Cider donuts are a fall tradition in upstate New York, and Johnstown has its own beloved versions found at local orchards and farm stands. These cake-style donuts are made with fresh apple cider, which gives them a tender crumb and a tangy, fruity flavor that pairs perfectly with a crisp autumn day. This recipe recreates that classic Johnstown treat at home, using simple ingredients and a straightforward method that yields warm, spiced donuts every time.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) apple cider, reduced to 1/2 cup (120 ml)
- 1/2 cup (120 ml) buttermilk
- Vegetable oil, for frying (about 2 quarts / 1.9 L)
- For the coating: 1 cup (200 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 1/2 cup (120 ml), about 10 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 with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
- In a small bowl, combine the reduced cider and buttermilk. With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the cider mixture, beginning and ending with the flour. Mix just until combined; do not overmix.
- Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 1 hour. This makes the dough easier to handle.
- Meanwhile, heat 2 inches (5 cm) of vegetable oil in a heavy pot or Dutch oven over medium heat until it reaches 350°F (175°C). Line a baking sheet with paper towels.
- On a lightly floured surface, roll the chilled dough to 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. Gather and re-roll scraps once.
- Carefully place 2-3 donuts into the hot oil, being sure not to overcrowd. Fry until golden brown, about 1 minute per side. Use a slotted spoon to flip and remove. Drain on the paper towel-lined sheet.
- While still warm, toss the donuts in the cinnamon-sugar mixture to coat evenly. Serve immediately.
Tips
- Reducing the cider: Do not skip reducing the cider; it concentrates the apple flavor and removes excess liquid that would make the dough too wet. Let it cool completely before adding to the batter.
- Buttermilk substitute: If you don’t have buttermilk, mix 1/2 cup (120 ml) milk with 1 1/2 teaspoons lemon juice or white vinegar. Let sit for 5 minutes before using.
- Oil temperature: Use a deep-fry thermometer to keep the oil at 350°F (175°C). If the oil is too hot, the donuts will brown outside but remain raw inside; if too cool, they’ll absorb oil and become greasy.
- Don’t overmix: Overmixing the batter develops gluten, leading to tough donuts. Mix until the flour is just incorporated; a few streaks are fine.
Serving Suggestions
Serve these donuts warm with a glass of cold apple cider or a hot cup of coffee. They also pair beautifully with vanilla ice cream or a drizzle of caramel sauce for dessert. For a classic New York fall spread, arrange them on a platter with sliced apples and sharp cheddar cheese.
Variations
- Apple cider glaze: Instead of cinnamon-sugar, whisk 1 cup (120 g) powdered sugar with 2 tablespoons of the reduced cider and 1/2 teaspoon vanilla. Dip the cooled donuts into the glaze.
- Spice blend: Add 1/4 teaspoon ground cloves or allspice to the flour mixture for a deeper spice profile.
- Baked version: For a healthier take, bake in a donut pan at 375°F (190°C) for 10-12 minutes, or until a toothpick comes out clean. Brush with melted butter and toss in cinnamon-sugar.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best eaten the day they are made. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds. Do not refrigerate, as they will become dry.
Frequently Asked Questions
Can I use store-bought cider instead of reducing it? You can, but the donuts will be less flavorful and the batter may be too thin. Reducing the cider is key to a concentrated apple taste.
Why are my donuts greasy? Greasy donuts usually mean the oil was not hot enough. Ensure the oil reaches 350°F (175°C) before frying, and don’t overcrowd the pot, which lowers the temperature.
Can I make the dough ahead of time? Yes, you can refrigerate the dough (covered) for up to 24 hours before rolling and frying. Let it sit at room temperature for 10 minutes before rolling.
Can I freeze these donuts? Yes, 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 reheat in the oven and toss in cinnamon-sugar.
What kind of apple cider should I use? Use fresh, unfiltered apple cider (not apple juice) for the best flavor. The cloudy kind you find in the refrigerated section works perfectly.
Can I use a donut maker instead of frying? Absolutely. Follow the manufacturer’s instructions for your donut maker, and cook until golden brown. The texture will be slightly different but still delicious.
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