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Apple Cider Donuts Recipe with Cinnamon Sugar Coating
Cozy fall treat: bake tender apple cider donuts infused with warm spices & sweet glaze—quick, no-fry recipe.
Apple cider donuts are cake-style fried pastries that combine a reduced apple cider concentrate with all-purpose flour, eggs, butter, brown and granulated sugars, and warm baking spices such as cinnamon and nutmeg to create a tender crumb and aromatic fall flavor profile. The batter is typically piped or spooned into ring-shaped molds, fried until golden, and finished with a light cinnamon-sugar coating that amplifies their apple-forward sweetness. Traditionally served warm, these donuts are most popular during the autumn harvest period—especially at orchards, farmers’ markets, and seasonal gatherings—and are commonly enjoyed as a breakfast treat or afternoon snack alongside coffee, tea, or a fresh cup of cider.
Apple Cider Donuts Recipe with Cinnamon Sugar Coating
No specialty equipment required—just a heavy pot and two round cookie cutters turn out bakery-style rings. The donuts freeze and reheat beautifully, so you can stockpile a stash for spontaneous, cider-scented cravings.
Prep Time
100 minutes
100 minutes
Cook Time
30 minutes
30 minutes
Total Time
130 minutes
130 minutes
Ingredients
Apple cider, 1½ cups (to be reduced to ½ cup concentrate)
- All-purpose flour, 2 cups (250 g)
- Baking powder, 1½ tsp
- Baking soda, ¼ tsp
- Kosher salt, ½ tsp
- Ground cinnamon, 1 tsp (in batter)
- Ground nutmeg, ½ tsp
- Unsalted butter (melted and cooled), 4 Tbsp (56 g)
- Granulated sugar, ½ cup (100 g, in batter)
- Light brown sugar (packed), ¼ cup (50 g)
- Large egg, 1
- Buttermilk, ½ cup (120 ml)
- Pure vanilla extract, 1 tsp
- Vegetable oil (or other neutral oil) for frying, about 6 cups (enough for a 2-inch depth)
- Cinnamon-sugar coating – granulated sugar, ¾ cup (150 g)
- Cinnamon-sugar coating – ground cinnamon, 2 tsp
- Cinnamon-sugar coating – ground nutmeg, ¼ tsp (optional but recommended)
- Optional add-ins: finely diced, peeled apple, ½ cup (well-blotted dry)
- Optional garnish: warm maple syrup, 2 Tbsp for drizzling or dipping
Method
Pour the apple cider into a small saucepan and simmer until reduced to about one-third of its original volume
- Remove the concentrated cider from the heat and let it cool completely
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl
- Beat softened butter and granulated sugar in a separate bowl until light and fluffy
- Add eggs to the butter mixture one at a time, beating well after each addition
- Stir the cooled reduced cider and buttermilk into the wet mixture until combined
- Add the dry ingredients to the wet mixture and fold just until no streaks of flour remain
- Cover the bowl and refrigerate the dough for at least 1 hour until firm enough to handle
- Line a baking sheet with parchment paper and dust it lightly with flour
- Heat at least 2 inches of oil in a heavy pot to 350°F, checking temperature with a thermometer
- Lightly flour a work surface and roll the chilled dough to about ½-inch thickness
- Cut out donut rounds with a floured 3-inch cutter and punch out centers with a 1-inch cutter
- Transfer the cut donuts and holes to the prepared baking sheet and chill them for 10 minutes
- Slide a few donuts at a time into the hot oil, being careful not to overcrowd the pot
- Fry the donuts for about 1 minute per side until golden brown and puffed
- Use a slotted spoon to lift the donuts from the oil and drain them on a paper-towel-lined rack
- Return the oil to 350°F between batches and repeat frying with remaining donuts and holes
- Stir granulated sugar and ground cinnamon together in a shallow bowl while the last batch fries
- Roll the warm drained donuts in the cinnamon sugar mixture until evenly coated
- Serve the apple cider donuts warm or at room temperature
Nutrition (whole recipe)
Calories
3530 kcal Protein
36 g Fat
134 g Carbs
547 g Fiber
12 g Sugar
343 g
3530 kcal Protein
36 g Fat
134 g Carbs
547 g Fiber
12 g Sugar
343 g
Notes
Chef’s Note: Reduce the cider the night before and chill it—cold, syrupy cider thickens the batter, making cleaner cuts and keeping the donuts from absorbing excess oil. Whisk in 2 tablespoons of buttermilk for a subtle tang that balances the sweetness and softens the crumb. Fry only three or four at a time, letting the oil rebound to 350 °F between batches for evenly puffed, non-greasy results.
why this recipe
This apple cider donuts recipe is a celebration of autumn in every bite, capturing the aroma of simmered cider and warm spices that instantly fills the kitchen with comfort. By reducing fresh apple cider, the batter develops a deep, authentic apple flavor that store-bought donuts simply can’t match, while a kiss of cinnamon-sugar on the still-warm rings delivers an irresistibly crisp exterior that yields to a fluffy, moist crumb within. The dough comes together quickly, requires no yeast or elaborate proofing, and fries up in minutes, making it both approachable for weeknight cravings and impressive enough for weekend brunch guests. One taste and you’ll understand why homemade truly elevates this seasonal classic to something unforgettable.
FAQs
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Frequently Asked Questions
Q3: Can I prepare the dough ahead and refrigerate it overnight before frying?
Yes—once mixed, cover the bowl (or wrapped, cut-out rings) airtight and refrigerate for up to 12–18 hours. The cold rest actually deepens the apple-spice flavors and firms the dough for cleaner cuts, but let it sit at room temperature 10–15 minutes before rolling or frying so it’s pliable and fries evenly. For best lift, fry within 24 hours; longer chilling can diminish the baking-powder leavening.
How should I store and reheat leftover apple cider donuts to keep them fresh?
Once completely cool, seal the donuts in an airtight container at room temperature for up to 2 days—or double-wrap and freeze for up to 2 months. Reheat room-temp donuts in a 300 °F (150 °C) oven for 5–7 minutes (8–10 minutes if frozen, no thawing needed) to revive their crisp exterior, or give them a quick 10-second microwave burst for a softer, but still warm, option.
Can I bake these apple cider donuts instead of frying them?
Yes—pipe the batter into a greased donut pan and bake at 375 °F (190 °C) for about 12–15 minutes, or until the tops spring back and a toothpick comes out clean. Brush the hot donuts lightly with melted butter, then toss in the cinnamon-sugar so the coating adheres. The baked version is lighter and less crisp than fried, but still delivers good apple-spice flavor.