Name: Apple Cider Donuts Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup apple cider; 1/2 cup granulated sugar; 1/2 cup firmly packed brown sugar; 6 tablespoons unsalted butter, softened; 2 large eggs, room temperature; 1/2 cup buttermilk; 1 teaspoon pure vanilla extract; 1 medium apple, peeled, cored, and grated (Macoun or Macintosh); 4 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; Canola oil for frying; 1 1/2 cups granulated sugar; 2-3 tablespoons ground cinnamon; 1 teaspoon ground nutmeg

If you’re craving that perfect fall treat that bursts with cozy spice and fresh apple flavor, you’re going to love this Apple Cider Donuts Recipe. These donuts are soft, tender, and have just the right amount of cinnamon sugar coating that keeps everyone coming back for more. When I first tried making this recipe at home, I was amazed at how easy it was to pull off bakery-quality donuts without fancy equipment. Trust me, once you make these, you’ll want to whip up a batch every autumn (and honestly, maybe even year-round!).

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Why You’ll Love This Recipe

Authentic Fall Flavor: Using real apple cider and fresh grated apples adds a natural sweetness and depth you can’t get from extracts.
No Special Equipment Needed: You can make these cake donuts with just a frying pan and basic kitchen tools.
Soft Yet Crispy: The perfect balance of a tender crumb inside and a crisp cinnamon sugar coating outside.
Family Favorite: Once I made this recipe, my whole family requested it for every seasonal gathering.

A stack of seven cinnamon sugared donuts is placed slightly off center on a red and white checkered cloth inside a light wooden tray. The donuts are golden brown with a rough sugar coating, giving them a grainy look. Around the stack, more donuts lie on the tray, showing their round shape and hole in the middle. On the left side of the tray, a fresh yellowish-red apple adds color contrast. The background is softly blurred with warm tones, and the surface beneath the tray shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a crucial role in achieving that classic Apple Cider Donuts flavor and texture. When picking your cider, I recommend going for a fresh, unfiltered kind if you can find it—it really amps up the apple essence. Also, the grated apple adds moisture and an irresistible tender bite.

Apple cider: The star ingredient for authentic apple flavor and a bit of acidity that helps with leavening.
Granulated sugar: Adds sweetness and helps with that light but crisp finish when frying.
Brown sugar: This adds moisture and a subtle caramel note that pairs beautifully with apples.
Unsalted butter: Use softened to blend easily and add richness without overpowering other flavors.
Eggs: Room temperature eggs bind your batter and keep the donuts tender.
Buttermilk: Gives a slight tang and ensures your donuts are extra fluffy and soft.
Vanilla extract: I always use pure vanilla for depth and a sweet aroma.
All-purpose flour: The basis for your doughnut’s structure; sift it well to avoid lumps.
Baking powder & baking soda: Both help the donuts rise properly and become light.
Salt: Enhances all the flavors, balancing sweetness and spice.
Ground cinnamon & ground nutmeg: Essential spices for that warm, fall-spiced taste you expect.
Medium apple (grated): I recommend Macoun or Macintosh for their sweet-tart flavor and juicy texture.
Canola oil: Perfect for frying because it has a high smoke point and neutral flavor.
Cinnamon sugar mixture: A blend of granulated sugar, cinnamon, and nutmeg to coat the donuts for a finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing it up sometimes and making versions of this Apple Cider Donuts Recipe that fit the mood or occasion. Don’t be afraid to add your own spin — these donuts are surprisingly versatile and forgiving!

Gluten-free option: I swapped the all-purpose flour for a gluten-free blend once, and it turned out great—just remember to check your blend includes xanthan gum for elasticity.
Spiced cider twist: Adding a splash of fresh orange juice or ground cloves to the cider can deepen the spice profile, which my family loved during the holidays.
Baked instead of fried: For a lighter take, try baking the donut batter in a donut pan at 375°F for about 12-15 minutes; they won’t have quite the same crisp outside but still taste delicious.
Apple topping: Top fresh donuts with caramel sauce and chopped nuts for an indulgent fall dessert.

How to Make Apple Cider Donuts Recipe

Step 1: Reduce the Apple Cider

This is a game-changer for flavor and moisture. Start by simmering 1 cup of apple cider over medium heat until it’s reduced to about 3 tablespoons—this concentrates the sweetness and sends an amazing apple aroma through your kitchen. It takes about 10-12 minutes, but keep an eye on it to prevent burning.

Step 2: Mix Wet Ingredients

In a bowl, cream together your softened butter with both granulated and brown sugars until fluffy. Then beat in your eggs one at a time, followed by the cooled apple cider reduction, buttermilk, and vanilla. This wet mix sets the stage for soft, flavorful donuts.

