Clyde's Apple Cider Donuts Recipe

Clyde’s apple cider donuts are a beloved fall classic—tender, cakey rings with a crisp cinnamon-sugar crust and a deep, tangy apple cider flavor. This recipe uses reduced apple cider to concentrate its taste, plus a touch of buttermilk for a moist, tender crumb. The result is a bakery-quality donut that’s surprisingly easy to make at home, with no yeast or proofing required.

Ingredients

2 cups (473 ml) apple cider
3 cups (360 g) all-purpose flour, plus more for dusting
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 4 cups / 946 ml)
For the cinnamon-sugar coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

In a small saucepan over medium heat, bring the apple cider to a simmer. Cook, stirring occasionally, until reduced to about 1/2 cup (120 ml), roughly 20 minutes. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the 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 addition. Mix in the buttermilk, vanilla, and the cooled reduced cider (it should be at room temperature; if it’s warm, it may curdle the butter—that’s okay, but cooler is better).
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky. Cover and refrigerate for 30 minutes to make it easier to handle.
While the dough chills, pour oil into a large, heavy pot or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
On a lightly floured surface, roll the chilled dough to 1/2-inch (1.25 cm) thickness. Using a floured donut cutter (or a 3-inch/7.5 cm round cutter and a 1-inch/2.5 cm cutter for the holes), cut out donuts. Re-roll scraps once to cut more.
Carefully place 2-3 donuts at a time into the hot oil. Fry for 1-2 minutes per side, until golden brown and cooked through. Use a slotted spoon to turn and remove them. Drain on paper towels.
While still warm, toss each donut in the cinnamon-sugar mixture until evenly coated. Serve immediately.

Tips

Reduce the cider properly: Don’t skip reducing the cider—it concentrates the apple flavor and removes excess water that would make the dough soggy. You should end up with about 1/2 cup of syrupy liquid.
Keep the oil at 350°F (175°C): Use a thermometer to maintain the temperature. If the oil is too hot, the donuts brown too fast and stay raw inside; if too cool, they absorb oil and become greasy.
Chill the dough: The 30-minute chill is essential for easier rolling and cutting. If the dough gets too soft while working, pop it back in the fridge for 10 minutes.
Substitution: No buttermilk? Mix 1/2 cup (120 ml) whole milk with 1 teaspoon lemon juice and let sit for 5 minutes.

Serving Suggestions

Serve these donuts warm, with a glass of cold apple cider or a hot cup of coffee. They’re perfect for fall brunches, apple-picking outings, or as a sweet afternoon treat. For an extra indulgence, dust with powdered sugar or drizzle with a simple maple glaze.

Variations

Baked version: Instead of frying, bake in a greased donut pan at 375°F (190°C) for 10-12 minutes, until a toothpick comes out clean. They’ll be less crispy but still delicious.
Spice it up: Add 1/2 teaspoon of ground ginger or cardamom to the dough for a warmer spice profile.
Glazed: Skip the cinnamon-sugar and dip the cooled donuts in a simple glaze made of 1 cup (120 g) powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla.

Storage and Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best eaten the day they’re made, but you can refresh them by reheating in a 350°F (175°C) oven for 5 minutes. Do not microwave, as they will become rubbery. For longer storage, freeze uncoated donuts in a zip-top bag for up to 2 months; thaw and reheat in the oven, then coat with cinnamon-sugar.

Frequently Asked Questions

Can I use store-bought apple cider concentrate? Yes, but you’ll need to adjust. Use 1/2 cup (120 ml) of concentrate and skip the reduction step. However, the flavor may be sweeter and less tangy than reducing fresh cider.

Why are my donuts greasy? The oil temperature is too low. Always check with a thermometer and maintain 350°F (175°C). Also, don’t overcrowd the pot—frying too many at once drops the temperature.

Can I make the dough ahead of time? Yes, you can refrigerate the dough (covered) for up to 24 hours. Let it sit at room temperature for 10 minutes before rolling. You can also freeze the cut donuts for up to 1 month; fry from frozen, adding an extra minute to the cooking time.

Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat, but the donuts will be denser and less tender. Increase the buttermilk by 2 tablespoons if using whole wheat.

How do I know when the donuts are done? They should be golden brown on both sides and spring back when pressed lightly. You can also test one by cutting it open—it should be cooked through with no raw dough in the center.

Can I reuse the frying oil? Yes, once cooled, strain the oil through a fine-mesh sieve and store in a sealed container in a cool, dark place for up to 1 month. Discard if it smells rancid or becomes cloudy.

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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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Clyde’s Apple Cider Donuts Recipe