Traditional Homemade Apple Cider Donuts

If you’ve ever wanted to recreate the magic of orchard-fresh farm stand treats right in your own kitchen, this apple cider donut recipe is exactly what you need. They are crisp on the outside, light and tender on the inside, and packed with authentic autumn spice.

This recipe is adapted from Lauren Dawson at Hearth Restaurant. It’s an approachable, fun project to make with family on a cozy afternoon.

Ingredients

Yield: Makes 18 donuts plus 18 donut holes

For the Dough:

Apple Cider: 1 cup fresh apple cider
Flour: 3 1/2 cups all-purpose flour (plus extra for your work surface)
Leavening: 2 teaspoons baking powder and 1 teaspoon baking soda
Spices: 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg
Salt: 1/2 teaspoon salt
Butter: 4 tablespoons (1/2 stick) unsalted butter, at room temperature
Sugar: 1 cup granulated sugar
Eggs: 2 large eggs
Dairy: 1/2 cup buttermilk
Frying Medium: Vegetable oil or shortening for frying (enough to fill your pot 3 inches deep)

Optional Toppings:

Cinnamon Sugar: 1 cup granulated sugar + 1 1/2 tablespoons ground cinnamon
Apple Cider Glaze: 1 cup confectioners’ sugar + 2 tablespoons apple cider

Step-by-Step Instructions

Step 1: Reduce the Cider

In a small saucepan over medium to medium-low heat, gently simmer the apple cider for 20 to 30 minutes until it reduces to about 1/4 cup. Set it aside to cool completely.

Step 2: Mix the Dry & Wet Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter and granulated sugar on medium speed until smooth.
Add the eggs one at a time, beating until fully incorporated. Scrape down the sides of the bowl as needed.
Turn the mixer to low and gradually mix in the cooled reduced apple cider and buttermilk just until combined.
Slowly add the flour mixture, mixing just until a soft dough comes together.

Step 3: Chill & Shape the Dough

Line two baking sheets with wax paper or parchment and dust them generously with flour.
Turn the dough out onto one of the sheets and sprinkle the top with flour. Gently press and flatten the dough with your hands until it is about 1/2 inch thick.
Place the baking sheet in the freezer for about 20 minutes to let the dough harden slightly.
Pull the dough from the freezer. Use a 3-inch donut cutter (or round biscuit cutter with a smaller inner ring) to cut out your donuts and donut holes.

Step 4: Fry to Golden Perfection

Pour vegetable oil or shortening into a deep pot until it reaches a depth of 3 inches. Attach a candy thermometer to the side and heat over medium heat until the oil reaches 350°F. Line a plate with several layers of paper towels.
Prepare your toppings: whisk together the glaze ingredients, or mix the cinnamon and sugar in a shallow dish.
Carefully lower a few donuts into the hot oil, taking care not to crowd the pot. Fry for about 60 seconds until golden brown, flip, and fry the other side for another 30 to 60 seconds.
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining donuts and donut holes.