There’s something magical about the aroma of Homemade Apple Cider Donuts wafting through your kitchen. These golden, cinnamon-sugar-coated treats are soft, tender, and bursting with the warm, spiced flavor of apple cider. In just 20 minutes of prep, you’ll create a dough that’s easy to handle and bakes into perfection in 15 minutes. The result? A delightful balance of crisp edges and pillowy centers that melt in your mouth.
Each bite is a cozy embrace of autumn, with hints of nutmeg and cinnamon dancing alongside the sweet tang of fresh apple cider. Whether enjoyed with a steaming cup of coffee or shared with loved ones, these donuts are a comforting indulgence that feels like home. Simple to make yet utterly irresistible, they’re sure to become a seasonal favorite.
Ingredients for Homemade Apple Cider Donuts
- 1 ½ cups (12 fl oz / 340 ml) apple cider (homemade or store-bought)
- 5 tablespoons (2 ½ oz / 71 g) butter, softened
- 1 cup (8 oz / 225 g) granulated sugar
- 2 large eggs
- ½ cup (4 oz / 115 g) yogurt (plain or Greek)
- 1 tablespoon vanilla extract
- 3 ½ cups (17 ½ oz / 497 g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 ¼ teaspoons salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- Oil for frying (vegetable, canola, or sunflower)
- Cinnamon Sugar Coating:
- ¾ cup (6 oz / 170 g) granulated sugar
- 1 ½ tablespoons cinnamon
Step-by-Step Instructions
- Reduce the apple cider: Pour the cider into a shallow saucepan and boil until reduced to ⅓ cup (2 ½ fl oz / 71 ml). Let it cool completely.
- Prepare the dough: Line a baking sheet with parchment paper and sprinkle with flour. In a large bowl, beat the butter and sugar together for 5 minutes until light and fluffy. Add the eggs one at a time, then mix in the cooled cider, yogurt, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Gradually stir this into the wet ingredients until just combined.
- Shape the dough: Place the dough on the prepared baking sheet, sprinkle with flour, and roll or pat it out to ¾ inch (2 cm) thickness. Cover with plastic wrap and freeze for 15 minutes to firm up.
- Heat the oil: While the dough chills, pour oil 2-3 inches (5-8 cm) deep into a saucepan and heat to 325°F (165°C). Keep the oil at this temperature.
- Make cinnamon sugar: Combine the sugar and cinnamon in a bowl and set it next to the oil.
- Cut the doughnuts: After chilling, use a 3-inch (7 ½ cm) cutter to cut circles from the dough. Use a 1-inch (2.5 cm) cutter to cut out the centers. Re-pat and cut any scraps.
- Fry the doughnuts: Carefully place 2-3 doughnuts or 4-5 holes into the hot oil. Fry for 2-3 minutes per side until golden brown. Keep the remaining dough chilled in the freezer while frying.
- Coat and cool: Remove the doughnuts from the oil, let them drain for a minute, then toss in the cinnamon sugar. Place them on a wire rack to cool.
- Serve and enjoy: Pair with a steaming cup of hot apple cider! Store leftovers in an airtight container at room temperature for up to two days.
Perfect Pairings: Serving Suggestions
These Homemade Apple Cider Donuts are a treat on their own, but they shine even brighter with a steaming cup of hot apple cider or a creamy latte. For a cozy fall breakfast, pair them with a bowl of spiced oatmeal or a slice of pumpkin bread. They also make a delightful dessert alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Keep Them Fresh: Storage and Reheating Tips
These doughnuts are best enjoyed the day they’re made, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To revive their freshness, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. Avoid refrigerating, as it can dry them out.
Time-Saving Tricks for Busy Bakers
Short on time? Reduce the apple cider the night before and let it cool in the fridge. You can also prepare the dough up to the chilling step and freeze it overnight, then cut and fry the doughnuts the next day. If frying feels daunting, bake them at 350°F (180°C) for 12-15 minutes—they’ll still be delicious!
Equipment Essentials for Success
To make this recipe a breeze, you’ll need a 3-inch (7.5cm) round cutter and a 1-inch (2.5cm) cutter for the holes. A candy or deep-fry thermometer ensures your oil stays at the perfect 325°F (165°C) for frying. Don’t forget a wire rack for cooling—it keeps the doughnuts crisp and prevents sogginess.
Recipe Variations to Try
Switch things up by adding a glaze instead of cinnamon sugar. Mix 1 cup (4oz/115g) powdered sugar with 2 tablespoons of apple cider for a tangy finish. For a nutty twist, sprinkle chopped pecans or walnuts on top. You can also experiment with spices like cardamom or ginger for a unique flavor profile.
Homemade Apple Cider Donuts
Ingredients
Dough Ingredients
- 1 ½ cups apple cider Homemade or store-bought
- 5 tablespoons butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup yogurt
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon cinnamon
- 1 ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- oil for frying (veg, canola, sunflower, etc.)
Cinnamon Sugar
- ¾ cups granulated sugar
- 1 ½ tablespoons cinnamon
Instructions
- Reduce the apple cider: pour the cider into a shallow saucepan and let boil until the liquid is reduced to ⅓ cup (2 ½ floz/71ml). Let cool completely.
- Line a baking sheet with parchment and sprinkle with flour.
- Beat butter and sugar together for 5 minutes, until light and fluffy.
- Beat in the eggs, one at a time, and then add in the cooled cider, yogurt, and vanilla.
- In a bowl, whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg, and then gradually stir into the wet ingredients.
- When just combined, place the dough on the prepared baking sheet, sprinkle with more flour, and roll or pat out to ¾ inch (2cm) thickness.
- The dough will be very soft. Cover the dough with plastic wrap and place in the freezer for 15 minutes to allow it to firm up for easier cutting and handling.
- While the dough is chilling, heat up the oil: pour oil 2-3 inches (5-8cm) deep in a saucepan set over medium heat or clip a thermometer in the oil if you are using one and let it heat to 325°F (165°C). Adjust the heat to keep the oil at this temperature.
- Note: You can bake these for about 12-15 minutes at 350oF (180oC). Dust them in sugar when they come hot out of the oven.
- Make the cinnamon sugar: combine the sugar and cinnamon in a bowl and set next to the oil.
- Place a wire rack on a baking sheet and place near the oil and cinnamon sugar.
- After the dough has chilled for 15 minutes, cut circles with a 3-inch (7 ½ cm) cutter. Gather, re-pat, and cut any scraps.
- With a 1-inch (2.5cm) cutter, cut out a hole in the center of each circle to make the doughnut shape.
- Carefully place 2-3 doughnuts or 4-5 holes in the oil and place the rest of the dough in the freezer to stay chilled while waiting to be fried. (If the dough gets too warm it may break apart in the oil.)
- Fry for about 2 or 3 minutes, until golden brown on one side, and then flip to fry the other side.
- Once done, remove the doughnuts from the oil, let drain for a minute, then toss in the cinnamon sugar and return to the wire rack to cool.
- Serve with a steaming cup of hot apple cider! These doughnuts are best eaten the day they are made, but you can store any leftovers in an airtight container at room temperature for up to two days.
