Irresistible Apple Cider Donuts in Just 6 Simple Steps

Name: Irresistible Apple Cider Donuts in Just 6 Simple Steps
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups apple cider; 3 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract

Author: Carry

Published: August 19, 2025

Apple Cider Donuts Irresistible Apple Cider Donuts in Just 6 Simple Steps

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There’s something magical about the first crisp morning of fall when the air smells like cinnamon and apples. That’s when I pull out my favorite donut recipe – these warm, golden apple cider donuts that taste like autumn itself. I still remember the first time my grandma let me help make them as a kid, standing on a step stool to roll out the dough while she fried them to perfection. The smell alone would bring everyone running to the kitchen! Now it’s my turn to carry on the tradition, and I’m sharing all my best tips so you can make these irresistible apple cider donuts at home too.

Why You’ll Love These Apple Cider Donuts

Trust me, once you try these, you’ll never go back to store-bought again. Here’s what makes them so special:

Perfect fall flavors: That reduced apple cider gives them an incredible depth of flavor – like biting into a crisp autumn day
Dreamy texture: Crispy cinnamon sugar coating gives way to the softest, most tender crumb inside
Surprisingly easy: No fancy equipment needed – just a pot, a bowl, and about an hour of your time
House-filling aroma: The smell of these frying will have your whole family gathered in the kitchen waiting impatiently

My favorite part? That magical moment when the warm donuts hit the cinnamon sugar – the coating sticks perfectly while they’re still fresh from the fryer.

Ingredients for Apple Cider Donuts

Here’s everything you’ll need to make these heavenly donuts – I promise it’s all simple pantry staples! The real magic comes from reducing fresh apple cider, which concentrates those amazing fall flavors. Pro tip: Set your ingredients out about 30 minutes before starting so everything comes to room temperature (especially the butter and eggs – this makes a huge difference in texture).

2 cups apple cider (you’ll reduce this down to about 1/2 cup – trust me, it’s worth the extra step!)
3 1/2 cups all-purpose flour (spooned and leveled – don’t pack it!)
2 teaspoons baking powder (make sure it’s fresh for maximum rise)
1 teaspoon baking soda
1/2 teaspoon salt (I like fine sea salt)
2 teaspoons cinnamon (the good stuff – none of that dusty old spice jar!)
1/4 teaspoon nutmeg (freshly grated if you have it)
1/2 cup unsalted butter, softened (real butter only – no substitutions!)
3/4 cup granulated sugar
2 large eggs, room temperature (they’ll incorporate better when not cold)
1/2 cup buttermilk (full-fat gives the best texture)
1 teaspoon vanilla extract (pure, not imitation)

For the cinnamon sugar coating: You’ll need another 1 cup granulated sugar + 2 tablespoons cinnamon mixed together in a shallow bowl. I always make extra because… well, you’ll see why when you taste them!

How to Make Apple Cider Donuts

Now for the fun part – let’s turn these simple ingredients into golden, cinnamon-sugar coated perfection! Follow these steps carefully, and you’ll have donuts that would make my grandma proud. I’ve included all my little tricks that make this recipe foolproof.

Reducing the Apple Cider

First, pour your apple cider into a small saucepan and bring it to a boil over medium-high heat. This is where the magic starts – we’re concentrating all those amazing apple flavors! Let it bubble away until it reduces down to about 1/2 cup (you’ll know it’s ready when it coats the back of a spoon). This usually takes 15-20 minutes. Important: Let it cool completely before using – I usually stick mine in the fridge for about 10 minutes to speed things up.

Mixing the Dry and Wet Ingredients

While the cider cools, whisk together your flour, baking powder, baking soda, salt, cinnamon and nutmeg in one bowl. In another, cream the softened butter and sugar until light and fluffy – about 2-3 minutes with a hand mixer. Add eggs one at a time, mixing well after each. Now pour in your cooled reduced cider, buttermilk and vanilla (it’ll look a bit curdled at this stage – that’s totally normal!). Gradually add the dry ingredients, mixing just until combined. The dough will be sticky! Chill it for 30 minutes – this makes it much easier to handle.

