Homemade Apple Cider Donuts: A Fall Favorite Recipe

Introduction

The aroma of Apple Cider Donuts baking in your kitchen is perhaps one of the most comforting scents of fall. These spiced, cake-like treats, coated in cinnamon sugar, are beloved at apple orchards and farmers’ markets across America during theautumn months. They strike the perfect balance between the tartness of reduced apple cider and the warmth of cinnamon, nutmeg, and other fall spices.

What Ingredients are needed for Apple Cider Donuts?

For the Donuts:

• 2 cups apple cider (reduced to 1/2 cup)
• 3 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1 teaspoon salt
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• Vegetable oil for frying (or use an air fryer alternative)

For the Coating:

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg

If you don’t have buttermilk on hand, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes. For a dairy-free version, you could substitute plant-based milk and butter alternatives.

The star of this recipe is undoubtedly the reduced apple cider, which concentrates the apple flavor and infuses the donuts with authentic taste. When choosing apple cider, opt for fresh, unfiltered varieties from local orchards during autumn recipes season for the most pronounced flavor.

Timing

• Preparation Time: 45 minutes (including cider reduction and dough chilling)
• Cooking Time: 25 minutes
• Total Time: 1 hour 10 minutes

This timing includes the 30 minutes needed to reduce the apple cider, which is an essential step for developing intense flavor. While this might seem like a significant time investment, it’s actually 15% faster than traditional yeasted donuts that require multiple rise periods. The active hands-on time is only about 30 minutes, making these donuts surprisingly manageable for a weekend morning treat.

How to Make Apple Cider Donuts Step by Step?

Step 1: Reduce the Apple Cider

Pour 2 cups of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the cider has reduced to 1/2 cup, about 20-30 minutes. This concentrates the apple flavor, which is key to these donuts’ identity. Let the reduced cider cool completely before using.

Pro tip: Make the reduced cider a day ahead and store it in the refrigerator to save time on baking day.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. The combination of spices creates that signature pumpkin spice cake-like flavor profile that works so perfectly with apple.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, whisk together the eggs, melted butter, buttermilk, cooled reduced apple cider, and vanilla extract until well combined. The buttermilk adds tanginess and helps create a tender crumb in the finished donuts.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix, as this can lead to tough donuts. The dough will be somewhat sticky, similar to a thick cake batter.

Step 5: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to overnight. Chilling firms up the dough, making it easier to handle and roll out. This is a perfect time to prepare your frying setup or preheat your air fryer if using that method.

Step 6: Shape the Donuts

On a well-floured surface, roll out the chilled dough to about 1/2-inch thickness. Using a donut cutter or two round cutters (one large, one small for the holes), cut out as many donuts as possible. Re-roll scraps as needed.

If you’re planning to make mochi donuts another time, you can use the same cutters, though the dough handling will be quite different.

Step 7: Fry the Donuts

For traditional fried donuts:
Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (use a thermometer for accuracy). Carefully drop donuts into the hot oil, 2-3 at a time, and fry until golden brown, about 1 minute per side. Remove with a slotted spoon and place on paper towels to drain.

For baked donuts:
Preheat oven to 350°F. Place shaped donuts on a parchment-lined baking sheet and bake for 10-12 minutes until lightly golden and cooked through.

For air fryer donuts:
Preheat air fryer to 350°F. Lightly spray the air fryer basket with cooking spray. Place donuts in a single layer and cook for 4-5 minutes until golden brown.

Step 8: Prepare the Coating

While the donuts are cooking, mix the granulated sugar, cinnamon, and nutmeg in a shallow bowl for the coating.

Step 9: Coat the Donuts

While the donuts are still warm (but not too hot to handle), toss them in the cinnamon-sugar mixture to coat completely. The residual heat helps the sugar mixture adhere to the donuts.

For an extra-special treat, you could also dip half of each donut in maple glaze or drizzle with a simple apple cider glaze made from powdered sugar and a bit of the reduced cider.

What is Nutritional Information?

Per donut (based on a yield of 12 donuts):

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 45mg
• Sodium: 280mg
• Total Carbohydrates: 48g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g

These nutritional values are approximate and may vary based on specific ingredients and cooking methods. If using an air fryer or baking method, the calorie and fat content will be significantly reduced by approximately 30%.

Healthier Alternatives for the Recipe

• Bake instead of fry: Use a donut pan to bake these donuts at 350°F for 10-12 minutes. You’ll save approximately 40% of the calories from fat.
• Use whole wheat pastry flour for half of the all-purpose flour to increase fiber content while maintaining a tender texture.
• Reduce the sugar in both the donut and coating by 25% without significantly affecting the taste.
• Replace half the butter with unsweetened applesauce to cut fat while adding more apple flavor.
• Try coconut sugar instead of regular granulated sugar for a less processed alternative with a lower glycemic index.
• For a gluten-free version, substitute a 1:1 gluten-free flour blend with xanthan gum.
• Air fry the donuts for a significantly healthier option that still delivers on texture and flavor.

