Apple Cider Donuts

apple cider donuts on a white platter

This apple cider donut recipe yields the traditional flavors of fall. It’s a classic cake donut with concentrated boiled apple cider flavor. Perfect for those cooler fall mornings! They are full of warm cinnamon, nutmeg, and tangy apple cider.

Try our Apple Cider Spice Mix.

Apple Cider Donuts

dough combined in a glass bowl

How To Make Apple Cider Donuts

This recipe is super easy to whip up. No need for an electric mixer.

To achieve a concentrated apple cider flavor you will need to reduce the cider. Start by bringing the apple cider in a small saucepan to a boil. Boil and reduce the apple cider to 1 cup, about 15-20 minutes. Let cool completely. I do this step right after I pour my first cup of coffee in the morning.

In a large bowl whisk together the all-purpose flour, dark brown sugar, baking soda, baking powder, apple pie spice, fresh ground nutmeg, and salt.

In a separate bowl whisk together the melted butter, room temperature eggs, and cooled apple cider.

Pour the wet ingredients into the dry ingredients and stir just until combined and all the flour mixture is moistened.

Cover and refrigerate for at least an hour. I usually allow it to refrigerate about an hour and a half. It just makes it easier to lift the cut out dough into the oil for frying.

Check out our Classic Apple Crisp.

apple cider donut dough cut out on wooden board

Line a baking sheet with paper towels set aside.

In a paper bag or a small bowl mix together the granulated sugar, fresh ground nutmeg, and cinnamon. Set aside.

Heat the vegetable oil in a dutch oven or large pot over medium-high heat to 375 degrees F. Watch closely and adjust as needed to make sure it doesn’t overheat. Or use an electric deep fryer.

Divide the dough in half, working with one half at a time place it on a floured surface. Pat into 1/2 inch thick round. Place the remaining half of the dough back into the fridge. Using a doughnut cutter or a 3 inch round cutter and a 1 inch round cutter for the hole, cut into rounds.

apple cider donuts frying in a dutch oven

Working in batches carefully slide the donuts into the heated oil. Cook for one minute per side until evenly golden brown.

Transfer to the paper towel-lined baking sheet. Let cool about 1 minute, place the warm donut into the cinnamon-sugar mixture, and shake to coat evenly. If using a bowl roll the donut in the mixture.

Fry the donut holes for about 30 seconds each side. Toss with the cinnamon-sugar mixture and enjoy this as a poppable bite!

apple cider donuts stacked on a white plate

Plate those deep fried apple cider donuts and serve warm!

These donuts are best eaten warm out of the fryer. So if you like you can refrigerate any leftover dough for the next day. Just remove the apple cider donut dough from the refrigerator for at least an hour or so to take the deep chill down a bit.

Our Slow Cooker Apple Butter is to die for!

Apple Cider Donuts Recipe

apple cider donuts on a white platter
Print Recipe
5 from 1 vote

Apple Cider Donuts

A classic cake donut with concentrated boiled apple cider flavor. This recipe is full of warm cinnamon nutmeg spice, and tangy apple cider.
Prep Time1 hr 30 mins
Cook Time15 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: apple cider, cake donut, donuts, doughnuts
Servings: 12
Calories: 320kcal
Author: DSTR

Ingredients

Dough

  • 3 cups fresh apple cider
  • 3 1/2 cups all-purpose flour
  • 2/3 cup dark brown sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp apple pie spice
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp kosher salt
  • 6 Tbsp unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 6 cups vegetable oil

Donut Coating

  • 1 cup granulated sugar
  • 1/4 tsp fresh ground nutmeg
  • 1 tbsp ground cinnamon

Instructions

Dough

  • In a small saucepan on high heat bring the apple cider to a boil. Boil for about 15 to 20 minutes until reduced to one cup. Let cool completely.
  • In a large bowl whisk together the all-purpose flour, dark brown sugar, baking soda, powder, apple pie spice, fresh ground nutmeg, and salt.
  • In a small bowl whisk together the melted butter, eggs, and cooled apple cider.
  • Pour the wet ingredients into the dry ingredients and stir just until combined and all the flour mixture is moistened.
  • Cover and refrigerate for at least an hour. 
  • Heat the vegetable oil in a dutch oven or large pot over medium-high heat to 375 degrees F. Watch closely and adjust as needed to make sure it doesn’t overheat. Or use an electric deep fryer.
  • Line a baking sheet with paper towels set aside.
  • In a paper bag or a small bowl mix together the granulated sugar, fresh ground nutmeg, and ground cinnamon. Set aside.
  • Divide the dough in half, working with one half at a time place it on a floured surface. Pat into 1/2 inch thick round. Place the remaining half of the dough back into the fridge. Using a doughnut cutter or a 3 inch round cutter and a 1 inch round cutter for the hole, cut into rounds.
  • Working in batches carefully slide the donuts into the heated oil. Cook on the first side for at least one minute, at this point they should be floating. Flip and fry about another 1 1/2 minutes longer until evenly golden brown. Keep an eye on the temperature of the oil. It can drop and rise quickly.
  • Transfer to the paper towel-lined baking sheet. Let cool about 1 minute, place the warm donut into the cinnamon-sugar mixture, and shake to coat evenly. If using a bowl roll the donut in the mixture.

Nutrition

Calories: 320kcal | Carbohydrates: 60g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 168mg | Potassium: 171mg | Fiber: 1g | Sugar: 31g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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Comments

  1. Reply

    5 stars
    I made these, and they were absolutely amazing! I followed the recipe, and they turned out perfect. We used our small fryer, and just cooked them one at a time. Considering a bigger fryer now just for these 🙂

  2. Reply

    Could you use this recipe to bake a bread/loaf version?

    1. Reply

      I wouldn’t recommend this for a bread version.

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