Apple Cider Donuts are moist, flavorful, and coated in a delicious cinnamon-sugar coating. These homemade cake donuts are simple to make, can be prepped ahead of time and refrigerated overnight.
There’s nothing quite like than biting into a warm, fresh cider donut coated in cinnamon sugar. Moist, tender and full of apple cider flavor, these are the best fried apple cider donuts.
The trick for delicious apple cider donuts and big apple flavor is to use concentrated apple cider. This apple cider donuts recipe is the perfect fall treat!
I love going to our local apple orchard in the fall and getting a basket of apples. And of course, warm apple cider donuts from their bakery.
Fall is such a great time of year for this apple donuts recipe! They are easy to make with simple ingredients. They taste just like ones from apple orchards in the fall! Super moist, full of apple and cinnamon-spice flavor!
I remember my mom frying old-fashioned cake donuts in our kitchen. And how our dog would wait, patiently under her feet- just waiting for a donut hole to fall to the floor. And the whole house smelled like donuts!
The trick to apple cider donuts is to flavor them with concentrated apple cider. Which is apple cider that’s been reduced down on the stove to be thick and potent. It’s much stronger apple flavor and less liquid. To save time, reduce the apple cider the day before, let cool completely and refrigerate overnight.
This will also make it easier when working with your donut batter. Be sure and try Pumpkin Bread, Pumpkin Cake and Pumpkin Donuts.
Why this recipe works
- Made in one bowl – Apple cider donuts recipe is mixed together in ONE bowl.
- Uses simple ingredients – You’ll find most of the ingredients for this cider donut recipe readily available in your local grocery store.
- Prep ahead of time – Make these apple donuts the night before. Place on half sheet pans lined with parchment paper, cover loosely with plastic wrap and refrigerate overnight. Or, place the entire mixing bowl, covered with plastic wrap into the fridge overnight and roll out apple cider donuts in the morning.
- Flavor – They are full of apple, cinnamon and spice. They taste like they’re straight from the bakery of your local apple orchard! If you grew up in New England or have ever been there, you know what I’m talking about!
What you’ll need
- Apples – Use Granny Smith, Macoun, or McIntosh. These varieties have great apple flavor. Grate the apple or chop finely before mixing into the batter. If apple pieces are too big, they will not properly cook in the donuts.
- Apple cider – Locate at your local apple orchard or in the produce section at your local grocery store. Boil down to concentrate and cool completely before adding to your donut batter.
- Sugar & brown sugar – Add sweetness and a touch of moisture to this apple cider donut recipe.
- Vanilla extract – Adds a nice depth of flavor. Real, vanilla extract is always the best.
- Buttermilk – This helps make donuts moist and flavorful. Can’t find it in the store? Whisk together 1 teaspoon lemon juice or white vinegar to 1 cup of milk.
- Eggs – Use large eggs that have been brought to room temperature. Always crack eggs into a separate measuring cup, rather than directly into your mixing bowl.
- Butter – Unsalted butter is best, so you can control the amount of salt in baking recipes. Butter should be softened to properly cream together with sugars.
- Baking powder and soda – Leavening agents that help the donuts rise as they fry.
- All-purpose flour – Sift the flour to make sure the apple donuts are light and fluffy.
- Cinnamon and nutmeg – Warm spice of cinnamon and nutmeg adds plenty of fall spice to your donuts.
Do you remember fair food and delicious homemade apple cider donuts from a local apple orchard?
This apple cider donuts recipe is flavored with concentrated apple cider. Place apple cider in a saucepan, put on the stove over low heat and let it simmer for 20-30 minutes. It’s reduced down and thickened with even more flavor.
Don’t have time to boil down apple cider? You can order apple cider concentrate!
These cider 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 this apple donut recipe moist and full of apple flavor!
How to make Apple Cider Donuts
- Reduce apple cider – 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.
- Combine dry ingredients – Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside.
- Cream butter and sugar – In a large bowl, use a stand mixer to cream together the butter, sugar, and brown sugar. Add the eggs one at a time. Add the cooled reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the dry ingredients and combine. Gently fold the grated apples into the batter.
- Mix wet and dry ingredients together – Add the eggs one at a time and continue to mix until incorporated. Add the concentrated apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine.
- Roll out donut dough – 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 donuts. Flour the dough well.
- Cut out donuts – Use a rolling pin to roll out the dough to ½-inch thickness. Cut out donuts using a 3.5-inch donut cutter. Place on half sheet pan lined with parchment paper.
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 vanilla extract
- 2-3 tablespoons whole milk
You’ll need a rolling pin and a doughnut cutter. Order a donut cutter on Amazon. Unless you have a small, independently owned kitchen store, a donut 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 donut cutter and use it to cut out the donuts, then place them onto the prepared baking sheet.
If you love these homemade donuts, you’ll love Jelly Donuts, Pumpkin Donuts, Apple Fritters, Red Velvet Donuts, Glazed Donuts, and Blueberry Cake Donuts.
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 how good do these apple cider donuts look?! They make such a great fall treat! Looking for a great holiday drink? Be sure and try Apple Cider Sangria and Holiday Punch.
And, there’s nothing like a freshly fried donut with a cup of coffee!
Recipe FAQs
Cider donuts are a harvest tradition in autumn originated in the northeastern United States and are sometimes sold at cider mills. Often paired with apple cider and rolled in a cinnamon sugar mixture.
