Cider donuts are a beloved fall tradition, often found at orchards and fairs, and this recipe brings that same spiced, apple-infused goodness to your home kitchen. These cake-style donuts are tender, lightly crisp on the outside, and coated in cinnamon sugar, just like the ones from your favorite cider donut truck. The secret is reducing fresh apple cider to a concentrated syrup, which packs intense apple flavor into every bite without making the batter too wet.
Ingredients
- 1 cup (240 ml) fresh 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
- 1 large egg, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 960 ml)
- 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 reduced to about 1/4 cup (60 ml), about 15 minutes. Remove from heat and let cool completely.
- In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and cooled cider reduction 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 thick and slightly lumpy.
- In a deep, heavy-bottomed pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C) over medium heat. Use a deep-fry thermometer to monitor the temperature.
- While the oil heats, prepare the coating: mix the remaining 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl. Set aside.
- Using a small cookie scoop or spoon, carefully drop rounded tablespoons of batter into the hot oil, about 3-4 at a time. Do not overcrowd the pot.
- Fry for 2-3 minutes per side, until golden brown and cooked through. The donuts should float and puff up. Use a slotted spoon to flip and remove them.
- Drain the donuts on paper towels for a minute, then toss them in the cinnamon-sugar coating while still warm.
- Repeat with the remaining batter, allowing the oil to return to 350°F (175°C) between batches. Serve warm.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor and removes excess water, which would otherwise make the donuts greasy and dense. If you’re short on time, you can use 1/4 cup (60 ml) of apple cider concentrate, but the flavor will be less fresh.
- Use a thermometer: The oil temperature is crucial. If it’s too low, the donuts absorb oil; if too high, they brown before cooking through. Keep it steady at 350°F (175°C).
- Don’t overmix the batter: Overmixing develops gluten, making the donuts tough. Stir until the flour just disappears; a few lumps are fine.
- Substitutions: No buttermilk? Mix 1/2 cup (120 ml) milk with 1/2 tablespoon lemon juice and let sit for 5 minutes. For a dairy-free version, use almond milk and coconut oil, though the texture will be slightly different.
Serving Suggestions
Serve these donuts warm, fresh from the fryer, as a quintessential fall treat. They pair beautifully with a hot cup of apple cider, coffee, or chai tea. For an extra indulgence, serve with a side of caramel sauce or vanilla ice cream. They’re perfect for breakfast, brunch, or as a dessert at a harvest gathering.
Variations
- Baked version: For a lighter take, spoon the batter into a greased donut pan and bake at 350°F (175°C) for 10-12 minutes, then brush with melted butter and coat in cinnamon sugar.
- Glazed: Instead of cinnamon sugar, dip the warm donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) apple cider, and 1/2 teaspoon vanilla.
- Spiced up: Add 1/4 teaspoon ground ginger or allspice to the batter for a more complex spice profile.
- Apple chunks: Fold in 1/2 cup (75 g) finely diced fresh apple (peeled) for extra texture and moisture.
Storage and Reheating
These donuts are best enjoyed within a few hours of frying. To store, keep them in an airtight container at room temperature for up to 1 day, but they will lose their crispness. 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 (175°C) oven for 5-7 minutes, then toss in cinnamon sugar. Do not microwave, as they will become rubbery.
Frequently Asked Questions
Can I use apple juice instead of cider? Yes, but the flavor will be milder and less tangy. Apple juice is sweeter and lacks the depth of fresh cider. If using juice, reduce it the same way, but you may want to add a pinch of citric acid or a teaspoon of lemon juice to brighten the flavor.
Why are my donuts greasy? Greasy donuts are usually caused by oil that isn’t hot enough. If the oil is below 350°F (175°C), the donuts absorb oil before the outside sets. Use a thermometer and fry in small batches to keep the temperature steady.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it for up to 24 hours. However, the batter may thicken as the flour absorbs moisture; you may need to add a tablespoon of buttermilk to loosen it. Let it come to room temperature before frying.
How do I know when the donuts are done? The donuts should be golden brown on both sides and spring back when touched. An instant-read thermometer inserted into the center should read 200°F (93°C) for a fully cooked cake donut.
Can I use a donut cutter instead of dropping spoonfuls? Absolutely. Roll the dough out to 1/2-inch thickness on a floured surface and cut with a donut cutter. This will give you the classic ring shape. Fry as directed, adjusting time for the larger size.
What if I don’t have buttermilk? As mentioned, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup (120 ml) of milk and letting it sit for 5 minutes. This will provide the necessary acidity to react with the baking soda.
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