There’s something truly magical about the aroma of apple cider donuts wafting through your kitchen on a crisp autumn day. These delightful treats are more than just a dessert; they’re a cozy hug, a taste of fall fairs, and a pure moment of joy. If you’ve ever dreamt of recreating that special bakery experience at home, you’re in the right place! This recipe is designed for everyone, from seasoned bakers to complete beginners. We’ll guide you step-by-step to create perfectly soft, wonderfully spiced, and irresistibly delicious apple cider donuts that will make your home smell like an autumn wonderland.
A Taste of Autumn Tradition
Apple cider donuts have a rich history, deeply rooted in American autumn traditions. Originating from New England, these seasonal delights became a staple at apple orchards, farm stands, and fall festivals. Unlike their yeast-risen counterparts, apple cider donuts are typically cake-style, meaning they use baking powder and baking soda as leavening agents. This gives them a denser, yet incredibly tender crumb. The secret to their distinct flavor lies in reducing apple cider to concentrate its sweet and tangy notes, infusing every bite with the essence of fresh apples. Historically, they were a way to celebrate the apple harvest, and today, they continue to be a beloved symbol of fall.
Why You’ll Love This Recipe
- Beginner-Friendly This recipe breaks down each step, making it perfect for first-time donut makers.
- Authentic Flavor We use reduced apple cider for a true, concentrated apple taste.
- Soft and Tender Texture Enjoy a cakey, moist crumb that melts in your mouth.
- Perfectly Spiced A warm blend of cinnamon, nutmeg, and cloves brings out the best of fall flavors.
- Crowd-Pleaser These donuts are always a hit at gatherings, brunches, or simply as a special treat.
- Customizable Easy to adapt with different spices or toppings to suit your taste.
Ingredient Notes for Success
Every great recipe starts with quality ingredients. Here’s a quick rundown of what you’ll need and why each component is important:
- Apple Cider Don’t confuse this with apple juice! Real apple cider is unfiltered and unpasteurized, offering a richer, tangier flavor. Reducing it concentrates this flavor significantly.
- All-Purpose Flour The base of our donuts. Sifting it ensures a light, airy texture.
- Granulated Sugar & Brown Sugar Granulated sugar provides sweetness, while brown sugar adds moisture and a subtle molasses note, enhancing the fall flavors.
- Baking Powder & Baking Soda These are our leavening agents, giving the donuts their rise and tender crumb.
- Spices Cinnamon, nutmeg, and a pinch of ground cloves are essential for that classic autumn warmth.
- Salt A small amount balances the sweetness and enhances all the other flavors.
- Unsalted Butter Adds richness and tenderness. Make sure it’s softened for easy creaming.
- Eggs Bind the ingredients together and add structure and richness.
- Vanilla Extract Enhances the overall flavor profile.
- Buttermilk Its acidity reacts with baking soda to create a tender crumb and a slight tang. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to 1 cup. Let it sit for 5-10 minutes until it curdles.
- Vegetable Oil or Canola Oil For frying. Choose an oil with a high smoke point for best results.
Equipment Needed
Having the right tools makes all the difference. Here’s what you’ll need:
- Large saucepan for reducing cider
- Large mixing bowls
- Whisk
- Rubber spatula
- Electric mixer (stand or hand-held)
- Rolling pin
- Donut cutter (or two round cutters, one larger for the donut, one smaller for the hole)
- Deep, heavy-bottomed pot or Dutch oven for frying
- Thermometer (candy or deep-fry thermometer is crucial)
- Slotted spoon or spider strainer
- Wire rack for draining
- Paper towels
- Shallow dish for cinnamon sugar coating
Full Recipe Card
Yields: 12-15 donutsPrep time: 45 minutesCook time: 20-30 minutes
Ingredients
- 1 cup (240ml) apple cider
- 2½ cups (300g) all-purpose flour, sifted
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional)
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- 6-8 cups vegetable oil or canola oil, for frying
For the Cinnamon Sugar Coating
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Reduce the Apple Cider Pour apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until the cider has reduced to about ½ cup (120ml). This will take about 15-20 minutes. Set aside to cool completely.
- Whisk Dry Ingredients In a large bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Set aside.
- Cream Wet Ingredients In a separate large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Chill the Dough Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling makes the dough easier to handle.
- Prepare for Frying While the dough chills, prepare your frying station. In a deep, heavy-bottomed pot or Dutch oven, pour 6-8 cups of vegetable oil (enough to reach about 3 inches deep). Clip a deep-fry thermometer to the side of the pot. Heat the oil over medium heat to 350°F (175°C). Line a baking sheet with several layers of paper towels and place a wire rack over it. In a shallow dish, whisk together the cinnamon sugar coating ingredients.
