Apple Cider Donuts
These apple cider donuts are tender and crispy on the outside, coated with cinnamon sugar, and full of apple cider flavor. Reduced apple cider and apple butter are the secrets to making these homemade donuts super apple-y.
Best Apple Cider Donuts
🍁🍂 Talk about fall feels. These apple cider donuts will rock your taste buds. 🍎
recipe Techniques That Work
What is so special about apple cider donuts?
Apple cider donuts originated in the Northeast and are found at cider houses. Cider donuts are made by adding apple cider, cinnamon, and nutmeg to the donut dough.
What state is famous for apple cider donuts?
Red Apple is a roadside fruit stand and bakery located at 4950 CA-4 in Murphys, California. They specialize in homemade apple pies and apple cider doughnuts.
Kitchen Equipment For Making Donuts
As with any recipe, the tools make the job easier. Here are a few things you’ll need to ensure donut success.
- A cast iron dutch oven — is King when it comes to deep-frying. Cast iron holds heat well, so the oil stays relatively constant.
- Thermometers — Accuracy is essential in baking and cooking alike. Having a candy thermometer for deep frying is essential.
- A Stand Mixer — A stand mixer fixed with a paddle attachment makes dough making easy.
- High-quality rimmed baking sheets (affiliate link) — rimmed baking sheets will last forever and can be used for baking and sheet pan dinners.
- Pastry cutters — OR a donut cutter. Make sure to dunk the edges in flour before cutting so they won’t stick to your dough.
- Parchment paper — This may be my most utilized kitchen tool. I use it practically every time I cook. I am convinced that parchment paper-lined baking sheets have saved me hours of cleaning time.
Apple Cider Donut Ingredients
- Dry Ingredients: all-purpose flour, baking soda, and salt
- Sugar: white granulated sugar and brown sugar
- Butter: unsalted butter softened to room temperature
- Buttermilk: gives these donuts their tender texture
- Eggs: at room temperature
- Spices: nutmeg, cinnamon, vanilla extract
- Apple Cider: this will be reduced to a syrup
- Apple Butter: which isn’t butter at all but is usually found in the jam section of the grocery store.
- Vegetable oil: You can use canola oil or coconut oil for frying.
How To Make Apple Cider Donuts
Bite into Fall: The ultimate Apple Cider Donut recipe revealed.
Step 1: Make the concentrated apple cider
- Add the apple cider and the cinnamon stick to a medium saucepan. Bring the cider to a simmer over medium-high and reduce it until you have about ⅓ of a cup. It will be syrupy.
- Transfer the apple cider syrup to a medium bowl to cool.
- Add the apple butter, buttermilk, and the vanilla. Whisk to incorporate.
Step 2: Make the dough
- Combine the dry ingredients in a medium-sized bowl and set aside.
- In a stand mixer, fitted with the paddle attachment, cream together the butter, the brown sugar, and ¼ cup of granulated sugar. Beat until the mixture is light and fluffy—5 to 7 minutes.
- Slow the mixer and add the eggs in one at a time. Make sure each egg is fully incorporated before adding the next.
- Turn off the mixer and add half of the flour mixture and half of the cider mixture. Mix briefly until just incorporated.
- Repeat with the remaining flour and cider mixture.
Step 3: Form and chill the dough
- Prepare a rimmed baking sheet by lining it with parchment paper and dusting it with flour.
- Scrape the dough onto the prepared baking sheet.
- Dust your hands and the top of the dough with more flour and pat it down until it is about 3/4 of an inch thick.
- Cover with plastic and refrigerate for 3 hours, up to overnight.
Step 4: Cut out the donuts
- Punch out your donuts with a 3¼ inch round pastry cutter.
- Punch out the centers with a 1¼ inch round pastry cutter.
- Gather the scraps and repress, try not to work the dough too much.
- You should end up with 18 donuts. Roll the remaining dough into holes.
- Cover the dough and place it back in the fridge to chill while you heat up the oil.
Step 5: Set Up The Dutch Oven
- Get your dutch oven ready and warming. Add about 3 inches of oil and set up the candy thermometer in the pan. Set the pan on low while preparing the donuts, then turn it up to medium-high when you are ready to fry your donuts.
