When you want to bring the magic of an autumn orchard visit to your own kitchen, these Apple Cider Doughnuts deliver the tender, cake-like texture and warm spice flavor that makes this seasonal treat so beloved. The reduced apple cider concentrates intense apple flavor throughout the doughnuts, while cinnamon sugar coating adds sweetness and crunch that perfectly complements the soft interior. Each bite delivers nostalgia and comfort – from the first sugary crunch to the moist, apple-kissed center infused with fall spices. Perfect for weekend breakfast, autumn gatherings, or recreating beloved cider mill memories, this recipe makes about 12 doughnuts and takes approximately 90 minutes from start to finish, including rising time.
Cooking Time: 30 minutes prep, 1 hour rising and frying
Makes: About 12 doughnuts
What You’ll Need
For the dough:
- 2 cups apple cider
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 6 tablespoons butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For frying and coating:
- Vegetable oil for frying (about 8 cups)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Reducing the Cider
In a small saucepan, boil the apple cider over high heat until reduced to 1/2 cup, about 20-25 minutes. This concentrates the apple flavor dramatically. Let cool completely.
Mixing the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make sure the spices are evenly distributed throughout.
Creating the Wet Mixture
In another bowl, whisk together the melted butter and sugar until combined. Add the eggs, buttermilk, reduced apple cider, and vanilla, whisking until smooth.
Combining Everything
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix – the dough should be slightly sticky and shaggy, not smooth.
Chilling the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilled dough is much easier to roll and cut without sticking.
Preparing to Roll
Generously flour your work surface and rolling pin. Turn the chilled dough out onto the floured surface and pat it into a rectangle about 1/2 inch thick.
Cutting the Doughnuts
Using a floured doughnut cutter or two round cutters (3-inch and 1-inch), cut out doughnuts. Gather scraps, pat together gently, and cut more until all dough is used.
Resting Before Frying
Place cut doughnuts on a floured baking sheet and let rest for 10 minutes. This brief rest helps them puff beautifully when fried.
Heating the Oil
Heat 3-4 inches of vegetable oil in a large, heavy pot to 365-375 degrees. Use a candy thermometer to monitor – proper temperature is crucial for perfect doughnuts.
The Perfect Fry
Carefully lower 2-3 doughnuts into the hot oil using a slotted spoon. Don’t overcrowd, which drops the temperature and causes greasy doughnuts.
Timing the Cook
Fry for about 1 minute per side until deep golden brown. The doughnuts should puff up and float, turning golden and releasing that incredible aroma.
Draining Properly
Remove fried doughnuts with a slotted spoon and drain on a wire rack set over paper towels. Never drain directly on paper towels, which makes the bottom soggy.
Preparing the Coating
While doughnuts are still warm, mix the sugar and cinnamon in a shallow bowl. The coating adheres best to warm doughnuts.
The Sugar Toss
While still warm but cool enough to handle, toss each doughnut in the cinnamon sugar mixture, coating completely. The warmth helps the sugar stick perfectly.
Temperature Control
Monitor oil temperature between batches, allowing it to return to 365-375 degrees before adding more doughnuts. Consistent temperature ensures even cooking.
Don’t Forget the Holes
Fry the doughnut holes too – they take about 30-45 seconds per side and make perfect little snacks for impatient tasters.
Serving Fresh
These doughnuts are best enjoyed the day they’re made, preferably still slightly warm. The texture and flavor are at their peak within a few hours of frying.
Storage Guidelines
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They won’t be quite as tender but remain delicious.
Reheating Tips
Refresh day-old doughnuts in a 350-degree oven for 3-4 minutes. This restores some of the original texture and makes them taste freshly made.
Baking Alternative
For a healthier option, bake at 350 degrees for 12-15 minutes until golden. They won’t have that fried texture but are still delicious.
Glaze Variation
Instead of cinnamon sugar, try an apple cider glaze made with powdered sugar, reduced cider, and a touch of vanilla for a different finish.
Make-Ahead Strategy
The dough can be made and refrigerated overnight, then cut and fried in the morning for fresh doughnuts at breakfast.
Safety First
Never leave hot oil unattended. Keep a lid nearby to smother flames if needed, and never use water on an oil fire.
Understanding Cake Doughnuts
Unlike yeast doughnuts, these cake-style doughnuts are denser and more tender, with a texture similar to cake or muffins.
Seasonal Variations
Add a tablespoon of pumpkin pie spice to the dough for extra fall flavor, or incorporate finely chopped apples for additional texture.
Troubleshooting Tips
If doughnuts are greasy, the oil wasn’t hot enough. If dark outside but raw inside, the oil was too hot. Use a thermometer for best results.
These Apple Cider Doughnuts prove that the most treasured seasonal treats are worth making at home. The combination of concentrated cider flavor, warm spices, and that perfect tender texture creates the kind of nostalgic deliciousness that defines autumn, bringing the joy of orchard visits and fall festivals right to your kitchen table.
