Cider Hill donuts are a New England autumn classic: tender, cake-like rings with a crisp exterior, a dense, moist crumb, and a double hit of apple flavor from reduced cider in the batter and a cinnamon-sugar coating. This recipe captures that orchard-stand taste at home by concentrating store-bought cider into a syrupy essence, then frying the batter in shallow oil so the donuts puff up with a crackly shell and a soft, almost custardy center. The method is straightforward, the ingredients are pantry-friendly, and the result is a dozen donuts that taste like a crisp October morning.
Ingredients
- 2 cups (480 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, at room temperature
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- Vegetable or canola oil, for frying (about 4 cups / 960 ml)
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Reduce the cider: In a small saucepan over medium-high heat, bring the apple cider to a boil. Reduce the heat to medium and simmer, stirring occasionally, until it has reduced to about 1/2 cup (120 ml) and is syrupy, about 20–25 minutes. Watch it closely at the end to prevent burning. 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 on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
- Add cider and buttermilk: With the mixer on low, slowly pour in the cooled reduced cider and the buttermilk. Mix until just combined; the mixture may look slightly curdled, that is fine.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir with a spatula until a soft, slightly sticky dough forms. Do not overmix.
- Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours). This firms the dough, making it easier to roll and cut.
- Heat the oil: While the dough chills, pour about 2 inches (5 cm) of oil into a heavy-bottomed pot or Dutch oven. Heat over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Adjust the heat to maintain this temperature.
- Roll and cut: On a lightly floured surface, roll the chilled dough to about 1/2 inch (1.25 cm) thick. Use a floured 3-inch (7.5 cm) donut cutter (or a biscuit cutter and a smaller cutter for the hole) to cut out donuts. Gather the scraps, re-roll, and cut again. You should get about 12 donuts and holes.
- Fry the donuts: Carefully place 2–3 donuts into the hot oil, being careful not to overcrowd. Fry for 60–90 seconds per side, until deep golden brown and cooked through. Use a slotted spoon to flip and remove them. Drain on a wire rack set over a baking sheet.
- Fry the holes: Fry the donut holes for about 45–60 seconds total, turning occasionally, until golden. Drain with the donuts.
- Coat: While still warm, toss each donut in the cinnamon-sugar mixture until evenly coated. Serve immediately or cool completely.
Tips
- Don’t skip the reduced cider: The reduction concentrates the apple flavor and adds natural sweetness. If you skip it, the donuts will be bland and too soft. You can reduce the cider up to a day ahead and refrigerate it.
- Keep the oil at 350°F (175°C): If the oil is too cool, the donuts absorb oil and become greasy; if too hot, they burn on the outside and stay raw inside. Use a thermometer and adjust the heat between batches.
- Chill the dough thoroughly: A chilled dough is much easier to roll and cut. If the dough gets too sticky while rolling, dust with a little more flour, but not too much or the donuts will be tough.
- Use a wide pot: A Dutch oven or deep skillet gives you more surface area, so you can fry more donuts at once without crowding. Crowding drops the oil temperature and leads to uneven cooking.
Serving Suggestions
Serve the donuts warm, within an hour of frying, for the best texture. They pair beautifully with a cup of hot apple cider, coffee, or a glass of cold milk. For a fall brunch, arrange them on a platter with fresh apple slices and a small bowl of caramel sauce for dipping. They’re also excellent alongside a scoop of vanilla ice cream for dessert.
Variations
- Apple cider donut holes: Instead of cutting rings, roll the dough into 1-inch balls and fry them for a bite-sized treat. Adjust frying time to about 45–60 seconds total.
- Spiced glaze: Instead of cinnamon sugar, dip the cooled donuts in a glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, and 1/4 teaspoon cinnamon.
- Whole wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser crumb.
- Baked version: For a lighter alternative, bake the donuts in a greased donut pan at 375°F (190°C) for 10–12 minutes, then brush with melted butter and coat in cinnamon sugar. They will be less crispy but still delicious.
Storage and Reheating
These donuts are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days. To refresh them, reheat in a 350°F (175°C) oven for 5 minutes, or microwave for 10–15 seconds, though the exterior will soften. For longer storage, freeze the uncoated donuts in a single layer on a baking sheet, then transfer to a zip-top bag and freeze for up to 2 months. Thaw at room temperature, then reheat in the oven and coat with cinnamon sugar after reheating.
Frequently Asked Questions
Can I use store-bought apple cider or apple juice? Yes, both work, but apple cider has a richer, more authentic apple flavor. Apple juice is sweeter and less tart, so the donuts will be slightly sweeter and less complex. If using apple juice, you may want to add a teaspoon of lemon juice to the batter to balance the sweetness.
Why is my dough too sticky to roll? The dough is intentionally soft and sticky. Chilling it for at least 30 minutes (or up to 2 hours) is essential. If it’s still too sticky after chilling, dust your work surface and rolling pin generously with flour, and lightly flour the top of the dough before rolling. Avoid adding too much flour to the dough itself, as it will make the donuts tough.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling and frying. Let it sit at room temperature for 15 minutes before rolling to make it more pliable. You can also freeze the unbaked, cut donuts on a baking sheet, then transfer to a bag and freeze for up to 1 month. Fry from frozen, adding about 30 seconds to the frying time.
Why did my donuts come out greasy? Greasy donuts are usually the result of oil that is not hot enough. If the oil is below 350°F (175°C), the donuts absorb oil instead of frying. Use a thermometer and maintain a steady temperature, and don’t overcrowd the pot. Also, make sure to drain the donuts on a wire rack, not on paper towels, which can trap steam and make them soggy.
Can I use a donut pan instead of frying? Absolutely. Grease a donut pan, fill each cavity about 2/3 full, and bake at 375°F (190°C) for 10–12 minutes until golden and a toothpick comes out clean. The texture will be more cake-like and less crispy than fried, but they are still delicious. Brush with melted butter and coat in cinnamon sugar while warm.
How do I know when the donuts are done frying? The donuts should be deep golden brown on each side, about 60–90 seconds per side. To check for doneness, you can break one open—the center should be cooked through and no longer doughy. If the outside browns too fast but the center is raw, lower the oil temperature and fry a test donut.
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