Nothing says fall like biting into a warm, freshly fried apple cider donut, the cinnamon sugar coating sticking to your fingertips and that deep, spiced apple flavor melting on your tongue. These donuts have been my autumn obsession ever since I first tasted them at a local orchard years ago. Now, I make them every October—rain or shine—because they taste like crisp leaves, cozy sweaters, and all those little moments that make the season magical. Trust me, once you try homemade apple cider donuts, those store-bought versions just won’t cut it anymore.
Why You’ll Love These Apple Cider Donuts
Listen, I know everyone claims their donut recipe is the best, but these? These are special. Here’s why:
- Crispy outside, pillowy inside: That perfect contrast of textures makes every bite irresistible.
- Spiced just right: Cinnamon and nutmeg shine without overpowering the apple flavor.
- That cinnamon sugar coating: It clings to every nook and cranny while the donuts are still warm.
- Easier than you think: No fancy equipment needed—just a pot, some oil, and a whole lot of love.
Seriously, one bite and you’ll be hooked. They’re like autumn in donut form.
Ingredients for Apple Cider Donuts
Okay, time to raid your pantry! Here’s everything you’ll need to make these autumn jewels. I’ll walk you through why each ingredient matters, no mysteries here.
- 2 cups apple cider (you’ll reduce this down to 1/2 cup, trust me, it’s worth the wait for that intense apple flavor)
- 3 cups all-purpose flour (I use unbleached, but any will do in a pinch)
- 1/2 cup granulated sugar (for that perfect sweetness balance)
- 1/4 cup packed brown sugar (dark or light works, I prefer dark for deeper molasses notes)
- 2 tsp baking powder (make sure it’s fresh for a good rise!)
- 1 tsp cinnamon (the star of our spice show)
- 1/2 tsp nutmeg (just enough to whisper “hello” without shouting)
- 1/2 tsp salt (never skip this it makes all the flavors pop)
- 1/4 cup butter, melted (unsalted is my go-to, but salted works if you reduce salt slightly)
- 2 large eggs (room temperature blends better, take them out early!)
- 1/2 cup milk (whole milk is dreamy, but any % works)
- 1 tsp vanilla extract (the real stuff, no imitations!)
- Vegetable or canola oil for frying (about 2-3 cups, depending on your pot size)
- For coating: 1/2 cup sugar + 1 tbsp cinnamon (mix these in a shallow bowl while the donuts fry)
See anything scary in that list? Nope! Just simple ingredients that come together into something magical. Now let’s get cooking!
How to Make Apple Cider Donuts
Grandma’s secret to perfect apple cider donuts is all about the technique. I’ll walk you through the process step-by-step, so you’ll end up with golden, crispy donuts every time.
Reducing the Apple Cider
First thing’ll need to do is reduce the apple cider. You’ll want to simmer the 2 cups of cider on medium-low heat until it reduces to 1/2 cup. This concentrates the flavor and gives the donuts that signature apple taste. Trust me, it’s worth the wait!
Mixing the Dough
While the cider reduces, you’ll want to mix the dry ingredients flour, sugars, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the wet ingredients: melted butter, eggs, milk, vanilla, and the reduced cider.
Then, add the wet mixture to the dry ingredients and mix until just combined. The key here is not to overmix the dough, just mix until there are no streaks of flour left. Overmixing will result in tough donuts, and we definitely don’t want that!
Frying to Perfection
Heat your oil to 350°F (use a candy thermometer if you have one). Roll the dough to 1/2 inch thickness and cut into donut shapes using a cutter or a glass. Fry in small batches so you don’t overcrowd the pan. Each side should take about 1-2 minutes to cook. You’ll know they’re done when they turn golden brown.
Drain on paper towels and then coat in cinnamon sugar while they’re still warm. That’s it! You’ve got yourself some delicious apple cider donuts.
Tips for the Best Apple Cider Donuts
After making dozens (and dozens) of these donuts over the years, I’ve learned a few tricks to guarantee perfection every time:
- Oil temperature is everything: Use a candy thermometer to keep it at a steady 350°F. Too hot and they’ll burn; too cool and they’ll soak up oil.
- Roll with confidence: Keep your dough an even 1/2-inch thick so they fry uniformly – no raw centers or overdone edges!
- Drain, then coat: Let excess oil drip off on paper towels for just 30 seconds before rolling in cinnamon sugar – that’s when it sticks best.
Follow these simple tips and you’ll be a donut master in no time!
Ingredient Substitutions & Variations
Listen, I get it, sometimes you’re staring at your pantry thinking, “I don’t have that!” Don’t panic! Here are my tried-and-true swaps that’ll still give you amazing apple cider donuts:
When You Need to Make Changes
No apple cider? Use apple juice in a pinch, but reduce it by half just like the cider. The flavor won’t be as deep, but it’ll work.
Gluten-free folks: Swap in your favorite 1:1 gluten-free flour blend. My neighbor swears by Bob’s Red Mill for these donuts.
Out of nutmeg? Try a pinch of allspice or cardamom instead; both add warmth without overpowering.
