Apple Cider Doughnuts
Ingredients
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- 2 cups apple cider – reduced to 0.5 cup and cooled
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 6 tbsp unsalted butter – softened
- 3/4 cups granulated sugar
- 1/4 cups light brown sugar – packed
- 2 large large eggs – at room temperature
- 2 tsp vanilla extract
- 1/2 cups buttermilk – at room temperature
- 1/2 cups all-purpose flour – for dusting
- 8 cups vegetable oil – for frying
- 1 cups granulated sugar – for coating
- 1 tbsp ground cinnamon – for coating
Instructions
1. Simmer the apple cider in a small saucepan over medium heat until reduced to 0.5 cup, 15–20 minutes; it should be syrupy and measure 0.5 cup. Cool completely.
2. Whisk together 4 cups flour, baking powder, baking soda, salt, 1.5 tsp cinnamon, and nutmeg in a mixing bowl.
3. In a separate large bowl, cream the butter with 0.75 cup granulated sugar and the brown sugar until light and fluffy, 2–3 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla until smooth.
5. Stir in the cooled reduced cider and the buttermilk until evenly combined.
6. Add the dry ingredients to the wet and mix just until a soft, cohesive dough forms and no dry flour remains.
7. Scrape the dough onto plastic wrap, pat into a 1-inch-thick disc, wrap tightly, and chill until firm enough to roll, about 1 hour.
8. For the coating, mix 1 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl; set aside.
9. Pour vegetable oil into a heavy pot to a 2-inch depth and heat to 350°F over medium heat, maintaining 350°F throughout frying.
10. Lightly flour a work surface with the 0.5 cup flour for dusting. Roll the dough to 0.5-inch thickness. Cut doughnuts with a 3-inch cutter, then punch out 1-inch holes; re-roll scraps as needed.
11. Fry doughnuts in batches without crowding, 1–2 minutes per side, until deep golden brown and cooked through; fry holes for 1–2 minutes total. Adjust heat to keep oil near 350°F. Drain on a rack set over a sheet pan for 1 minute.
12. While still warm, toss doughnuts and holes in the cinnamon-sugar coating to evenly cover. Serve warm or at room temperature.
Apple Cider Doughnuts are tender cake doughnuts scented with warm spices and the concentrated sweetness of reduced apple cider. Their crust is gently crisp from frying, while the interior stays soft and cakey, making them ideal for a generous coating of cinnamon sugar. The flavor balances tangy cider notes, buttery richness, and a fragrant spice blend that tastes like autumn in every bite.
These doughnuts are closely tied to apple orchards and cider mills across the Northeastern United States, especially New England and upstate New York. They rose to popularity alongside American cider-making traditions, where pressing season naturally produced fresh cider to cook into baked goods. Over time they became a seasonal staple at farm stands and fall festivals, with recipes evolving within the American cake-doughnut tradition rather than yeast-raised styles.