Step 3: Combine Dry Ingredients & Grated Apple

In a separate large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Gently fold in the grated apple so that the moisture distributes evenly without turning your batter too wet. This step helps the donuts stay tender and prevents them from falling apart during frying.

Step 4: Make the Donut Dough

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix – you want a soft, sticky dough rather than a dense batter. Trust me, I learned this the hard way; overworked dough means tough donuts, and nobody wants that.

Step 5: Shape and Fry the Donuts

Since this dough is soft, I find using two spoons or a small cookie scoop to drop rounded spoonfuls carefully into a deep pot of preheated canola oil (around 350°F) works best. Fry the donuts a few at a time, turning when golden brown on one side, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Step 6: Coat with Cinnamon Sugar

While the donuts are still warm, toss them gently in a large bowl filled with a mixture of granulated sugar, cinnamon, and nutmeg. The warm donuts absorb the cinnamon sugar beautifully, giving you that addictive crunch and spice on the outside.

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Pro Tips for Making Apple Cider Donuts Recipe

Watch Your Oil Temperature: I always use a candy thermometer to keep the oil at a steady 350°F—too hot and the donuts burn outside, too low and they soak up oil.
Don’t Overmix the Batter: A gentle fold keeps the donuts light and airy; overmixing makes them tough.
Use Fresh Apples: I prefer Macs for their balance of sweetness and tartness, which pairs perfectly in the donut batter.
Cinnamon Sugar Coating Timing: Roll your donuts while they’re still warm to get the best adherence and flavor absorption of the sugar coating.

How to Serve Apple Cider Donuts Recipe

This image shows many brown donuts all covered with a layer of white sugar and cinnamon powder. The donuts are round with a hole in the center, and they sit closely together on a white marbled surface. Each donut has a soft and slightly rough texture from the sugar coating, making them look fluffy and sweet. The photo shows a close-up view, focusing on the front donuts clearly, with the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it classic with just the cinnamon sugar, but I also love dusting them lightly with powdered sugar right before serving for a pretty finish. For festive occasions, a drizzle of warm caramel or a dollop of whipped cream goes a long way, especially if you’re serving these as dessert.

Side Dishes

Apple cider donuts pair wonderfully with a hot cup of spiced cider or cinnamon tea. If you’re serving brunch, they complement scrambled eggs or bacon nicely, balancing savory and sweet flavors beautifully. My kids love having these with a glass of cold milk, too.

Creative Ways to Present

For a festive touch, I like stacking the donuts on a wooden board and garnishing with fresh apple slices and cinnamon sticks. It creates a warm, rustic vibe perfect for holiday gatherings. You can also thread them onto a pretty ribbon to make an edible donut garland if you’re hosting a fall party!

Make Ahead and Storage

Storing Leftovers

Because these donuts are best enjoyed fresh, I recommend storing any leftovers in an airtight container at room temperature for up to 2 days. I’ve found that layering parchment paper between donuts helps prevent them from sticking together, especially when they’re still a bit warm.

Freezing

Freezing is definitely an option! Let the donuts cool completely, then place them in a freezer-safe bag with parchment paper separating each donut. They freeze well for up to 3 months. I like to pull them out the night before and thaw them in the fridge.

Reheating

To bring back that just-fried magic, I warm leftover donuts in a 350°F oven for about 5 minutes. If you’re short on time, a quick 15-second zap in the microwave does the trick but the oven method keeps them from getting soggy. After warming, toss them again in fresh cinnamon sugar for best flavor.

FAQs

Can I bake these Apple Cider Donuts instead of frying?

Yes! While frying gives the donuts their signature crisp exterior, you can bake them in a donut pan at 375°F for 12-15 minutes. They won’t have quite the same texture, but they’re still delicious and a bit lighter.
What’s the best way to grate the apple for these donuts?

I recommend peeling and coring your apple first, then using a box grater’s fine side to grate it. Excess moisture can make the batter too wet, so gently squeeze out any extra juice in a clean kitchen towel before adding it to the dough.
Can I use store-bought cinnamon sugar?

You sure can! But I like mixing my own blend with a little extra nutmeg, which adds warmth and complexity. Making your own is easy and lets you control the spices to suit your taste.
Why do my donuts sometimes turn out greasy?

Greasy donuts often mean the oil temperature was too low. Using a thermometer to keep the oil steady at around 350°F helps the donuts cook quickly on the outside without soaking up too much oil.

Final Thoughts

This Apple Cider Donuts Recipe has become one of my go-to cozy treats, especially during crisp autumn afternoons. I love how approachable it is — no special tools, straightforward ingredients, and that lovely balance of spiced apple flavor with a tender bite. Plus, it’s the kind of recipe that makes the whole kitchen smell like a comforting hug. I’m confident that once you give this a try, it’ll find a permanent spot in your seasonal baking arsenal. So grab that apple cider and let’s get frying!