Apple Cider Donut
intro
Tender, cakey cinnamon-sugar coated donuts infused with spiced reduced apple cider, the iconic cozy fall treat from Northeast American apple orchards.
Ingredients
Steps
Reduce spiced apple cider
Pour 2 cups (480ml) apple cider into a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to medium-low to maintain a slow bubble, cooking for 18-20 minutes until cider is reduced to 1/2 cup (120ml) concentrated syrup. Remove from heat and let cool completely to room temperature, about 15 minutes.
Whisk dry ingredients
In a large mixing bowl, whisk together 3 1/2 cups (420g) all-purpose flour, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt until fully combined, breaking up any lumps of spice or flour for 30 seconds. Set the bowl aside.
Mix wet donut batter
In a separate medium bowl, whisk together the cooled reduced apple cider, 1/2 cup (100g) packed light brown sugar, 2 room-temperature large eggs, 1/2 cup (120ml) room-temperature buttermilk, 4 tablespoons (57g) melted unsalted butter, and 1 teaspoon vanilla extract until smooth, about 1 minute. Pour the wet mixture into the dry ingredient bowl, stirring with a rubber spatula just until no dry flour streaks remain—do not overmix, as this will make tough donuts. Cover the bowl with plastic wrap and chill in the refrigerator for 20 minutes to firm the dough.
Roll and cut donut shapes
Lightly flour a clean work surface, then turn the chilled dough out onto it. Roll the dough to a uniform 1/2-inch thickness using a floured rolling pin. Dip a 3-inch donut cutter (or a 3-inch round cookie cutter paired with a 1-inch round cutter for the center hole) in flour, then cut donuts as close together as possible to minimize re-rolling scraps. Gather leftover dough scraps, re-roll once to 1/2-inch thickness, and cut remaining donuts until all dough is used, yielding about 12 donuts and 12 donut holes.
Fry donuts until golden
Heat 1 quart (960ml) vegetable oil in a heavy-bottomed Dutch oven over medium heat until the oil reaches 350°F (175°C) on a clip-on candy thermometer. Working in batches of 2-3 donuts at a time to avoid dropping the oil temperature, carefully lower donuts away from your body into the oil with a slotted metal spoon to avoid hot oil splatters. Fry for 1 minute per side, until deep golden brown and cooked through, for a total of 2 minutes per full-sized donut. Transfer fried donuts to a wire rack set over a rimmed baking sheet to drain excess oil for 2 minutes, repeating with remaining donuts and donut holes (fry holes for 45 seconds per side).
Coat in cinnamon sugar
While donuts are still warm (2 minutes after removing from oil, not piping hot), stir together 1 cup (200g) granulated sugar and 1 tablespoon ground cinnamon in a shallow wide bowl. Dip each donut all over in melted unsalted butter (using the 6 tablespoons/85g reserved for coating), letting excess butter drip off for 2 seconds, then toss thoroughly in the cinnamon sugar mixture to coat every surface, including the donut holes. Return coated donuts to the wire rack to set for 5 minutes before serving.
Tips
2.Hold frying oil at a steady 350°F (175°C) using a clip-on candy thermometer; too-hot oil burns exteriors before interiors cook, while too-cool oil produces greasy, soggy donuts.
3.Coat donuts in cinnamon sugar while they are still warm (2 minutes after frying) so melted butter adheres evenly and sugar sticks without sliding off.
OMG these are SO good! I made them for our neighborhood fall potluck last weekend and every single one was gone in 10 minutes flat. The spice balance is perfect, not too much cinnamon, and the apple cider reduction step is a total game changer for that deep cider flavor. My kids kept begging for seconds before I even got the platter out to the table! 10/10 will be making these every apple picking season from now on.
Took me a little longer than the listed 1hr 20mins because I’m a total newbie to frying donuts at home, but man was it worth it. The texture is so fluffy, and the spiced sugar coating has that perfect cozy fall vibe. Brought a batch to my office and my coworkers are already asking for the recipe link. Total win!
Made these for my kid’s soccer team snack this weekend and they were a massive hit. I did a half batch of the cinnamon sugar coating and a half batch with a maple glaze drizzle for the kids who don’t love super cinnamon-y stuff, and both versions got devoured. Game changer for fall weekends!
I was so excited to make these until I realized they’re fried! Can I bake them instead? I don’t have a deep fryer and I’m not super comfortable heating up a big pot of oil on my stove. I tried a quick baked version once but it was dry, so I’m hoping someone has a hack for this recipe. Giving 3 stars for now since I haven’t been able to pull them off yet!
I’ve been making apple cider donuts every fall for 40 years, and this recipe is hands down the best one I’ve ever tried. The tip to reduce the cider down to a syrup instead of just adding it straight? Total genius. My grandkids said these taste even better than the ones we get at the local orchard. So impressed!
Meal prepped a batch of these for my weekly hiking trips this month and they hold up so well in an airtight container! I was worried they’d get stale fast, but they’re still moist and flavorful 3 days later. Perfect portable fall snack for hitting the trails.
I made these last night and my donuts came out really greasy? I think my oil temp was too low? I didn’t have a candy thermometer so I was guessing, oops. Any tips for next time so they don’t soak up so much oil?
These are the perfect fall dessert! I made them for our family dinner last Sunday and everyone raved. I added a tiny pinch of extra nutmeg to the sugar coating because I’m obsessed with nutmeg, and it was chef’s kiss. Will absolutely be making these again for Thanksgiving!
Not gonna lie, I was intimidated by the medium difficulty rating at first, but the step-by-step instructions were so easy to follow. Even as someone who barely bakes, I pulled these off without a single mishap. 10/10, way better than any store-bought apple cider donut I’ve ever had.
Ugh, I over-reduced my apple cider and it turned into hard candy when it cooled 😂 Don’t be like me, set a timer when you’re simmering the cider! Once I made a second batch of the reduction, the donuts turned out amazing though, so don’t give up if you mess that step up!
Made these for my partner’s fall birthday party and they were the star of the show! I set up a little donut topping bar with caramel drizzle, sprinkles, and crushed pecans so people could customize their own, and everyone went crazy for it. Such a fun party treat!
I’m a high school culinary teacher and I used this recipe for my fall baking unit last week. The kids had a blast cutting out the donuts and tossing them in cinnamon sugar, and every single student asked to take a copy of the recipe home. It’s the perfect skill-builder recipe for teens learning to work with yeasted dough and frying safely!
Can I use whole wheat flour instead of all purpose for these? I’m trying to swap in more whole grains where I can but I don’t want to ruin the texture.
My whole house smells like fall right now and it’s all thanks to these donuts! The combination of cardamom and cinnamon in the spice blend is so much better than the plain cinnamon sugar donuts I’ve made before. I’m never going back to my old recipe!
Pro tip from someone who messed up the first batch: let your dough rise in a warm spot! I left mine on the counter next to my open window (it was 50 degrees out) and it barely rose, so the donuts were super dense. Second rise I put the bowl in my oven with the light on, and they got so fluffy and perfect!
Made these gluten free by swapping in a 1:1 GF baking flour blend and they turned out incredible! I was worried they’d be crumbly or have that weird GF aftertaste, but you couldn’t even tell the difference. My gluten-eating roommates devoured half the batch before I even got a chance to take a photo.