Apple Cider Donuts Recipe

If you’re craving a cozy, fall-inspired treat that fills your kitchen with the warm scent of cinnamon and apples, then you’re going to love this Apple Cider Donuts Recipe. I absolutely love how these donuts turn out – soft, fluffy, and perfectly spiced, with just the right balance between sweet and tangy thanks to that apple cider reduction. Trust me, once you make these, you’ll find it hard to go back to store-bought donuts!

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Ingredients You’ll Need

These ingredients work harmoniously to create that iconic apple cider donut flavor and texture. When shopping, I recommend using unfiltered apple cider for the best depth of flavor and fresh spices for that warm, aromatic touch.

• Apple cider or unfiltered apple juice: Use quality cider for the deepest apple flavor and to make that syrupy reduction base.
• Unsalted butter: Adds richness without overpowering, plus helps the cider syrup stay silky smooth.
• All-purpose flour: The foundation for a tender crumb—don’t skimp on sifting or flouring surfaces when rolling out.
• Ground cinnamon: Divided amounts let you use some in the dough and more for that iconic cinnamon sugar coating.
• Baking powder: Leavens the donut for fluffiness; the amount you use depends on whether you refrigerate the dough overnight or not.
• Kosher salt: Balances sweetness and enhances all other flavors in the recipe.
• Baking soda: Works with the acidity from cider and buttermilk to give the donuts a great rise.
• Ground nutmeg: Freshly grated really makes a difference for warming the spice profile without overpowering.
• Light or dark brown sugar: Adds moistness and depth of flavor, pairing beautifully with the apples.
• Unsweetened applesauce: Keeps the donuts moist and adds natural sweetness—plus it’s a nice healthier twist!
• Cold buttermilk or kefir: Provides acidity that reacts with baking soda for that perfect rise and subtly tangy background.
• Cold large eggs: For structure and moisture—you want them cold to keep the dough cool and manageable.
• Granulated sugar: Combined with cinnamon for that irresistible coating.
• Vegetable, canola, or peanut oil: For deep frying; use an oil with a high smoke point to keep your donuts light and crisp.

Variations

One of the best parts about this Apple Cider Donuts Recipe is how easy it is to tweak according to your taste. I often experiment with some variations to keep things exciting or make it fit dietary needs.

• Gluten-Free Version: I’ve tried swapping in a gluten-free flour blend with good success—just add a bit more applesauce for moisture since gluten-free dough can be drier.
• Spice it Up: Adding a pinch of ground cloves or cardamom amps the warmth of the spices; my husband loves this little twist during the cold season.
• Maple Glaze: Instead of cinnamon sugar, drizzle a maple glaze over the donuts for an extra indulgent topping.
• Air-fryer Donuts: For a lighter version, I’ve cooked these in the air fryer with great results—just reduce the temperature and cook until golden.

How to Make Apple Cider Donuts Recipe

Step 1: Reduce Your Apple Cider to a Syrup

This part takes about 10 minutes, but it’s where the magic starts. Bring 2 1/2 cups of apple cider to a boil, then reduce it down to about 1/3 cup, which concentrates all that delicious apple flavor. I like to keep an eye on it so it doesn’t burn—if you go too far, no worries, just add a splash of water to get it back to 1/3 cup. Once reduced, whisk in butter and brown sugar while still warm until melted into a silky syrup. This step really sets the tone for the donuts’ flavor!

Step 2: Mix Wet Ingredients

Once your apple cider syrup is ready and transferred to a bowl, mix in the unsweetened applesauce, cold buttermilk, and eggs. Whisk these together until smooth and homogeneous. I find chilling the eggs helps keep the dough easier to handle later.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the flour, half of your cinnamon, baking powder, salt, baking soda, and ground nutmeg. Taking the time here ensures your spices and leavening agents are evenly distributed, which means a more consistent donut.

Step 4: Bring It All Together and Chill

Scrape the wet apple cider mixture into the dry ingredients and gently stir until a sticky dough forms. Don’t overmix here—just combine until you see no dry flour. Cover the dough and refrigerate for at least an hour. I discovered that letting it chill overnight really enhances the flavors and makes it easier to roll out, so if you have the time, go for it!

Step 5: Rolling and Cutting Out Donuts

Dust your work surface and rolling pin heavily with flour to prevent sticking—the dough will be sticky, but don’t worry, that’s part of the charm. Roll the dough out to about 1/2 inch thickness. Use a floured donut cutter to cut out your donuts and donut holes. I like twisting the cutter gently as I push through to get a clean edge. Gather scraps and re-roll to maximize yield—this part feels like donut magic in action!

Step 6: Frying Time

Heat oil to a steady 350ºF in a heavy pot or Dutch oven. Fry donuts in batches of 4, about 1 minute per side, until they puff up and turn that gorgeous golden brown. Use tongs or chopsticks to flip and remove them carefully—handle gently to keep their light texture. Drain briefly over the pot to shed excess oil before transferring them to a wire rack.

Step 7: Coat with Cinnamon Sugar

This is my favorite part—toss each hot donut one by one in your cinnamon sugar mixture while still warm. I sprinkle extra sugar on top to make sure every nook and cranny is covered. Doing this immediately after frying locks in that perfect sugary crunch that makes these donuts irresistible.

How to Serve Apple Cider Donuts Recipe

Garnishes

I usually stick to the classic cinnamon sugar coating because it’s just so nostalgic and delicious. However, for special occasions, I love dusting them lightly with powdered sugar or even drizzling some homemade caramel sauce. It adds a lovely contrast and makes them even more indulgent!

Side Dishes

These donuts pair wonderfully with a hot cup of coffee or spiced chai. For a heartier treat, I like serving them alongside a creamy bowl of baked apples or even a warm mug of apple cider. It’s like autumn on a plate and a drink!

Creative Ways to Present

For holiday brunches or gatherings, I’ve arranged these donuts stacked in a pretty basket lined with parchment paper and garnished with fresh apple slices and cinnamon sticks. It makes for a stunning centerpiece. Another fun idea is threading donut holes onto skewers with apple chunks as a portable, playful snack!

Make Ahead and Storage

Storing Leftovers

While these donuts are best enjoyed fresh, I’ve stored leftovers in an airtight container at room temperature for up to two days with good results. To keep them tasting just right, I always rewarm them before serving to bring back that fresh-from-the-fryer warmth and texture.

Freezing

If you want to make these ahead, you can freeze the raw dough after shaping but before frying—just flash freeze them on a baking sheet and then transfer to a freezer bag. When you’re ready, fry them straight from frozen, adding a little extra cook time. Alternatively, I’ve frozen cooked donuts for a quick thaw-and-warm treat later on.

Reheating

I usually reheat leftover donuts in a 325ºF oven for about 8 minutes. This method crisps up the cinnamon sugar coating while warming the inside nicely without drying them out. Microwave reheats are faster but can make them a bit chewy.

FAQs

Final Thoughts

I honestly can’t recommend this Apple Cider Donuts Recipe enough. It’s one of those comforting treats that brings everyone to the kitchen instantly, whether it’s a chilly fall morning or a special family gathering. I hope you enjoy making and eating them as much as my family and I do—and don’t be surprised if they become your new favorite tradition!

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