When the crisp air of fall starts to settle in, I find myself reaching for a recipe that instantly feels like home—my beloved Apple Cider Donuts. These donuts have become a staple in my kitchen, especially when the leaves begin to change and the scent of spiced apple fills the air. There’s something about the way the apple cider infuses these donuts with warmth and just a hint of natural sweetness that makes them a family favorite. My kids light up when I bring a batch to the table, their smiles telling me I’ve nailed another cozy treat.
Apple Cider Donuts are a perfect fit for real home cooking. They use straightforward ingredients and come together in a way that’s both reliable and comforting. Whether it’s a weekend morning or a sweet finish to a fall dinner, these donuts feel just right. I love that they bring a little piece of the season into my everyday kitchen without needing anything fancy.
Over the years, this recipe has proven itself time and again. Once, I whipped up a batch last minute when friends dropped by, and everyone kept asking for more. That moment reminded me that dependable recipes like this one are real treasures—they deliver every time without stress. If you’re a cooking friend looking for a crowd-pleaser that isn’t complicated, this Apple Cider Donuts recipe will become your go-to.
Plus, if you want to see the basics in action or some visual tips, I suggest checking out Apple Cider Donuts Recipe (VIDEO) | A Farmgirl’s Kitchen. It’s a great complement to the method I’ll share here.
What You’ll Need:
- 2 cups all-purpose flour — You can swap in whole wheat flour for a heartier texture if you like. Find this in your regular grocery aisle.
- 1 cup granulated sugar — I sometimes cut this down by a couple of tablespoons for less sweetness without losing flavor.
- 2 teaspoons baking powder — This helps your Apple Cider Donuts rise nicely.
- 1/2 teaspoon baking soda — Adds just the right lift and browning.
- 1 teaspoon ground cinnamon — Key for those fall donut flavors everyone loves!
- 1/2 teaspoon ground nutmeg — A little warmth to complement the cider.
- 1/2 teaspoon salt — Balances all the sweetness.
- 2 large eggs — If you’re out of eggs, try using unsweetened applesauce as a simple swap in this Apple Cider Donuts recipe.
- 1 cup apple cider (not concentrate) — You want the real deal here; it’s the star that gives these donuts their signature flavor.
- 1/4 cup buttermilk — No buttermilk? Mix 1/4 cup milk and 1 teaspoon lemon juice, let sit for 5 minutes.
- 2 tablespoons melted butter — Adds richness and helps with texture.
- 1 teaspoon vanilla extract — For a gentle sweetness boost.
For coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
This Apple Cider Donuts recipe keeps costs reasonable because it uses pantry staples with just a splash of apple cider for a twist. I keep extra donuts tightly wrapped in a container at room temperature for up to three days, though they rarely last that long around here. For quicker prep, I sometimes use pre-ground spices and have my toppings ready in a dish before the donuts finish baking or frying.
Let’s Make It Together:
- Prep your apple cider reduction first. Pour your cup of apple cider into a small saucepan and simmer over medium heat until reduced to about 1/4 cup. This concentrates the flavor. This step takes about 15-20 minutes, but you can get on with your other ingredients while it cooks. Your kitchen will already start to smell amazing here.
- Mix the dry ingredients. In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing these well ensures your Apple Cider Donuts will have even spice and rise.
- Combine wet ingredients. In another bowl, beat the eggs, then whisk in the buttermilk, melted butter, vanilla, and the cooled apple cider reduction. This wet mix brings the magic to the donuts.
- Blend wet and dry. Gradually pour the wet ingredients into the dry and stir just until combined. Don’t overmix—holding onto a tender crumb is crucial in these Apple Cider Donuts. A few lumps are okay.
- Prepare for baking or frying. For baked apple cider donuts, grease your donut pans or use non-stick spray. If frying, heat oil to 375°F in a deep skillet. I’m sharing the baked version here—it’s a bit easier for most home cooks and still so tasty.
- Fill the pans. Spoon batter into the donut molds, filling each about 3/4 full. This recipe yields roughly a dozen donuts.
- Bake for 12-15 minutes. Your Apple Cider Donuts are done when the tops spring back lightly and a toothpick comes out clean.
- Cool slightly, then coat. While the donuts are warm but not hot, dip them in a cinnamon sugar mixture—combine granulated sugar with ground cinnamon for classic cinnamon sugar donuts. This step makes the flavor pop.
Don’t worry if your Apple Cider Donuts look a little different from the bakery—they’ll taste just right and have that homemade charm. From start to finish, expect about 40 minutes. You can prep a simple cup of coffee or tidy the kitchen while the cider reduces and donuts bake.
Pro tip: I used to rush the batter mixing, which made the donuts dense. Now I take my time, and it’s worth it every bake.
