Delicious Fall Apple Cider Donuts to Brighten Your Morning

What You’ll Need:

This Apple Cider Donuts recipe keeps things simple but flavorful. Here’s what you’ll want to gather before we get cooking.

• 1 cup apple cider (not apple juice) – The star of the show that gives these Apple Cider Donuts their signature depth. Tip: Fresh local cider is best, but shelf-stable works perfectly too.
• 2 ½ cups all-purpose flour – Gives the donuts their structure. Out of this? You can try a mix with whole wheat flour for a heartier bite.
• 1 teaspoon baking powder – To help these rise just right.
• ½ teaspoon baking soda – Adds a touch of lift.
• 1 teaspoon ground cinnamon – Because these spiced donuts have to have that autumn warmth.
• ½ teaspoon ground nutmeg – Another layer of fall flavor that’s subtle but essential.
• ½ teaspoon salt – Balances the sweetness.
• 2 large eggs – For richness and structure.
• 1 cup granulated sugar – Sweet but not overpowering; this helps create the perfect doughnut texture.
• ¼ cup unsalted butter, melted and cooled – Brings in tenderness and moisture.
• ¼ cup whole milk – Adds moisture and helps bind everything smoothly.
• ½ teaspoon vanilla extract – My personal twist that adds warmth and rounds out the flavors beautifully.
• For rolling:
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon

This Apple Cider Donuts recipe is kind to your wallet too—all ingredients are easy to find at any regular grocery store, so no specialty trips needed. Plus, nothing here is super fancy, so you can enjoy big fall flavors without breaking the bank.

Quick prep tip: Make sure your melted butter cools before mixing it with eggs. I always let it rest on the counter for 10 minutes—it keeps the eggs happy and avoids scrambling.

If you happen to have leftover Apple Cider Donuts (which, honestly, might be tough), store them airtight at room temperature for up to two days or freeze them in a sealed bag. Reheat in the toaster oven for that fresh-out-of-the-fryer feel.

Here’s my secret little upgrade: I like to toss the cooked donuts immediately in a cinnamon-sugar blend mixed with a powder sugar sprinkle for that gorgeous bakery look and extra flavor punch. It’s the final touch that turns simple into “please make me again.”

Let’s Cook This Together:

Ready to whip up these Apple Cider Donuts and fill your kitchen with that irresistible fall aroma? From start to finish, this cider donut recipe takes about 40 minutes, and I’ll walk you through every step like we’re cooking side-by-side.

1. Reduce the apple cider: Pour your cup of apple cider into a small saucepan and simmer over medium heat. Keep an eye on it, and let it gently bubble until it’s reduced by about half—this intensifies the flavor and makes your apple cider donuts truly shine. This usually takes 10-15 minutes. Pro tip: While that’s cooking down, you can prep your dry ingredients to save time.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This is your spiced donut base ready to welcome all the wet ingredients.
3. Whisk wet ingredients: In a separate bowl, beat the eggs with the granulated sugar until it looks light and creamy. Add the melted butter, milk, vanilla extract, and your cooled, reduced apple cider. Mix gently but thoroughly.
4. Combine: Pour that wet mixture into your dry ingredients. Stir until just combined—be careful not to overmix or your Apple Cider Donuts might get dense. A few small lumps are totally fine here.
5. Preheat the oil: Grab a large heavy-bottomed pot or deep fryer, and warm your oil to 375°F (190°C). The perfect temperature is key—the donuts will be golden and cooked through without soaking up too much oil.
6. Shape your donuts: Using a classic donut cutter or a large and small round cutter, shape the dough on a lightly floured surface. Don’t stress if they’re not perfectly round! If you don’t have cutters, forming small donut holes with your hands works just fine and makes great snack bites.
7. Fry in batches: Gently drop a few doughnuts at a time into the hot oil. Fry for about 1-2 minutes per side until golden brown. If your Apple Cider Donuts look a little uneven or have some bubbles, that’s perfectly normal—just flip gently.
8. Drain and sugar-coat: Remove the donuts with a slotted spoon, letting excess oil drip off, then immediately toss them in your cinnamon-sugar blend. This step is where that magic sugar glaze sticks perfectly.
9. Cool and enjoy: Let your Apple Cider Donuts cool on a wire rack for a bit—too hot to eat right away, but the smell will have everyone hovering.

Don’t forget, while your Apple Cider Donuts are frying, pour yourself something cozy—hot cider, coffee, or a chai latte to match those warm flavors.

I’ve learned that patience here is golden. Rushing the oil temperature or dough mixing can throw off this cider donut recipe, so taking your time pays off big in flavor and texture.

How to Serve & Savor It:

These Apple Cider Donuts shine brightest fresh out of the fryer, coated in that sweet cinnamon-sugar. I love serving them as a little mid-afternoon pick-me-up or alongside a hot cup of apple cider or spiced tea.

Pairing these spiced donuts with a rich cheese plate or some apple butter takes the experience to a new level. They also make fantastic fall dessert stars after a casual dinner.

Presentation-wise, you can stack several homemade apple cider donuts on a rustic wooden board, sprinkle with a little powdered sugar, and maybe add fresh apple slices or a cinnamon stick for that extra cozy touch.

