Cider Donuts Austin TX: A Local Favorite Recipe

Cider donuts are a beloved fall treat, and in Austin, Texas, they’ve become a local favorite at orchards and farmers markets. These cake-like donuts are made with apple cider, which gives them a tangy, fruity flavor and a tender crumb. Coated in cinnamon sugar, they’re the perfect balance of sweet and spiced. This recipe brings that authentic orchard taste to your home kitchen, using simple ingredients and a straightforward method.

Ingredients

1 cup (240 ml) apple cider
3 1/2 cups (440 g) all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (115 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 2 quarts / 1.9 L)
For the coating:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon

Instructions

Reduce the cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce to a simmer and cook until it’s reduced to about 1/4 cup (60 ml), about 10–12 minutes. Set aside to cool completely.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cream butter and sugar: 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 vanilla.
Add dry and wet: With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. Mix just until combined. Stir in the reduced cider. The dough will be soft and slightly sticky.
Chill the dough: Cover the bowl and refrigerate for at least 1 hour, or up to overnight. Chilling makes the dough easier to handle.
Heat oil: In a large, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
Roll and cut: On a lightly floured surface, roll the dough to 1/2-inch (1.25 cm) thickness. Use a floured donut cutter (or a 3-inch round cutter and a 1-inch cutter for the holes) to cut out donuts. Re-roll scraps and cut again.
Fry: Carefully place a few donuts into the hot oil, not crowding the pot. Fry until golden brown, about 60–90 seconds per side. Use a slotted spoon to flip. Donuts should reach an internal temperature of 190°F (88°C) if you check, but visual cues are fine for this recipe.
Drain and coat: Remove donuts with a slotted spoon and drain on paper towels. While still warm, toss in the cinnamon-sugar mixture.
Repeat: Fry the remaining donuts and holes, coating each batch. Serve warm.

Tips

Reduce the cider well: Don’t skip reducing the cider—it concentrates the apple flavor and removes excess water that would make the dough too wet. If you’re short on time, you can use 1/4 cup (60 ml) of store-bought apple cider concentrate, but the flavor will be less fresh.
Keep oil temperature steady: Use a thermometer and adjust the heat to keep the oil at 350°F (175°C). If the oil is too hot, the donuts brown too quickly and remain raw inside; if too cool, they absorb oil and become greasy.
Don’t overmix: Overworking the dough develops gluten, making the donuts tough. Mix just until the flour disappears.
Substitutions: No buttermilk? Use 1/2 cup (120 ml) whole milk mixed with 1 teaspoon lemon juice, let sit for 5 minutes. For a dairy-free version, use plant-based butter and buttermilk substitute, but the texture will be slightly different.

Serving Suggestions

Serve warm with a cup of hot apple cider or coffee. For a Texas twist, pair with a glass of cold milk or a scoop of vanilla ice cream. These donuts are also great with a drizzle of caramel sauce or a dusting of powdered sugar.

Variations

Glazed: Instead of cinnamon sugar, dip the warm donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla.
Spiced: Add 1/2 teaspoon of ground ginger or cardamom to the dry ingredients for extra warmth.
Baked version: For a lighter option, bake in a donut pan at 375°F (190°C) for 10–12 minutes, then brush with melted butter and coat in cinnamon sugar. The texture will be more cake-like and less crispy.

Storage and Reheating

Store unfrosted donuts in an airtight container at room temperature for up to 2 days. They are best eaten fresh, but you can freeze them for up to 2 months—place in a single layer in a freezer bag, separated by parchment. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. Reheat only what you’ll eat, as they lose their crispness quickly.

Frequently Asked Questions

Can I use store-bought apple cider? Yes, any unfiltered apple cider works well. Avoid apple juice, which is thinner and less flavorful.

Why are my donuts greasy? This usually means the oil wasn’t hot enough. Use a thermometer and fry in small batches to maintain temperature. Also, drain well on paper towels.

Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 2 days, or frozen for up to 1 month. Thaw overnight in the fridge before rolling and cutting.

Do I need a donut cutter? No, you can use two round cookie cutters (one large, one small) or even a glass and a bottle cap. If you don’t have cutters, you can shape the dough into small balls and fry them as donut holes.

Can I bake these instead of frying? Yes, see the variations section for a baked version. Note that baked donuts won’t have the same crispy exterior.

How do I know when the oil is ready? The best way is a deep-fry thermometer. If you don’t have one, drop a small cube of bread into the oil—if it browns in about 60 seconds, the oil is at the right temperature.

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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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