Cider donuts are a fall classic in upstate New York, and the ones from Clifton Park’s apple orchards are legendary—crisp on the outside, tender and cakey inside, with a tangy apple-cider kick and a cinnamon-sugar coat. This recipe recreates that orchard flavor at home by reducing fresh apple cider to a concentrated syrup, which gives the donuts a deep, fruity taste without making the batter too wet. You’ll get a dozen soft, spiced donuts that are perfect for weekend breakfasts or autumn gatherings.
Ingredients
- 2 cups (480 ml) fresh apple cider (unfiltered if possible)
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 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, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- Vegetable oil, for frying (about 4 cups / 960 ml)
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Reduce the cider: In a small saucepan over medium heat, bring the apple cider to a simmer. Reduce it to about 1/2 cup (120 ml) of concentrated syrup, which takes about 20–25 minutes. Let it cool completely.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then stir in the vanilla and the reduced cider syrup.
- Add dry and wet alternately: With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Mix just until combined—do not overmix. The dough will be soft and slightly sticky.
- Chill the dough: Cover the bowl and refrigerate for at least 30 minutes. This makes the dough easier to handle.
- Heat the oil: In a heavy pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 375°F (190°C). Use a deep-fry thermometer to keep the temperature steady.
- Shape the donuts: On a lightly floured surface, roll the chilled dough to about 1/2 inch (1.25 cm) thick. Use a 3-inch (7.5 cm) donut cutter (or a round cutter and a smaller one for the hole) to cut out donuts. Gather and reroll scraps once.
- Fry the donuts: 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. Use a slotted spoon to flip and remove them. Drain on paper towels.
- Coat while warm: While still warm, toss each donut in the cinnamon-sugar mixture to coat evenly.
Tips
- Don’t skip the cider reduction: This step concentrates the apple flavor. If you skip it, your donuts will be bland and the batter too liquid.
- Keep the oil at 375°F (190°C): If the oil is too cool, the donuts absorb oil and become greasy; if too hot, they burn outside and stay raw inside. Use a thermometer and adjust the heat between batches.
- Substitute buttermilk: No buttermilk? Mix 1/2 cup (120 ml) whole milk with 1 teaspoon lemon juice or white vinegar, let sit for 5 minutes, then use.
- Don’t overmix the dough: Overworking develops gluten, making the donuts tough. Mix just until the flour disappears.
Serving Suggestions
Serve the donuts warm with a glass of cold milk or hot apple cider. They’re also great with a maple glaze—just whisk 1 cup (120 g) powdered sugar with 2 tablespoons maple syrup and 1–2 teaspoons milk, and dip the cooled donuts. For a brunch spread, pair them with scrambled eggs and bacon.
Variations
- Baked version: Instead of frying, bake in a greased donut pan at 350°F (175°C) for 10–12 minutes. They’ll be less crispy but still tasty.
- Spice it up: Add 1/4 teaspoon ground cloves or allspice to the dry ingredients for a warmer spice profile.
- Apple chunks: Fold in 1/2 cup (80 g) finely diced fresh apple (like Honeycrisp) to the batter for extra texture—make sure the pieces are small so they cook through.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more delicate, so handle gently.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. They’re best the day they’re made. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. You can also freeze uncoated donuts for up to 3 months—thaw overnight in the fridge, then reheat and coat with cinnamon-sugar.
Frequently Asked Questions
Can I use store-bought cider instead of reducing it? Yes, but the flavor will be much weaker. Reducing the cider is what gives the donuts their intense apple taste. If you’re short on time, you can use 1/2 cup (120 ml) of apple juice concentrate, but the texture may change slightly.
Why are my donuts greasy? Greasiness usually means the oil temperature was too low, so the donuts absorbed oil instead of frying quickly. Check that the oil is at 375°F (190°C) before adding each batch, and don’t overcrowd the pot.
Can I make the dough ahead of time? Absolutely. After mixing, wrap the dough in plastic wrap and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling and frying.
What if I don’t have a donut cutter? Use a 3-inch (7.5 cm) round cookie cutter and a 1-inch (2.5 cm) bottle cap for the hole. Or, simply cut the dough into squares—they’ll fry just as well.
Can I use apple cider vinegar instead of fresh cider? No, apple cider vinegar is too acidic and will ruin the flavor. Use fresh apple cider (the non-alcoholic kind) or apple juice.
How do I know when the donuts are done? They should be deep golden brown on both sides and feel springy to the touch. If you’re unsure, cut one open—the center should be fully set, not doughy. The internal temperature should reach 200°F (93°C) if you want to check with a thermometer.
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