Apple Cider Donuts start popping up every fall. The leaves put on their fall display, and the local apple orchards put out their fresh cider donuts. I used to drive a fair distance to obtain these delicious fall treats (the donuts, not the leaves). Now I make donuts fresh, right in my kitchen. Yum sooo good – hot, fresh, and coated with sugar and cinnamon. I’m grabbing a cup of coffee to go with a fresh apple cider donut while I write this blog.
Key Takeaways
Apple cider donuts are an easy and rewarding fall treat you can make at home, especially if you’re already comfortable baking muffins.
Fresh apple cider is the key ingredient—boiled and reduced to intensify the flavor for the perfect apple taste.
Frying is essential for that classic donut texture—baking just doesn’t compare for this recipe.
You don’t need fancy equipment—a cookie cutter and bottle cap can substitute for a donut cutter.
Keep the dough cold before frying to make shaping easier and help the donuts hold their shape in hot oil.
Toppings are customizable and fun—cinnamon sugar, maple glaze, or even powdered sugar (or all three!).
Overview
As the crisp air of autumn rolls in and the leaves transform into brilliant shades of red and gold, one seasonal favorite makes its highly anticipated return—Apple Cider Donuts. Once a treat I’d eagerly drive long distances to find, these cozy, cinnamon-sugar coated delights have now become a homemade tradition right in my kitchen. Warm, fragrant, and fresh from the fryer, they pair perfectly with a hot cup of coffee on a chilly fall morning. Surprisingly easy to make, these donuts require no fancy equipment (a cookie cutter and bottle cap will do!) and rely on pantry staples—aside from fresh apple cider, which is the secret to their rich flavor. Whether you’re deep frying for the first time or just in the mood for a nostalgic fall recipe, these donuts are guaranteed to fill your kitchen with the irresistible aroma of fall and leave everyone asking for seconds.
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SIS - Simple is Smart Tip
If you don’t have a donut cutter you can use a cookie cutter or biscuit cutter to cut the outer shape and the cap of a bottle or jar to cut the center “donut hole.” Just make sure it is a little deeper than the donut dough is thick. It won’t be quite as pretty as the ones cut with the donut cutter but will taste just as good.
Neuro Nutrition Nugget - Apples
Attention all brainiacs and apple enthusiasts! Did you know that apples are not only deliciously crunchy, but they also pack a punch when it comes to boosting your brain health? It’s true! These little red (or green, if you prefer) powerhouses are loaded with antioxidants that help protect your brain cells from damage caused by pesky free radicals. So the next time you’re feeling a bit scattered or forgetful, grab an apple and give your brain a tasty treat. Who knew that staying smart could be so scrumptious?
How Hard are Apple Cider Donuts to Make?
I’m telling you that these Apple Cider Donuts are easy to make. If you can make muffins, you can make these donuts. The hardest part is deep frying them. When they are in the hot oil, they are very fragile; if you aren’t extra careful, they will come apart when you flip them over. Ok, Let’s get cooking, or rather frying.
Do I Need any Special Ingredients for Apple Cider Donuts?
The ingredients for apple cider donuts are all in your pantry, except for the cider. The apple flavor in the donut comes from the cider. However, there is one little caveat. The cider should be fresh cider and not the clear apple juice in a bottle or can. To make the cider donuts with extra YUM, boil the cider and reduce it by 5 times. For this recipe, you will start with 1 1/4 cups of cider and end with 1/4 of a cup. Let the cider cool before adding it to the recipe. If you don’t want to boil the cider yourself, here is a link to purchase it. (click here)
How do I Make Apple Cider Donuts?
These apple cider donuts are fried and not baked. I prefer the fried donuts over the baked donuts. I know they aren’t as healthy. However, who said the baked donuts were healthy. After all, they are a Donut.
The recipe is super simple, Put all of the ingredients in a bowl. Yes, everything. Use a hand mixer or stand mixer and mix them all together to form a cohesive dough. That’s it. The dough needs to chill for several hours. Then it is ready to make into donuts.