- Cut the Donuts Lightly flour a clean surface. Turn out the chilled dough and gently roll it to about ½ inch thickness. Use a donut cutter to cut out donuts and donut holes. Gather and re-roll scraps once or twice, being careful not to overwork the dough.
- Fry the Donuts Carefully lower 2-3 donuts (don’t overcrowd the pot!) into the hot oil. Fry for 1-2 minutes per side, until golden brown. Keep an eye on the oil temperature, adjusting heat as needed to maintain 350°F (175°C).
- Drain and Coat Using a slotted spoon or spider strainer, carefully remove the fried donuts and place them on the prepared wire rack to drain excess oil for about 30 seconds. While still warm, transfer the donuts to the cinnamon sugar mixture and toss gently to coat completely.
- Serve Warm Serve your delicious apple cider donuts warm and enjoy!
Notes
- Make sure your apple cider is reduced and cooled completely before adding it to the batter. Warm cider can start to cook the eggs.
- Do not overmix the dough. Overmixing develops gluten, which can lead to tough donuts.
- Maintaining the correct oil temperature is crucial for perfectly cooked donuts. Too cool, and they’ll be greasy; too hot, and they’ll burn outside and be raw inside.
- Coat the donuts in cinnamon sugar while they are still warm for the best adhesion.
Tips and Variations
- Add Citrus Zest A tiny bit of orange or lemon zest in the batter can brighten the apple flavor.
- Spice It Up Feel free to adjust the spice blend to your liking. A pinch of cardamom or allspice can be a lovely addition.
- Apple Glaze Instead of cinnamon sugar, you can make a simple apple glaze by mixing powdered sugar with a tablespoon or two of the reduced apple cider.
- Baked Version For a less messy option, you can bake these donuts in a greased donut pan at 375°F (190°C) for 10-12 minutes, or until golden. They won’t have the same fried texture but will still be delicious!
Pro Chef Tips
- Reduce the Cider in Advance You can reduce your apple cider a day or two ahead of time and store it in the refrigerator. This saves time on baking day.
- Temperature Control is Key Invest in a good deep-fry thermometer. Consistent oil temperature is the secret to perfectly fried, non-greasy donuts.
- Don’t Overcrowd the Pot Frying too many donuts at once will drastically lower the oil temperature, resulting in greasy, undercooked donuts. Fry in small batches.
- Test the Oil Drop a small piece of dough into the oil. If it sizzles gently and rises to the surface in a few seconds, the oil is ready. If it browns too quickly, the oil is too hot.
Common Mistakes to Avoid
- Not Reducing Cider Enough This will result in a less intense apple flavor.
- Overmixing the Dough Leads to tough, chewy donuts instead of soft, cakey ones.
- Incorrect Oil Temperature Too low, and donuts become greasy. Too high, and they burn before cooking through.
- Not Chilling the Dough Chilled dough is much easier to handle and prevents the donuts from spreading too much when fried.
- Coating Cold Donuts The cinnamon sugar won’t stick well to cold donuts. Coat them while they are still warm from frying.
Storage and Meal Prep
Apple cider donuts are best enjoyed fresh, ideally within a few hours of frying. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To refresh them, pop them in the microwave for 10-15 seconds or in a toaster oven for a few minutes until warmed through.
Make-Ahead and Freezer Notes
While the fried donuts themselves don’t freeze well (they tend to get soggy), you can prepare the dough in advance. The dough can be made up to 24 hours ahead and stored in the refrigerator, tightly covered. When you’re ready to fry, just take it out, roll, cut, and fry as directed.
You can also freeze uncooked donut cutouts. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month. When ready to fry, thaw them slightly at room temperature for about 15-20 minutes before frying, or fry directly from frozen, adjusting the frying time slightly.
Serving Suggestions
These soft and spiced apple cider donuts are fantastic on their own, but here are a few ideas to elevate your serving experience:
- With Coffee or Tea A classic pairing for a cozy breakfast or afternoon treat.
- Alongside a Warm Drink Pair them with a mug of hot apple cider (spiked or not!), a pumpkin spice latte, or a chai tea.
- Dessert Platter Arrange them on a platter with fresh apple slices, caramel sauce for dipping, or a scoop of vanilla bean ice cream.
- Breakfast Treat A perfect addition to a fall brunch spread.
