Apple Cider Donuts
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There’s nothing truly better than biting into a warm, fresh donut coated in cinnamon sugar. It melts in your mouth with every bite!
Featured Comment
Definitely make these!
Are you a eat-the-entire-donut person or more of a donut hole person? I’m probably more of the latter since there’s generally an overall sense of less guilt consuming donut holes.
Although I think I probably consume more donut volume in donut holes. But it really doesn’t matter in the grand scheme of things. They all get deep fried and coated, smothered and tossed in homemade cinnamon sugar while still piping hot.
So whole donuts vs. donut holes. We’re all winning and thriving here.
what Are apple cider donuts?
Apple cider donuts are an American treat, full of warm Fall spices, apple cider, and often times topped or coated in cinnamon sugar. They are typically sold at apple orchards, cider mills and farm stands.
why i love this recipe
- Bakery-quality. Although completely homemade, these warm cinnamon-sugar coated donuts taste just like the ones fresh from an apple orchard, if not even better.
- Mixer not required. The apple cider dough does not require any kind of hand mixer or kneading.
- Strong apple flavors. By using reduced apple cider and all of its concentrated syrupy goodness (the secret ingredient), we’re talking big apple flavors here.
tips and tricks for success
- Apple cider versus apple juice. Apple cider is not the same as apple juice. At times, apple juice can be substituted for apple cider but in a recipe like this where the apple cider is really the main hero, it is best not to substitute with apple juice.
- Use reduced apple cider. Reducing the apple cider will create more complex, concentrated, potent flavors. With its syrup-like consistency, this will help achieve that strong apple flavor.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution for the hot oil.
- Use a candy thermometer for the most accurate results. The ideal temperature of the oil should be between 350° and 375°F.
- Fry in batches. If too many donuts are added at once, the oil temperature will drop and the donuts will absorb too much oil, resulting in soggy donuts.
- Reheat in the oven. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil, until warmed through – we want crispy on the outside, warm on the inside.
Apple Cider Donuts: Frequently Asked Questions
As apple cider is the main ingredient, we do not recommend substituting with apple juice.
Reducing the apple cider will result in concentrated flavors, adding big, prominent apple flavors to the donuts.
Yes! The apple cider can be reduced and stored in the fridge 1-2 days in advance.
Apple cider donuts are best eaten the same day but they can be stored in an airtight container at room temperature for 1-2 days, reheating at 325°F wrapped in aluminum foil until warmed through.
Apple Cider Donuts
Ingredients
- 3 cups apple cider
- 1 cup granulated sugar
- 4 ½ teaspoons ground cinnamon, divided
- 3 ½ cups all-purpose flour
- ⅔ cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 6 tablespoons butter, melted and cooled
- 2 large eggs, lightly beaten
- 2 cups vegetable oil
Equipment
Instructions
- Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.
- In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
- In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and remaining 1 1/2 teaspoons cinnamon.
- In a large glass measuring cup or another bowl, whisk together butter, eggs and reduced apple cider.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour. Divide dough in half.
- Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch cutter.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until a deep-fry thermometer registers 350 to 375 degrees F.
- Working in batches, add donuts to the Dutch oven and cook until evenly golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds; then roll warm donuts in cinnamon sugar mixture to coat.
- Serve warm.
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These are absolutely perfect! One of my big gripes with many fried donut recipes is the dough is too dry, which results in a dense interior. Not so with this recipe. Yes the dough is a bit sticky, but a good dusting of flour on your hands or rolling pin and it is manageable. And the finished donuts are great – crispy on the outside and light and airy on the inside. I will definitely make again!
I made a double batch of these yesterday and topped them with a browned butter glaze. They were universally declared to be the best donuts on the planet by everyone lucky enough to get one. The dough was a little sticky, so I recommend using a lot of flour on the rolling pin and cutter etc. (my surface was definitely not lightly dusted!) but it’s totally worth it. Like fall in a donut. Great texture and taste. Donut making has been my pandemic hobby but I think I better make salads my pandemic hobby for a bit…
The dough was way too wet. On top of that, the flavor was just okay. I would give this recipe a zero.
Also, I did reduce it to 1 cup.
So 100 people that loved them and gave them 5 stars must be wrong…couldnt be your technique. I give you a double zero.
This recipe is really super delicious! Although, I did find that there wasn’t much apple flavor coming through as other reviewers have mentioned. So I decided to make a glaze with some of the extra reduced apple cider and speed the donuts before rolling in cinnamon sugar. This really made the apple flavor pop and took it to a whole other level!
This was delicious and surprisingly easy! I looked at other reviews and a lot of them mentioned sticky dough, but the dough isn’t overly sticky if you reduce the apple cider like you’re supposed to. I had to play around with the length of frying a bit since I have never fried anything but 1 minute each side is a good place to start. I’ll definitely make this again!
I have yet to make these fantastic looking donuts but I had a question whether I can use dark brown sugar instead of light brown sugar?
they are delicious. I didn’t find the dough difficult to work with at all. I made sure the apple cider was boiled down and the dough was chilled. BUT, I need lessons on how to fry them! They burned on the outside without cooking on the inside 🙁 My oil was at 375 but I don’t think my pot was big enough. Any tips for the actual frying would be appreciated.