Carefully place donuts into 375 degree F canola oil. Fry for 2-3 minutes until they are golden brown. Use a slotted spoon to remove the donuts from the oil allowing excess oil to drip back into the pan.
Cider donuts are a cake donut made with butter, concentrated cider, sugar, flour, eggs, buttermilk, baking powder, soda, and vanilla extract.
More Apple and Pumpkin Recipes
To properly test the temperature of the oil or grilling meat, I use a ThermoWorks thermometer with a probe.
Don’t forget to order this donut cutter. They are the perfect size. I like to have a few, so I always have a clean one ready to go!
More Donut Recipes
I find it easy to place warm donuts into a cinnamon sugar mixture in a disposable aluminum foil pan. This makes it easy to toss homemade donuts in cinnamon sugar and helps make clean up easy.
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Apple Cider Donuts
Equipment
- Donut Cutter (3 ½-inches)
Ingredients
Apple Cider Donuts
- 1 cup apple cider
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 4 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 medium apple, peeled, cored, and grated Macoun or Macintosh
- canola oil for frying
Cinnamon Sugar
- 1 ½ cups granulated sugar
- 2-3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
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 condensed apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine.
- Gently fold the grated 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 ½-inch thickness. Lightly flour a doughnut cutter and use it to cut out the donuts, 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 donuts 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 donuts are still warm, sprinkle them with the cinnamon sugar.
Video
Recipe Notes
Nutrition
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Emily Bair says
Love this recipe! Would this work to double the recipe or should I just make 2 separate batches? Making for a large group.
Jessica Robinson says
Yes! You can absolutely double or triple the recipe to make a bunch of donuts. You can make them ahead of time and either refrigerate the dough or cut out donuts on sheet pans, both covered loosely with plastic wrap.
Kris says
This is the best recipe I’ve come across!! We all loved the grated apples in the doughnuts! Followed the recipe exactly and didn’t add anything extra. Wonderful recipe and will make again!!
Jessica Robinson says
Oh thank you so much Kris! So thrilled to hear you all enjoyed this recipe!
Jeena says
I want to try this for a fall festival party I’m hosting… if u fry them an hour or two before the party will they still taste good all day? I have bags for them so they’ll be individually packaged.
Jessica Robinson says
Jeena,
As long as you fry them fresh that day, they’ll taste great for most of the day. Just keep in mind to keep them out of direct sunlight, etc. or they won’t be as fresh. I’m not sure what type of individual bags you have. But, I’d be sure to make sure they are cooled before placing in anything plastic. Otherwise you will create too much moisture content and they will go bad quickly. If it’s a paper bag, that’s ideal.
Sue says
Best tasting, homemade doughnuts, ever! Made them exactly as written, and they were perfect! I was a little concerned, that it made so many, ……that did not turn out to be a problem…at all! Thanks for sharing.
Jessica Robinson says
Hello Sue,
So happy to hear you enjoyed the recipe! Thanks for letting us know!
Jackie says
Hi, I am just wondering if I am using instant apple cider powder mix how much water to mix it with if it normally calls for you to mix it with one cup water to be equivalent to the reduced cup of cider that you boil for 30 minutes?
Jessica Robinson says
Hello Jackie,
It’s not a product that we’ve used before and would recommend real apple cider or apple cider concentrate for this particular recipe.
Stacy says
Thanks for recipe. Made them this weekend. Turned out awesome! Family and neighbors loved them. Because I used a smaller cutter (2.5 inch cutter) I ended frying at 360 degree for total of 90 seconds at most to get just the right texture.
Jessica Robinson says
Stacy,
So happy you made them and enjoyed them!
Michelle says
Hi, Can this recipe be placed into a donut pan and baked?
Jessica Robinson says
Michelle,
While I have never baked these donuts because they are a fried donut recipe, I’ve had several followers ask that question. My suggestion is to use the dough before you would roll out in flour on the work surface, pipe that into a large pastry bag or zip style bag and pipe the batter into a greased donut pan.
Melissa says
My scouts would like to make these for an outside fall fundraiser. Can I have them make huge batches the night before and cut them out to fry up the next day or should I have them make the batter the night before and cut and fry the next day? As we will be frying these over camp stoves in the woods I am hesitant to try and do the whole process outside…thanks for your help!
Jessica Robinson says
Hello Melissa,
You can make this dough in huge batches the day before and either refrigerate the dough OR you could cut them into donuts and freeze them on sheet pans with parchment paper. If you have access to an insulated catering container (they are available on Amazon or maybe borrow one from a local caterer/restaurant) and slide the trays of frozen donuts right into that container for travel. (it has an ice pack that goes into the bottom) and you can fry them right on site. You can also transport the dough in coolers in ice and roll out on site. Just don’t let your dough get too warm or it will fall apart. Let me know if I can help you any further!
Dor says
Can I save the dough for five days in the refrigerator to use for another time?
This is my favorite recipe, my family, church people love them
Thank you
Your a blessing
Dor
Jessica Robinson says
I would not recommend keeping the dough in the fridge for more than one day. (it will likely ferment) I would make them into donuts and freeze them. Cover the tray well with plastic wrap so they don’t get freezer burned. Glad to hear you love this recipe!