Homemade Apple Cider Donuts are a cake doughnut rolled in a cinnamon sugar mixture. These homemade cake donuts are simple to make and can be prepped ahead of time.
Apple Cider Donuts Recipe
Do you remember fair food and delicious homemade Apple Cider Donuts from a local apple orchard?
These homemade cake donuts rolled in cinnamon sugar mixture will remind you of days spent at an country fair or the local apple orchard. The wonderful addition of small pieces of apples makes these fried apple donuts moist and full of apple flavor!
How to make homemade Apple Cider Donuts:
Step 1: Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside.
Step 2: In a large bowl, use a stand mixer to cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the cooled reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine. Gently fold the grated apples into the batter.
Step 3: Line a half sheet pan with parchment paper and set aside.
Step 4: Turn the dough out onto a well-floured surface. This dough will be sticky. Use a plastic bench scraper to fold the dough over and flour before cutting doughnuts. Flour the doughnut dough well.
Don’t have time to boil down apple cider? You can order apple cider concentrate!
While they are still warm, roll in cinnamon sugar mixture or dip in a thin glaze.
Donut Glaze Recipe: (2 cups powdered sugar, 1 teaspoon of pure vanilla extract, 2-3 tablespoons whole milk, whisked together)
You’ll need a rolling pin and a doughnut cutter. Order a doughnut cutter on Amazon. Unless you have a small, independently owned kitchen store, a doughnut cutter is a bit hard to find.
Step 5: Use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.
Make these old fashioned apple cider donuts the night before, place them on half sheet pans lined with parchment paper and loosely cover with plastic wrap. Place the sheet pans in the fridge until the next morning and you can fry them up fresh. This helps keep your work to a minimum.
And, there’s nothing like a freshly fried doughnut with a cup of coffee! For more great apple and pumpkin recipes, try Caramel Apples, Pumpkin Bread, Homemade Apple Pie, Apple Hand Pies, and Apple Crisp.
Fry the doughnuts in canola oil heated to 375 degrees F.
To properly test the temperature of the oil. I use a Thermoworks thermometer with a probe.
Don’t forget to order this doughnut cutter. They are the perfect size. I like to have a few, so I always have a clean one ready to go!
I find it easy to place warm doughnuts into a cinnamon sugar mixture in a disposable aluminum foil pan. This makes it easy to toss homemade doughnuts in cinnamon sugar and helps make clean up easy.
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!
Homemade Apple Cider Donuts
Apple Cider Donuts
- 1 cup apple cider
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 medium apple, peeled, cored, and grated Macoun or Macintosh
- canola oil for frying
- 1 1/2 cups granulated sugar
- 2-3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Apple Cider Donuts
- In a medium saucepan over low heat, reduce the apple cider to about 3⁄4 cup, about 30 minutes. Set aside and cool to room temperature.
- Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a large bowl, use a stand mixer to cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the reserved reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine. Gently fold the chopped apples into the batter.
- Line a baking sheet with parchment paper and set aside.
- Turn the dough out onto a well-floured surface. This dough can be sticky. Use a plastic bench scraper to fold the dough over and flour before cutting doughnuts.
- Use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.
- Line a baking sheet with several layers of paper towels and set aside.
- In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 to 5 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown.
- Remove the doughnuts from the oil and allow to drain on the paper towels. In a small bowl, combine all of the ingredients for the cinnamon sugar; mix well. While the doughnuts are still warm, sprinkle them with the cinnamon sugar.
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.