This recipe recreates the beloved cider donuts from New Jersey food trucks—spiced, tender, and with a crisp sugar coating. The secret is reducing fresh apple cider to a concentrated syrup, which amps up the apple flavor without adding extra liquid. These donuts are perfect for fall gatherings, weekend baking, or anytime you crave that orchard-fresh taste.
Ingredients
- 1 cup (240 ml) fresh 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
- 1/2 cup (100 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce to a simmer and cook until it reduces to 1/4 cup (60 ml), about 15 minutes. Set aside to cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- In a small bowl, combine the reduced cider and buttermilk. With the mixer on low, add the flour mixture alternately with the cider mixture, beginning and ending with the flour. Mix just until combined—do not overmix.
- Cover the dough and refrigerate for 30 minutes. This makes it easier to handle.
- Pour oil into a deep pot or Dutch oven to a depth of 2 inches (5 cm). Heat over medium heat until it reaches 350°F (175°C).
- On a lightly floured surface, roll the dough to 1/2-inch (1.25 cm) thickness. Use a donut cutter (or a 3-inch/7.5 cm round cutter and a 1-inch/2.5 cm cutter for the holes) to cut out donuts. Reroll scraps and cut again.
- Fry 2-3 donuts at a time, about 1 minute per side, until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
- In a shallow bowl, mix the remaining 1/2 cup sugar and 1 teaspoon cinnamon. While the donuts are still warm, toss them in the cinnamon sugar until coated.
Tips
- If you don’t have buttermilk, add 1 tablespoon lemon juice to 1/2 cup milk and let sit for 5 minutes. It will change the flavor slightly but works well.
- Keep the oil temperature steady. If it drops too low, the donuts absorb oil; if too high, they brown too quickly and stay raw inside.
- Don’t skip the chilling step—it prevents the dough from sticking and makes cutting easier.
- Use a candy thermometer to monitor oil temperature; it’s the most reliable way.
Serving Suggestions
Serve warm with a glass of cold apple cider or a hot cup of coffee. For a New Jersey food truck vibe, offer a side of salted caramel sauce for dipping. These donuts also pair well with vanilla ice cream for an indulgent dessert.
Variations
- Add 1/2 cup finely chopped apple (about 1 small apple) to the batter for extra texture.
- Swap the cinnamon-sugar coating for a maple glaze: whisk 1 cup powdered sugar with 2 tablespoons maple syrup and 1-2 tablespoons milk.
- Use whole wheat flour for half of the all-purpose flour for a nuttier flavor.
- Bake instead of fry: preheat oven to 375°F (190°C), grease a donut pan, fill each cavity 2/3 full, bake 10-12 minutes until golden. Coat as directed.
Storage and Reheating
Store unfrosted donuts in an airtight container at room temperature for up to 2 days. They are best eaten the day they are made. To reheat, place in a 350°F (175°C) oven for 5 minutes or microwave for 10 seconds. Do not refrigerate, as they will dry out.
Frequently Asked Questions
Can I use apple juice instead of cider? Yes, but the flavor will be less intense. Apple juice is thinner and less tart, so reduce it the same way and expect a milder apple taste.
Why are my donuts greasy? The oil is not hot enough. Ensure it reaches 350°F (175°C) before frying and adjust the heat to maintain that temperature. Also, don’t overcrowd the pot.
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours before rolling and cutting. Let it sit at room temperature for 10 minutes before rolling.
Do I have to reduce the cider? Yes, reducing concentrates the flavor and removes excess liquid. If you skip it, the batter will be too thin and the donuts will be less flavorful.
Can I freeze these donuts? Yes, freeze uncoated donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, reheat in the oven, then coat in cinnamon sugar.
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. These won’t overpower the donut flavor.
Related
- Strawberries BBQ Aurora IL: A Local Twist on Grilled Fruit
- Apple Cider Donuts Boston: A New England Classic
- Apple Cider Donuts Austin Style: Easy Baked Recipe
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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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