Why You’ll Love This Recipe

I love that this recipe captures everything cozy about autumn in one bite. The apple cider is boiled down to a syrup, packing a rich, bold apple flavor into every donut. I don’t need a donut machine or fancy equipment—just basic kitchen tools and a little patience. Plus, these donuts are great for making ahead and sharing with family or friends. Once I tried making them from scratch, I never looked back.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the donuts:

2½ cups apple cider or unfiltered apple juice
6 tablespoons unsalted butter
3½ cups all-purpose flour, plus extra for dusting
½ cup packed light or dark brown sugar
½ cup unsweetened applesauce
⅓ cup chilled buttermilk or kefir
2 large eggs, cold
2 or 4 teaspoons baking powder (based on chilling time)
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg (preferably freshly grated)
2 quarts vegetable, canola, or peanut oil, for frying

For the cinnamon sugar coating:

1 cup granulated sugar
2½ teaspoons ground cinnamon

Directions

Step 1: Reduce the apple cider
I start by pouring the apple cider into a frying pan and boiling it down until it becomes thick and syrupy—about ⅓ cup. This usually takes 10 minutes. I add the butter and brown sugar to the hot cider, whisk until smooth, then transfer the mixture to a mixing bowl.

Step 2: Combine wet ingredients
In the same bowl, I whisk in the applesauce, cold buttermilk, and eggs. Keeping everything cold helps the dough stay light and tender.

Step 3: Mix dry ingredients and form the dough
In another bowl, I whisk together flour, cinnamon, baking powder (2 tsp for now, 4 tsp if chilling overnight), salt, baking soda, and nutmeg. Then I stir the wet cider mixture into the dry ingredients just until a sticky dough forms. I cover the bowl and refrigerate it for at least 1 hour (or overnight for more flavor).

Step 4: Shape the donuts
Once chilled, I dust my surface and rolling pin with flour. I roll the dough to ½-inch thickness and cut out about 12 donuts using a donut cutter or two round cutters. I place them on a floured baking sheet and keep them chilled if the oil isn’t ready yet.

Step 5: Fry the donuts
I heat the oil in a Dutch oven to 350°F and fry 3–4 donuts at a time for about 1 minute per side, flipping once. Then I let them drain briefly and place them on a wire rack. I repeat this process with the donut holes, which take about 1 minute per side.

Step 6: Coat in cinnamon sugar
While still warm, I toss each donut in a cinnamon sugar mixture until they’re completely coated. This step gives them that irresistible crunchy, spiced finish.

Servings and timing

This recipe makes at least 12 donuts and 12 holes

Prep time: 30–60 minutes
Cook time: 30–45 minutes
Total time: 60–105 minutes

Variations

If I want to shake things up, I sometimes swap the applesauce for mashed banana or Greek yogurt, which changes the flavor but still keeps the donuts moist. I’ve also added apple pie spice or a splash of vanilla extract for extra depth. To make them dairy-free, I use plant-based butter and milk alternatives like oat milk or almond milk mixed with vinegar in place of buttermilk. And if I’m short on apple cider, unfiltered apple juice works just fine when reduced.

Storage/Reheating

To store: I keep the donuts in an airtight container at room temperature for up to 2 days with a paper towel to absorb moisture.

To freeze: Once cooled, I freeze them in layers separated by wax paper in a freezer-safe container. I skip the cinnamon sugar coating until after thawing.

To reheat: I let them thaw at room temp for about an hour, then microwave for 10–15 seconds. A quick toss in fresh cinnamon sugar makes them taste just-baked.

FAQs

Can I bake these donuts instead of frying?

Technically yes, but the texture changes. I’ve baked them at 350°F for about 12–15 minutes, but they come out more like cakey muffins than classic cider donuts.

Do I really need to reduce the cider?

Yes, I do. Reducing the cider concentrates the flavor and removes excess moisture. Skipping this step makes the dough wetter and less flavorful.

What oil is best for frying?

I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Olive oil and butter will burn and ruin the donuts.

Can I make the dough ahead of time?

Absolutely. I chill the dough overnight with 4 tsp of baking powder (instead of 2 tsp) to maintain lift. It actually deepens the flavor and saves time the next day.

Why did my donuts turn out greasy?

The oil was likely too cool. I keep it steady at 350°F and avoid overcrowding the pan, which drops the oil temp and makes the donuts absorb too much oil.

Conclusion

These homemade apple cider donuts are a fall essential in my kitchen. They’re soft, lightly spiced, and bursting with real apple flavor, thanks to the cider reduction. Whether I’m making them for a weekend brunch, a fall gathering, or just because the weather is crisp, they always bring a little extra joy to the season. And the best part? I get to eat them warm, straight out of the fryer—no orchard visit required.

Homemade Apple Cider Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 1 hour 15 minutes
Yield: 12 donuts + holes
Diet: Vegetarian

Print Recipe

Description

These homemade apple cider donuts are perfectly soft, lightly spiced, and coated in cinnamon sugar—classic fall flavor made easy with real apple cider and cozy spices.

Instructions

Reduce Apple Cider:
In a large frying pan, bring apple cider to a boil over medium-high heat. Simmer until reduced to about 1/3 cup (around 10 minutes) and syrupy.
Remove from heat, whisk in butter and brown sugar until melted and combined. Transfer to a mixing bowl.

Combine Wet Ingredients:
Whisk applesauce, chilled buttermilk (or kefir), and cold eggs into the apple cider mixture until smooth.

Mix Dry Ingredients:
In another bowl, whisk together flour, cinnamon, baking powder, salt, baking soda, and nutmeg.
Add the wet mixture to the dry ingredients and stir gently until a sticky dough forms.
Cover and refrigerate for at least 1 hour (or overnight if using extra baking powder).

Shape Donuts:
On a generously floured surface, roll out the chilled dough to 1/2-inch thickness.
Cut donuts using a floured donut cutter (or two round cutters, about 3″ and 1″).
Place on a floured baking sheet and chill until ready to fry.

Heat Oil:
In a Dutch oven or heavy pot, heat oil to 350°F (175°C).
Maintain temperature for even frying.

Fry Donuts:
Fry 3–4 donuts at a time for about 1 minute per side, or until golden brown.
Remove with tongs or chopsticks and drain on a wire rack over paper towels.
Repeat with donut holes, frying about 1 minute per side.

Coat in Cinnamon Sugar:
While still warm, toss each donut in the cinnamon-sugar mixture until well coated.
Cool slightly on a wire rack before serving.

Notes

Don’t skip the cider reduction! It concentrates the apple flavor and prevents a sticky dough.

Keep oil at a steady 350°F — too hot will burn the outside before the inside cooks.

Use fresh, unfiltered apple cider for the richest flavor.

The dough can be chilled overnight for easier handling and deeper flavor.

Donuts taste best fresh but can be stored at room temperature for up to 2 days or frozen (uncoated) for up to 3 months.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert, Fall Baking, Snack
Method: Fried
Cuisine: American