From the moment I first sank my teeth into a warm, cakey Apple Cider Donut, I was hooked. There’s just something about that perfect combination of soft, spiced dough, a hint of tart apple cider, and a crispy coating of cinnamon sugar that feels like autumn in every bite. These Apple Cider Donuts are a little like biting into fall itself—cozy, comforting, and a bit magical.
My version of Apple Cider Donuts is special because it balances that beautiful spiced cider flavor with a tender crumb that isn’t heavy or greasy. I’ve played with different methods—baking, frying, even air-frying—but the classic fried apple cider doughnuts, dusted generously with cinnamon sugar, win every time for that authentic experience.
The crisp exterior and soft center combo make these homemade apple donuts a standout fall dessert recipe. Plus, the aroma of warm cinnamon and spiced cider filling the kitchen during cooking is just the cherry on top.
If you’ve been curious about making your own apple cider donuts at home but worried about tricky techniques or hard-to-find ingredients, this recipe is for you. It uses simple pantry staples and straightforward steps, so anyone can get that tender, spiced treat onto their plate. Ready for a fun flavor adventure in your kitchen? Let’s dive into the world of Apple Cider Donuts together and make some magic happen.
Gather These Ingredients:
This Apple Cider Donuts recipe comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need:
- 2 cups apple cider (look for locally made or homemade if you can; this group shares great homemade cider tips)
- 2 ½ cups all-purpose flour (I always reach for bleached for a lighter donut)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon (the signature warmth for your spiced cider doughnuts)
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened (makes the texture tender and rich)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk (for that perfect tender crumb)
- 1 tsp vanilla extract
For the coating:
½ cup granulated sugar
1 tbsp ground cinnamon
Want to switch things up in your Apple Cider Donuts? Try using pumpkin spice instead of nutmeg, or swap half of the all-purpose flour for whole wheat for a nuttier flavor. If you can’t find buttermilk, mix ½ cup milk with 1 tsp lemon juice and let it sit for 5 minutes—that shortcut works like a charm.
Look for fresh, high-quality spices for the best flavor—fresh cinnamon and nutmeg powder can make a huge difference in your homemade apple donuts. The apple cider is the heart of this recipe, so bringing that cider mill vibe home with fresh or well-made cider pumps up the flavor in a big way.
Let’s Make This Happen!
This Apple Cider Donuts recipe takes about 40 minutes from start to finish, with plenty of room to enjoy the scents swirling through your kitchen.
- Pour the 2 cups of apple cider into a small saucepan and bring it to a gentle boil over medium heat. Let it simmer until it’s reduced by half—this concentrates that spiced cider goodness that makes these cinnamon apple donuts so memorable.
- While your cider reduces, whisk together the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture is where the flavor foundation for your spiced cider doughnuts takes shape.
- In a separate bowl, cream the softened butter with granulated sugar until light and fluffy. This might sound like a step reserved for more complex recipes, but it’s where your Apple Cider Donuts start to get that tender texture nailed down.
- Beat in the eggs, one at a time, and then stir in the vanilla extract and that tangy buttermilk.
- Slowly add the dry ingredients to the wet mix, alternating with your reduced apple cider. The batter should be thick but still a little sticky—a sign that your homemade apple donuts will be beautifully moist.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). If you don’t have a thermometer, test with a tiny drop of dough—it should sizzle and rise quickly.
- Carefully drop spoonfuls of dough into the hot oil. Don’t overcrowd the pot—fry the Apple Cider Donuts in batches for the best texture.
- Fry each donut for about 2 minutes per side or until they’re golden and puffed up. You’ll know your Apple Cider Donuts are ready when they float to the top and have that irresistible golden brown color.
- Use a slotted spoon to transfer them to a paper-towel-lined plate to drain briefly.
- Roll warm donuts in the cinnamon sugar mixture while still hot. The sugar will stick beautifully, adding that classic finish to your fried apple cider doughnuts.
If your dough seems too loose or sticky, just add a bit more flour until it holds together well. I learned that lesson the first few times I tried homemade apple donuts—patience and small tweaks pay off big here.
While your Apple Cider Donuts are frying, maybe browse Nicola Lamb’s interesting take on cider donuts, which definitely gave me some inspiration during testing.
Serving Ideas & Pairings!
This Apple Cider Donuts pairs beautifully with a steaming mug of chai latte or a bold cup of coffee, especially on cool mornings or relaxed fall afternoons. The spicy, sweet notes in the donuts balance perfectly with a slightly bitter, creamy drink.
My favorite way to dig into this Apple Cider Donuts is on lazy weekends or when I’m feeding hungry friends after a pumpkin patch visit—or alongside a plate of crispy bacon or sausage for a sweet-savory breakfast treat.
