Easy Homemade Apple Cider Donuts: Your Essential Fall Recipe Guide
Experience the quintessential flavors of autumn right in your own kitchen with this incredible apple cider donut recipe. Forget long lines at the farm stand; these classic cake donuts boast a rich, concentrated apple cider flavor, complemented by warming spices. They are the perfect treat to welcome crisp fall mornings or to share with loved ones during seasonal gatherings. Preparing these golden-brown delights from scratch is not only a rewarding experience but also fills your home with an irresistible aroma that truly captures the spirit of the season.
Why You’ll Adore These Apple Cider Donuts
There’s something uniquely comforting about apple cider donuts, and this recipe elevates that experience. Each bite delivers a harmonious blend of warm cinnamon and nutmeg, perfectly balanced by the sweet and tangy essence of apple cider. These fried treats are not just delicious; they are a nostalgic journey back to childhood, reminiscent of the best donuts you’d find at a Vermont cider mill or a bustling autumn festival. What makes them truly special is their delightful texture: a wonderfully tender and moist interior encased in a golden, slightly crispy exterior, generously coated in a shimmering cinnamon sugar mixture.
Crafting your own batch means you control the ingredients, ensuring the freshest flavors. Plus, the process itself is a joy, a wonderful way to embrace the seasonal spirit. Imagine enjoying these warm, fragrant donuts with a steaming mug of Homemade Apple Cider, or pairing them with our Spiced Apple Cider Biscotti for an ultimate fall dessert spread. These donuts are more than just a recipe; they are an invitation to create lasting memories and savor the cherished tastes of fall.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Essential Ingredients for Perfect Apple Cider Donuts
Creating these delightful apple cider donuts requires a few key ingredients, each playing a crucial role in achieving that authentic fall flavor and perfect texture. While many ingredients are standard baking staples, a couple are particularly important for ensuring your donuts stand out.
- Apple Cider: This is the star of our show! For the absolute best flavor, always opt for a good quality, fresh apple cider. Avoid anything labeled “apple juice” or “cider from concentrate,” as these often lack the depth and tartness needed to shine through in the final product. The critical step is to reduce the cider significantly, which concentrates its natural sweetness and tanginess, infusing every bite of your donut with intense apple goodness.
- Spices: The warming spices are what truly bring out the autumnal feel of these donuts. This recipe calls for apple pie spice, which is a convenient blend of classic fall flavors. Typically, apple pie spice includes a comforting mix of cinnamon, nutmeg, and often a touch of cardamom or allspice. If you don’t have apple pie spice on hand, you can easily create your own blend. A common substitution is one teaspoon of ground cinnamon, 1/4 teaspoon of freshly ground nutmeg, and 1/8 teaspoon of ground allspice. Using freshly ground nutmeg makes a noticeable difference in aroma and taste, adding a vibrant warmth that pre-ground versions often lack.
- All-Purpose Flour: Provides the structural foundation for our cake-like donuts. Ensure it’s measured correctly to avoid a dense or overly crumbly texture.
- Dark Brown Sugar: Contributes a rich, molasses-like sweetness and helps keep the donuts moist. Its slight acidity also interacts with the leavening agents.
- Baking Soda & Baking Powder: These leavening agents work together to give the donuts their tender, fluffy crumb, ensuring they rise beautifully during frying.
- Unsalted Butter: Melted and cooled butter adds richness and moisture to the dough without making it too heavy.
- Eggs: Room temperature eggs bind the ingredients, add moisture, and contribute to the donut’s structure and richness.
- Kosher Salt: A pinch of salt enhances all the other flavors, making the apple and spice notes more prominent.
Crafting Your Homemade Apple Cider Donuts: A Step-by-Step Guide
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Making these apple cider donuts is a surprisingly straightforward process that doesn’t even require an electric mixer. The key to their intense apple flavor lies in one crucial preparatory step: reducing the apple cider.