Same happened to me. I turned the temperature down to 350; that helped. If anyone else has suggestions, I hope they post.
Apple cider donuts: What do you recommend using in lieu of eggs d/t allergy. Flaxx eggs?
It was just amazing. Fun to make and easy.
This looks amazing and I would love to make these. It is the perfect dessert to make to get you and the people you share with get in the fall mood!
My Husband loves them !!
So my first attempt they were sticky so I added more flower when i dusted them. They were difficult to work with but I managed and they were fanstatic.
Update! I just made another batch .I did 4 cups of flour added a little more nutmeg and cinnamon to the dry ingredients. made sure i mesaured out the cider to exacly 1cup. After combining everything it was more to a dough consistency then a sloppy sticky mess. Just a little tweaking is all.
Thank you for sharing your recipe
I was thinking about making these and adding some small apple chunks to the batter. Have you tried that by chance? Any thoughts on if it would turn out okay?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I made this recipe originally to deep fry the donuts, which turned out amazing. The dough was sticky, but I just used a little flour on my hands and counter, patted out the dough, and had no problem getting really nice donuts. I also purchased donut pans after reading about them in other recipes. I had some of this dough left over so figured I would try out the new pans. I piped the dough into the pans, baked the donuts at 350 for 10-12 minutes, then rolled the donuts in butter, then cinnamon anf sugar. Oh my!! My whole family and a large group of guests at an apple cider pressing get together declared the donuts excellent! This is my go-to appke cider donut recipe, whether baked or fried!
Intrested to know if your baked donuts tasted like the fried ones? Were they tender like the fried ones?
The baked tasted more light and flufffy, but both versions were so delicious.
I have made these before. Delicious! Can you make dough and freeze it?
There is a comment listed below where you mention beginning with 3 cups of apple cider, but that it is then reduced to one cup. I do not see this step mentioned anywhere in the recipe that is currently posted, only that you need 1 cup of apple cider. I tried looking up similar recipes online where they reduce the apple cider first, but the one that I found starts with one cup of cider and reduces it to 1/4 cup for a similar amount of flour. Would it be possible to have this step clarified? I would like to make this recipe for my family, as we really enjoy apple cider donuts, but I want to make sure that the proportions and method are correct first. Has the recipe been modified to just use 1 cup of cider and omit the reduction step?
Yes, that is correct, Michelle. There have been some confusion with the reduction step, resulting in using 3 cups of apple cider and having a very sticky dough. You can, of course, use 3 cups of apple cider to begin with and reduce to 1 cup for the best results possible. Good luck!
I found the dough to be very sticky and so it was difficult to get round donuts. Is it supposed to be sticky?
These are so good! I was looking for a recipe to dupe the ones my local orchard makes. I went vegan and can’t eat them anymore, I subbed the eggs for a vegan egg alternative and they taste just like the ones I was hoping to dupe. Thanks so much!
Hello!
Do you used unsalted butter?
Thank you
Yes. 🙂
Please don’t wast your time or homemade apple cider on this recipe. The author has her ratios of dry to wet ingredients way off. You will end up with a big sticky mess that no amount of added flour will fix. It is probably supposed to read 2 1/2 cups of apple cider and not 3 1/2, but why waste your time trying to figure out the mistake. There are plenty of other very good recipes available. I will make sure and read the reviews next time as it appears I am not the only one that had this problem and then took the time to write a review.
Jarom, it sounds like you didn’t read the instructions in its entirety. Yes, you begin with 3 cups apple cider but if you read step #1, the apple cider is reduced to 1 cup. Please make sure to read the recipe at least twice from start to finish before proceeding with a recipe – it will be very helpful to avoid mistakes like this. 🙂
I see that now. I skipped step one because I already had a reduced apple cider I made. I just read the ingredients and off I ran. Sorry for the bad review as it is obviously my poor ability to follow instructions and not your recipe. I’ll give it another try. Thanks for your polite reply as I am sure it was difficult to not call me an idiot.
Totally understandable, Jarom! 🙂
I realize that this interaction was two years ago, but I just can’t help but stop and marvel to see a polite interaction on the internet! I am so impressed, you guys!
Its now 4 years later… I am now admiring the polite and civilized exchange. We need more of this! Well done both of you!
It’s nearly 6 years later and I just read this exchange.
What an incredible and wonderful meeting of the minds.
I can’t wait to try these! Although I only have a larger donut cutter (3.5 inches). Will that affect the cook time? Thanks! 🙂
Yes, it may take a little longer to cook through. 🙂
Post-baking follow up – these were absolutely amazing. I’m already planning to them again!! Thanks for the recipe!
That’s so great! Thanks so much for the update!
I can add buttermilk? 1/2 vip.
I do not recommend adding buttermilk.
If I want to make holes instead, what should I do?
Asha, you can cut out smaller rounds for donut holes.
I made these tonight. They were delicious. The dough was A little sticky. How do I fix this? Also how long will the dough stay if refrigerated? Thank you for the recipe!
Working on a lightly floured surface should help! I wouldn’t keep the dough inside the refrigerator for longer than 1-2 hours. Hope that helps!
In the recipe where you can combine the flour and sugar in the large bowl is that the brown sugar or some of the granulated sugar?
Brown sugar. 🙂