Step 6: Make Cinnamon Sugar
- Get your cinnamon sugar mixture ready by whisking together 1 cup of granulated sugar and 1 tablespoon of cinnamon.
Step 7: Get ready to make donuts
- Line a rimmed baking sheet with paper towels and set a wire rack over the top to serve as your cooling rack.
- When the oil has reached 350°F, add one layer of donuts. Fry for about 90 seconds, flip them over, and fry for another 90 seconds. Repeat in 90-second intervals if needed.
- Fry the donut holes for 2 minutes on each side.
- Transfer the donuts to the wire rack and cool slightly.
- Toss the donuts into the cinnamon-sugar mixture while they are still warm.
FAQs and Expert Tips
Can I bake apple cider donuts?
Yes, absolutely! Bake for 10 minutes at 350℉. Brush with melted butter before rolling in the cinnamon sugar.
You can use a baking sheet or shape the dough to fit in a donut pan.
What’s the best oil to use for frying donuts?
Palm oil is most commonly used in donut shops to fry donuts. It’s best to use a neutral-flavored oil. Canola oil and peanut oil are both excellent choices. You can also use coconut oil, but it will have a slight hint of coconut flavor.
Is it better to bake or fry doughnuts?
This is, of course, a matter of personal preference. Fried donuts have a crispy exterior, while baked donuts tend to be more cake-like.
Should you let donuts proof before frying?
Yeast donuts need to be proofed before frying. However, apple cider donuts are more similar to an old-fashioned donut. They are made from a thicker dough that is more cake-like.
Should apple cider donuts be refrigerated?
How to store Apple Cider Donuts
To keep cider donuts fresh, store them in an airtight container. The are usually good for two to three days.
Can I freeze apple cider donuts?
Apple cider donuts can be frozen. If you are going to freeze them, leave them unsugared and wrap them tightly in plastic wrap. Thaw and warm in the oven. Brush with melted butter and then toss in cinnamon sugar before serving.
Hungry For More dessert recipes?
- Pumpkin Donuts.
- Pumpkin Oatmeal
- Pumpkin Cheesecake Bars
- Caramel Sauce
- Banana Cake
- Cherry Crumble with Almond Cream
- Cinnamon Rolls
- Pineapple Sweet Rolls
Irish Brown Bread
Irish brown bread is a hearty Irish soda bread sweetened with brown sugar and molasses. It’s so easy to throw together. No rising is involved…
Soft and Fluffy Dinner Rolls
These magnificent fluffy dinner rolls are soft, warm, and beautiful. This bread dough is a super versatile dough that you can use to make these…
Bakery Style French Bread Recipe
This is a classic french bread recipe. You’ll be amazed at how easy it is to make perfect, crusty- on-the-outside, soft-on-the-inside French bread right in…
Creepy and Delicious: Dark Chocolate Halloween Cupcakes
Creepy bleeding cupcakes are a fun Halloween dessert! This Halloween cupcake is a deep, dark devil’s food chocolate cupcake filled with a dark cherry and…
Did you love this recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating and a comment below ⬇️
I love hearing from you in the comments; & your feedback helps other readers and helps me continue offering recipes at no cost. Drop a comment 👇
Homemade Apple Cider Donuts
These cider house donuts are full of apple spice flavor. They're the best apple cider donuts that I have ever tasted. This recipe is adapted from Bon Appetit.
Equipment
- cast iron dutch oven if you are frying the donuts
- candy thermometer or a probe thermometer
- Stand Mixer (affiliate link)
- round pastry cutters or a donut cutter
- heavy rimmed baking sheet (affiliate link)
- parchment paper (affiliate link)
Ingredients
- 4 cups vegetable oil , or peanut oil, for frying
Concentrated Apple Cider
- 3 cups apple cider
- 2 cinnamon sticks, whole
- ½ cup apple butter
- ½ cup buttermilk
Apple Cider Donut Dough
- 3 ½ cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt (affiliate link)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (affiliate link)
- 6 tablespoons unsalted butter, room temperature
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
Cinnamon Sugar
- 1 cup sugar (affiliate link)
- 1 tablespoon ground cinnamon
Instructions
- Reduce the apple cider: Add the apple cider and the cinnamon stick to a medium saucepan. Bring the cider to a simmer over medium-high and reduce it until you have about ⅓ of a cup. It will be syrupy. Transfer the apple cider syrup to a medium bowl to cool. Add the apple butter, buttermilk, and the vanilla. Whisk to incorporate.3 cups apple cider, 2 cinnamon sticks, ½ cup apple butter, ½ cup buttermilk
- Combine the dry ingredients in a medium-sized bowl and set aside.3 ½ cups all-purpose flour, 1 tablespoon plus 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Cream together the butter, the brown sugar, and ¼ cup of granulated sugar. Beat until the mixture is light and fluffy—5 to 7 minutes. Slow the mixer and add the eggs in one at a time. Make sure each egg is fully incorporated before adding the next. Add the vanilla.6 tablespoons unsalted butter, ¼ cup granulated sugar, ¼ cup light brown sugar, 2 large eggs, 2 teaspoon vanilla extract
- Turn off the mixer and add half of the flour mixture and half of the cider mixture. Mix briefly until just incorporated. Repeat with the remaining flour and cider mixture.