If you lean more toward a fried version, check out Apple Cider Donuts Recipe (VIDEO) | A Farmgirl’s Kitchen for a great video guide.
How to Serve & Enjoy:
These Apple Cider Donuts are best fresh and warm, but they hold up well through the day. I usually pair them with a hot cup of coffee or a spiced apple cider to double down on those fall donut flavors.
They’re perfect for weekend breakfasts, cozy afternoon snacks, or even dessert at a family gathering. For a simple side, sliced apples or a warm bowl of your favorite oatmeal complements these donuts nicely.
Presentation tip: Arrange your cinnamon sugar-coated donuts on a rustic wooden platter and sprinkle a little extra cinnamon sugar on top for guests.
If you have leftovers, my family loves them lightly toasted the next day. You can also cube these baked apple cider donuts and use them as croutons in a spiced fall salad or in bread pudding. It’s a great way to stretch a batch without waste.
Seasonal variations? I’ve added a pinch of cloves or swapped nutmeg for pumpkin pie spice to mix it up. Each twist brings a new take on these classic Apple Cider Donuts.
Friends always ask where I find the best apple cider doughnuts around town, and I point them to local spots like the discussion in this group: Where to find apple cider doughnuts in Tallahassee? It’s always fun to compare homemade with local favorites.
Your Questions Answered:
- Can I make Apple Cider Donuts ahead of time?
Absolutely! You can bake these the night before and keep them in an airtight container. Warm them slightly before serving to bring back that fresh-baked feel. - What’s a good substitute for buttermilk in this Apple Cider Donuts recipe?
I often use milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes, and it works just like buttermilk to keep the texture tender. - How do I adjust this Apple Cider Donuts recipe for more people?
Doubling the recipe works well. Just keep your baking pans or frying batches manageable so you don’t overcrowd them—crowding can affect how evenly the donuts cook. - Can I bake instead of fry these Apple Cider Donuts?
Yes! Baked apple cider donuts are a lighter, easier option. They come out soft and flavorful and are perfect for everyday cooking. - How do I store leftover Apple Cider Donuts?
Store in an airtight container at room temperature for a couple of days. You can freeze them for longer storage and thaw at room temperature when ready. - I don’t have fresh apple cider—what can I use?
Fresh apple cider gives the best flavor, but if you can’t find it, look for refrigerated cider or even apple juice concentrate (reduced down) as a backup. Just note the sweetness might vary. - Any tips for the best cinnamon sugar coating?
I like to mix about 1 cup sugar with 2 teaspoons cinnamon, enough to coat a dozen donuts generously. Sometimes I add a pinch of salt for balance.
For more ideas and variations, you might enjoy this community’s feedback on apple cider doughnut reviews: Delicious apple cider donut review.
Final Thoughts:
Apple Cider Donuts hold a special place in my recipe collection because they capture the spirit of fall in every bite. This recipe has been a reliable friend through many seasons and celebrations.
My Best Apple Cider Donuts Tips:
- Always reduce your apple cider to concentrate flavor.
- Don’t overmix your batter to keep donuts tender.
- Coat your donuts while still warm for that perfect cinnamon sugar stick.
I’ve tried baking, frying, and even adding a glaze twist. The cinnamon sugar donuts remain the family favorite, though the baked apple cider donuts are a close second for an everyday treat.
If you want to try something different, these donuts shine with a touch of clove or a drizzle of caramel glaze. Every version has its charm and has gotten nods around my table.
I encourage you to make this Apple Cider Donuts recipe your own—add your favorite spices or toppings and enjoy how it brings your kitchen alive with warmth and flavor.
If you love this, your family might also enjoy Butternut Squash Apple Coffee Cake or a refreshing Pineapple Coconut Smoothie for a bright twist on fall flavors. For more reliable dinner ideas, try my Juicy Pineapple Cake recipe.
Happy cooking, friends! These Apple Cider Donuts are ready to bring you comfort and smiles every time you make them.
Apple Cider Donuts
Delight in these classic Apple Cider Donuts, perfectly spiced and coated with cinnamon sugar, offering a warm autumn treat that’s crispy on the outside and tender inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Fried
- Cuisine: American
Ingredients
- 2 cups apple cider
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola)
- ½ cup cinnamon sugar (for coating)
Instructions
- In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup, then let cool.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy. Add the buttermilk, melted butter, vanilla, and cooled apple cider reduction, mixing well.
- Combine wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
- Transfer dough to a piping bag or a plastic bag with a corner cut off and pipe 3-inch rings directly into hot oil.
- Fry donuts in batches for 1-2 minutes per side or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- While still warm, roll donuts in cinnamon sugar to coat evenly.
- Serve fresh for best flavor and texture.
Notes
For an extra special touch, serve with warm caramel sauce or a dusting of powdered sugar. Leftovers can be reheated briefly in a toaster oven to refresh crispness.