Apple Cider Donuts - detail 1

Frying the Donuts

Heat about 2 inches of neutral oil (like vegetable or canola) in a heavy pot or Dutch oven to 350°F – a candy thermometer is your best friend here. Too hot and they’ll burn; too cool and they’ll be greasy. While the oil heats, roll out your chilled dough to 1/2-inch thickness on a floured surface and cut with a donut cutter (or a glass and shot glass for the center hole). Carefully lower 2-3 donuts at a time into the oil using a slotted spoon. They’ll puff up beautifully! Fry for 2 minutes per side until golden brown, then drain on paper towels.

Coating in Cinnamon Sugar

Here comes the best part! While the donuts are still warm (but not piping hot), toss them in your cinnamon-sugar mixture. I like to do this in a paper bag – just add a few donuts at a time, give it a gentle shake, and voila! Perfectly coated every time. The warmth helps the sugar stick, creating that irresistible crunchy exterior. Pro tip: Fry up those donut holes too – they’re perfect little bites of heaven!

Apple Cider Donuts - detail 2

Tips for Perfect Apple Cider Donuts

After making hundreds of these over the years (and eating even more!), I’ve learned a few tricks that make all the difference:

Oil temperature is everything: Use that candy thermometer! 350°F is the sweet spot – test it with a tiny scrap of dough first (it should bubble vigorously but not burn).
Don’t overmix: Stir the batter just until the flour disappears – overworking it makes tough donuts.
Chill the dough: That 30-minute rest makes rolling so much easier – sticky dough means sticky fingers!
Work in batches: Crowding the pot drops the oil temp – fry just 2-3 donuts at a time for even cooking.
Drain well: Let them rest on paper towels for a minute before the cinnamon sugar – this prevents greasiness.

My golden rule? Taste your first donut plain before coating – it’ll tell you if you need to adjust the oil temp or frying time!

Apple Cider Donuts Variations

Want to mix things up? Here are my favorite twists on this classic recipe:

Baked version: Spray a donut pan and bake at 350°F for 10-12 minutes – not quite as crispy but still delicious!
Gluten-free: Swap the flour for a 1:1 gluten-free blend (add 1/4 tsp xanthan gum if your mix doesn’t include it).
Extra apple: Fold in 1/2 cup finely diced apples for little bursts of fresh fruit in every bite.

My kids love when I make a few chocolate-dipped ones – just melt some chocolate chips and drizzle away!

Storing and Reheating Apple Cider Donuts

Here’s the truth – these donuts are always best fresh, but if you must save some (who has that kind of willpower?), store them in an airtight container at room temperature for up to 2 days. When reheating, skip the microwave – it makes them soggy! Instead, pop them in a 300°F oven or air fryer for 2-3 minutes to bring back that perfect crispness. The cinnamon sugar might need a quick refresh after reheating – just give them another gentle toss in your sugar mixture.

Apple Cider Donuts FAQs

Over the years, I’ve gotten so many questions about these donuts – here are the ones that pop up most often!

Can I bake these instead of frying? Absolutely! Spray a donut pan well and bake at 350°F for 10-12 minutes. They won’t get quite as crispy, but they’ll still taste amazing – just brush with melted butter before the cinnamon sugar.
What’s the easiest way to make donut holes? After rolling out your dough, just use a small cookie scoop or melon baller to portion the dough into balls. Fry them for about 90 seconds total – they cook faster than full-sized donuts!
Does the apple cider brand matter? Honestly, any fresh-pressed cider works great, but I’ve found local orchard cider gives the best flavor. Avoid anything labeled “apple juice drink” – you want the real, unfiltered stuff!
Why did my donuts turn out dense? Usually this means your baking powder/soda might be old, or you overmixed the batter. Remember – just stir until the flour disappears!

Got more questions? Just ask in the comments – I’m happy to help troubleshoot your donut adventures!

Nutritional Information

Now, let’s talk about the nutrition side of things – not that you’ll be thinking about calories while eating these warm, heavenly apple cider donuts! Keep in mind these numbers can vary depending on your exact ingredients and how much cinnamon sugar coating sticks (I won’t judge if yours ends up extra coated!).

Per donut (approximate):

280 calories
18g sugar
12g fat (7g saturated)
38g carbohydrates
4g protein

A little tip from my grandma? She always said “The joy these donuts bring cancels out the calories!” Of course, she also balanced them out with an extra walk to the orchard to pick more apples… maybe she was onto something!

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