Apple cider donuts are a fall classic—tender, spiced cake donuts with a tangy apple cider kick and a crunchy cinnamon-sugar coating. This recipe is built for catering: it scales easily, the batter comes together quickly, and the donuts stay moist for hours. Whether you’re filling a brunch spread, a wedding dessert table, or a corporate fall event, these donuts deliver nostalgic flavor with professional reliability.
Ingredients
- 4 cups (500 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) apple cider, reduced (see step 1)
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 6 cups / 1.4 L)
- For the coating: 1 cup (200 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Reduce the cider: In a small saucepan, simmer 1 1/2 cups (360 ml) apple cider over medium heat until it reduces to 1 cup (240 ml), about 10–12 minutes. Let cool completely. This concentrates the apple flavor.
- Mix dry ingredients: In a large bowl, whisk together flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In a separate bowl, whisk eggs, reduced cider, buttermilk, melted butter, and vanilla until smooth.
- Combine: Pour wet ingredients into dry and stir with a spatula until just combined. Do not overmix; a few lumps are fine. The batter will be thick and slightly sticky.
- Chill (optional but helpful): Cover the bowl and refrigerate for 30 minutes. This makes the batter easier to handle and helps the donuts puff up. (If you’re in a rush, you can skip this, but the donuts will be slightly flatter.)
- Heat oil: In a large, heavy pot (like a Dutch oven), heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to keep the temperature steady.
- Shape the donuts: On a well-floured surface, pat the dough out to 1/2-inch (1.25 cm) thickness. Use a floured 3-inch donut cutter (or a round cutter and a smaller one for the hole) to cut out donuts. Gather scraps, re-roll, and cut again. You should get about 24 donuts.
- Fry in batches: Carefully place 2–3 donuts at a time into the hot oil. Fry for 45–60 seconds per side, until golden brown. Use a slotted spoon to flip and remove. Drain on paper towels.
- Coat: While still warm, toss each donut in the cinnamon-sugar mixture until evenly coated. Place on a wire rack to cool completely.
Tips
- Don’t skip reducing the cider: Boiling off the water intensifies the apple flavor so it comes through in the finished donut. If you skip it, the batter will be too wet and the flavor too weak.
- Keep oil temperature steady: Between batches, let the oil come back to 350°F (175°C) before adding more donuts. If the oil is too cool, the donuts absorb oil and become greasy; too hot, they brown too quickly and stay raw inside.
- Use a thermometer: For consistent results, always check the oil temperature with a deep-fry thermometer. Also, if you’re frying for a crowd, keep finished donuts in a 200°F (95°C) oven on a baking sheet while you finish the rest.
- Make ahead: You can mix the dry and wet ingredients separately the night before, then combine and fry the morning of your event. Or fry the donuts a day ahead and reheat gently.
Serving Suggestions
Serve apple cider donuts as part of a fall brunch buffet alongside hot coffee, spiced apple cider, or a caramel dip. They also work beautifully on a dessert table with mini apple pies and pumpkin bread. For a more formal plated dessert, dust with powdered sugar and add a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
Variations
- Baked version: Use a donut pan and bake at 350°F (175°C) for 10–12 minutes. The texture will be more cake-like and less crispy, but still delicious. No oil needed.
- Spice it up: Add 1/4 teaspoon ground cloves or allspice to the dry ingredients for a warmer spice profile.
- Glazed: Instead of cinnamon-sugar, dip the warm donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, and 1/2 teaspoon vanilla. Let set on a rack.
- Mini donuts: Use a mini donut cutter and fry for about 30 seconds per side. Great for party platters.
Storage and Reheating
Store unfrosted donuts in an airtight container at room temperature for up to 2 days. They are best the day they are made, but they stay moist for a day or two. For longer storage, freeze the uncoated donuts in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, then re-coat with cinnamon-sugar if needed. Do not microwave, as they will become tough and rubbery.
Frequently Asked Questions
Can I use store-bought apple cider instead of reducing it? Yes, but the flavor will be milder and the batter will be slightly thinner. If you skip the reduction, reduce the buttermilk to 1/3 cup (80 ml) to compensate for the extra liquid.
Why are my donuts greasy? Greasiness usually means the oil was not hot enough. Make sure it’s at 350°F (175°C) before adding the dough, and don’t overcrowd the pot. Also, let the donuts drain well on paper towels.
Can I make the dough ahead of time? Yes, you can make the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling and frying. The cold dough may be a bit harder to roll, so flour your surface well.
How do I get a clean hole in the middle? Use a sharp, well-floured donut cutter and press straight down without twisting. Twisting can seal the edges and prevent the hole from staying open.
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. Do not use 100% whole wheat, as they will be too heavy.
What if I don’t have buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup (120 ml) of milk. Let it sit for 5 minutes until it curdles. This will work the same way in the recipe.
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