Name: Apple Cider Donuts Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups apple cider or unfiltered apple juice; 6 tablespoons unsalted butter, cut into pieces; 1/2 cup packed light or dark brown sugar; 1/2 cup unsweetened applesauce; 1/3 cup cold buttermilk or kefir; 2 cold large eggs; 3 1/2 cups all-purpose flour, plus more for dusting; 3 teaspoons ground cinnamon, divided (1/2 teaspoon for dough, 2 1/2 teaspoons for coating); 2 or 4 teaspoons baking powder (2 tsp for same day use, 4 tsp if dough chills overnight); 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg, preferably freshly grated; 1 cup granulated sugar (for coating); 2 quarts vegetable, canola, or peanut oil (for deep frying)

If you’re on the hunt for a fall treat that tastes like autumn in every bite, you’ve got to try this Apple Cider Donuts Recipe. I absolutely love how these donuts come out tender, bursting with warm spices, and soaked in that cozy apple cider flavor. When I first tried making them at home, I was hooked—not only because of the delicious taste but also because they fill the kitchen with the most amazing aroma. Stick around, and I’ll walk you through every step to make sure your batch turns out perfect!

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Why You’ll Love This Recipe

Authentic Apple Cider Flavor: Reducing the apple cider to a syrup really amplifies its sweetness and depth, making these donuts uniquely delicious.
Perfectly Spiced: A warming mixture of cinnamon, nutmeg, and a hint of brown sugar makes every bite cozy and comforting.
Crispy Outside, Tender Inside: These fried donuts come out with just the right balance of crunch and softness.
Great for Making Ahead: You can prep the dough overnight, which makes your day-of process a breeze.

A stack of three sugar-covered donuts sits on a white marbled surface, with the top donut showing a bite taken out, revealing a soft, light brown inside. Each donut has a rough texture coated evenly in sugar, giving a slightly grainy look. The donuts are arranged one on top of the other, with the bitten one on the top, the middle and bottom donuts fully intact, all round with a visible center hole. The lighting softly highlights the sugar crystals and the golden brown color of the fried dough. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Donuts, fall apple cider donuts, homemade apple cider donuts, cozy spiced donuts, apple cider donut recipe

Ingredients You’ll Need

Each ingredient serves a purpose in this Apple Cider Donuts Recipe, creating a balanced and flavorful result. Some tips along the way will help you pick and use them to bring out their best.

Flat lay of two cold large eggs with clean shells, a small pile of light brown packed brown sugar, a few chunks of unsalted butter, a small white ceramic bowl of unsweetened applesauce, a small white ceramic bowl of cold buttermilk, a small white ceramic bowl of granulated sugar mixed with ground cinnamon, a mound of all-purpose flour dusted lightly with some flour around it, a small white ceramic bowl filled with golden apple cider syrup, a small pile of ground cinnamon, a small pile of freshly grated ground nutmeg, a small pile of kosher salt, a small pile of baking powder, a small pile of baking soda, all arranged symmetrically and neatly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Apple Cider Donuts, fall apple cider donuts, homemade apple cider donuts, cozy spiced donuts, apple cider donut recipe

Apple cider or unfiltered apple juice: Look for good-quality cider—unfiltered works best for a richer flavor and natural sweetness.
Unsalted butter: Using unsalted lets you control the saltiness better and enhances the buttery taste without extra salt.
All-purpose flour: Standard flour gives structure but you can dust more for rolling so dough doesn’t stick.
Ground cinnamon: Divided use keeps the flavor well-balanced—some in the batter, some for tossing after frying.
Baking powder: Adjust between 2 or 4 teaspoons depending on whether you chill overnight to get the best rise.
Kosher salt: Essential for bringing out flavors and balancing sweetness.
Baking soda: Helps with lift and making the donuts tender.
Ground nutmeg: Freshly grated if possible, it adds fragrant warmth you can really smell and taste.
Light or dark brown sugar: Adds molasses notes that complement the apple cider beautifully.
Unsweetened applesauce: This keeps the donuts moist and adds natural sweetness without heaviness.
Cold buttermilk or kefir: Provides acidity to react with the baking soda for tender donuts.
Large eggs: Cold eggs help keep the dough firm but pliable.
Granulated sugar: Used with cinnamon to coat the donuts for that classic finish.
Vegetable, canola, or peanut oil: For deep frying. Use a neutral oil with a high smoke point to keep flavors clean and ensure golden donuts.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Apple Cider Donuts Recipe is so easy to personalize. Whether you want to tweak flavors or make it work for your dietary needs, there are a bunch of ways to switch things up without losing magic.

