Apple Cider Donuts Boston: A New England Classic

Apple cider donuts are a beloved fall treat in New England, especially around Boston, where orchards and farm stands sell them fresh and warm. These cake-style donuts are made with reduced apple cider, which concentrates the flavor, and are coated in cinnamon sugar for a crisp, sweet finish. They are soft, tender, and taste like autumn in every bite.

Ingredients

2 cups (475 ml) apple cider
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
1/2 cup (120 ml) buttermilk, at room temperature
1 teaspoon vanilla extract
Vegetable oil, for frying (about 4 cups / 950 ml)
1/2 cup (100 g) granulated sugar, for coating
1 tablespoon ground cinnamon, for coating

Instructions

In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider is reduced to about 1/2 cup (120 ml), stirring occasionally. This should take 15–20 minutes. Let the reduced cider cool completely.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the softened 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 addition. Beat in the cooled reduced cider, buttermilk, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; the dough will be soft and slightly sticky.
Cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up for easier rolling and cutting.
In a large, heavy-bottomed pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C) using a deep-fry thermometer.
On a lightly floured surface, roll the chilled dough to 1/2-inch (1.25 cm) thickness. Use a floured 3-inch (7.5 cm) donut cutter to cut out donuts and holes. Re-roll scraps once and cut again.
Fry the donuts in batches of 2–3 at a time, being careful not to overcrowd the pot. Fry for 60–90 seconds per side, until golden brown and cooked through. The donuts should reach an internal temperature of 190°F (88°C) if checked with a thermometer, but since this is a cake donut, the visual cue of golden brown and a toothpick inserted coming out clean is sufficient.
Remove the donuts with a slotted spoon and drain on paper towels. Let them cool for 2 minutes, until just warm enough to handle but still sticky.
In a shallow bowl, mix together the remaining 1/2 cup (100 g) sugar and 1 tablespoon cinnamon. Toss each warm donut in the cinnamon sugar until fully coated.

Tips

Reduce the cider properly: Do not skip the reduction step. Boiling the cider concentrates its flavor and removes excess water, which would otherwise make the dough too wet. Cool the reduced cider completely before adding it to the batter.
Keep the oil at the right temperature: Use a deep-fry thermometer and maintain 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks; if too cool, the donuts will absorb oil and become greasy.
Don’t overmix the dough: Overmixing develops gluten, which makes donuts tough. Mix until the flour just disappears, and handle the dough gently.
Chill the dough: The 30-minute chill is essential. It makes the dough less sticky and easier to roll, and it also helps the donuts hold their shape during frying.

Serving Suggestions

Serve the donuts warm, within an hour of frying, when they are at their peak of crispness and tenderness. They are perfect with a cup of hot apple cider, coffee, or a glass of cold milk. For a New England-style treat, pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Variations

Baked version: Instead of frying, bake the donuts in a greased donut pan at 350°F (175°C) for 10–12 minutes, until a toothpick comes out clean. They will be less rich but still delicious.
Spice it up: Add 1/4 teaspoon of ground cloves or allspice to the dry ingredients for a deeper spice profile.
Glaze instead of sugar: Skip the cinnamon sugar and dip the cooled donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons maple syrup, and 1–2 tablespoons milk.
Add a crunch: Fold 1/2 cup (60 g) finely chopped toasted pecans into the dough for a nutty twist.

Storage and Reheating

Apple cider donuts are best eaten the same day, but they can be stored in an airtight container at room temperature for up to 2 days. To refresh them, place them on a baking sheet and warm in a 350°F (175°C) oven for 5 minutes. For longer storage, freeze the uncoated donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, then reheat in the oven and coat with cinnamon sugar just before serving.

Frequently Asked Questions

Can I use regular apple cider from the store? Yes, any unfiltered apple cider works well. Avoid apple juice, which is thinner and less flavorful. The reduction step is what makes the cider flavor prominent.

Why are my donuts greasy? Greasy donuts usually mean the oil was not hot enough. If the oil is below 350°F (175°C), the donuts absorb oil instead of frying. Also, make sure to drain them on paper towels immediately after frying.

Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours before rolling and frying. Let it sit at room temperature for 10 minutes to soften slightly before rolling.

Do I need a donut cutter? If you don’t have one, use a 3-inch round cookie cutter and a 1-inch cutter for the hole. Alternatively, use a glass and a bottle cap.

Can I use a donut pan instead of frying? Absolutely. Grease the pan, fill each cavity about 2/3 full, and bake at 350°F (175°C) for 10–12 minutes. The texture will be more cake-like and less crispy.

What if I don’t have buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling with milk to the 1/2 cup (120 ml) line. Let it sit for 5 minutes before using.

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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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