Apple Cider Donuts are a fall favorite that bring together the perfect mix of sweet, spicy, and a little bit tangy from the cider. These donuts are soft and cakey with a warm cinnamon sugar coating that makes them irresistibly cozy. If you love the smell of fresh apples and the taste of autumn in every bite, these donuts will be your new go-to treat.
I love making these donuts when the weather starts to cool down because the kitchen fills with that wonderful apple and cinnamon aroma that instantly feels like a hug. Plus, they’re surprisingly easy to bake or fry at home, which always makes me feel like a donut pro even on a weekday. My little trick is to use fresh apple cider for the best flavor and to coat them while they’re still warm so the cinnamon sugar sticks perfectly.
These donuts are best enjoyed fresh, maybe with a cup of hot coffee or cider on the side. I often serve them at weekend breakfasts or as an afternoon snack when friends come over. They bring people together, and I’ve found that once you try them, you’ll be making these every fall without fail! It’s the simple joy of holding a warm, sugary donut that always puts a smile on my face.
Key Ingredients & Substitutions
Apple Cider: Fresh apple cider is key for that warm, fruity flavor. If you can’t find fresh cider, 100% pure apple juice works fine, but reduce it slowly to concentrate the taste.
Flour: All-purpose flour gives structure but you can swap half for whole wheat for a nuttier flavor. Just don’t use gluten-free flour blends if you want the classic texture.
Spices: Cinnamon and nutmeg bring cozy warmth. Feel free to skip the allspice if you don’t have it—it’s optional but adds a nice depth.
Butter and Buttermilk: Butter adds richness and buttermilk keeps the donuts tender. Plain yogurt is a good substitute for buttermilk if that’s what you have.
Oil for frying: Use neutral oils like vegetable, canola, or peanut oil. They withstand the high heat well and don’t affect the donut flavor.
How Do You Get the Perfect Soft and Fluffy Donut Texture?
The secret is gently combining the wet and dry ingredients without overmixing. Overmixing activates gluten which can make donuts tough instead of tender. Here’s what I recommend:
- Whisk dry ingredients separately so spices are evenly spread.
- Mix wet ingredients including your reduced apple cider well for flavor.
- Fold the wet into dry just until combined—small lumps are okay.
- Don’t knead or overwork the dough when rolling and cutting donuts.
This gentle handling keeps your donuts light and soft inside, while the fried outside stays slightly crispy and perfectly coated in cinnamon sugar.
Equipment You’ll Need
- Small saucepan – perfect for reducing apple cider to a syrupy concentrate that boosts flavor.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easier and cleaner.
- Whisk – helps blend ingredients smoothly without lumps.
- Rolling pin – you’ll roll out the donut dough evenly for nice, uniform shapes.
- Donut cutter (or two round cutters) – cuts classic donut shapes quickly and neatly.
- Deep fryer or heavy-bottomed pot – for frying donuts evenly at the right temperature.
- Slotted spoon – makes lifting donuts out of hot oil safe and drip-free.
- Paper towels – to drain excess oil after frying.
- Shallow bowl – for coating warm donuts evenly in cinnamon sugar.
Flavor Variations & Add-Ins
- Swap some of the cinnamon with pumpkin pie spice for an extra fall twist that adds warmth and complexity.
- Add ½ cup finely chopped nuts like pecans or walnuts into the batter for a nutty crunch inside the soft donut.
- Stir in ½ cup dried cranberries or raisins for bursts of chewy fruit that brighten the flavor.
- Use maple sugar in the cinnamon sugar coating instead of plain sugar for a subtle maple sweetness on the outside.
How to Make Apple Cider Donuts
Ingredients You’ll Need:
For The Donuts:
- 2 cups apple cider
- 3 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice (optional)
- 1 cup granulated sugar (for batter)
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- ½ cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For The Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 40 minutes to prepare, including the time to reduce the apple cider and mix the dough. Frying the donuts and coating them will take about 20 minutes more. In total, plan for around 1 hour to enjoy warm, freshly made apple cider donuts.
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Pour the apple cider into a small saucepan and bring it to a simmer over medium heat. Let it reduce until it’s thick and syrupy, about 20-25 minutes, until about ½ cup remains. Allow it to cool completely before using.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice to evenly combine all the dry ingredients.
3. Combine Wet Ingredients:
In another bowl, whisk the eggs with the cooled apple cider reduction, granulated sugar, melted butter, buttermilk (or yogurt), and vanilla extract until the mixture is smooth and well blended.
4. Make the Dough:
Pour the wet mix into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the dough soft but not sticky.
5. Shape the Donuts:
Lightly flour a surface and roll out the dough to about ½ inch thickness. Use a donut cutter or two round cutters to cut out your donuts. Gather any scraps, reroll, and cut again.
6. Heat Oil and Fry:
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the donuts a few at a time without overcrowding, cooking each side for 1-2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
7. Coat Donuts in Cinnamon Sugar:
Mix the sugar and cinnamon in a shallow bowl. While the donuts are still warm, roll them in the cinnamon sugar until fully coated.
8. Serve and Enjoy:
Enjoy the donuts warm for the best taste and texture. They’re delicious with coffee or hot apple cider and make a cozy autumn treat!
Can I Use Frozen Apple Cider for This Recipe?
Yes! Just thaw it completely in the fridge overnight or gently warm it before reducing. The flavor might be slightly less fresh, but it works well for making the syrupy reduction.
Can I Bake These Donuts Instead of Frying?
Absolutely! Brush or spray donut pans with oil and bake at 350°F (175°C) for about 12-15 minutes until golden. Keep in mind the texture will be cakier and less crispy than fried ones.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat them briefly in a warm oven or microwave to refresh the cinnamon sugar coating and softness.
Can I Substitute Buttermilk?
Yes, plain yogurt or milk with a splash of lemon juice or vinegar (let sit 5 minutes) makes a great buttermilk substitute to keep the donuts tender and moist.
