.
Variations
- Maple glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tbsp (30 ml) maple syrup and 1-2 tbsp (15-30 ml) milk. Dip the cooled donuts.
- Spiced: Add ½ tsp ground ginger and ¼ tsp ground cloves to the dry ingredients for a warmer spice profile.
- Baked version: Pour the batter into a greased donut pan and bake at 350°F (175°C) for 10-12 minutes, or until a toothpick comes out clean. Brush with melted butter and coat in cinnamon sugar.
Storage and Reheating
Store uncoated donuts in an airtight container at room temperature for up to 2 days. Coated donuts may become soggy; store them with a paper towel to absorb moisture. For longer storage, freeze uncoated donuts in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Reheat frozen donuts in a 350°F (175°C) oven for 5-7 minutes, then coat in cinnamon sugar.
Frequently Asked Questions
Can I use apple cider vinegar instead of hard cider? Yes, but the flavor will be different. Use 1 cup (240 ml) apple cider plus 1 tbsp (15 ml) apple cider vinegar to mimic the tang. The donuts will be slightly more acidic.
Why are my donuts greasy? The oil temperature is too low. Ensure the oil is at 350°F (175°C) before frying, and don’t overcrowd the pot—this drops the temperature.
Can I make the batter ahead of time? Yes, you can refrigerate the batter, covered, for up to 24 hours. Let it sit at room temperature for 15 minutes before frying.
Do I need to use a donut cutter? No, you can use any cookie cutters or even a glass. Just make sure the hole is small enough to cook through.
Can I use whole wheat flour? You can substitute up to half the all-purpose flour with whole wheat, but the donuts will be denser and less tender.
Is the alcohol in the hard cider cooked off? Most of the alcohol evaporates during the reduction and frying, but a trace may remain. For a completely alcohol-free version, use the substitute above.
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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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