Leftover Apple Cider Donuts can get a second life by turning them into donut bread pudding or slicing and layering into a parfait with whipped cream and cinnamon-spiced fruit.

I’ve tried seasonal twists too—like sprinkling a tiny bit of pumpkin spice into the cinnamon sugar or dipping the donuts in a warm caramel glaze. Whether you stick with the classic cider donut recipe or mix it up, friends always ask for seconds (and thirds).

One fun find: If you want to see a twist on apple cider donut holes, check out this recipe for Apple cider donut hole dippers with pumpkin spice buttercream—it’s fall dessert heaven.

Your Questions, Answered:

Can I prep parts of this Apple Cider Donuts recipe ahead?
Absolutely! You can reduce the apple cider up to 2 days in advance and store it in the fridge. The donut dough itself is best made fresh, but you can mix the dry ingredients ahead. Frying is a last step that works best fresh for perfect texture.

What’s a good swap for milk in this cider donut recipe?
Out of milk? No problem. You can use almond milk or oat milk without losing that tender crumb in the Apple Cider Donuts. Just keep it unsweetened to balance the sweetness.

Can I bake these Apple Cider Donuts instead of frying?
Yes! For a lighter take, baked Apple Cider Donuts are a delicious option. I found a great baked version that keeps the same warm flavors if you want to give it a try Baked Apple Cider Donuts | Butternut Bakery.

How do I make this recipe for more or fewer people?
This cider donut recipe scales up easily—just multiply ingredients keeping ratios the same. If you want fewer, halve everything, but keep in mind shape and frying time stay the same.

Any tips to double batch smoothly?
I like to reduce two cups of cider at once and mix dough in a large bowl for double the donuts. Fry in small batches for even cooking and toss warm donuts in fresh cinnamon sugar—double batches mean twice the joy!

Where can I find fresh apple cider for the best flavor?
If you don’t have a farmer’s market nearby, some local grocers sell fresh apple cider in season. You can also look online or check out local produce co-ops. Here’s a helpful guide on getting homemade apple cider and apple cider donuts nearby Where to find homemade apple cider and apple cider donuts in the …

What’s your favorite part of this recipe?
Honestly, the cinnamon-sugar coating is my favorite—it’s where the donuts get that comforting, melt-in-your-mouth crunch. Also, the reduced cider flavor really sets these apart.

Have you tried any fun variations?
Yes! My friends suggested swapping cinnamon sugar for a mix of powdered sugar and maple powder seasoning. Another hit was glazing the donuts with a caramel apple drizzle. For a really easy twist, try rolling the Apple Cider Donuts in powdered sugar or even chopped toasted pecans for extra crunch.

For more everyday foodie inspiration, check out my take on cozy cakes like this Juicy Pineapple Cake or this Butternut Squash Apple Coffee Cake that’s got all the fall vibes.

Final Foodie Thoughts:

Apple Cider Donuts hold a special spot in my heart because they remind me of chill autumn days, shared with friends and family, surrounded by warmth and laughter. These aren’t just spiced donuts; they’re little bites of joy that bring the smell, taste, and soul of fall into your kitchen.

My Top Apple Cider Donuts Tips:
– Take your time reducing the apple cider for maximum flavor depth.
– Don’t overmix the batter to keep your donuts tender.
– Fry at the right temperature so they’re golden, not greasy.

Over the years, I’ve loved variations like adding a pinch of ground cloves for extra spice, coating the donuts in powdered sugar for a lighter finish, or glazing them with caramel for that irresistible shine. The classic cinnamon-sugar version, though? That’s my most requested!

I hope you find as much joy making these homemade apple cider donuts as I do sharing them. This recipe lets you bring a bit of fall’s magic into your everyday food life with no fuss, just pure flavor.

Now, I’m so excited for you to try making your own Apple Cider Donuts! Roll up your sleeves, turn on your fryer, and let’s fill your kitchen with that cozy cider-sweet smell that says fall is here. Happy cooking, friends!

Apple Cider Donuts

Print Recipe

Pin Recipe

Deliciously spiced apple cider donuts that are soft on the inside with a cinnamon sugar coating, perfect for autumn mornings or cozy snacks.

• Author: Tayla Emerson
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 donuts
• Category: Dessert
• Method: Fried
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups apple cider
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For coating: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon

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Instructions

1. In a small saucepan, simmer the apple cider over medium heat until reduced to about 1/2 cup, about 20-25 minutes. Let cool.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs with granulated sugar and brown sugar until light and fluffy.
4. Stir in the reduced apple cider, buttermilk, melted butter, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Cover the dough and refrigerate for at least 1 hour to firm up.
7. Preheat the oil in a deep fryer or heavy pot to 350°F (175°C).
8. Roll the dough out on a floured surface to about 1/2 inch thickness and cut into donut shapes.
9. Fry the donuts in hot oil, about 1-2 minutes per side, until golden brown.
10. Remove with a slotted spoon and drain on paper towels.
11. While still warm, toss the donuts in the cinnamon sugar coating until evenly coated.
12. Serve warm and enjoy!

Notes

For extra flavor, try adding a pinch of ground cloves or ginger to the dough. These donuts are best enjoyed fresh but can be reheated in a toaster oven to regain crispness.