Serving Suggestions

• Pair warm Apple Cider Donuts with a mug of hot apple cider for the ultimate fall experience.
• Serve alongside a scoop of vanilla ice cream for an elevated dessert, similar to how you might serve apple crisp with oats.
• Create a fall breakfast board with these donuts, fresh fruit, and maple yogurt dip.
• Incorporate into a brunch spread alongside savory options like a hearty fall soup recipe for balance.
• Drizzle with salted caramel sauce for an indulgent treat.
• Pack in a picnic basket for a perfect orchard or autumn hike treat.
• Stack on a cake stand for a unique alternative to birthday cake.
• Serve with a dollop of apple butter or pumpkin butter for extra fall flavor.

What are the Common Mistakes to Avoid?

• Not reducing the apple cider enough: This concentrates the flavor and is essential for authentic taste. The cider should reduce by 75% to properly infuse the donuts.
• Overmixing the dough: This develops too much gluten, resulting in tough donuts. Mix just until ingredients are combined.
• Using cold ingredients: Room temperature eggs and buttermilk blend more easily and create a more tender donut.
• Frying at the wrong temperature: Oil that’s too cool will make greasy donuts; too hot will burn the outside before the inside cooks. Always use a thermometer.
• Rolling the dough too thin: This results in crispy, crunchy donuts rather than the cake-like texture these are known for.
• Coating the donuts when they’re too hot: This can cause the sugar to melt and become sticky, or when they’re too cool, the coating won’t adhere properly.
• Skipping the chilling step: This makes the dough difficult to handle and can result in misshapen donuts.
• Using regular apple juice instead of cider: The flavor profile is completely different, and the donuts will lack depth.

Storing Tips for the Recipe

• Fresh is best: These donuts are at their peak when enjoyed within hours of making, still slightly warm.
• Room temperature storage: Store in an airtight container for up to 2 days. Place parchment paper between layers to prevent sticking.
• Refrigeration: Not recommended as it dries out the donuts and changes their texture.
• Freezing: Place completely cooled donuts (without sugar coating) in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months.
• Reheating: Thaw frozen donuts at room temperature, then warm in a 350°F oven for 5 minutes. Add fresh cinnamon-sugar coating before serving.
• Make ahead: The dough can be refrigerated overnight before shaping and frying for fresh donuts in the morning.
• For optimal freshness when serving at a party, fry the donuts up to 4 hours ahead and keep at room temperature, then warm slightly in a 300°F oven for 5 minutes before serving.

Conclusion

Apple Cider Donuts embody the very essence of fall baking, combining concentrated apple flavor with warm spices in a tender, cake-like treat. The process of making these donuts at home—from reducing the cider to that final dusting of cinnamon sugar—creates not just a delicious treat but a sensory experience that captures autumn’s best qualities.

What makes these donuts special is their authentic apple flavor and the way they connect us to seasonal traditions. Unlike many Dunkin Donuts breakfast items, these homemade treats contain real apple essence and fresh ingredients that simply can’t be matched by commercial alternatives.

I encourage you to make these donuts part of your fall tradition. Whether you’re serving them at a weekend brunch, packing them for a trip to the pumpkin patch, or simply enjoying them with your morning coffee, they’re sure to bring that special autumn magic to your table. Don’t hesitate to experiment with the recipe, making it your own with different spice combinations or glazes.

FAQs

Can I use apple juice instead of apple cider for these donuts?

No, apple juice won’t provide the same depth of flavor. Apple cider is unfiltered and has a more robust, complex flavor profile that intensifies when reduced. Apple juice would result in a much milder, less authentic flavor.

Why do I need to reduce the apple cider?

Reducing the cider concentrates the flavor significantly, ensuring you can taste the apple in the finished donuts. Without this step, the flavor would be too subtle to stand up to the spices and cooking process.

Can I make these donuts ahead of time for a party?

Yes! You can prepare the dough the night before and refrigerate it. For the freshest result, fry them the day of serving. Alternatively, you can fully prepare them up to 2 days ahead, but they’re best enjoyed within 24 hours.

Are apple cider donuts always fried?

Traditionally yes, but you can bake them in a donut pan or use an air fryer for healthier alternatives. The texture will be slightly different but still delicious.

What’s the difference between apple cider donuts and regular cake donuts?

Apple cider donuts contain reduced apple cider, giving them a distinct apple flavor and slightly more moisture. They also typically feature fall spices like cinnamon, nutmeg, and allspice that complement the apple flavor.

Can I make these donuts gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but they’ll still be delicious.

What’s the best oil for frying these donuts?

Vegetable oil, canola oil, or peanut oil all work well due to their neutral flavors and high smoke points. Avoid olive oil or butter, which can burn or impart unwanted flavors.

How do I know when the oil is the right temperature for frying?

The ideal temperature is 350°F. If you don’t have a thermometer, drop a small piece of dough into the oil – it should bubble around the edges and float to the top within a few seconds, but not darken too quickly.