These tender, cake-style apple cider donuts capture the essence of fall in every bite. Made with reduced apple cider that’s been simmered down to concentrate its flavor, these donuts have a moist, dense texture and warm spice blend that makes them irresistible. Unlike yeast donuts, these are quick to make and don’t require rising time. The secret lies in reducing fresh apple cider to intensify its flavor, then combining it with warm spices like cinnamon, nutmeg, and a hint of cardamom. Rolled in cinnamon sugar while still warm, these donuts taste just like the ones you’d find at your favorite apple orchard. This recipe yields 12 donuts and brings the cozy flavors of autumn right to your kitchen.
Serves: Makes 12 donuts
Preparation Time: 20 minutes
Cooking Time: 45 minutes (includes cider reduction)
What You’ll Need
For the Reduced Cider
- 1 1/2 cups fresh apple cider
For the Donuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter (for brushing)
For Frying
- 6-8 cups vegetable oil (enough for 2-3 inches deep in your pot)
Reducing the Apple Cider
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and let it simmer, stirring occasionally, for 15-20 minutes.
Continue cooking until the cider has reduced to about 1/2 cup and has a syrupy consistency. It should coat the back of a spoon and have a deep amber color. This concentrated cider is what gives the donuts their intense apple flavor.
Set the reduced cider aside to cool to room temperature while you prepare the other ingredients. This step is crucial for maximum apple flavor.
Preparing the Donut Batter
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, cardamom, and salt until well combined.
In a separate bowl, combine the cooled reduced cider, melted butter, beaten egg, buttermilk, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon or spatula until just combined. Don’t overmix, as this can make the donuts tough. The batter should be slightly sticky but manageable.
Setting Up for Frying
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F. Use a candy thermometer to monitor the temperature, as maintaining the right heat is essential for perfect donuts.
Line a large plate or baking sheet with paper towels for draining the cooked donuts. Have a slotted spoon or spider ready for lifting the donuts from the oil.
Shaping the Donuts
Turn the dough out onto a lightly floured surface. Gently pat it down to about 3/4 inch thickness, being careful not to overwork the dough.
Using a floured donut cutter or two round cutters (one large, one small), cut out the donuts. If you don’t have a donut cutter, use a 3-inch round cutter for the donuts and a 1-inch cutter for the holes.
Gather the scraps gently, pat down again, and cut more donuts. You should get about 12 donuts plus holes from this amount of dough.
Frying the Donuts
Carefully lower 2-3 donuts into the hot oil using a slotted spoon, being careful not to overcrowd the pot. The oil temperature will drop slightly, which is normal.
Fry for 1-2 minutes on the first side until golden brown, then flip carefully and fry for another 1-2 minutes on the second side. The donuts should puff up and turn a beautiful golden color.
Remove the donuts with a slotted spoon and place on the paper towel-lined plate to drain. Repeat with the remaining donuts, checking the oil temperature between batches and adjusting heat as needed.
Don’t forget to fry the donut holes too. They’ll cook faster, about 1 minute per side.
Coating the Donuts
While the donuts are still warm, prepare the cinnamon sugar coating by mixing the granulated sugar and cinnamon in a shallow bowl.
Brush each warm donut lightly with melted butter, making sure to coat all surfaces. This helps the cinnamon sugar stick properly.
Roll each buttered donut in the cinnamon sugar mixture, turning to coat completely. The sugar will stick to the butter and create a delicious, sweet coating.
Serving and Storage
Serve the donuts immediately while they’re still warm for the best taste and texture. Fresh apple cider donuts are at their peak within a few hours of making.
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. They won’t be quite as crispy, but they’ll still be delicious.
To refresh day-old donuts, warm them in a 300°F oven for 5 minutes, then re-roll in cinnamon sugar if desired.
Tips for Success
Don’t skip reducing the cider. This step concentrates the apple flavor and is what makes these donuts special. The reduction should be syrupy and intensely flavored.
Maintain the oil temperature at 350°F. If it’s too hot, the outside will brown before the inside cooks. Too cool, and the donuts will absorb oil and become greasy.
Work quickly but gently when shaping the donuts. The less you handle the dough, the more tender your donuts will be.
Troubleshooting
If your donuts are too dense, you may have overmixed the batter or the oil temperature was incorrect. Mix just until the ingredients come together and monitor that thermometer carefully.
If the donuts absorb too much oil, the temperature was likely too low. Make sure the oil returns to 350°F between batches.
Flavor Variations
For extra apple flavor, add 1/2 cup finely diced fresh apple to the batter along with the wet ingredients.
Try a maple glaze instead of cinnamon sugar. Mix 1 cup powdered sugar with 3 tablespoons maple syrup and 2-3 tablespoons milk for dipping.
Add 1/4 teaspoon ground ginger or a pinch of ground cloves for additional warmth and spice.
Equipment Notes
A candy thermometer is essential for maintaining proper oil temperature. If you don’t have one, test with a small piece of dough. It should bubble actively and rise to the surface immediately in properly heated oil.
A donut cutter makes shaping much easier, but two round cutters work just as well. You can even use a clean, empty can for the larger circle and a bottle cap for the center hole.
