Homemade Apple Cider Donuts: Your Ultimate Guide to Fall’s Favorite Fall Treat

Nothing quite captures the essence of autumn like the warm, spicy aroma of Apple Cider Donuts. These beloved treats, a staple at orchards and fall festivals, bring a comforting taste of the season with every bite. Our recipe allows you to recreate that magical orchard experience right in your own kitchen, delivering donuts that are bursting with concentrated apple flavor and perfectly dusted with a sweet cinnamon-sugar coating.

Do you remember visiting apple orchards, the crisp autumn air filling your lungs, and the irresistible scent of freshly made apple cider donuts wafting from the bakery? For many, including myself, growing up in places like Wisconsin meant these seasonal delights were a cherished part of fall. Stocking up on fresh apples to make everything from Apple Bars to pies was a tradition, but nothing quite compared to the simple joy of a warm apple cider donut.

Half of an apple cider donut on a rustic wooden table, showing its cake-like texture.

This homemade apple cider donut recipe simplifies the process, making it accessible for even novice bakers. The secret to their incredible apple flavor lies in reducing fresh apple cider down to a thick, syrupy concentrate. This intensifies the apple essence without the need for chopping or peeling actual apples, saving you time and effort. Plus, these are cake donuts, meaning there’s no yeast involved. Forget about waiting for dough to rise; this recipe is low-stress, straightforward, and produces deliciously dense and tender donuts every time.

Why Homemade Apple Cider Donuts Are a Must-Try

While grabbing a dozen from your local orchard is a delight, making them at home offers several advantages:

Unmatched Freshness: Enjoy them warm, straight from the fryer, at peak deliciousness.
Customizable Flavor: Control the amount of spices and sugar to suit your preference.
No Yeast Required: Our recipe uses baking powder and baking soda, making it a quick and easy cake donut recipe.
Pure Apple Essence: The reduced apple cider provides an authentic, deep apple flavor that shines through.
A Fun Fall Activity: Get the family involved in a delightful baking project that celebrates the season.

Essential Ingredients for Perfect Apple Cider Donuts

Crafting these autumnal beauties requires a simple list of pantry staples and, of course, fresh apple cider. The combination of these ingredients creates a donut that’s rich, moist, and perfectly spiced.

Apple Cider: The star ingredient! Reducing it concentrates the flavor significantly.
All-Purpose Flour: The foundation for our tender cake donut texture.
Brown Sugar: Adds moisture and a deeper, molasses-like sweetness that complements the apple.
Baking Powder & Baking Soda: Our leavening agents, ensuring a light and airy cake-like consistency without yeast.
Salt: Balances the sweetness and enhances all the flavors.
Warm Spices: Cinnamon, allspice, and nutmeg are the quintessential fall spices that elevate the apple flavor.
Butter: For richness and a tender crumb.
Eggs: Bind the dough and add moisture.
Oil for Frying: A neutral oil like vegetable, canola, or grapeseed is best for frying.
Cinnamon Sugar: The classic coating that adds a sweet, spiced crust.

Unlike some donut recipes that use biscuit dough (like my popular Nutella donuts, which are wonderfully flakey), these apple cider donuts are specifically designed to be denser and boast a truly satisfying cake-like texture. While a simple cinnamon sugar coating is traditional and always a hit, feel free to get creative with glazes. A vanilla glaze or even a rich maple glaze would be absolutely divine, adding another layer of seasonal flavor.

Freshly fried apple cider donuts stacked on a white napkin, ready to be coated.

Step-by-Step Guide to Making Apple Cider Donuts

Creating these delightful donuts is a rewarding process. Follow these detailed instructions for a batch of perfectly spiced, tender apple cider donuts.

