Cider donuts are a fall classic, and the version made in Jamestown, Rhode Island, is a local favorite: a dense, cakey donut with a crisp exterior, a tender crumb, and a strong apple cider flavor. This recipe recreates that style at home using fresh cider that is boiled down to concentrate its taste, then mixed into a simple batter. The result is a donut that is less sweet than a glazed yeast donut, with a pleasant tang and a generous coating of cinnamon sugar.
Ingredients
- 1 cup (240 ml) fresh apple cider (unfiltered if possible)
- 3 cups (360 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 (about 2 quarts / 2 liters)
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to 1/2 cup (120 ml), about 15–20 minutes. Let cool completely. This step concentrates the cider flavor.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 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.
- Stir in the reduced cider and buttermilk (the mixture may look slightly curdled – that’s fine).
- Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix; the batter should be thick and slightly sticky.
- Cover the bowl and refrigerate for at least 30 minutes. This helps the batter firm up for easier handling and frying.
- While the batter chills, heat about 2 inches (5 cm) of vegetable oil in a deep, heavy pot to 350°F (175°C). Use a thermometer to maintain the temperature.
- On a well-floured surface, pat the chilled dough out to about 1/2-inch (1.3 cm) thickness. Use a floured 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. Gather scraps and re-roll once.
- Carefully place 2–3 donuts into the hot oil. Fry until golden brown, about 60–90 seconds per side. Use a slotted spoon to flip and remove. Do not crowd the pot.
- Drain on a wire rack set over paper towels for a minute, then toss in the cinnamon-sugar coating while still warm.
- Repeat with the remaining dough, letting the oil return to 350°F (175°C) between batches.
Tips
- Don’t skip the cider reduction: Boiling the cider down intensifies its apple flavor and removes excess water, which would otherwise make the donuts greasy. If you’re short on time, you can use 1/2 cup (120 ml) of frozen apple juice concentrate, thawed, but the flavor will be slightly less complex.
- Keep the oil at the right temperature: If the oil is too cool, the donuts absorb oil and become greasy; if too hot, they brown too quickly and remain raw inside. Use a clip-on thermometer and adjust the heat as needed.
- Handle the dough gently: Overmixing develops gluten, which makes the donuts tough. Stir just until no dry streaks remain, and pat the dough out gently rather than rolling it hard.
- Substitutions: For a dairy-free version, replace the butter with coconut oil (solid, not melted) and use a plain, unsweetened non-dairy milk mixed with 1 teaspoon of lemon juice in place of the buttermilk. The texture will be slightly less tender.
Serving Suggestions
Serve the donuts warm, within an hour of frying, with a glass of cold apple cider or a hot cup of coffee. They also pair well with a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert. For a classic New England touch, enjoy them alongside a bowl of clam chowder.
Variations
- Apple Cider Glaze: Instead of cinnamon sugar, whisk together 1 cup (120 g) confectioners’ sugar, 2 tablespoons (30 ml) reduced cider, and 1 tablespoon (15 ml) maple syrup. Dip the cooled donuts in the glaze.
- Spiced: Add 1/4 teaspoon of ground cloves or allspice to the dry ingredients for a more aromatic spice blend.
- Baked version: For a lighter option, spoon the batter into a greased donut pan and bake at 375°F (190°C) for 10–12 minutes, until a toothpick comes out clean. The texture will be more cake-like and less crispy.
Storage and Reheating
These donuts are best eaten the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 1 day – they will lose their crispness but remain edible. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. Do not microwave, as that makes them rubbery. You can also freeze uncoated donuts for up to 2 months; thaw at room temperature and re-crisp in the oven, then coat with cinnamon sugar.
Frequently Asked Questions
Can I use store-bought apple cider instead of fresh? Yes, any good-quality apple cider works. Avoid apple juice, which is thinner and less flavorful. The reduction step is key, so don’t skip it.
Why did my donuts come out greasy? The oil temperature was too low, or the dough was too wet. Make sure the oil is at 350°F (175°C) before adding the donuts, and pat the dough dry with a little extra flour if it’s sticky.
Can I make the dough ahead of time? Yes, you can refrigerate the covered dough for up to 24 hours before frying. Let it sit at room temperature for 15 minutes before cutting, as it will be very firm.
Do I need a donut cutter? No, you can use a glass or biscuit cutter for the outer circle and a bottle cap for the hole. Or simply cut the dough into squares or strips for a rustic look.
Can I use a donut maker (like a mini donut machine)? Yes, but the batter is quite thick; you may need to thin it with a little extra buttermilk. Follow your machine’s instructions for cooking time, and note that the texture will be softer.
How do I know when the donuts are done? They should be deep golden brown on both sides and spring back when pressed lightly. If you’re unsure, break one open – the center should be cooked through, not doughy.
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