Cider donuts are a fall classic: tender, cake-like rings with a crisp exterior, a deep apple-cider tang, and a cinnamon-sugar coating. This recipe is designed for food-truck volume and speed—it uses a simple yeasted batter that fries up in minutes, holds well in a warmer, and can be prepped ahead. The cider is reduced to concentrate its flavor, so every bite tastes like a fresh-pressed orchard, even when you’re making dozens at a time.
Ingredients
- 4 cups (960 ml) fresh apple cider (unfiltered preferred)
- 1 cup (227 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) buttermilk, room temperature
- 4 large eggs, room temperature
- 1 tbsp (15 ml) vanilla extract
- 6 cups (750 g) all-purpose flour, plus more for rolling
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (6 g) fine salt
- 2 tsp (4 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (0.5 g) ground cloves
- Vegetable oil, for frying (about 2 quarts / 1.9 L)
- For the coating: 1 1/2 cups (300 g) granulated sugar mixed with 2 tbsp (16 g) ground cinnamon
Instructions
- Reduce the cider: In a large saucepan, bring the cider to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until it reduces to 1 cup (240 ml) and is syrupy, about 20–25 minutes. Let cool to room temperature. You can do this a day ahead and refrigerate.
- Mix the wet ingredients: In a large bowl, whisk the melted butter, sugar, buttermilk, eggs, vanilla, and the reduced cider until smooth.
- Combine the dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Make the dough: Pour the wet mixture into the dry mixture and stir with a wooden spoon until a soft, sticky dough forms. Do not overmix—just until no dry streaks remain. Cover the bowl with plastic wrap and chill for 30 minutes. This makes the dough easier to handle and prevents over-absorption of flour.
- Heat the oil: In a deep, heavy pot (like a Dutch oven) or a countertop fryer, heat about 3 inches (7.6 cm) of oil to 350°F (177°C). Use a deep-fry thermometer to maintain the temperature.
- Roll and cut: On a well-floured surface, roll the dough to 1/2-inch (1.3 cm) thickness. Use a 3-inch (7.6 cm) donut cutter (or a round cutter and a smaller one for the hole) to cut out donuts. Re-roll scraps once. If you don’t have a cutter, use a glass and a bottle cap.
- Fry the donuts: Carefully place 3–4 donuts into the hot oil (don’t overcrowd). Fry for 60–75 seconds per side, until deep golden brown. Use a slotted spoon or spider to flip and remove. Drain on a wire rack over a baking sheet.
- Coat immediately: While the donuts are still warm (but not too hot to handle), toss them in the cinnamon-sugar mixture. Shake off excess and place on a rack. Repeat with all donuts.
- Hold for service: If serving over a few hours, keep the coated donuts in a 200°F (93°C) oven on a wire rack for up to 2 hours. For longer, see Storage and Reheating.
Tips
- Don’t skip reducing the cider: Boiling off the water concentrates the apple flavor and sugar, which is essential for a strong cider taste. If you use unreduced cider, the dough will be too wet and the donuts will taste weak.
- Keep the oil at 350°F (177°C): If the oil drops too low, the donuts absorb oil and become greasy. If it’s too hot, they brown before the inside cooks. Use a thermometer and adjust the heat between batches.
- Chill the dough: The 30-minute chill is not optional—it firms the butter and makes the dough less sticky, so you use less flour when rolling. Too much extra flour makes tough donuts.
- Substitute buttermilk: If you don’t have buttermilk, use 1/2 cup (120 ml) whole milk mixed with 1 1/2 tsp (7 ml) lemon juice or white vinegar. Let sit for 5 minutes before using. It will slightly change the tang, but the donuts will still be tender.
Serving Suggestions
Serve the donuts warm, right after coating, with hot coffee, cold apple cider, or a caramel dip. For a food-truck twist, offer a side of vanilla ice cream or a drizzle of salted caramel sauce. They also pair well with a crisp, dry hard cider for adult customers (remember to check local alcohol laws).
Variations
- Apple cider glaze: Instead of cinnamon sugar, dip the warm donuts in a glaze made from 2 cups (240 g) powdered sugar, 3 tbsp (45 ml) reduced cider, and 1 tsp (5 ml) vanilla. Whisk until smooth.
- Spiced maple: Add 1 tsp (2 g) ground ginger and 1/2 tsp (1 g) cardamom to the dough. For the coating, mix 1/2 cup (100 g) sugar with 2 tbsp (30 ml) maple syrup and 1 tsp (5 ml) cinnamon—brush on the warm donuts.
- Apple cider donut holes: Roll the dough into 1-inch (2.5 cm) balls and fry for 45–60 seconds total. They cook faster and are perfect for a grab-and-go snack.
- Whole wheat version: Replace 1 cup (125 g) of the all-purpose flour with whole wheat flour. The donuts will be slightly denser and nuttier.
Storage and Reheating
Store uncoated donuts in an airtight container at room temperature for up to 2 days. Coated donuts will stay fresh for 1 day, but the sugar may dissolve into the surface. For longer storage, freeze 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 frozen donuts on a baking sheet and warm in a 350°F (177°C) oven for 5–7 minutes, or microwave for 20–30 seconds. Reheat only what you’ll serve—re-warmed donuts lose their crispness quickly. For food-truck service, keep them in a 200°F (93°C) warmer for up to 2 hours; after that, they become soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the covered dough for up to 24 hours before rolling and frying. Let it sit at room temperature for 15 minutes to soften slightly before rolling.
Why are my donuts greasy? The oil is likely too cool (below 340°F / 171°C) or you overcrowded the pot. Fry in small batches and let the oil return to 350°F (177°C) between batches.
Can I bake these instead of frying? Yes, but the texture will be more like a cake muffin than a fried donut. Bake at 375°F (191°C) in a greased donut pan for 12–15 minutes, until a toothpick comes out clean. Coat with cinnamon sugar while warm.
How do I know when the oil is the right temperature without a thermometer? Drop a 1-inch cube of bread into the oil—it should brown in about 60 seconds. But a thermometer is more reliable, especially for a food-truck operation.
Can I use apple juice instead of cider? Apple juice is thinner and less acidic, so the donuts will be less flavorful. If you use juice, reduce it to 1 cup (240 ml) and add 1 tbsp (15 ml) lemon juice to mimic the tang.
What if I don’t have a donut cutter? Use a 3-inch (7.6 cm) round cookie cutter and a 1-inch (2.5 cm) bottle cap for the hole. Or shape the dough into a log, chill, and slice into 1/2-inch rounds—they’ll be more like cake donut medallions.
Related
- Will Cayenne Pepper Keep Cats Away? Facts
- Where Do Strawberries Come From? A Full Guide
- What Is Cayenne Pepper Made Of?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).