Step 1: Reduce the Apple Cider for Intense Flavor
Begin by pouring the fresh apple cider into a small saucepan. Bring it to a rolling boil over high heat, then reduce the heat slightly to maintain a steady simmer. Continue to boil and reduce the cider until it thickens and measures exactly 1 cup. This process typically takes about 15-20 minutes, depending on your stovetop and the width of your saucepan. This reduction concentrates the apple flavor, making it far more impactful in the donuts. Once reduced, let the cider cool completely before proceeding with the rest of the recipe. I often tackle this step first thing in the morning, right after I pour my initial cup of coffee, so it has ample time to cool.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together all the dry ingredients: all-purpose flour, dark brown sugar, baking soda, baking powder, apple pie spice, freshly ground nutmeg, and kosher salt. Whisk them thoroughly to ensure all the leavening agents and spices are evenly distributed. This prevents pockets of unmixed ingredients and ensures a consistent texture.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl, whisk together the melted (and now cooled) unsalted butter, room temperature eggs, and the completely cooled, reduced apple cider. Ensuring the butter is cooled is important to prevent cooking the eggs prematurely when combined. Room temperature eggs also incorporate more easily into the batter, leading to a smoother, more uniform dough.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredient mixture into the large bowl containing the dry ingredients. Stir *just* until combined. It’s crucial not to overmix the dough. Overmixing can develop the gluten too much, resulting in tough, chewy donuts rather than the tender, moist cake donuts we’re aiming for. Stop mixing as soon as all the flour is moistened and no dry streaks remain.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least one hour. I find that an hour and a half is ideal. Chilling the dough makes it much easier to handle, roll out, and cut without sticking, and it also helps the donuts hold their shape better during frying. This step is essential for achieving perfectly formed donuts with a tender crumb.
Step 6: Prepare for Frying and Coating
While the dough chills, prepare your frying station. Line a baking sheet with several layers of paper towels, or set up a wire rack over a baking sheet, to drain excess oil from the freshly fried donuts. In a small bowl or a clean paper bag, mix together the granulated sugar, a pinch of freshly ground nutmeg, and ground cinnamon for your donut coating. Set this aside.
Heat your vegetable oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. The ideal frying temperature is 375°F (190°C). Use a deep-fry thermometer to monitor the oil temperature closely and adjust the heat as needed to maintain a consistent temperature. Alternatively, an electric deep fryer can simplify this step by regulating the heat automatically.
Step 7: Cut and Fry the Donuts
Once the dough is chilled, divide it in half. Work with one half at a time, keeping the other half refrigerated. Lightly flour a clean work surface and gently pat the dough into a round that is about 1/2 inch thick. Using a donut cutter (which creates both the donut and the hole simultaneously) or a 3-inch round cutter for the main donut shape and a 1-inch round cutter for the center hole, cut out your donut shapes.
Carefully slide the cut-out donuts into the preheated oil, working in small batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature, leading to greasy donuts. Fry for about one minute per side, or until they are evenly golden brown. They should float and puff up nicely. Once cooked, transfer the donuts to your paper towel-lined baking sheet or wire rack to drain briefly, about one minute.
Step 8: Coat and Serve
While the donuts are still warm, but not piping hot, place them into the cinnamon-sugar mixture. If using a paper bag, shake gently to coat evenly. If using a bowl, roll the donuts in the mixture until fully coated. The warmth of the donuts helps the sugar mixture adhere beautifully. Don’t forget the donut holes! Fry them for about 30 seconds per side until golden, then toss them in the cinnamon-sugar mixture too. These make for delicious, poppable bites!
Plate your deep-fried apple cider donuts and serve them warm. There’s truly nothing better than a freshly made, warm apple cider donut.
Expert Tips for the Best Apple Cider Donuts
- Don’t Skip the Cider Reduction: This is arguably the most critical step for achieving a strong, authentic apple cider flavor in your donuts. If you bypass reducing the cider, the apple notes will be very subtle, if present at all. Ensure you boil the cider down to a concentrated 1 cup. For accuracy, measure the reduced cider after it cools down to ensure it’s precisely 1 cup.