- Form and chill the dough: Prepare a rimmed baking sheet by lining it with parchment paper and dusting it with flour. Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour and pat it down until it is about 3/4 of an inch thick. Cover with plastic and refrigerate for 3 hours, up to overnight.
- Cut out the donuts: Punch out your donuts with a 3¼ inch round pastry cutter. Punch out the centers with a 1¼ inch round pastry cutter. Gather the scraps and repress them, try not to work the dough too much. You should end up with 18 donuts. Roll the remaining dough into holes. Cover the dough and place it back in the fridge to chill while you heat up the oil.
- Heat the oil: Get your dutch oven ready and warming. Add about 3 inches of oil and set up the candy thermometer in the pan. Set the pan on low while you are preparing the donuts and then turn it up to medium-high when you are ready to start frying your donuts.4 cups vegetable oil
- Make cinnamon sugar: Combine 1 cup of granulated sugar and 1 tablespoon of cinnamon.
- Get ready to make the donuts: Line a rimmed baking sheet with paper towels and set a wire rack over the top to serve as your cooling rack.
- Fry the donuts: When the oil has reached 350°F, add one layer of donuts. Fry until golden brown on one side (3 min), then flip them over and fry for another 3 minutes. Fry the donut holes for 2 minutes on each side. Transfer the donuts to the wire rack and cool slightly. Toss the donuts into the cinnamon-sugar mixture while they are still warm.1 cup sugar, 1 tablespoon ground cinnamon
Laura’s Tips + Notes
Gluten-Free: Bob’s Redmill gluten-free baking mix works great in these.
Make-Ahead: Make the apple cider donut dough a day a head, cover and refrigerate until you are ready to use.
YOUR OWN NOTES
Sign In to add your own private notes
Nutrition
Serving: 1 donutCalories: 235kcalCarbohydrates: 44gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 34mgSodium: 165mgFiber: 1gSugar: 24gCalcium: 28mgIron: 1mg
DID YOU MAKE THIS RECIPE?Share your photos!!! Snap a 📸 and tag @foodologygeek and don’t forget to hashtag #foodologygeek!
Do you have any idea how many donut holes it would make if you JUST did donut holes? Ballpark guess?
Also, Why does it have to chill? If it is to help the dough firm up for easier cutting and handling, do you think you could skip chilling and just scoop the dough and fry right away? Obviously I’m just looking for your best guess 😀 I’ll do trial and error, but if you have any idea, I’d appreciate it!
If I had to guess, I would say about 90 donut holes. I would estimate 4 donut hole size portions from each donut plus the donut hole that you already cut out. 18 donuts plus 18 donut holes OR 90 donut holes. Hopefully, that helps. And please let me know
if you try it.
I did it today! Scooping them out with a tablespoon+/- cookie scoop onto greased foil, refrigerating, then rounding them out with your hands before frying works great!
They are delicious!
Awesome! I’m so happy to hear that they came out great. Thank you so much for the review. Happy Holidays!!!
and it made 80-90. Good guess!
The directions call for baking powder but none listed in the ingredients list. How much baking powder do I need? Thank you. They sound so good.
Roxie, Thank you so much for catching that oversight. I’ve added the amount to the recipe card.
You’ll need 1 tablespoon plus 2 teaspoons of baking soda for this recipe. Now I want to make a batch of these! The house will smell so good!