Apple Cider Doughnuts are a cake style doughnut rolled in a cinnamon sugar mixture. Apple Cider Donuts are simple to make and will remind you of fairs and apple orchards.
Apple Cider Donuts
Do you remember fair food? Or delicious homemade Apple Cider Doughnuts from a local apple orchard? These homemade doughnuts rolled in cinnamon sugar will remind you of days spent at an old-fashioned fair or the local apple orchard. The wonderful addition of small pieces of apples will make your mouth water. If you love these homemade donuts, you’ll love Jelly Donuts, Apple Fritters, Red Velvet Donuts, and Blueberry Cake Doughnuts.
How to make homemade Apple Cider Doughnuts:
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.
Glaze: (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 doughnuts 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 recipes, try Caramel Apples, Harvest Chicken Salad, Homemade Apple Pie, Fried Apple Hand Pies, and Apple Crisp.
Fry the doughnuts in canola oil heated to 375 degrees F.
Don’t forget to order a few of these doughnut cutters. They are the perfect size. I like to have a few, so I always have a clean one ready to go! For more great donut recipes, check out Pumpkin Doughnuts, Blueberry Cake Donuts, Glazed Donuts, and Red Velvet Donuts.
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.
Do you love my recipes and my Apple Cider Doughnuts? If you have a moment, please leave a star review. If you make a recipe, please share on social media and tag #afarmgirlskitchen
Apple Cider Doughnuts
Apple Cider Doughnuts
- 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 Doughnuts
- 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.
This is a sticky dough!! Use a plastic bench scraper to remove the dough from the bowl and onto a well-floured work surface. Use the curved side to remove from the bowl. Use the flat side to scrape up flour on your work surface. Cut your doughnuts as close to each other as you can. You can roll up and reuse the extra doughnut dough once or twice. Just try not to overwork it. I generally shake/tap out any excess flour from the dough and squeeze into a ball again. Lightly flour the top and roll out again.
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