These homemade apple cider doughnuts are fried until golden, cakey, and pillowy soft, then finished with a cinnamon sugar coating or a light apple-cider glaze.
Why this recipe works
This recipe yields tender, cakey doughnuts with a true apple-cider flavor. The cider is reduced to concentrate its taste, and the dough is chilled briefly so the doughnuts hold their shape when cut and fried. You can make classic ring doughnuts or doughnut holes and finish them either glazed or rolled in cinnamon sugar.
Fall is the perfect season for apple treats, and these doughnuts capture that cozy spice mix—cinnamon and nutmeg—paired with the bright sweetness of apple cider. Reducing the cider amplifies the apple flavor in every bite.
Ingredients you will need
For full measurements and a printable recipe card, see the recipe block below. The main components are reduced apple cider, flour, butter, sugar, eggs, buttermilk, and the usual leaveners and spices.
Ingredient Info and Substitution Suggestions
CIDER – Reducing the cider in a saucepan concentrates the flavor, which makes these doughnuts taste of real apple. Use apple cider (not apple juice) for the best result. If you use store-bought cider, reduce it as directed to intensify the taste.
How to Make Apple Cider Doughnuts
Step-by-step photos and instructions are provided to guide you through the process. Jump to the recipe card at the bottom for a printable version with exact measurements.
- Reduce 1 cup apple cider in a saucepan over medium to medium-low heat until about 1/4 cup remains (20–30 minutes). Let cool.
- Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- Cream the butter and granulated sugar with an electric mixer on medium speed until smooth. Add eggs one at a time, beating until incorporated and scraping the bowl as needed.
- Lower the mixer speed and slowly add the reduced cider and buttermilk, mixing until just combined.
- Fold in the flour mixture until the dough just comes together.
- Line two baking sheets with parchment and dust generously with flour. Turn the dough onto one sheet, flour the top, and flatten to about 1/2 inch thick. If sticky, add more flour. Freeze until slightly firm, about 20 minutes.
- Cut doughnuts with a 3–3 1/2 inch cutter; use a 1-inch cutter for the holes. Place cut pieces on the second sheet and refrigerate 20–30 minutes. Re-roll scraps as needed.
- Heat 3 inches of vegetable oil or shortening in a deep-sided pan to 350°F. Use a candy thermometer and prepare a plate lined with paper towels for draining.
- While the oil heats, make the glaze by whisking powdered sugar with 2 tablespoons reduced cider until smooth. For cinnamon sugar, combine granulated sugar and cinnamon and set aside.
- Fry a few doughnuts at a time without crowding until golden, about 60 seconds per side (turn once). Drain briefly on paper towels.
- While still warm, dip the doughnuts in glaze or toss them in cinnamon sugar and serve immediately.
Frequently Asked Questions & Expert Tips
Yes. Shortening works and was used in early batches of this recipe. If you use a large tub of shortening, let it cool after frying and you can scoop it back into the container for reuse if desired.
They are best the day they are made for maximum freshness. Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days.
Serving Suggestions
Serve these doughnuts warm or at room temperature. Offer both toppings—half glazed and half coated in cinnamon sugar—for variety. They pair beautifully with hot apple cider, coffee, or a spiced latte.
More Related Recipes
- Apple Crumble
- Apple Pie Cookies
- Pumpkin Spice Donuts
- Caramel Apple Cheesecake Bars
- Apple Cider Pound Cake
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Apple Cider Doughnuts
Ingredients
- 1 cup apple cider
- 3 ½ cups flour plus additional for the work surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 4 tablespoons butter (2 oz), at room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- Vegetable oil or shortening for frying
Glaze Topping
- 1 cup powdered sugar
- 2 tablespoons reduced apple cider
Cinnamon Sugar Topping
- 1 cup granulated sugar
- 1 ½ tablespoons cinnamon
Things You’ll Need
- Saucepan
- Electric mixer
- 3–3.5 inch dough cutter (and 1 inch for holes)
- Baking sheets
- Large deep-sided skillet or pot
- Candy thermometer
Before You Begin
- Reducing the cider concentrates the flavor—don’t skip this step. Use apple cider (not apple juice).
- These doughnuts are best the day they are made, but can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days.
Instructions
Reduce the Cider
- In a saucepan over medium or medium-low heat, reduce 1 cup apple cider to about 1/4 cup (20–30 minutes). Set aside to cool.
Making the Dough
- Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- Cream butter and sugar. Add eggs one at a time, beating until incorporated.
- With mixer on low, add reduced cider and buttermilk, mixing until combined. Fold in the flour mixture until the dough just comes together.
- Turn dough onto a floured, parchment-lined sheet. Flatten to 1/2 inch, add flour if sticky, and freeze about 20 minutes to firm slightly.
- Cut doughnuts and place on a second sheet. Refrigerate 20–30 minutes before frying. Re-roll scraps to cut more doughnuts as needed.
- Fill a deep-sided pan with 3 inches of oil or shortening and heat to 350°F. Prepare paper towels for draining.
Making the Toppings
- Whisk powdered sugar with 2 tablespoons reduced cider to make the glaze. Combine sugar and cinnamon for the cinnamon sugar topping.
Frying the Doughnuts
- Fry a few doughnuts at a time until golden, about 60 seconds per side, turning once. Drain briefly on paper towels.
- While warm, dip the tops in glaze or toss in cinnamon sugar and serve immediately.
Nutrition
This post originally appeared on Dec 12, 2010 and has been updated with new photos and tips.