Is there anything better than biting into a warm apple cider donut on a crisp fall morning? That first crunch through the cinnamon sugar coating, followed by the soft, spiced interior that tastes like autumn in every bite – it’s pure magic. These apple cider donuts with cinnamon sugar coating became my obsession after years of apple picking trips with my grandma. We’d always stop at the farmstand afterward, where they sold them fresh from the fryer in little paper bags. When I finally recreated that perfect texture at home (after many, many failed batches!), I knew I had to share the secret.
What makes these donuts special starts with reducing fresh apple cider until it’s intensely flavorful – none of that watery, store-bought stuff here. The dough gets extra moisture from buttermilk and a double dose of brown sugar for richness. But the real showstopper? That crackly cinnamon sugar crust that forms the moment the hot donuts hit the sugary coating. I’ve been baking professionally for 15 years now, and I can tell you this recipe nails that nostalgic farmstand texture: crisp exterior giving way to a cakey, apple-packed center that’ll have you reaching for seconds.
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Why You’ll Love These Apple Cider Donuts with Cinnamon Sugar Coating
Trust me, these aren’t just any donuts—they’re little bites of fall heaven. Here’s why they’ll become your new obsession:
- That perfect crunch: The cinnamon sugar coating forms an irresistible crispy shell the second it hits the warm donuts
- Moist inside, crispy outside: Reduced apple cider and buttermilk keep the centers tender while frying gives that golden exterior
- Apple flavor that actually shines: Most recipes taste like spice cake here, the cider reduction makes the apple flavor pop
- Nostalgia in every bite: They taste exactly like those farmstand donuts you crave all year (but better, because they’re fresh from your kitchen)
One bite and you’ll be hooked just like I was all those years ago at Grandma’s favorite orchard.
Ingredients for Apple Cider Donuts with Cinnamon Sugar Coating
Gather these pantry staples to make magic happen (measurements matter – I learned the hard way!):
- 2 cups apple cider – we’ll boil this down to intensify the flavor
- 3 1/2 cups all-purpose flour – spooned and leveled, not packed
- 2 tsp baking powder – make sure yours is fresh!
- 1 tsp baking soda – the secret lift for that perfect cakey texture
- 1/2 tsp salt – balances all the sweetness
- 1 tsp cinnamon + 1/4 tsp nutmeg – my grandma’s perfect spice ratio
- 1/2 cup unsalted butter, softened – leave it out for 30 minutes first
- 1/2 cup granulated sugar + 1/2 cup packed brown sugar – the brown sugar adds moisture
- 2 large eggs, room temp – cold eggs make batter curdle
- 1/2 cup buttermilk – see substitutions below if needed
- 1 tsp vanilla extract – pure vanilla makes all the difference
- 350°F vegetable oil – for frying (about 4 cups)
- 1 cup sugar + 1 tbsp cinnamon – for that iconic coating
Ingredient Notes & Substitutions
Apple cider reduction tip: Simmer your cider until it reduces to 1/2 cup – this concentrates the flavor so you actually taste apple! It should coat the back of a spoon when ready. Let it cool completely before mixing into batter.
Buttermilk swap: No buttermilk? Mix 1/2 tbsp lemon juice or vinegar into 1/2 cup milk and let sit 5 minutes. Or use plain yogurt thinned with milk.
Spice adjustments: If you’re not a nutmeg fan, just use cinnamon. Feeling adventurous? Add a pinch of cardamom or cloves for extra warmth.
Frying oil note: Canola or peanut oil work too – just avoid olive oil (too strong a flavor). Keep that thermometer handy – 350°F is the sweet spot!
Equipment Needed
You don’t need fancy gadgets to make these apple cider donuts, but these tools ensure success (trust me, I’ve burned enough batches to know!):
- Donut cutter: Mine’s a simple 3-inch round with 1-inch center – the classic shape that holds all that cinnamon sugar perfectly. No cutter? Use a glass and shot glass!
