Hot mulled cider and fresh, tender donuts are a classic fall pairing that warms you from the inside out. The cider is gently spiced with cinnamon, cloves, and orange, while the donuts are soft, cakey, and coated in cinnamon sugar. Together, they make a comforting treat perfect for crisp autumn days, apple picking season, or a cozy weekend breakfast.
Ingredients
- For the cider: 8 cups (1.9 L) apple cider
- For the cider: 1 orange, sliced into rounds
- For the cider: 3 cinnamon sticks
- For the cider: 6 whole cloves
- For the cider: 1 star anise (optional)
- For the donuts: 2 cups (250 g) all-purpose flour
- For the donuts: 1/2 cup (100 g) granulated sugar
- For the donuts: 2 teaspoons baking powder
- For the donuts: 1/2 teaspoon baking soda
- For the donuts: 1/2 teaspoon salt
- For the donuts: 1 teaspoon ground cinnamon
- For the donuts: 1/4 teaspoon ground nutmeg
- For the donuts: 2 large eggs
- For the donuts: 1/2 cup (120 ml) buttermilk
- For the donuts: 1/4 cup (60 g) unsalted butter, melted
- For the donuts: 1 teaspoon vanilla extract
- For frying: 4 cups (960 ml) vegetable oil, plus more as needed
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Make the cider: In a large pot, combine the apple cider, orange slices, cinnamon sticks, cloves, and star anise (if using). Bring to a gentle simmer over medium heat, then reduce to low and keep warm while you make the donuts. Do not boil.
- Make the donut dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until combined. Pour the wet ingredients into the dry and stir with a spatula until a soft dough forms. Do not overmix.
- Heat the oil: In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, drop a small piece of dough in; it should sizzle and float to the surface.
- Shape the donuts: Turn the dough out onto a lightly floured surface. Pat it to about 1/2 inch (1.25 cm) thick. Use a 2.5-inch (6 cm) round cutter to cut out donuts, and a 1-inch (2.5 cm) cutter for the holes. Re-roll scraps and cut again.
- Fry the donuts: Carefully place 2–3 donuts into the hot oil. Fry for 1–2 minutes per side, until golden brown and cooked through. The internal temperature of the donuts should reach 165°F (74°C) for food safety, though they are typically done when golden. Use a slotted spoon to transfer to a paper-towel-lined plate.
- Coat the donuts: While still warm, toss each donut in the cinnamon-sugar mixture until coated. Repeat with the remaining dough, including the holes.
- Serve: Ladle the hot cider into mugs, straining out the spices and orange if desired. Serve immediately with the warm donuts.
Tips
- Substitutions: No buttermilk? Add 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let sit for 5 minutes. For a dairy-free version, use plant-based milk and butter.
- Don’t overmix the dough: Overworking develops gluten, making donuts tough instead of tender. Mix just until no dry streaks remain.
- Keep the oil at 350°F (175°C): If the oil is too hot, the donuts brown too quickly and stay raw inside; too cool, they absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
- Make ahead: The cider can be made a day ahead and reheated gently. The donut dough can be refrigerated for up to 2 hours before frying, but fry them fresh for the best texture.
Serving Suggestions
Serve the hot cider in mugs with a cinnamon stick stirrer. Pair the donuts with a small dish of extra cinnamon sugar for dipping. For a brunch spread, add a bowl of fresh apple slices, a cheese board, or a simple green salad to balance the sweetness. The donuts are also delicious with a drizzle of maple glaze or a dusting of powdered sugar.
Variations
- Apple cider donuts: Replace the buttermilk with 1/2 cup of apple cider and add 1/2 cup of finely chopped apple (peeled). Reduce the buttermilk to 1/4 cup.
- Spiced glaze: Instead of cinnamon sugar, dip the warm donuts in a glaze made from 1 cup powdered sugar, 2 tablespoons apple cider, and 1/2 teaspoon cinnamon.
- Baked version: For a lighter option, bake the donuts in a donut pan at 375°F (190°C) for 8–10 minutes, then brush with melted butter and coat in cinnamon sugar.
- Boozy cider: For adults of legal drinking age, add a shot of bourbon or rum to each mug of hot cider. Drink responsibly.
Storage and Reheating
The hot cider can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. The donuts are best eaten the same day, but you can store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispness. Do not refrigerate donuts, as they will go stale faster.
Frequently Asked Questions
Can I use store-bought cider? Yes, any good-quality apple cider works. For a stronger apple flavor, simmer the cider for 10 minutes before adding the spices to reduce it slightly.
Can I make the donuts gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, so handle gently.
Why are my donuts greasy? Greasy donuts usually mean the oil was not hot enough. Make sure the oil returns to 350°F (175°C) between batches, and don’t overcrowd the pot.
Can I freeze the donuts? Yes, freeze uncoated donuts in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat in a 350°F (175°C) oven for 8–10 minutes, then coat in cinnamon sugar.
Can I make the cider in a slow cooker? Absolutely. Combine all cider ingredients in a slow cooker and cook on low for 2–4 hours, then keep on warm for serving.
What if I don’t have a donut cutter? Use two round cookie cutters, or simply use a glass for the outer circle and a bottle cap for the hole. You can also shape the dough into small balls and fry them as donut holes.
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