Apple Cider Donuts
Ingredients
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- 2 cups apple cider
- 6 tbsp unsalted butter – softened
- 1 3/4 cups granulated sugar
- 1/4 cup light brown sugar – packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk – room temperature
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 3 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 48 ounces vegetable oil – for frying
Instructions
1. Simmer the apple cider in a small saucepan over medium heat until reduced to 0.5 cup and syrupy, 15–20 minutes; cool to room temperature.
2. In a large bowl, whisk 3.5 cups of the all-purpose flour (reserve the remaining 0.5 cup for dusting) with the baking powder, baking soda, fine sea salt, 1.5 tsp of the ground cinnamon (reserve 2 tsp for coating), and the ground nutmeg.
3. In a stand mixer bowl (or large bowl), beat the unsalted butter with 0.75 cup of the granulated sugar (reserve 1 cup for coating) and the light brown sugar on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then the vanilla extract. Mix in the cooled reduced cider and the buttermilk until smooth.
4. Add the dry ingredients to the wet and mix on low just until a soft dough forms with no dry pockets; do not overmix.
5. Scrape the dough onto a parchment-lined sheet, pat into a 1-inch slab, cover, and chill until firm to the touch, about 1 hour (up to 2 hours).
6. Pour the vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium heat; maintain 340–355°F during frying.
7. For the coating, stir the reserved sugar with the reserved cinnamon in a shallow bowl until evenly mixed; set aside.
8. On a lightly dusted surface using the reserved flour, roll the dough to 0.5 inch thick. Cut 3-inch donuts with a 1-inch hole, re-rolling scraps once.
9. Fry 3–4 pieces at a time until puffed and deep golden, 1–2 minutes per side (donuts should feel set and a tester in the thickest part comes out clean). Drain on a wire rack set over a sheet pan for 1 minute.
10. While still warm, toss donuts and holes in the cinnamon sugar to coat. Serve warm; best the day made.
Apple Cider Donuts are tender cake-style donuts scented with warm spices and infused with concentrated apple cider. They’re fried until the exterior is lightly crisp and then rolled in a crunchy cinnamon-sugar coating. The result balances gentle apple tang, buttery richness, and cozy spice, making each bite fragrant and nostalgic.
Rooted in orchard traditions, these donuts are a New England fall staple often sold at cider mills alongside fresh-pressed cider. The style gained traction in the early to mid-20th century as cake donuts became popular for their ease and sturdy crumb. Today, they’re a seasonal icon across the United States, with cinnamon-sugar coatings most common and occasional glazed versions reflecting regional preferences.