Gluten-Free Version: I once swapped to a gluten-free flour blend and found the texture still stayed pretty fluffy—just be sure to add a bit more baking powder for lift.
Spice It Up: Adding a pinch of ground cloves or ginger to the spice mix creates a lovely seasonal kick I’ve made for holiday parties.
Bake Instead of Fry: If frying isn’t your thing, try baking donut shapes at 375ºF for about 12–15 minutes—you’ll get a softer, cake-like donut that’s still tasty.
Sweet Glaze Alternative: Rather than cinnamon sugar, dip the donuts in a simple vanilla glaze for an extra indulgent finish my kids really love.

How to Make Apple Cider Donuts Recipe

Step 1: Reduce the Apple Cider to Syrup

Start by bringing 2 1/2 cups of apple cider to a boil over medium-high heat. Watch closely as it boils down—this takes about 10 minutes. I learned that reducing it just right to about 1/3 cup really concentrates the flavor, giving these donuts that deep, genuine apple taste. If you accidentally over-reduce it, no worries—just add a splash of water to bring it back to 1/3 cup. Once done, whisk in your cold butter pieces until melted and smooth, then add brown sugar and stir until that’s fully combined too. This warm, glossy mixture is the heart of your donut flavor.

Step 2: Combine Wet Ingredients

Transfer your cider mixture into a medium bowl and whisk in the applesauce, cold buttermilk or kefir, and cold eggs. I like to keep everything cool here to ensure the dough stays firm and easier to handle later. Whisk this blend until perfectly smooth.

Step 3: Mix Dry Ingredients and Form Dough

In a large bowl, whisk together flour, half the cinnamon, baking powder (choose 2 teaspoons if you plan to fry soon, or 4 teaspoons if chilling dough overnight), salt, baking soda, and nutmeg. Add your wet cider mixture in and stir gently with a rubber spatula until a sticky dough forms. Here’s a tip I learned: don’t overmix, or the donuts will turn out tough instead of tender.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 1 hour. If you’ve used the larger amount of baking powder, I recommend chilling it overnight. Chilling firms up the dough and deepens the flavors—it’s a simple trick that really pays off.

Step 5: Prepare Cinnamon Sugar and Oil

Mix the remaining cinnamon with granulated sugar in a wide, shallow bowl for tossing the fried donuts. Fill a heavy-bottomed pot or Dutch oven with 2 quarts of your chosen oil and clip on a thermometer—this helps keep the temperature steady at 350ºF. Don’t rush this part; consistent heat means perfect frying without greasy or undercooked donuts.

Step 6: Roll and Cut Donuts

Dust a clean surface and rolling pin generously with flour. Turn your chilled dough out and flour the top as well—it’s a sticky dough, but flouring helps a lot. Roll it out evenly to about 1/2-inch thick and roughly 12 inches in diameter. Use a floured donut cutter or two round cutters (roughly 3-inch and 1-inch) to cut out your donuts and holes. Don’t worry if your cutters need a little twist to get a clean cut—that’s perfectly normal. Arrange them on a floured baking sheet. If your oil isn’t hot yet, pop them in the fridge for a bit until you’re ready.

Step 7: Fry and Sugar Coat

Fry your donuts in small batches—about 4 at a time—at 350ºF. Fry each side for about 1 minute until golden and puffed. I always use tongs or chopsticks to gently turn them and then drain excess oil by holding them over the pot briefly. The magic happens when you immediately toss each still-warm donut in your cinnamon sugar mix—it sticks beautifully and seals in that crisp, sugary crust. Don’t forget to fry the donut holes too; these vanish in no time! Keep an eye on oil temperature and adjust heat as needed.