- Candy thermometer: Non-negotiable for frying! That 350°F magic number makes or breaks your donuts. I ruined my first batch guessing the oil temp – never again.
- Heavy-bottomed pot: My Dutch oven works best – keeps the oil temperature steady. Thin pans cause wild temp swings.
- Slotted spoon/spider: For safely flipping donuts in hot oil. Grandma used tongs, but I splattered oil everywhere that way!
- Wire rack: Lets excess oil drip off before coating. Paper towels work in a pinch, but they make one side soggy.
- Bowls galore: One for dry ingredients, one for wet, and a shallow dish for cinnamon sugar coating. I use my vintage mixing bowls – they remind me of Grandma’s kitchen.
Pro tip: Keep everything within arm’s reach once frying starts – things move fast! My first time, I burned donuts running to grab the cinnamon sugar. Now I set up my “donut station” assembly-line style.
How to Make Apple Cider Donuts with Cinnamon Sugar Coating
Okay, let’s dive into the good stuff! Making these apple cider donuts is easier than you think, but there are a few key steps that make all the difference. I’ve learned (through many messy experiments) exactly when to be patient and when to move fast. Follow these steps, and you’ll have donuts that’ll make your kitchen smell like an autumn dream.
Preparing the Apple Cider Reduction
This is where the magic starts – turning ordinary cider into an apple flavor bomb. Pour your 2 cups of cider into a small saucepan and bring it to a boil over medium-high heat. Now here’s the important part: we’re not just warming it, we’re transforming it. Let it bubble away until it reduces down to about 1/2 cup – this takes 15-20 minutes. You’ll know it’s ready when it coats the back of a spoon like thin syrup.
Now walk away. Seriously! Let it cool completely before adding to your batter. I learned this the hard way when I dumped hot cider in and curdled my eggs. Room temp or slightly warm is fine, but not hot. This step can even be done a day ahead – just cover and refrigerate.
Mixing the Dough
Time to bring everything together! First, whisk your dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and nutmeg – in one bowl. In another, cream that softened butter with both sugars until light and fluffy (about 2 minutes with a mixer). Add eggs one at a time, mixing well after each. Now pour in your cooled cider reduction, buttermilk, and vanilla – it might look a bit curdled at first, but keep mixing.
Here’s the critical part: add the dry ingredients to the wet in three batches, mixing just until combined after each. Overmixing makes tough donuts! The dough should be soft and slightly sticky – like a thick muffin batter. If it seems too wet (this can happen on humid days), add a tablespoon or two more flour, but don’t go overboard.
Chilling and Shaping
Cover your bowl with plastic wrap and chill for at least 1 hour (up to overnight). This step is non-negotiable – it firms up the dough so you can handle it. When you’re ready, flour your surface generously and roll the dough to 1/2-inch thickness. Use your donut cutter (or glass/shot glass combo) to cut out rounds.
Pro tip: Gather and reroll scraps only once – overworking makes tough donuts. If the dough gets too soft while working, pop it back in the fridge for 15 minutes. Lay your donuts and holes on a parchment-lined baking sheet while you heat the oil.
Frying to Perfection
Now for the exciting part! Pour about 3 inches of oil into your heavy pot and attach your candy thermometer. Heat slowly to 350°F – this is crucial. Too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb too much oil.
Fry 2-3 donuts at a time (don’t crowd the pot!) for about 60-90 seconds per side until golden brown. The donut holes cook faster – about 30-45 seconds. Keep adjusting the heat to maintain that 350°F sweet spot. Transfer to a wire rack to drain for just 30 seconds – you want them hot when coating but not dripping oil.
Mix your cinnamon sugar in a shallow bowl while the first batch fries. Toss each warm donut in the mixture, pressing gently to coat all sides. That first bite of a still-warm donut with that crackly sugar coating? Pure heaven.
