Fall doesn’t really feel official until the first batch of these comes out of the fryer.
I started making these once I realized how much better homemade apple cider donuts taste compared to the ones from the orchard gift shop, and honestly, they’re not far from that either. Cinnamon sugar coating, a soft cakey inside, and a real apple cider flavor baked right into the dough.
They take a little time since the cider needs to reduce first, but the actual mixing and frying comes together fast once that step is done.
Let’s get frying.
What You’ll Need
- 1 ½ cups apple cider
- 3 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- 2 large eggs
- ½ cup buttermilk
- Oil, for frying
For the cinnamon sugar coating:
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- ¼ cup melted butter, for brushing
A slightly longer ingredient list, but nothing here needs a special trip to the store.
Tools You’ll Need
- Small saucepan, for reducing the cider
- Mixing bowls
- Electric mixer or hand mixer
- Rolling pin
- Donut cutter or two round cutters of different sizes
- Deep fryer or heavy bottomed pot
- Slotted spoon
- Shallow bowl, for the cinnamon sugar coating
Pro Tips
I’ve made these enough falls to know exactly what makes them turn out right.
1. Reduce the apple cider all the way down to about ½ cup. This concentrates the apple flavor significantly, and skipping this step leaves the donuts tasting flat instead of genuinely apple forward.
2. Chill the dough before rolling and cutting. This makes it much easier to handle and helps the donuts hold their shape once they hit the hot oil.
3. Keep your oil temperature steady around 350°F. Too hot and the outside browns before the inside cooks through. Too cool and the donuts turn greasy instead of light and fluffy.
4. Fry in small batches. Crowding the pot drops the oil temperature and leads to uneven cooking.
5. Coat the donuts in cinnamon sugar while they’re still warm. Brushing with melted butter first helps the sugar coating stick evenly all the way around.
How to Make Apple Cider Donuts
Step 1: Reduce the Cider
In a small saucepan, simmer the apple cider over medium heat until it reduces to about ½ cup, roughly 15 to 20 minutes. Let cool.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Step 3: Mix the Wet Ingredients
Beat the softened butter and brown sugar until combined.
Add the eggs one at a time, then mix in the buttermilk and cooled reduced cider.
Step 4: Combine
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Chill the dough for at least 30 minutes.
Step 5: Cut the Donuts
Roll the dough out on a floured surface to about ½ inch thickness.
Cut into donut shapes using a donut cutter or two round cutters.
Step 6: Fry
Heat oil in a deep fryer or heavy pot to 350°F.
Fry the donuts for 2 to 3 minutes per side, until golden brown.
Remove with a slotted spoon and drain on paper towels.
Step 7: Coat and Serve
Combine the granulated sugar and cinnamon in a shallow bowl.
Brush the warm donuts with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Substitutions and Variations
- Baked version: Bake at 350°F for 10 to 12 minutes in a donut pan for a lower fat alternative, though the texture will be softer than fried.
- Glazed version: Skip the cinnamon sugar and dip in a simple glaze made from powdered sugar and apple cider instead.
- Spiced version: Add a pinch of ground cloves or allspice to the dry ingredients for extra warmth.
- Gluten free: Use a 1:1 gluten free flour blend in place of all purpose flour.
- Mini donuts: Use a smaller cutter for bite sized versions, adjusting the fry time down slightly.
Make Ahead Tips
Reduce the apple cider up to 3 days ahead and store in the fridge until ready to use.
The dough can also be mixed a day in advance and stored covered in the fridge, ready to roll, cut, and fry the next day.
Nutritional Breakdown (Per Donut, Makes 12 donuts)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Fat | 11g |
| Carbs | 43g |
| Sugar | 21g |
| Protein | 4g |
Numbers will shift depending on the exact frying oil and coating amount used.
Diet Friendly Swaps
- Baked instead of fried: Reduces overall fat content, though the texture will be more cake-like than a traditional fried donut.
- Gluten free: Use a 1:1 gluten free flour blend throughout.
- Lower sugar: Reduce the cinnamon sugar coating slightly, or use a sugar substitute in the dough.
Meal Pairing Suggestions
Serve alongside a cup of hot apple cider or coffee for the ultimate fall breakfast pairing.
These also make a great addition to a fall brunch spread alongside other seasonal favorites.
Cooking Time Efficiency Tips
Reduce the cider while gathering and measuring the rest of your ingredients, so nothing sits idle waiting.
Cut all the donuts before starting to fry, so the frying process moves quickly without stopping to cut more dough mid batch.
Leftovers and Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days.
These are best enjoyed fresh, though they can be warmed briefly in the oven to help restore some of that fresh from the fryer texture.
FAQ
Can I make these donuts ahead of time? They’re best enjoyed the day they’re made, though the dough and reduced cider can both be prepped a day or two in advance.
Why did my donuts turn out dense instead of light? This usually means the dough was overworked, or the baking powder and baking soda were old and lost their leavening power.
Can I bake these instead of frying? Yes, though the texture will be softer and more cake-like compared to the classic fried version.
What oil is best for frying donuts? A neutral oil with a high smoke point, like vegetable or canola oil, works best here.
Can I freeze apple cider donuts? Yes, freeze plain, uncoated donuts for up to a month, then thaw and coat in cinnamon sugar fresh before serving.
Wrapping Up
These apple cider donuts capture everything good about fall in one bite, and once you make a batch at home, the orchard gift shop version starts to feel like a lesser substitute.
They take a bit of time with the cider reduction, but the payoff is a donut that tastes genuinely like fall instead of just looking the part.
Try this recipe, then come back and tell me how it turned out. Did you try the baked version? Add a glaze instead? Drop a comment below, I’d love to hear about it. 🍂