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Pro Tips for Making Apple Cider Donuts Recipe

Perfect Cider Reduction: Watch your cider closely when boiling—it can quickly go from syrupy to burnt, so stir and measure frequently.
Temperature Control: Use a thermometer to keep oil consistently at 350ºF; too hot and donuts burn outside but stay raw inside.
Stick to the Flour: Generously flour your surface and rolling pin; it makes rolling easier and prevents tearing the dough.
Don’t Overmix Dough: Stir until just combined—a few lumps are okay. Overworking makes dense donuts.

How to Serve Apple Cider Donuts Recipe

Garnishes

I like finishing these donuts in the simplest way: a generous toss in cinnamon sugar. It’s classic for a reason—the slight crunch and spice are magical. Sometimes, I’ll dust a little powdered sugar for a festive look or drizzle a light vanilla glaze for added sweetness. If you’re feeling playful, chopped toasted pecans on top add a great texture contrast.

Side Dishes

These donuts pair wonderfully with a hot cup of coffee or chai tea for a cozy combo. During chilly days, I serve them alongside warm apple cider or a creamy latte. If you want a brunch spread, add fresh fruit, yogurt, or creamy mascarpone for a balanced plate.

Creative Ways to Present

For parties, I’ve arranged these Apple Cider Donuts on wooden boards with small bowls of extra cinnamon sugar and glaze so guests can customize their own. You can also thread donut holes on skewers for a playful “donut kebab.” For fall gatherings, sprinkle edible autumn leaves or fresh herbs like thyme for charm and aroma.

Make Ahead and Storage

Storing Leftovers

My family usually eats these donuts right away, but if you have leftovers, store them at room temperature in an airtight container for up to two days. That keeps them soft yet still tasty—just avoid the fridge, which can dry them out faster.

Freezing

I like freezing uncoated donuts before frying, wrapped tightly in plastic wrap and then sealed in a freezer bag. When I’m ready, I thaw them in the fridge overnight and fry fresh—they taste almost like made that day. You can also freeze cooked donuts, but it’s best to reheat and recoat with cinnamon sugar after thawing.

Reheating

To bring stale donuts back to life, I pop them in a 325ºF oven for about 8 minutes until warm and slightly crisp again. Avoid microwaving because it makes them oddly chewy. Re-toss with cinnamon sugar for that freshly-made feel—it really revives their magic.

FAQs

Can I use store-bought apple juice instead of apple cider for this recipe?

Yes! If you don’t have fresh apple cider, unfiltered apple juice works as a good substitute because it has a similar flavor profile and sweetness. Just make sure it’s not overly processed or sweetened, so it won’t throw off the balance of flavors in the donuts.
Is it necessary to fry the donuts, or can I bake them instead?

While frying gives the donuts their classic crispy outside and soft inside, you can bake them for a lighter version. Roll and cut the dough as usual, then bake in a preheated oven at 375ºF for 12-15 minutes. They’ll be more cake-like but still delicious!
Why do I need to reduce the apple cider before adding it to the dough?

Reducing the apple cider concentrates its natural sugars and flavor so that your donuts have a pronounced apple taste without being watery. This process also thickens the cider, helping it integrate better in the dough for that signature moistness.
Can I prepare the dough in advance?

Absolutely! You can refrigerate the dough overnight (especially if you use 4 teaspoons of baking powder) and then roll and fry it the next day. The flavors deepen, and it makes your baking day much easier.
How long do Apple Cider Donuts stay fresh?

These donuts taste best the day they’re made but can be stored at room temperature in an airtight container for up to 2 days. Use gentle reheating in the oven to refresh them before serving.

Final Thoughts

I genuinely can’t recommend this Apple Cider Donuts Recipe enough. It’s become a fall favorite in my household, not only because of its incredible flavor but also for how it fills home with warmth and nostalgia. Whether you’re making it for a cozy weekend brunch or a seasonal party, these donuts bring smiles and comfort with every bite. I’m confident you’ll enjoy making—and eating—this recipe as much as my family does. So grab that apple cider, roll up your sleeves, and get ready for some serious deliciousness!