How to Make the Easy Cider Donuts at Home

There’s something about cider donuts — that mix of fried dough, warm spice, and cold air. You smell them before you see them, carried on the wind from farm stands and fairs. They taste of woodsmoke, apple orchards, and everything we pretend fall still is: slower, sweeter, and just a little sticky with sugar.

Suggested Equipment (Affiliate Links)

• Heavy-bottom Dutch oven or deep fryer
• Candy thermometer
• Large mixing bowls
• Rolling pin
• donut (doughnut) cutter
• doghnut pan
• Wire rack for cooling
• Stand mixer (optional)

Chef’s Notes & Hacks

• Reduce your cider: Simmer 2 cups of apple cider down to ½ cup to intensify the flavor.
• Use a cake flour blend for that tender crumb and signature chew.
• Fry in neutral oil (canola or peanut) at 350°F — too cool and they’ll absorb oil; too hot and they’ll burn before cooking through.
• Toss while warm in cinnamon sugar for the perfect crunch.

Ingredients (Makes 12–15 Donuts)

For the Donuts:

• 2 cups apple cider (reduced to ½ cup)
• 3½ cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 4 tablespoon unsalted butter, softened
• 1 cup sugar
• 2 eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• Neutral oil for frying

For the Coating:

• 1 cup sugar
• 2 teaspoon cinnamon

Instructions

1. Simmer cider in a saucepan until reduced to ½ cup. Cool completely.
2. In a bowl, whisk flour, baking powder, soda, salt, and spices.
3. In a mixer, beat butter and sugar until fluffy. Add eggs one at a time, then cider, buttermilk, and vanilla.
4. Add dry ingredients and mix until a soft dough forms. Chill for 1 hour.
5. On a floured surface, roll dough to ½-inch thick and cut into rings.
6. Heat oil to 350°F. Fry donuts 1–2 minutes per side until deep golden. Drain on paper towels.
7. Fryer Version
8. Toss warm donuts in cinnamon sugar. Serve immediately.
9. Baked Version:
10. Bake at 375°F for 10–12 minutes, then brush with melted butter and toss in cinnamon sugar.

Variations

• Maple Glazed: Whisk 1 cup powdered sugar with 2 tablespoon maple syrup; drizzle while warm.
• Filled: Inject with apple butter or caramel for a fairground surprise.

Storage

Best eaten same day, but keep up to 2 days in an airtight container. Warm in the oven 5 minutes before serving.

Cider Donuts

Sam

The secret of a perfect cider donut lies in its contradictions — dense yet soft, nostalgic yet indulgent. You make them for the smell, the ritual, and that first bite still hot from the fryer.

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Servings 12

Ingredients

  

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Ingredients (Makes 12–15 Donuts)

For the Donuts:

• 2 cups apple cider reduced to ½ cup
• 3½ cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 4 tablespoon unsalted butter softened
• 1 cup sugar
• 2 eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• Neutral oil for frying

For the Coating:

• 1 cup sugar
• 2 teaspoon cinnamon

Instructions

 

Instructions

• Simmer cider in a saucepan until reduced to ½ cup. Cool completely.
• In a bowl, whisk flour, baking powder, soda, salt, and spices.
• In a mixer, beat butter and sugar until fluffy. Add eggs one at a time, then cider, buttermilk, and vanilla.
• Add dry ingredients and mix until a soft dough forms. Chill for 1 hour.
• On a floured surface, roll dough to ½-inch thick and cut into rings.
• Heat oil to 350°F. Fry donuts 1–2 minutes per side until deep golden. Drain on paper towels.
• Toss warm donuts in cinnamon sugar. Serve immediately.

Notes

Variations
• Baked Version: Bake at 375°F for 10–12 minutes, then brush with melted butter and toss in cinnamon sugar.
• Maple Glazed: Whisk 1 cup powdered sugar with 2 tablespoon maple syrup; drizzle while warm.
• Filled: Inject with apple butter or caramel for a fairground surprise.
Table Itinerary (Fall Pairings)
• Drink: Hot apple cider or brown sugar latte
• Snack: Roasted pecans or spiced popcorn
• Dessert pairing: Pumpkin swirl cheesecake or bourbon pecan pie
Storage
Best eaten same day, but keep up to 2 days in an airtight container. Warm in the oven 5 minutes before serving.

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