These apple cider donuts are such a delightful snack full of fall flavors. They’re crunchy on the outside and pillowy soft on the inside. These homemade donuts are so warm and comforting, it’s hard to stop at eating just one. Made without a mixer, this donut recipe is pretty straightforward and only requires simple everyday ingredients.
Frying apple cider donuts at home is shockingly simple. You just need a large heavy-bottomed pot and a thermometer, and you’re good to go. You can reuse the frying oil at least one to two more times by allowing it to cool and straining it through a fine-mesh sieve. So, if you make these donuts, make the most out of the oil by making my homemade Churros or Funnel Cakes as well.
WHAT YOU NEED TO MAKE THIS RECIPE
Apple cider — apple cider is made of apples that have been crushed and pressed to extract their liquid. This liquid is unfiltered and unsweetened with no added preservatives. Do not use apple juice or apple sauce in place of cider as it does not have the same complex flavors that cider has. You can use storebought or homemade apple cider.
Light brown sugar — light brown sugar does not have as much molasses as dark brown sugar, but it still has a caramel-like flavor. Dark brown sugar will make the donuts taste more robust, make them darker in color, and change the texture slightly.
Leavening agents — this is a no-yeast donut recipe, so it relies on baking soda and baking powder to keep them from being dense. Be sure they aren’t expired.
Warming spices — to compliment the apple cider flavor, I use nutmeg, cinnamon, and cardamon. If you don’t have these but have apple pie spice, you can use that instead.
HOW TO MAKE APPLE CIDER DONUTS
1. In a small saucepan, bring the cider to a boil over medium-high heat.
2. Boil until reduced to 1 cup, about 45 minutes. Transfer to a heat-proof mixing bowl and cool to room temperature.
3. In a bowl, whisk together flour, baking powder, salt, baking soda, and spices.
4. In another bowl, combine the cooled cider, sugars, eggs, and melted butter.
5. Whisk until well combined.
6. Pour cider mixture into the flour mixture and stir together until thoroughly combined.
7. Cover dough and chill until firm to the touch, about 2 hours or up to 12 hours. When chilled, flour the top of the dough and pat to ½-inch thickness.
8. Cut out rounds using a 3-inch donut cutter or a 3-inch round cookie cutter along with a 1-inch cutter to cut holes in the center of each round dipped in flour.
9. Fry donuts in the hot oil until golden brown, about 1 to 2 minutes per side for large donuts and 1 minute for the donut holes. Then, transfer them to the wire rack to drain for a few minutes.
10. Toss the warm apple cider donuts into a bowl of mixed sugar and cinnamon until well coated.
PRO TIPS FOR MAKING THIS RECIPE
- For extra fall flavor, you can replace 1 teaspoon of cinnamon with 1 teaspoon ground ginger and/or ½ teaspoon ground cardamom in the cinnamon sugar.
- You cannot skip reducing the apple cider, as it concentrates the apple cider flavor. The liquid should be thick and syrup-like so that it packs a flavor punch. If not reduced, then you will not taste the cider in your donuts.
- The cider and melted butter must have a chance to cool before you make the dough. If they are still hot, you will cook the eggs. To cut down on waiting time, you can simmer the apple cider the night before.
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake and will make your donuts dense. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Be sure to use a large pot for the oil you are frying with. The donuts expand when fried, and you don’t want the oil overflowing.
- Keep an eye on your thermometer. When frying donuts, if the oil is not hot enough, the donuts become tough and greasy.
- Avoid adding too many donuts at once into the oil as the increase in donuts will lower the oil’s temperature. The donuts will also need room to expand, and it’s easier to flip when there’s space.
- Always allow the apple cider donuts to drain on a wire rack so the excess oil can drip off. If you’re placing them on a lined plate, the donuts will be sitting in the oil and become soggy.
FREQUENTLY ASKED QUESTIONS
What is the best oil for frying donuts?