- Mind Your Spices: While apple pie spice is convenient, if you don’t have it, a homemade blend of 1 teaspoon ground cinnamon, 1/4 teaspoon freshly ground nutmeg, and 1/8 teaspoon ground allspice makes an excellent substitute. Using fresh ground nutmeg provides a more intense and aromatic flavor.
- Avoid Overcrowding the Pan: When frying, resist the urge to pack too many donuts into the oil at once. This significantly lowers the oil temperature, leading to greasy, unevenly cooked donuts. Fry in small batches to maintain a consistent oil temperature and allow the donuts sufficient space to expand and brown evenly.
- Choose the Right Oil: Opt for a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or even grapeseed oil. These oils won’t impart unwanted flavors to your donuts and can withstand the high heat required for frying.
- Temperature Control is Key: If you’re frying in a pot on the stovetop, a reliable deep-fry thermometer is your best friend. Constantly monitor the oil temperature and adjust your heat source to keep it consistently at 375°F (190°C). Too low, and the donuts will be greasy; too high, and they’ll burn on the outside before cooking through.
- Chill the Dough Properly: Refrigerating the dough for at least an hour (or even 90 minutes) makes it much firmer and less sticky. This greatly simplifies the process of rolling and cutting the donuts and helps them maintain their shape during frying.
- Use the Right Tools: A dedicated donut cutter makes quick work of shaping, but if you don’t have one, a 3-inch round biscuit cutter for the donut and a 1-inch cutter (or even a round piping tip) for the hole works perfectly.
- Serve Warm: While they are delicious at any temperature, apple cider donuts are truly at their peak when served warm, fresh out of the fryer and coated in cinnamon sugar.
Frequently Asked Questions About Apple Cider Donuts
Apple cider donuts get their distinctive name because their primary flavor comes from concentrated apple cider, which is incorporated into the batter. This is typically achieved by boiling down fresh apple cider to reduce its volume and intensify its flavor before adding it to the dough. This concentrated cider, combined with classic fall spices like nutmeg and cinnamon, creates the traditional taste profile associated with these beloved seasonal treats.
The appeal of an apple cider donut lies in its unique combination of textures and flavors. It’s a wonderfully moist cake donut with a delightful, slightly crispy exterior that results from being fried to perfection. The interior remains tender, spongy, and light, offering a comforting contrast to the subtle crunch of the outside. The magic truly happens with the reduced apple cider, which delivers a potent burst of those quintessential fall flavors, expertly complemented by the warmth of cinnamon and nutmeg. The final touch of a sugary coating provides a perfectly balanced sweetness, making it an irresistible indulgence.
While these donuts are undeniably best enjoyed warm and fresh from the fryer, you do have options for making them ahead. The dough itself can be prepared in advance. You can mix the apple cider donut dough and refrigerate it overnight (or for up to 24 hours). If you plan to fry them the next day, simply remove the dough from the refrigerator at least an hour before you intend to cut and fry, allowing it to lose its deep chill and become more pliable for easier handling.
If you find yourself with any delicious leftover donuts, ensure they cool completely to room temperature before storing. Once cooled, place them in an airtight container to prevent them from drying out. They can be refrigerated for up to 3 days. To enjoy them again, simply warm them gently in the microwave for a few seconds until heated through; this will help restore some of their soft texture.
Yes, you can absolutely freeze these donuts, which is a great way to enjoy them later. For best results when freezing, it’s recommended to skip the cinnamon-sugar coating initially. Allow the fried donuts to cool completely to room temperature. Then, place them in a single layer in a freezer-safe container or a heavy-duty freezer bag. They will keep well in the freezer for up to 1 month. When you’re ready to enjoy them, thaw the donuts to room temperature. You can then warm them in the microwave or a warm oven, brush them with a little melted butter, and finally toss them in the cinnamon-sugar coating for that fresh-from-the-fryer taste and texture.