Fun Variations to Try
Once you’ve mastered the basic recipe, play around! My family loves these twists:
- Baked option: Bake at 375°F for 10-12 minutes instead of frying. Brush with melted butter before the cinnamon sugar coating.
- Maple glaze: Skip the cinnamon sugar and drizzle with a simple maple glaze (powdered sugar + maple syrup).
- Apple chunks: Fold in 1/2 cup finely diced apples for extra texture and bursts of flavor.
The beauty of this recipe? It’s forgiving and flexible. Make it your own, that’s how the best family recipes are born!
Serving & Storing Apple Cider Donuts
Oh, the joy of serving these warm donuts fresh from the fryer! The cinnamon sugar coating sticks best when they’re still warm, and that first bite? Pure magic. I always serve them with strong coffee; the bitterness plays perfectly against the sweet spices. For a real treat, try them with hot mulled cider too!
Now, if you somehow have leftovers (rare in my house!), Here’s how to keep them tasting great:
- Room temp storage: Keep in an airtight container for up to 2 days. Layer them with parchment paper so they don’t stick together.
- Reviving them: Just 10 seconds in the microwave brings back that fresh-fried texture. For extra crispness, pop them in a 350°F oven for 5 minutes.
- Freezing tip: Freeze uncoated donuts in a single layer first, then transfer to a bag. When ready, thaw, give them a quick warm-up, and toss in cinnamon sugar.
Honestly though? These disappear so fast at my house that storage is rarely an issue, especially when my kids catch the scent of cinnamon in the air!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these apple cider donuts, and I totally get it! Here are the answers to the ones that pop up most often:
Can I bake these instead of frying?
Absolutely! Bake at 375°F for 10-12 minutes in a greased donut pan. They’ll be slightly less crispy but still delicious. Brush with melted butter right out of the oven before the cinnamon sugar coating, which helps it stick!
How long does the cider reduction take?
Usually, 20-25 minutes of gentle simmering is required to go from 2 cups down to 1/2 cup. Don’t rush it; that slow reduction is what gives these donuts their incredible apple flavor. I set a timer and stir occasionally to prevent sticking.
Can I freeze the donuts?
You bet! Freeze them uncoated first on a baking sheet, then transfer to a freezer bag. When ready, thaw at room temp, warm them slightly, and toss in cinnamon sugar. They’ll taste nearly fresh-made!
Why did my donuts turn out tough?
Probably from overmixing the dough. Remember, just stir until the flour disappears! Also, check that your baking powder hasn’t expired, and don’t skip letting your eggs come to room temperature before mixing.
Can I make the dough ahead?
Yes! The dough keeps well in the fridge for up to 24 hours. Just wrap it tightly in plastic. Let it sit at room temperature for 20 minutes before rolling and cutting cold dough is harder to work with.
Nutritional Information
Okay friends, let’s be real, we’re not eating donuts for their health benefits! But since I know you’re curious (and maybe tracking macros), here’s the scoop on what’s in these heavenly bites. Keep in mind these are estimates that’ll vary based on your exact ingredients and how many cinnamon sugar sticks!
Per donut (makes about 12):
- Calories: ~220
- Sugar: 15g
- Fat: 8g (3g saturated)
- Carbs: 35g
- Fiber: 1g
- Protein: 3g
A little tip from me? Enjoy every bite without guilt! These are special treats meant to be savored with good coffee and better company. Life’s too short to skip homemade apple cider donuts, I say this as someone who’s burned off plenty chasing kids around the orchard after eating two (or three…)!
Ready to Make Some Magic?
Now that you’ve got all my secrets, it’s your turn to fill your kitchen with that incredible cinnamon-apple aroma! Trust me, nothing beats watching your family’s eyes light up when you bring a plate of warm apple cider donuts to the table. I’d absolutely love to hear how yours turn out. Did you stick with the classic version or try one of the fun variations? Snap a pic and share your results in the comments below! And if you’ve got any brilliant tweaks of your own, spill the beans. Great recipes grow when we share our kitchen adventures. Happy frying!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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2 Perfect Apple Cider Donuts with Crunchy Cinnamon Coating
- Total Time: 35 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Classic apple cider donuts with cinnamon sugar coating.
Ingredients
- 2 cups apple cider
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- Oil for frying
- 1/2 cup sugar + 1 tbsp cinnamon (for coating)
Instructions
- Reduce apple cider to 1/2 cup by simmering.
- Mix dry ingredients in a bowl: flour, sugars, baking powder, cinnamon, nutmeg, salt.
- Whisk wet ingredients: melted butter, eggs, milk, vanilla, and reduced cider.
- Combine wet and dry ingredients to form dough.
- Roll dough to 1/2-inch thickness and cut into donut shapes.
- Heat oil to 350°F and fry donuts for 1-2 minutes per side.
- Drain on paper towels, then coat in cinnamon sugar while warm.
Notes
- Use fresh apple cider for best flavor.
- Do not overmix the dough to keep donuts tender.
- Fry in small batches to maintain oil temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg