Nothing says cozy autumn days quite like the aroma of fresh, warm donuts wafting through the kitchen. If you’ve ever wanted to recreate the magic of orchard-fresh farm stand treats at home, this homemade apple cider donuts recipe is exactly what you need.

These old-fashioned, cake-style donuts are incredibly soft and tender on the inside with a perfectly crispy, golden-brown exterior. They are surprisingly easy to make and a wonderful, hands-on weekend project to get you and your family baking together in the kitchen.

The Secret to the Best Apple Cider Flavor

Many store-bought apple cider donuts lack that deep, punchy apple flavor. The secret to getting that authentic, rich autumn taste is simple: reducing the apple cider.

By gently simmering fresh local cider on the stovetop, you evaporate the water content and concentrate the natural sugars and spices into a thick, intense syrup. Taking this extra 20 minutes makes all the difference between a generic spiced donut and a true, flavor-packed apple cider donut.

Ingredients You’ll Need

For the Donut Dough:

  • 1 cup fresh apple cider (high-quality local cider works best)

  • 3 1/2 cups all-purpose flour (plus extra for dusting your work surface)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground nutmeg

  • 4 tablespoons butter (1/2 stick or 2 ounces), at room temperature

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/2 cup buttermilk

  • Vegetable oil or shortening for deep frying (shortening yields an exceptionally crispy crust!)

Optional Sweet Toppings:

  • Apple Cider Glaze: Whisk together 1 cup confectioners’ sugar + 2 tablespoons apple cider.

  • Classic Cinnamon Sugar: Mix 1 cup granulated sugar + 1 1/2 tablespoons ground cinnamon.

Step-by-Step Instructions

Step 1: Reduce the Apple Cider

In a small saucepan over medium or medium-low heat, gently simmer the 1 cup of apple cider until it has reduced to about 1/4 cup. This should take roughly 20 to 30 minutes. Once reduced, pour it into a small dish and set it aside to cool completely.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set this dry mixture aside.

Step 3: Mix the Wet Batter

Using an electric mixer on medium speed (fitted with the paddle attachment if using a stand mixer), beat the softened butter and granulated sugar together until smooth and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula.

Reduce the mixer speed to low. Gradually pour in the cooled, reduced apple cider and the buttermilk, mixing just until combined.

Step 4: Form the Dough

Slowly add the dry flour mixture to the wet ingredients. Mix on low speed just until a sticky dough comes together. Do not overmix, or the donuts will lose their tender, cake-like texture.

Step 5: Chill and Cut the Donuts

  1. Line two baking sheets with parchment or wax paper and dust them generously with flour.

  2. Turn the wet dough out onto one of the sheets and dust the top with flour.

  3. Using your hands, gently pat and flatten the dough until it is about 1/2-inch thick. (If the dough feels too sticky, sprinkle a little more flour on top).

  4. Transfer the sheet pan to the freezer for about 20 minutes to allow the dough to firm up.

  5. Pull the chilled dough from the freezer. Using a 3-inch or 3 1/2-inch donut cutter (or a 3 1/2-inch round cutter for the outer ring and a 1-inch round cutter for the center hole), cut out your shapes.

  6. Place the cut donuts and donut holes onto the second prepared sheet pan. Refrigerate them for 20 to 30 minutes to set. Tip: Gather any remaining dough scraps, press them back together, chill briefly, and cut out additional donuts!

Step 6: Heat the Frying Oil

Add enough vegetable oil or shortening to a deep, heavy-sided pot to reach a depth of about 3 inches. Attach a candy thermometer to the side of the pot and heat over medium heat until the temperature reaches 350°F. Be sure to monitor the thermometer closely and adjust your stove’s heat between batches to maintain this temperature.

Line a large plate or wire rack with several layers of paper towels for draining.

Step 7: Prep Your Toppings

While your cut dough is chilling in the fridge, assemble your toppings so they are ready to go:

  • For the Glaze: Whisk together the confectioners’ sugar and apple cider in a shallow bowl until smooth.

  • For the Cinnamon Sugar: Stir the sugar and cinnamon together in a shallow dish.

Step 8: Fry and Coat Your Homemade Donuts

Carefully lower a few donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry until they are golden brown and puffed, about 60 seconds.

Using a slotted spoon or tongs, carefully flip the donuts and fry the other side for another 30 to 60 seconds.

Remove the donuts and let them drain on the paper towels for just a minute. While they are still warm, dip the tops into your apple cider glaze or roll them generously in the cinnamon sugar. Serve immediately and enjoy!

💡 Baking Tips for Perfect Cider Donuts:

  • Keep the Dough Cold: If the dough gets too warm, it will stick to your cutters and absorb too much oil during frying. Don’t skip the chilling steps!

  • Why Shortening Works: While vegetable oil is great, frying in high-quality vegetable shortening gives the donuts a classic, bakery-style exterior that is remarkably crisp without feeling greasy.

 

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