More Delightful Apple Cider Recipes
Apple Cider Doughnut Loaf Cake
Apple Cider Spice Mix
Spiced Apple Cider Biscotti
Classic Fried Apple Cider Donuts Recipe
Print
Pin
Rate
Ingredients
Dough
- 3 cups fresh apple cider
- 3 1/2 cups all-purpose flour
- 2/3 cup dark brown sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp apple pie spice
- 1/4 tsp fresh ground nutmeg
- 1/2 tsp kosher salt
- 6 Tbsp unsalted butter melted and cooled
- 2 large eggs room temperature
- 6 cups vegetable oil for frying
Donut Coating
- 1 cup granulated sugar
- 1/4 tsp fresh ground nutmeg
- 1 tbsp ground cinnamon
Instructions
Dough Preparation
-
In a small saucepan, bring 3 cups of fresh apple cider to a boil over high heat. Reduce the heat and continue to boil for about 15 to 20 minutes, or until the cider has reduced to exactly 1 cup. Set aside to cool completely to room temperature. This step is crucial for concentrated flavor.
-
In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking soda, baking powder, apple pie spice, fresh ground nutmeg, and kosher salt. Ensure all dry ingredients are well combined.
-
In a separate small bowl, whisk together the melted (and cooled) unsalted butter, room temperature eggs, and the cooled 1 cup of reduced apple cider until thoroughly combined.
-
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until combined and all the flour mixture is moistened. Be careful not to overmix, as this can make the donuts tough.
-
Cover the bowl with plastic wrap and refrigerate the dough for at least an hour, or up to 90 minutes. This chilling time makes the dough easier to handle and cut.
Frying and Coating
-
Meanwhile, prepare your frying station. Line a baking sheet with paper towels and set aside for draining the fried donuts. In a small bowl or a paper bag, combine the granulated sugar, fresh ground nutmeg, and ground cinnamon for the donut coating. Set this aside.
-
Heat 6 cups of vegetable oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 375°F (190°C). Use a deep-fry thermometer to monitor the temperature closely and adjust the heat as needed to maintain consistency. Alternatively, an electric deep fryer can be used.
-
Divide the chilled dough in half, keeping the other half in the fridge. On a lightly floured surface, gently pat one half of the dough into a round approximately 1/2 inch thick. Using a donut cutter or a 3-inch round cutter for the donut and a 1-inch round cutter for the center hole, cut out your donut shapes.
-
Carefully slide the cut-out donuts into the heated oil, working in small batches (do not overcrowd the pan). Cook for about 1 minute per side, or until they are evenly golden brown. They should float and puff up nicely. Monitor the oil temperature constantly, adjusting the heat to keep it at 375°F.
-
Transfer the fried donuts to the paper towel-lined baking sheet or a wire rack to drain for about 1 minute. While still warm, immediately place them into the cinnamon-sugar mixture (in the paper bag or bowl) and shake or roll to coat evenly.
-
Don’t forget the donut holes! Fry them for about 30 seconds on each side until golden. Toss them with the cinnamon-sugar mixture as well. Serve all donuts warm for the best experience.
Notes
- Do not skip boiling the cider! This is the most crucial step for achieving that signature, intense apple cider flavor. Without reducing the cider, your donuts will lack significant apple taste.
- Always use a neutral oil like vegetable or canola oil for frying. These oils have a high smoke point and won’t overpower the delicate donut flavors.
- Avoid overcrowding your pan when frying. Too many doughnuts at once will drop the oil temperature and result in greasy, unevenly cooked donuts. Fry in small batches.
- Storing Leftovers – Allow the donuts to cool completely to room temperature. Store them in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave for a few seconds to restore warmth and softness.
- Freezing Instructions – If you plan to freeze your donuts, skip the cinnamon-sugar coating initially. Once cooled, place the uncoated donuts in a freezer-safe container or bag. Freeze for up to 1 month for optimal quality. To enjoy, thaw to room temperature, then warm in the microwave or a warm oven, brush lightly with melted butter, and toss in the cinnamon-sugar coating.