Vegetable oil, canola oil, olive oil, peanut oil, and sunflower oil are great for deep frying as they are neutral in flavor and have a high smoke point. If you use an oil with a low smoke point, the oil will burn as the fat breaks down, imparting an unpleasant taste to your donuts.
How do I store leftover donuts?
Enjoy these apple cider donuts while still warm! That’s when they’re the tastiest. However, if you have leftovers, store them in an airtight container in the refrigerator for a few days. When ready to enjoy, warm them in the microwave.
Can I freeze donuts?
If you would like to freeze these cider donuts, then skip coating them in cinnamon sugar. Allow them to cool to room temperature and wrap them in plastic wrap before transferring them to a freezer-safe bag. Freeze for up to three months. When ready to enjoy, thaw them to room temperature, brush with some melted butter and toss with cinnamon sugar.
If you love this recipe try these out!
If you’ve tried this Apple Cider Donut recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Cider Donuts
Equipment
- Large Pot
- Candy thermometer
- Wire rack
Ingredients
For the Cinnamon Sugar:
- 1 cup granulated sugar. 200g
- 1 tablespoon ground cinnamon
For the Cider Donuts:
- 2 ½ cups apple cider (600mL)
- ½ cup light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted (85g)
- 3 ½ cups all-purpose flour (420g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- Peanut or vegetable oil for frying
Instructions
For the Cinnamon Sugar:
- Whisk together sugar and cinnamon until well combined. Set aside.
For the Cider Donuts:
- In a small saucepan, bring the cider to a boil over medium-high heat. Boil until reduced to 1 cup, about 45 minutes. Transfer to a heat-proof mixing bowl and cool to room temperature.
- To cooled cider, whisk in sugars, eggs, and melted butter until well combined.
- In another bowl, whisk together flour, baking powder, salt, baking soda, and spices. Pour cider mixture into the flour mixture and stir together until fully combined.
- Cover dough and chill until firm to the touch, about 2 hours or up to 12 hours.
- Once the dough is chilled, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 3-inches of oil. Heat over medium heat to 350F.
- While oil is heating, scrape the chilled dough out onto a very well-floured surface. Flour the top of the dough and pat to ½-inch thickness. Cut out rounds using a 3-inch donut cutter or a 3-inch round cookie cutter along with a 1-inch cutter to cut holes in the center of each round dipped in flour. (The dough will be very sticky. Don’t be afraid to use more flour on your surface if you need it!)
- Working a few at a time, fry donuts in the hot oil until golden brown, about 1 to 2 minutes per side for large donuts and 1 minute for the donut holes. Transfer to the wire rack to drain for a few minutes. Toss warm donuts in the cinnamon sugar. These donuts are best if consumed within a few hours of frying.
Notes
- For extra fall flavor, you can replace 1 teaspoon of cinnamon with 1 teaspoon ground ginger and/or ½ teaspoon ground cardamom in the cinnamon sugar.
- You cannot skip reducing the apple cider, as it concentrates the apple cider flavor. The liquid should be thick and syrup-like so that it packs a flavor punch. When not reduced, you will not taste the cider in your donuts.
- The cider and melted butter must have a chance to cool before you make the dough. If they are still hot, you will cook the eggs. To cut down on waiting time, you can simmer the apple cider the night before.
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake and will make your donuts dense. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Be sure to use a large pot for the oil you are frying with. The donuts expand when fried, and you don’t want the oil overflowing.
- Keep an eye on your thermometer. When frying donuts, if the oil is not hot enough, the donuts become tough and greasy.
- Avoid adding too many donuts at once into the oil as the increase in donuts will lower the oil’s temperature. The donuts will also need room to expand, and it’s easier to flip when there’s space.
- Always allow the donuts to drain on a wire rack so the excess oil can drip off. If you’re placing them on a lined plate, the donuts will be sitting in the oil and become soggy.
I have already made these donuts twice, and I’m planning on making them a third time in a couple weeks! The recipe could not be easier to prepare and fry. The dough does get sticky so flouring the surface and the dough is imperative!!! My friends, family, and I could not stop eating these, especially when I made them in a mini donut size!!