Easy Apple Cider Doughnuts

Apple cider doughnuts bring the cozy warmth of autumn right into your kitchen. With their tender crumb infused with reduced apple cider and a generous dusting of cinnamon sugar, these doughnuts perfectly capture the essence of fall. They are a delightful treat for anything from casual weekend breakfasts to festive harvest celebrations.

I first baked these during a chilly October weekend and they instantly became a new family favorite that everyone looks forward to each autumn.

Ingredients

• Apple cider: Two cups apple cider for that sweet tang and depth, select fresh cider without added spices or vinegar
• All purpose flour: Three and a half cups all purpose flour which creates the perfect balance in texture and rise
• Baking powder and baking soda: Two teaspoons baking powder and one teaspoon baking soda to ensure light, fluffy doughnuts
• Warm spices: Cinnamon one teaspoon and nutmeg half teaspoon provide classic fall aroma, use freshly ground for best results
• Salt: Half teaspoon salt to balance the sweetness and enhance flavors
• Unsalted butter: Four tablespoons unsalted butter softened to add richness, quality butter improves taste noticeably
• Granulated sugar: One cup granulated sugar for sweetness and dough structure
• Eggs: Two large eggs to bind ingredients and add moisture
• Buttermilk: Half cup buttermilk for tender crumb, opt for fresh and full fat
• Vanilla extract: One teaspoon pure vanilla extract to round out the flavors naturally
• Vegetable oil: Vegetable oil for frying, choose a neutral oil with a high smoke point such as canola or sunflower
• Cinnamon sugar coating: One cup granulated sugar mixed with one and a half tablespoons ground cinnamon

Instructions

Reduce the Apple Cider:

Pour the two cups of apple cider into a medium saucepan and bring it to a simmer over medium heat. Let it gently bubble until reduced to about half a cup. Stir occasionally and watch carefully near the end to prevent burning. This reduction will intensify the apple flavor in the doughnuts. Set aside to cool completely before using.

Prepare the Dough:

In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. In a separate large bowl cream together softened butter and sugar until the mixture becomes light and fluffy. Beat in eggs one at a time for a smooth, even texture. Next, add the cooled reduced apple cider, buttermilk, and vanilla extract and mix to combine. Gradually add the dry ingredients, stirring just until the dough comes together. It should be soft and slightly sticky. Cover the dough and refrigerate for at least one hour to firm it up, which makes shaping easier and prevents excessive oil absorption during frying.

Shape the Doughnuts:

On a lightly floured surface roll out the chilled dough to approximately half an inch thickness. Use a doughnut cutter or two different size round cutters to cut out doughnuts and holes. Collect scraps carefully and reroll to cut out more doughnuts.

Heat the Oil and Fry:

In a large heavy bottomed pot heat two to three inches of vegetable oil to 350 degrees Fahrenheit or 175 degrees Celsius. Fry a few doughnuts at a time so they have enough room to cook evenly without sticking together. Fry each for about one to two minutes on each side until they turn golden brown. Using a slotted spoon remove the doughnuts and drain them on paper towels.

Prepare the Cinnamon Sugar Coating:

In a shallow bowl combine the granulated sugar and cinnamon. While the doughnuts are still warm, toss them gently in the cinnamon sugar mixture until they are thoroughly coated. Serve immediately for the best texture and flavor.

My favorite ingredient is the reduced apple cider because it lends a unique natural sweetness and depth that makes these doughnuts special. One year my kids and I made a whole batch after a Thanksgiving hike and eating them warm in the crisp air felt like magic.

Storage tips

Keep doughnuts in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer on a baking sheet and transfer to a freezer bag. Reheat gently in a low oven to regain the fresh from the fryer texture.

Ingredient substitutions

Buttermilk can be swapped for plain yogurt thinned with milk to mimic the tang and moisture. If you want a healthier twist try white whole wheat flour which adds fiber and a subtle nuttiness while keeping doughnuts tender. Brown butter in place of unsalted butter adds a lovely caramel note that deepens the flavor.

Serving suggestions

Pair warm doughnuts with mulled apple cider or freshly brewed coffee to enhance the autumn vibes. For a fancy touch drizzle with maple or caramel glaze or fill doughnuts with homemade apple compote.

Serve warm with mulled apple cider or coffee for the best experience. They also pair beautifully with a drizzle of maple or caramel glaze.

Common Questions About Recipes

→ Why do doughnuts turn out greasy?

Greasy doughnuts usually result from frying at too low a temperature. Maintaining oil at 350°F and frying small batches helps avoid excess oil absorption.

→ Can these doughnuts be baked instead of fried?

Baking yields a lighter texture but lacks the crispy crust fried doughnuts have. For baking, use greased pans at 375°F for 10-12 minutes and brush with melted butter before coating.

→ How to handle sticky dough?

Sticky dough benefits from additional chilling or a light dusting of flour while rolling. Avoid adding too much flour to prevent dense texture.

→ How long do these doughnuts stay fresh?

Best enjoyed the same day, these doughnuts can be kept in an airtight container at room temperature for up to two days or frozen for up to two months.

→ Can I use store-bought apple cider?

Yes, but choose plain apple cider without spices or vinegar. Reducing it concentrates the flavor for richer doughnuts.