Reduce the Apple Cider: Pour 2 cups of apple cider into a saucepan and bring it to a rolling boil over medium-high heat. Let it simmer gently for about 15-20 minutes, or until the liquid has reduced by half, becoming a rich, concentrated syrup. This step is crucial for intense apple flavor, so don’t skip it! Remove from heat and allow it to cool completely before proceeding.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, baking soda, cinnamon, allspice, and ground nutmeg until well combined. Ensure there are no lumps and the spices are evenly distributed. Set this mixture aside.
Combine Wet Ingredients: In a separate bowl, whisk together the cooled, reduced apple cider, eggs, and melted butter. Make sure the butter is cooled enough that it won’t cook the eggs.
Form the Dough: Gradually pour the apple cider mixture into the flour mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough donuts. The dough will be soft. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, or up to overnight. Chilling the dough makes it much easier to handle and roll out, and helps the donuts hold their shape during frying.
Prepare the Cinnamon Sugar Coating: While the dough chills, combine the sugar and cinnamon in a shallow dish or plate. This will be used to coat the warm donuts immediately after frying.
Preheat Frying Oil: In a large, heavy-bottomed stock pot or Dutch oven, pour enough oil for frying (at least 2-3 inches deep). Heat the oil over medium heat until it reaches a temperature of 325º F (160º C). Use a candy thermometer or deep-fry thermometer to monitor the temperature accurately. Maintaining a consistent oil temperature is key to perfectly cooked donuts – too low and they’ll be greasy, too high and they’ll burn before cooking through.
Roll and Cut the Dough: Lightly flour a clean surface and your rolling pin. Take the chilled dough out of the fridge and roll it out to a thickness of approximately 1/2 inch. Using a donut cutter, cut out 12 donuts and their corresponding donut holes. If you don’t have a donut cutter, you can use two different-sized round cookie cutters. Gather and re-roll any scraps to cut out additional donuts, but try not to overwork the dough.
Fry the Donuts: Carefully place 2-3 donuts (and a few holes) into the hot oil at a time, being sure not to overcrowd the pan. Overcrowding will drop the oil temperature and result in soggy donuts. Fry the donuts for 2-3 minutes per side, or until they are golden brown and cooked through. The donut holes will cook faster, typically about 1 minute per side.
Drain and Coat: Using a slotted spoon or spider, carefully remove the fried donuts from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil. While still warm (but cool enough to handle), roll each donut and donut hole through the cinnamon sugar mixture, ensuring they are evenly coated.
Serve and Enjoy: Place the coated donuts back on a clean wire rack to cool slightly before serving. They are best enjoyed fresh and warm!

A plate full of golden brown apple cider donuts dusted with cinnamon sugar, ready to eat.

Pro Tips for the Best Homemade Apple Cider Donuts

Achieving bakery-quality donuts at home is easier than you think with these expert tips:

Don’t Rush the Reduction: The cider reduction is where the magic happens. A slow, steady simmer ensures maximum flavor concentration. Taste it; it should be intensely apple-flavored.
Chill Your Dough: This step is non-negotiable. Chilled dough is less sticky, easier to roll, and helps prevent the donuts from absorbing too much oil during frying.
Maintain Oil Temperature: A consistent oil temperature is crucial. If the oil is too cool, your donuts will be greasy. If it’s too hot, they’ll brown too quickly on the outside and remain raw inside. A thermometer is your best friend here.
Don’t Overcrowd the Fryer: Fry in small batches to maintain the oil temperature and ensure even cooking. Patience is a virtue when frying!
Coat While Warm: The cinnamon sugar mixture adheres best to warm donuts. Don’t wait until they’re completely cool to coat them.
Use Fresh Spices: Ground spices lose their potency over time. Freshly ground nutmeg, if you have it, will make a noticeable difference.
Storage: Store leftover donuts at room temperature in an airtight container for up to 2-3 days. While best fresh, they’re still delicious the next day!

This fall, make sure to grab some fresh apple cider, whether it’s from a charming local orchard or your trusted grocery store. Trust me, you will absolutely adore these homemade donuts! They come together much faster than you might anticipate and perfectly embody the spirit of autumn. Pair them with a warm glass of apple cider for the ultimate cozy weekend morning treat. The aroma alone will transport you straight to a crisp fall day, making your home feel wonderfully festive.

