These homemade apple cider doughnuts are fried until golden, cakey, and pillowy soft, then rolled in cinnamon sugar or topped with a sweet glaze.
Why this recipe works
Today, we’re going to show you how to make these over-the-top delicious apple cider doughnuts in both regular style and donut hole style. Plus two different ways to top them – glazed or cinnamon sugar-coated.
Arguably one of the best things about fall is all the apple and pumpkin-flavored goodies. Every year the kids and I would stop by our local apple farm and pick up a batch of warm apple cider doughnuts and apple cider milkshakes, plus a gallon or two of cider to make some of our own at home. Mix that apple cider with cozy nutmeg and cinnamon plus all the other necessary ingredients for a mouthful of cakey soft and perfectly spiced donuts and you’ll have anyone hooked the moment they try them.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CIDER – One of the most important steps for making apple cider donuts is to reduce the apple cider in a saucepan. This helps concentrate the liquid which will amplify the flavor. Store-bought cider won’t pack the same flavorful punch you look for in a donut that’s centered around this main ingredient, but it will certainly do the trick once you reduce it! This recipe calls for apple cider, not apple juice – be sure you grab the correct kind.
How to Make Apple Cider Doughnuts
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
- Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
- Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally.
- Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined.
- Add the flour mixture and continue to mix just until the dough comes together.
- Line two baking sheets with parchment or wax paper and sprinkle them generously with flour.
- Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
- Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole — cut out doughnut shapes.
- Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.
TIP – You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.
- Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.
- While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.
- Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried.
- Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
Frequently Asked Questions & Expert Tips
Yes, in fact, the first time I made these I used shortening and melted it in my cast iron Dutch oven. It took an entire 3-pound tub of shortening, so when finished I just allowed it to cool completely, scooped it back out of the pan and back into the tub, then discarded the whole thing.
Though these doughnuts are best enjoyed the day of for the fluffiest, softest texture – you can still store them in either an air-tight container or large ziptop bag kept at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Serving Suggestions
Serve apple cider doughnuts warm or at room temperature, with your choice of either cinnamon sugar or a glaze topping. We like to do half and half for a little variety in our batch!
Ingredients
- 1 cup apple cider
- 3 1/2 cups flour plus additional for the work surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons 1/2 stick or 2 ounces butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil or shortening for frying
Glaze Topping
- 1 cup powdered sugar
- 2 Tablespoons apple cider
Cinnamon Sugar Topping
- 1 cup granulated sugar
- 1 1/2 Tablespoons cinnamon
Things You’ll Need
- Saucepan
- Electric mixer
- 3.5 inch dough cutter
- Baking sheets
- Large deep sided skillet
- Candy thermometer
Before You Begin
- One of the most important steps for making apple cider donuts is to reduce the apple cider in a saucepan. This helps concentrate the liquid which will amplify the flavor. Store-bought cider won’t pack the same flavorful punch you look for in a donut that’s centered around this main ingredient, but it will certainly do the trick once you reduce it! This recipe calls for apple cider, not apple juice – be sure you grab the correct kind.
- Though these doughnuts are best enjoyed the day of for the fluffiest, softest texture – you can still store them in either an air-tight container or large ziptop bag kept at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Instructions
Reduce the Cider
- In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Making the Dough
- In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
- Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally.
- Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
- Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
- Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
- Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.
Making the Toppings
- While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.
Frying the Doughnuts
- Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried.
- Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
