Why You’ll Love This Recipe

You’ll love this apple cider donut recipe because it captures the essence of fall in every bite. The reduced apple cider intensifies the apple flavor, while cinnamon and nutmeg add comforting spice. These donuts are baked or fried to perfection and coated in a sweet cinnamon sugar blend that makes them irresistible. Plus, they’re easy to make at home and can be enjoyed fresh or stored for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apple cider (reduced for concentrated flavor)
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk
Cinnamon sugar (for coating)
Optional: oil for frying if making fried version

Directions

Pour the apple cider into a saucepan and simmer until reduced to about ½ cup. Let cool.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs, one at a time, then mix in vanilla and the cooled apple cider reduction.
Add the dry ingredients alternately with the buttermilk, mixing just until combined.
If baking: Preheat oven to 350°F (175°C). Grease a donut pan and fill each cavity about ¾ full. Bake for 12–15 minutes or until golden and springy.
If frying: Roll out the dough on a floured surface and cut into donut shapes. Heat oil to 350°F (175°C) and fry donuts 1–2 minutes per side until golden brown.
While warm, toss donuts in cinnamon sugar to coat. Serve fresh.

Servings and timing

This recipe makes about 12 donuts and takes approximately 45–50 minutes total, including reducing the cider and baking or frying.

Variations

Baked Apple Cider Donuts: Use a donut pan for a lighter, oven-baked version.
Glazed Version: Instead of cinnamon sugar, dip donuts in a simple glaze made from powdered sugar and a splash of cider or milk.
Filled Donuts: Fry donut rounds without holes and inject with apple butter or caramel for a decadent twist.
Mini Donuts: Use a mini donut pan for bite-sized treats—great for parties or kids.

Storage/Reheating

Storage: Store cooled donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze plain or sugared donuts (not glazed) for up to 2 months. Thaw and warm before serving.
Reheating: Warm in the oven at 300°F (150°C) for 5–7 minutes or microwave for 10–15 seconds.

FAQs

Why reduce the apple cider?

Reducing the cider concentrates its flavor, giving the donuts a stronger apple taste without excess moisture in the batter.

Can I use apple juice instead of cider?

You can, but apple cider has a more robust, spiced flavor that enhances the donut. If using juice, add a bit more spice to compensate.

How do I know when the cider is reduced enough?

You should reduce 1½ to 2 cups of cider down to about ½ cup. It will be syrupy and slightly thickened.

Can I bake these instead of frying?

Yes, baking is a great alternative. The donuts will be lighter and still delicious, especially when coated in cinnamon sugar.

What kind of oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Can I make the dough ahead of time?

Yes. Chill the dough for up to 24 hours before baking or frying. This can actually improve the texture.

Why are my donuts dense?

Overmixing the batter or dough can lead to dense donuts. Mix just until combined to keep them tender.

Can I use a different flour?

All-purpose flour works best, but you can substitute up to half with whole wheat flour for a heartier donut.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking flour. Results may vary slightly in texture, but the flavor will remain delicious.

What can I serve with apple cider donuts?

They’re perfect with hot apple cider, coffee, or tea. For dessert, pair with vanilla ice cream or drizzle with caramel sauce.

Conclusion

Apple cider donuts are the ultimate fall treat, with their warm spices, sweet cider flavor, and delicious cinnamon sugar coating. Whether you bake or fry them, they’re easy to make and incredibly satisfying. Great for breakfast, dessert, or a festive snack, these donuts bring a taste of autumn to any day of the year.

Apple Cider Donuts

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Apple cider donuts are warm, spiced cake-style donuts infused with concentrated apple cider and coated in cinnamon sugar. These cozy fall treats are perfect baked or fried and bring classic autumn flavor to every bite.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 45–50 minutes
Yield: 12 donuts
Category: Breakfast, Dessert
Method: Baking or Frying
Cuisine: American
Diet: Vegetarian

Instructions

Pour the apple cider into a saucepan and simmer until reduced to about ½ cup. Let it cool completely.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, cream the butter with granulated and brown sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract and the cooled apple cider reduction.
Add the dry ingredients in batches, alternating with the buttermilk, and mix until just combined.
If baking: Preheat oven to 350°F (175°C), grease a donut pan, and fill each cavity ¾ full. Bake for 12–15 minutes or until golden and a toothpick comes out clean.
If frying: Roll out the dough on a floured surface, cut into donut shapes, heat oil to 350°F (175°C), and fry donuts 1–2 minutes per side until golden brown.
While warm, toss donuts in cinnamon sugar to coat evenly.
Serve fresh or store for later.

Notes

Reduce the cider ahead of time to let it cool completely before adding to the batter.
Don’t overmix the batter to avoid dense donuts.
Use a mini donut pan or cutter for bite-sized versions.
Store uncoated donuts before freezing to preserve texture.
Add a glaze instead of cinnamon sugar for a different twist.

Nutrition

Serving Size: 1 donut
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg