Apple cider donuts are a fall classic, and Chicago has its own beloved version—dense, cakey, and rolled in cinnamon sugar. These donuts get their intense apple flavor from reduced cider, which concentrates the taste without adding extra liquid. This recipe delivers that authentic orchard-style texture and flavor right in your own kitchen.
Ingredients
- 2 cups (473 ml) apple cider
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 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 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 960 ml)
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon 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 20–25 minutes. 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 and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Mix in the buttermilk, vanilla, and the cooled reduced cider.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix; the batter will be soft and slightly sticky.
- Cover the bowl and refrigerate the batter for at least 1 hour (or up to overnight). This firms the batter for easier handling.
- In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- On a lightly floured surface, roll the chilled batter to about 1/2-inch (1.25 cm) thickness. Cut with a floured donut cutter (or a 3-inch/7.5 cm round cutter and a 1-inch/2.5 cm cutter for the holes).
- Fry the donuts in batches of 2–3, being careful not to overcrowd the pot. Cook for 60–90 seconds per side, until golden brown and cooked through. The internal temperature should reach 200°F (93°C) for a fully cooked cake donut.
- Drain on paper towels for 1 minute, then immediately toss in the cinnamon-sugar coating while still warm.
- Repeat with the remaining batter, re-rolling scraps as needed. Serve warm for the best texture.
Tips
- Reduce the cider properly: Boiling the cider down to 1/2 cup is essential. If you skip this, the batter will be too thin and the apple flavor weak.
- Chill the batter: The cold batter is much easier to roll and cut. If it becomes too sticky, refrigerate again for 15 minutes.
- Maintain oil temperature: Use a thermometer and adjust the heat between batches. If the oil is too hot, the outside burns before the inside cooks; too cool, and the donuts absorb oil and become greasy.
- Substitute buttermilk: If you don’t have buttermilk, mix 1/2 cup (120 ml) whole milk with 1 teaspoon lemon juice and let sit for 5 minutes.
Serving Suggestions
Serve these donuts fresh and warm, with a glass of cold milk or hot apple cider. They’re perfect for a fall brunch, a trip to the pumpkin patch, or as a sweet treat with coffee. For a Chicago-style touch, pair with a caramel dipping sauce or a scoop of vanilla ice cream.
Variations
- Baked version: Instead of frying, spoon the batter into a greased donut pan and bake at 350°F (175°C) for 12–15 minutes. The texture will be more cake-like and less crisp.
- Spice it up: Add 1/4 teaspoon ground cloves or allspice to the dry ingredients for a warmer spice profile.
- Glazed donuts: Skip the cinnamon-sugar coating and dip the warm donuts in a simple glaze made from 1 cup (120 g) powdered sugar and 2 tablespoons (30 ml) apple cider.
Storage and Reheating
These donuts are best within a few hours of frying. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. Do not microwave, as they will become rubbery. For longer storage, freeze uncoated donuts in a zip-top bag for up to 2 months; thaw at room temperature and reheat in the oven, then coat with cinnamon sugar.
Frequently Asked Questions
Why do I need to reduce the apple cider? Reducing the cider concentrates the apple flavor and removes excess water. If you add regular cider, the batter becomes too thin and the donuts will be flat and greasy.
Can I use apple juice instead of cider? Yes, but apple juice is lighter and less tart. The flavor will be milder; you may want to add 1/4 teaspoon of apple extract to boost the apple taste.
Why did my donuts come out greasy? This usually means the oil wasn’t hot enough. The oil should be at 350°F (175°C) when you add the donuts. Also, don’t overcrowd the pot, as that lowers the oil temperature.
Can I make the batter ahead of time? Absolutely. The batter can be refrigerated for up to 24 hours before frying. Just let it sit at room temperature for 10 minutes before rolling.
How do I know when the donuts are done? The donuts should be deep golden brown on both sides. You can also insert a toothpick into the center—it should come out clean. For safety, the internal temperature should be at least 200°F (93°C).
Can I freeze the fried donuts? Yes, but they are best frozen without the coating. Freeze them in a single layer, then transfer to a bag. When ready to serve, reheat in a 350°F (175°C) oven for 8–10 minutes, then roll in cinnamon sugar.
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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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