Close-up of several homemade apple cider donuts coated in cinnamon sugar, showcasing their delicious texture.

More Delightful Apple Recipes to Try This Season

If you’re an apple enthusiast, the fall season offers countless opportunities to bake and create with this versatile fruit. Here are some more easy and delicious apple recipes to add to your repertoire:

Apple Blond Brownies: A chewy, flavorful twist on classic blondies.
Caramel Apple Pie Bars: All the flavors of apple pie in an easy-to-eat bar form.
Apple Cinnamon Muffins: Perfect for breakfast or a quick snack.
Apple Cider Cocktail: A sophisticated drink for your fall gatherings.
Apple Smoothie: A healthy and refreshing way to enjoy apple flavor.
Apple Cider Mule: A seasonal twist on a classic cocktail.
Apple Spice Cupcakes: Moist and flavorful, topped with delicious frosting.

4.73 from 29 votes

Apple Cider Donuts

By
Erin Sellin

Apple Cider Donuts – fall is for apples, apple cider, and donuts! These Apple Cider donuts are just like the ones at the orchard. Full of apple flavor and dusted with cinnamon and sugar.

Prep:
15 mins

Cook:
40 mins

Additional Time:
1 hr

Total:
1 hr 55 mins

Servings:
12

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Equipment

Whisks
Pot and Pan Set

Ingredients

Donuts

2 cups apple cider
3 1/2 cups all-purpose flour
2/3 cup brown sugar
2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
2 large Eggs
6 Tablespoon butter, melted and cooled
Oil for frying

Topping

1 cup sugar
1 Tablespoon cinnamon

Instructions

In a saucepan, bring 2 cups of apple cider to a boil. Cook for about 15-20 minutes, or until it is reduced by half and has a syrupy consistency. Remove from heat and cool completely. This concentrated cider is essential for the deep apple flavor.
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, baking soda, 1/2 teaspoon cinnamon, allspice, and ground nutmeg. Set this dry mixture aside.
In a separate small bowl, combine the completely cooled reduced cider, eggs, and melted butter. Whisk until well blended.
Pour the apple cider mixture into the flour mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in tough donuts. Cover the bowl and refrigerate the dough for at least 1 hour, or until it is firm enough to roll out easily.
While the dough is chilling, heat oil in a large stock pot or Dutch oven to 325º F (160º C). Ensure you have enough oil to immerse the donuts, typically 2-3 inches deep. A thermometer is highly recommended for accurate temperature control.
Lightly flour your work surface and rolling pin. Roll the chilled dough to an even thickness of about 1/2 inch. Use a donut cutter to cut out 12 donuts and their centers. Reroll any scraps if needed.
In a shallow dish, mix together 1 cup of sugar and 1 tablespoon of cinnamon for the topping. Set aside.
Carefully place 2-3 donuts (and a few donut holes) into the preheated oil at a time, being careful not to overcrowd the pot. Fry the donuts for 2-3 minutes per side, or until they are golden brown. Donut holes will cook faster, about 1 minute per side.
Remove the fried donuts from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. While still warm (but cool enough to handle without burning), roll each donut and donut hole through the cinnamon sugar mixture until thoroughly coated. Place them on a clean wire rack until ready to serve.

Notes

Recipe Adapted from Taste of Home

For an extra touch, you can add a simple vanilla or maple glaze instead of cinnamon sugar. For a vanilla glaze, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract. For maple, swap vanilla for maple extract or real maple syrup.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
15 minutes

Cook Time:
40 minutes

Additional Time:
1 hour

Total Time:
1 hour 55 minutes

Course:
Breakfast Recipes, Dessert

Cuisine:
American

Servings:
12

Calories:
330

Keyword:
apple cider donuts, fall baking, homemade donuts

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