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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.

Ingredients

  • 1½ cups apple cider (reduced to ½ cup)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • Cinnamon sugar (1/2 cup sugar + 1 tbsp cinnamon, for coating)
  • Optional: oil for frying (if making fried version)

Instructions

  1. Pour the apple cider into a saucepan and simmer until reduced to about ½ cup. Let it cool completely.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, cream the butter with granulated and brown sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract and the cooled apple cider reduction.
  5. Add the dry ingredients in batches, alternating with the buttermilk, and mix until just combined.
  6. 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.
  7. 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.
  8. While warm, toss donuts in cinnamon sugar to coat evenly.
  9. 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.

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