Pro Tips for the Best Apple Cider Donuts
After frying more donuts than I can count (and eating my fair share of “test batches”), here are my hard-earned secrets for absolute perfection:
The fry-batch sweet spot
I know it’s tempting to fry a whole army of donuts at once, but resist! Three donuts max per batch is my golden rule. More than that, and the oil temperature plummets, giving you greasy, sad donuts. Give the oil a minute to come back up to 350°F between batches – I use this time to coat the just-fried ones.
Coat while they’re practically still sizzling
Timing is everything with the cinnamon sugar coating. Too soon, and the sugar melts into a glaze; too late, and it won’t stick. I wait about 30 seconds after frying – just long enough for excess oil to drip off but while they’re still piping hot. Pro move: use one hand for tossing in sugar and one clean hand for transferring – avoids clumpy sugar fingers!
Flour your cutter like you mean it
That sticky dough loves to cling to the cutter. Between each donut, dip your cutter in flour and give it a quick tap to shake off excess. My grandma taught me this trick after I nearly threw my sticky dough-covered cutter across the kitchen in frustration!
Save your donut holes for last
Fry the holes after all the full-sized donuts are done. They cook in half the time and make perfect little taste-testers while you work. Plus, if your oil temp dipped during frying, these tiny guys will let you know – they turn dark fast if the oil’s too hot.
The paper bag trick for extra crunch
For an extra crispy coating, try my favorite diner trick: toss the warm, sugared donuts in a paper bag and give them a gentle shake. The paper absorbs any excess oil while helping distribute the cinnamon sugar evenly. Bonus – it makes you feel like you’re at a real farmstand!
Serving Suggestions
Oh, let’s talk about the best part – eating these glorious donuts! While they’re absolutely irresistible still warm from the fryer (I may or may not burn my fingers regularly because I can’t wait), here are my favorite ways to serve them:
The Classic: Stack them high on Grandma’s vintage cake stand with a steaming mug of hot apple cider – bonus points if you spike it with a little bourbon for the adults. The cinnamon sugar coating sparkles under kitchen lights, making them almost too pretty to eat. Almost.
Morning Perfection: For breakfast, I love arranging them on a wooden board with small bowls of coffee and cold milk. The contrast of crispy donuts dunked in rich coffee? Pure bliss. My kids go crazy when I serve the donut holes in tiny paper cones – makes them feel like they’re at the county fair.
Dessert Upgrade: Feeling fancy? Scoop some vanilla ice cream between two donuts for an insane ice cream sandwich. The heat from freshly fried donuts slightly melts the ice cream – it’s messy in the best way possible. Drizzle with caramel sauce if you really want to go all out.
Party Trick: For gatherings, I thread donut holes onto skewers with apple slices and call them “autumn lollipops.” They disappear faster than I can make them! Or arrange whole donuts on a platter dusted with powdered sugar and cinnamon sticks for decoration – looks straight out of a bakery case.
Pro tip: Always serve with napkins – that cinnamon sugar gets everywhere (in a good way). And don’t be surprised when people start sneaking seconds before you’ve even finished plating!
Storage and Reheating
Here’s the truth about these apple cider donuts – they’re best eaten the day they’re made. But if (somehow!) you have leftovers, here’s how to keep them tasting fresh:
The secret to next-day deliciousness
Store completely cooled donuts in an airtight container at room temperature for up to 2 days. Layer them between parchment paper so the cinnamon sugar doesn’t rub off. The container is key – plastic bags make them soggy, but a tight-lidded tin keeps that perfect crispness.
Reviving your donuts
Day-old donuts lost their magic? No problem! Pop them in a 300°F oven for 3-4 minutes to crisp up again. The low heat gently warms them without drying out the centers. I like to toss them in a little extra cinnamon sugar right after reheating – gives them back that just-fried sparkle.
Freezing for future cravings
These freeze beautifully! Arrange cooled donuts in a single layer on a baking sheet to freeze solid (about 1 hour), then transfer to freezer bags. They’ll keep for 1 month. To serve, let thaw at room temperature for 30 minutes, then refresh in the oven as above. Pro tip: Freeze before coating in cinnamon sugar – add fresh sugar after reheating for maximum crunch.
Fair warning: however you store them, these donuts tend to mysteriously disappear. I’ve woken up to empty containers more times than I can count – seems someone in my house gets midnight cravings!
Nutritional Information
Now, let’s be real – we’re not eating donuts for their health benefits! But since I get asked all the time, here’s the nutritional breakdown per donut (based on my exact ingredients – yours might vary slightly):
- Calories: About 280 (worth every single one!)
- Fat: 10g (mostly from that glorious butter)
- Sugar: 20g (hey, it’s in the name – these are treats!)
- Protein: 4g (surprising little boost from the eggs)
- Carbs: 45g (mostly from the flour and sugars)
Important note: These numbers are estimates based on standard ingredients. If you use different brands or substitutions (like alternative flours or sugar replacements), your nutritional values will change. I always recommend calculating your own if you need precise dietary information.
My philosophy? Life’s too short not to enjoy a perfect apple cider donut now and then. Everything in moderation – though good luck stopping at just one when they’re this delicious!
Frequently Asked Questions
After years of making (and eating!) these apple cider donuts, I’ve gotten every question imaginable. Here are the most common ones – answered with all my hard-earned kitchen wisdom:
Can I bake these donuts instead of frying?
Absolutely! While frying gives that classic crispy exterior, baked donuts can be just as delicious. Preheat your oven to 350°F and grease a donut pan well. Pipe or spoon the chilled dough into the molds, filling about 3/4 full. Bake for 10-12 minutes until springy to the touch. The texture will be slightly more cake-like, but that cinnamon sugar coating still gives that signature crunch. Pro tip: Brush the baked donuts with melted butter before coating – helps the sugar stick beautifully!
How long do these donuts stay fresh?
Here’s the honest truth – they’re best eaten within 4 hours of frying when that coating is at its crispiest. But stored properly (more on that below), they’ll still taste great for up to 2 days. The sugar coating softens over time, but a quick 3-minute oven refresh at 300°F brings back some crunch. After day 2, they start drying out – though in my house, they never last that long!
What’s the best way to store leftovers?
My tried-and-true method: Let them cool completely (but don’t refrigerate – it makes them soggy!), then store in an airtight container at room temperature with parchment between layers. The container is key – plastic bags trap moisture. If it’s humid, I’ll even add a piece of bread to absorb excess moisture (grandma’s trick!). For longer storage, freeze them uncoated and add fresh cinnamon sugar after reheating.
For more delicious recipes and baking inspiration, check out our Pinterest page!
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Warm Apple Cider Donuts with 2-Ingredient Cinnamon Sugar Magic
- Total Time: 1 hour 35 minutes
- Yield: 12 donuts
- Diet: Vegetarian
Description
Classic apple cider donuts coated in cinnamon sugar for a sweet and spiced treat.
Ingredients
- 2 cups apple cider
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup granulated sugar (for coating)
- 1 tbsp cinnamon (for coating)
Instructions
- Boil apple cider until reduced to 1/2 cup. Let cool.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream butter, granulated sugar, and brown sugar until light.
- Beat in eggs one at a time, then mix in buttermilk, vanilla, and reduced cider.
- Gradually add dry ingredients, mixing until just combined.
- Chill dough for 1 hour.
- Roll dough to 1/2-inch thickness and cut into donut shapes.
- Fry donuts in 350°F oil until golden, about 1-2 minutes per side.
- Mix sugar and cinnamon in a bowl.
- Toss warm donuts in cinnamon sugar to coat.
Notes
- Use a candy thermometer to check oil temperature.
- Don’t overcrowd the fryer.
- For baked donuts, bake at 350°F for 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying or Baking
- Cuisine: American