For a lovely presentation, stack a few homemade apple donuts on a rustic wooden board and sprinkle with extra cinnamon sugar and a pinch of sea salt. It’s an effortless way to serve a fall dessert recipe that feels like a warm hug.
Leftovers? No shame in that. Turn those Apple Cider Donuts into donut holes by cutting them up and warming alongside vanilla ice cream drizzled with caramel sauce. You could even sandwich cream cheese frosting between two halves for a playful twist.
If you’re looking for a seasonal upgrade, add a pinch of ground cloves to the batter or roll the finished donuts in pumpkin pie spice sugar for an extra fall-friendly vibe.
People often tell me these Apple Cider Donuts remind them of cozy cider mills or childhood fall fairs—and that’s the exact response I look for. It’s the kind of recipe that makes you smile with every bite.
Common Questions About This Recipe
Can I prep this Apple Cider Donuts in advance?
Definitely! You can make the dough ahead and keep it covered in the fridge overnight. When ready, just fry as usual. The donuts themselves are best fresh, but leftovers keep well for a day or two if wrapped tightly or stored in an airtight container.
What’s the best way to keep the cinnamon sugar from sliding off?
Toss the donuts in the cinnamon sugar mixture while they’re still warm, right off the fryer. The residual oil and heat help the coating stick without being greasy.
Can I bake these Apple Cider Donuts instead of frying?
Yes! I’ve tried baked versions that come out tender and spiced, though they lack the crispy edge you get from fried apple cider doughnuts. For baking, use a donut pan and bake at 375°F for 12-15 minutes.
What if I don’t have buttermilk on hand?
You can swap with regular milk mixed with 1 tsp lemon juice or vinegar, left to sit for 5 minutes. That acidity keeps the donuts tender and light.
How do I scale this recipe up or down?
It scales beautifully. Just keep your ratios close and watch your cooking time if you fry in bigger batches.
Can I add fruit pieces or flavor twists?
Absolutely! Diced apples folded in gently work well, or try adding a pinch of cardamom for a flavor adventure. I once tried a maple glaze instead of cinnamon sugar—delicious!
What kind of oil works best for frying?
Neutral oils with high smoke points like canola, vegetable, or peanut oil are great. I prefer canola for its affordability and clean taste.
If you want some inspiration on where to find great homemade apple cider and apple cider donuts beyond your kitchen, check out this local foodie’s guide to sources near you.
My Final Take
This Apple Cider Donuts recipe earned its spot on MilaBites because it brings that special balance of spice, sweetness, and soft texture that makes every bite feel like a celebration of fall. It’s a recipe keeper for cozy mornings and festive gatherings alike.
My Top Apple Cider Donuts Tips:
- Reduce your cider well; that’s where the big flavor lives.
- Fry at the right temperature—too hot and you risk burnt outside, raw inside.
- Roll in cinnamon sugar while warm for that perfect coating.
In my flavor testing, I’ve played with adding maple syrup to the glaze, switching up spices like allspice or cloves, and even using sparkling apple cider for a tiny fizz in the batter. The classic fried and cinnamon-coated Apple Cider Donuts still get the most compliments, hands down.
If you’re ready to take your cooking up a notch, I encourage you to make this recipe your own. Try different cider varieties, tweak the spice mix, or serve with your favorite fall sides. That’s what cooking is all about—fun, flavor adventures that make you smile.
For a few more cozy recipes that vibe with these Apple Cider Donuts, peek at my Butternut Squash Apple Coffee Cake or take a look at great seasonal ideas on Will Cook For Friends’ Apple Cider Doughnuts post.
Can’t wait to hear how your Apple Cider Donuts turn out. Happy cooking, fellow food lovers!
Apple Cider Donuts
Delightfully spiced apple cider donuts that are soft, cakey, and infused with warm autumn flavors. Perfect for a cozy breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups apple cider
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional sugar and cinnamon for coating
Instructions
- Pour apple cider into a saucepan and simmer over medium heat until reduced to about ½ cup, about 15-20 minutes. Let cool fully.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the sugars and eggs until light and fluffy.
- Mix in the cooled apple cider reduction, buttermilk, melted butter, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined; do not overmix.
- Preheat a donut pan and lightly grease it. Spoon the batter into the pan, filling each mold about 3/4 full.
- Bake at 375°F (190°C) for 10-12 minutes, until a toothpick inserted in the center comes out clean.
- Let donuts cool for 5 minutes, then carefully remove from pan and let cool slightly on a wire rack.
- Mix sugar and cinnamon in a shallow bowl. While donuts are still warm, toss them gently in the cinnamon sugar to coat.
Notes
For extra flavor, dip the warm donuts not only in cinnamon sugar but also in a light glaze made with powdered sugar and apple cider.