Cider donuts are a New England autumn staple, and around Boston, they’re a beloved seasonal treat. These cake-like donuts are made with apple cider, which gives them a tangy, fruity flavor and a dense, tender crumb. Coated in cinnamon sugar, they’re best enjoyed warm, often at an orchard or farm stand. This guide covers the best places to find them near Boston, plus a recipe so you can make them at home.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1/2 cup (120 ml) apple cider, reduced to 1/4 cup (60 ml) (see step 1)
- 1/4 cup (60 ml) buttermilk
- 2 tablespoons (30 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- In a small saucepan, simmer the apple cider over medium heat until reduced to 1/4 cup (60 ml). This concentrates the apple flavor. Let it cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
- In a separate bowl, beat the egg. Add the reduced cider, buttermilk, melted butter, and vanilla. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; the batter should be thick and slightly sticky.
- On a lightly floured surface, pat the dough out to about 1/2-inch (1.25 cm) thick. Use a donut cutter (or two round cutters) to cut out donuts and holes. Gather scraps and re-roll once.
- Heat about 2 inches (5 cm) of vegetable oil in a heavy pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Carefully place 2-3 donuts into the hot oil. Fry for 1-2 minutes per side, until golden brown. Do not crowd the pot.
- Remove with a slotted spoon and drain on paper towels. While still warm, toss in the cinnamon-sugar mixture to coat.
- Repeat with remaining donuts and holes. Serve warm for best texture.
Tips
- Reducing the cider: Don’t skip reducing the cider; it intensifies the apple flavor and prevents the donuts from being too wet. If you’re short on time, use 1/4 cup (60 ml) of apple cider concentrate or simply use 1/2 cup (120 ml) of regular cider and reduce the buttermilk to 2 tablespoons (30 ml).
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s 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 develops gluten, making the donuts tough. Mix until the flour just disappears; a few lumps are fine.
- Cutting: If you don’t have a donut cutter, use a 3-inch (7.5 cm) round cutter and a 1-inch (2.5 cm) cutter for the hole. The holes fry faster, so remove them earlier.
Serving Suggestions
Serve warm with a glass of cold apple cider or a hot cup of coffee. For a decadent treat, drizzle with caramel sauce or serve with a scoop of vanilla ice cream. They’re perfect for a fall brunch or as a dessert after a hearty meal.
Variations
- Spiced Cider Donuts: Add 1/4 teaspoon of ground cloves or allspice to the dry ingredients for extra warmth.
- Maple Glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) confectioners’ sugar with 2 tablespoons (30 ml) maple syrup and 1-2 teaspoons of milk. Dip the cooled donuts in the glaze.
- Baked Version: For a lighter option, bake in a donut pan at 350°F (175°C) for 10-12 minutes, then brush with melted butter and coat in cinnamon sugar. They’ll be more cake-like and less crispy.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best eaten the same day. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5 minutes, or microwave for 15 seconds. Avoid refrigerating, as they will dry out.
Frequently Asked Questions
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is not a substitute. It’s acidic and will ruin the flavor. Use fresh apple cider (unfiltered) or apple juice, though juice will be sweeter and less tangy.
Why are my donuts greasy? Greasy donuts usually mean the oil was not hot enough. Use a thermometer to ensure the oil stays at 350°F (175°C). Also, don’t overcrowd the pot, as this drops the oil temperature.
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours. Wrap it tightly in plastic wrap, then let it come to room temperature for 15 minutes before rolling and cutting.
Can I freeze these donuts? Yes, freeze uncoated donuts in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 8-10 minutes, then toss in cinnamon sugar.
What’s the best way to cut donuts without a cutter? Use a drinking glass with a 3-inch (7.5 cm) rim and a shot glass or bottle cap for the hole. Dip the cutters in flour to prevent sticking.
How do I know when the oil is ready without a thermometer? Drop a small cube of bread into the oil; if it sizzles and browns in about 60 seconds, the oil is around 350°F (175°C). But a thermometer is more reliable.
Where to Find Cider Donuts Near Boston
While the recipe above lets you make them at home, part of the fun is visiting a local orchard. Here are some well-known spots within an hour of Boston:
- Russell Orchards (Ipswich, MA): About 45 minutes north of Boston, this farm is famous for its cider donuts, often still warm from the fryer. They also have a farm store and pick-your-own apples.
- Honey Pot Hill Orchards (Stow, MA): Located about 40 minutes west of Boston, this orchard serves classic cider donuts and has a bakery with other treats. Arrive early on weekends; lines can be long.
- Smolak Farms (North Andover, MA): About 30 minutes north, Smolak Farms offers cider donuts, apple picking, and a farm stand. Their donuts are soft and generously coated in cinnamon sugar.
- Belkin Family Lookout Farm (Natick, MA): Just 30 minutes west of Boston, this large farm has a bakery with cider donuts, plus a seasonal market and family activities.
- Shelburne Farm (Stow, MA): Another Stow favorite, this farm is known for its homemade donuts and scenic views. They also have a corn maze and hayrides.
If you can’t make it to an orchard, many local farmers’ markets and bakeries in the Boston area sell cider donuts in the fall. Look for them at the Boston Public Market or your neighborhood bakery.
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