Cider Donuts Albany NY: A Local Favorite Recipe

Cider donuts are a beloved fall treat in upstate New York, especially around Albany, where apple orchards and cider mills have made them a seasonal staple. These cake-style donuts are made with fresh apple cider, which gives them a tangy, fruity flavor and a tender, moist crumb. Coated in cinnamon sugar, they’re perfect with a hot cup of coffee or a glass of cold cider. This recipe brings that orchard-fresh taste to your home kitchen, using simple ingredients and a classic method that yields delicious results every time.

Ingredients

2 cups (470 ml) apple cider
3 1/2 cups (440 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 (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) buttermilk
Vegetable oil, for frying
For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon 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 reduced to about 1/2 cup (120 ml), about 15-20 minutes. Set aside to cool completely.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the vanilla.
Mix in the reduced cider and buttermilk. The mixture may look slightly curdled; that’s okay.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. The dough will be soft and slightly sticky.
Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours. This makes it easier to handle.
On a lightly floured surface, roll the dough to about 1/2-inch (1.25 cm) thickness. Use a floured donut cutter (or a 3-inch round cutter and a 1-inch cutter for the holes) to cut out donuts. Re-roll scraps and cut again.
In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to check.
Carefully place a few donuts into the hot oil, being careful not to overcrowd. Fry for about 1 minute per side, until golden brown. Use a slotted spoon to turn and remove them.
Drain on paper towels for a minute, then toss in the cinnamon-sugar mixture while still warm. Serve immediately.

Tips

Reduced cider is key: Don’t skip reducing the cider; it concentrates the apple flavor and prevents the dough from being too wet. If you’re short on time, you can use 1/2 cup of store-bought apple cider concentrate, but the flavor will be slightly different.
Don’t overmix: Overmixing the dough develops gluten, which will make the donuts tough. Mix until the flour just disappears.
Keep oil temperature steady: Use a thermometer and adjust the heat to keep the oil at 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks; if too cool, the donuts absorb oil and become greasy.
Substitutions: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice and let sit for 5 minutes. For a nutmeg-free version, use 1/2 teaspoon ground ginger instead.

Serving Suggestions

Serve these donuts warm, right after coating, for the best texture. They pair wonderfully with hot apple cider, coffee, or a glass of cold milk. For a more indulgent treat, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also great for breakfast or brunch, especially with a side of crispy bacon.

Variations

Baked version: To bake instead of fry, preheat oven to 375°F (190°C). Grease a donut pan, fill each cavity about 2/3 full, and bake for 8-10 minutes until a toothpick comes out clean. The texture will be more cake-like and less crispy.
Glazed: Instead of cinnamon sugar, dip the warm donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
Spiced: Add 1/4 teaspoon ground cloves or allspice to the dry ingredients for a more complex spice profile.
Apple chunks: Fold 1/2 cup finely diced fresh apple (like Honeycrisp) into the dough for extra texture and flavor.

Storage and Reheating

These donuts are best eaten the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 1 day; they will lose their crispness. 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. To reheat, thaw in the refrigerator or at room temperature, then warm in a 350°F (175°C) oven for 5-7 minutes, or in a microwave for 15-20 seconds. After reheating, toss in cinnamon sugar again if desired.

Frequently Asked Questions

Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is much too acidic and will ruin the flavor. Use real apple cider (the kind you drink) or apple juice as a substitute, though the cider flavor will be less pronounced.

Why are my donuts greasy? Greasy donuts usually result from oil that isn’t hot enough. Always preheat the oil to 350°F (175°C) and use a thermometer. Also, avoid overcrowding the pot, which drops the oil temperature.

Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours before cutting and frying. Let it sit at room temperature for about 15 minutes before rolling, as it will be too firm to work with cold.

Do I need a donut cutter? No, you can use two round cookie cutters or even a glass and a bottle cap. Just make sure the edges are sharp to get clean cuts.

Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour, but the donuts will be denser and slightly nuttier in flavor. For best results, stick with all-purpose.

What if I don’t have buttermilk? As mentioned in the tips, you can make a quick buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes. This will work in a pinch.

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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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