Once the dough is chilled, it is time to heat the oil to 350 degrees for frying the donuts at 350 degrees F. You can also fry the donuts in a large cast-iron frying pan.
No rolling pin is needed. Simply pat the dough into a circle about 1/2 inch thick and cut out the donuts with a donut cutter. (click here)
The dough is very soft and sticky. Be generous with the flour. I work in small batches and take out enough dough for one batch of donuts. The doughnuts rise the best if they are cold when you put them in the fryer. Also the cold dough is easier to work with.
Drop the donuts into the hot oil a few at a time—Fry for about a minute on each side.
Now it’s time for the best part. That would be eating them – right. Wrong!! It is coating them with your favorite topping. Hmm, let’s see, will it be a maple glaze, a cinnamon-sugar coating, or twice coated with powdered sugar. You choose, or if you can’t decide, do a few of each as I did. Or get creative and create your own custom topping. Ok, now it’s time for the best part. Dig In – Let’s Eat. Oh dear, I need a refill on my coffee.
If you are looking for some other Fall breakfast treats, try these. Fresh Apple Cinnamon Chip Scones or these Pumpkin Cinnamon Chip Muffins.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments.The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
FAQ:
Q: Are apple cider donuts hard to make?
A: Not at all! If you can make muffins, you can make these donuts. The trickiest part is frying, as the dough is delicate and needs gentle handling.
Q: What’s the difference between apple cider and apple juice in this recipe?
A: Apple cider is unfiltered and packed with more apple flavor, while juice is clear and too weak for this recipe. Always use fresh cider for the best results.
Q: Do I need a donut cutter?
A: It helps, but it’s not required. A cookie cutter and a bottle cap can work just fine in a pinch!
Q: Can I bake the donuts instead of frying them?
A: You can, but the result won’t have that classic donut texture. Frying gives you the golden, crisp outside and tender inside everyone loves.
Q: What kind of toppings can I use?
A: Cinnamon sugar is a classic, but you can also use maple glaze, powdered sugar, or make your own creative combo.
Q: How do I reduce the cider properly?
A: Simmer 1 1/4 cups of fresh apple cider until it’s down to 1/4 cup. Let it cool completely before adding it to the dough.
Apple Cider Donuts
Equipment
- To see the ingredient amounts in metric units, click the "METRIC:" button between the ingredients and the instructions for this recipe.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 2⅔ cups all-purpose flour
- ⅓ cup packed brown sugar
- 1 tsp. baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp apple pie spices
- 1 large egg
- 3 tbsp melted butter cooled
- ¼ cup boiled cider
- ¼ cup fresh apple cider
- powdered sugar, maple glaze, or cinnamon and sugar for coating the donut.
- vegetable oil for frying
Instructions
- Mix together all of the dry ingredients.
- Mix together the egg, boiled cider, fresh cider, and cooled melted butter
- Add the liquid ingredients to the dry ingredients and mix well with a hand or stand mixer. The dough will be the consistency of sticky cookie dough. It's best to chill the dough before you roll out the donuts. If you make the donuts right away, use plenty of flour to keep them from sticking to your rolling pin and donut cutter.
- Cover and rest in the fridge overnight or for a minimum of 2 hours.
Rolling out and frying the donuts
- Heat oil in a deep-fryer or large cast-iron pan or electric skillet. Oil temperature needs to be a steady 350 degrees. Use an instant-read thermometer to monitor the oil.
- Roll out the donuts to about 1/2 inch thick on a lightly floured surface. I like to roll between two pieces of lightly floured plastic wrap. Cut to desired size with either a large or medium size donut cutter.
- Fry in the hot oil for about 1-2 minutes on each side. Remove and allow donut to cool briefly. Once it is cool enough to handle, add your favorite coating or topping (see below)
- These donuts are best when served warm and fresh.*
