Apples R Us in Rochester, MN, is known for its fresh apple cider and orchard-fresh apples. This recipe recreates their beloved apple cider donuts at home—tender, cakey rings with a crisp sugar coating and a concentrated apple flavor that comes from reducing real cider. The double cider treatment (reduced in the batter and boiled into a glaze) makes these taste like a trip to the orchard, and the straightforward method means you can have warm donuts on your table in under an hour.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 960 ml)
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
- For the glaze (optional): 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) reduced apple cider (from above), 1/4 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 the cider is reduced to 1/4 cup (60 ml), about 10–12 minutes. Set aside to cool to room temperature.
- In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla, and the cooled reduced cider until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Set aside.
- In a large, heavy-bottomed pot (like a Dutch oven), heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C) over medium heat. Use a deep-fry thermometer to maintain the temperature.
- Pipe the batter into the hot oil in 3-inch (7.5 cm) circles, using scissors to cut the dough from the piping bag. Fry 3–4 donuts at a time, being careful not to overcrowd. Fry for 1–2 minutes per side, until golden brown and cooked through. The donuts should float and puff up.
- Using a slotted spoon, transfer the donuts to a paper-towel-lined plate to drain for 30 seconds.
- While still warm, toss the donuts in the cinnamon-sugar coating until evenly covered.
- If making the glaze: whisk the powdered sugar, 2 tablespoons of reduced cider (you can reduce a little extra cider or use the leftover from the batter), and cinnamon until smooth. Dip the tops of the cooled donuts into the glaze and let set on a wire rack for 10 minutes.
Tips
- Substitutions: No buttermilk? Mix 1/2 cup (120 ml) milk with 1/2 tablespoon lemon juice and let sit for 5 minutes. For a non-dairy version, use almond milk with the lemon juice and coconut oil instead of butter.
- Don’t overmix: Overmixing develops gluten, making the donuts tough. Stir just until the flour disappears—lumps are fine.
- Oil temperature: Keep the oil at 350°F (175°C). If it’s too low, the donuts absorb oil and become greasy; too high, and they brown before cooking through. Use a thermometer.
- No piping bag? Use two spoons to drop the batter into the oil, but note the donuts won’t be perfect rings—they’ll be more like “donut holes.” That’s fine.
Serving Suggestions
Serve these apple cider donuts warm, with a glass of cold apple cider or a hot cup of coffee. They’re perfect for fall brunches, apple-picking parties, or as a sweet treat after a hearty soup. For a decadent twist, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Baked version: Preheat oven to 375°F (190°C). Grease a donut pan and fill each cavity 2/3 full. Bake for 8–10 minutes until a toothpick comes out clean. Brush with melted butter and toss in cinnamon sugar.
- Spiced-up: Add 1/4 teaspoon ground ginger and a pinch of cloves to the dry ingredients for a more complex spice profile.
- Apple chunks: Fold in 1/2 cup (about 75 g) finely diced fresh apple (like Honeycrisp) into the batter for extra texture. Reduce the buttermilk to 1/3 cup (80 ml) to compensate for the moisture.
- Maple glaze: Replace the reduced cider in the glaze with 2 tablespoons maple syrup and 1 tablespoon milk for a maple-cider flavor.
Storage and Reheating
These donuts are best the day they’re made, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5 minutes, or microwave for 10–15 seconds. Do not refrigerate, as that dries them out. You can freeze uncoated donuts for up to 2 months; thaw at room temperature, then reheat in the oven and toss with cinnamon sugar.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but the flavor will be milder and sweeter. Reduce the juice as directed, and consider adding 1/2 teaspoon of apple extract or a pinch of citric acid to boost tartness.
Why are my donuts greasy? The oil temperature is likely too low. Use a thermometer and maintain 350°F (175°C). Also, don’t overcrowd the pot; drop the temperature when adding too many donuts at once.
Can I make the batter ahead of time? You can prepare the batter and refrigerate it for up to 2 hours, but the leavening will start to react, so the donuts may be slightly less fluffy. Let the batter come to room temperature before piping.
How do I get the perfect ring shape? Use a piping bag and cut the dough with scissors as you pipe. Alternatively, you can use a donut cutter: roll the dough out to 1/2-inch thickness and cut rings, but you’ll need to add a bit more flour to the batter to make it rollable.
Can I use a donut maker or air fryer? For an air fryer, preheat to 350°F (175°C) and spray the basket with oil. Pipe the batter into the basket and air fry for 6–8 minutes, flipping halfway. They won’t be as golden but will be less greasy.
What’s the best apple cider to use? Use fresh, unfiltered apple cider from a local orchard (like Apples R Us!) for the most authentic flavor. Avoid ciders with added preservatives, as they may not reduce as well.
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