Easy Homemade Apple Cider Donuts
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There’s nothing quite like the cozy aroma of apple cider donuts fresh from the kitchen. Lightly crisp on the outside, soft and fluffy on the inside, and infused with the warm flavors of cinnamon, nutmeg, and tangy apple cider—they’re the ultimate fall treat. Perfect for cool mornings, weekend baking, or holiday gatherings, these donuts bring the flavors of a cider mill straight to your home. These easy apple cider donuts coated with cinnamon sugar is the pefect way to start the fall season!
I am super happy these turned out the way that they did, I literally couldn’t of asked for a better result and I am excited to share this apple cider donut recipe with you!
Now I may be jumping the gun, considering the fact that it is only mid August and I am putting out an apple cider donut recipe, but honestly summer is coming to an end and fall is right around the corner.
Every autumn, when the air turns crisp and the leaves start showing off their colors, I can’t resist making (and eating) apple cider donuts. I can’t get over the warm aroma of cinnamon, nutmeg, and fresh apple cider, it instantly transports me to an apple orchard right in the middle of fall. Genuinely my favorite time of year! Who doesn’t love throwing on a couple extra layers as the temperatures get colder to go to an apple orchard or to pick pumpkins at a pumpkin patch?? To me, there’s nothing better than sipping hot apple cider while biting into a soft, sugar-coated donut that’s bursting with apple flavor. Now, instead of waiting for a trip to the cider mill, make the best apple cider donuts right in the comfort of your home! They’re the perfect fall baking recipe! They’re easy, delicious, and guaranteed to fill your kitchen with the sweet scent of the season.
Apple Cider Donut Storing options
Room Temperature (Best for 1–2 Days)
Place cooled donuts in an airtight container or resealable bag.
Keep them at room temperature in a cool, dry spot.
If coated in cinnamon sugar, layer them between sheets of parchment paper to prevent sticking.
Refrigeration (Keeps for up to 5 Days)
Store in an airtight container to prevent them from drying out.
Refrigeration can slightly change the texture, making them less soft, so let them come to room temperature before eating.
You can also warm them for 10–15 seconds in the microwave to restore some softness.
Freezing (Best for Long-Term Storage)
Cool donuts completely.
Wrap each donut individually in plastic wrap, then place them in a freezer-safe bag or container.
Freeze for up to 3 months.
Thaw at room temperature or reheat in a 300°F (150°C) oven for 5–10 minutes to bring back freshness.
Variations and substitutions
Apple Cider Substitutes
Apple Juice – Use unsweetened apple juice, but simmer it first to reduce and concentrate the flavor.
Pear Juice or Pear Cider – Adds a similar fruity sweetness with a slight twist.
Orange Juice – Creates a citrusy version.
Flour Substitutes
Whole Wheat Flour – For a heartier, more rustic flavor (replace up to half of the all-purpose flour).
Gluten-Free Flour Blend – For a gluten-free version; use a 1:1 baking blend
Sugar Substitutes
Brown Sugar – Adds a deeper, caramel-like flavor.
Coconut Sugar – Lower glycemic index with a mild toffee flavor.
Maple Sugar – For a strong fall flavor pairing with apple cider.
Spice Substitutes
Pumpkin Pie Spice – Replaces the cinnamon/nutmeg mix for a warm, cozy flavor.
Cardamom – Adds a floral, spiced note that pairs beautifully with apples.
Apple cider donut faqs
How to fry apple cider donuts?
Gently lower the donuts into a neutral frying oil heated to 375°F. Fry for 2–3 minutes, or until they turn a rich golden brown. Using a spider strainer, lift the donuts from the oil, letting any excess drip back into the pot before transferring them to sheet tray covered with a couple of layers of paper towels.
What Ingredients are in apple cider donuts?
These donuts are a cake donut with the main ingredients being butter, reduced/concentrated apple cider, sugar, flour, eggs, buttermilk, baking powder, baking soda, and vanilla extract.
Where were apple cider donuts created?
Apple cider donuts are believed to have originated in the Northeastern United States, particularly in New England, where apple orchards and cider mills are abundant. They became especially popular in the early to mid-20th century as a seasonal treat served at cider mills and fall festivals.
What you will need for this recipe
Apples. I would recommend using Honeycrisp.
Apple cider. If you can and its in season, go to your local apple orchard to pick up some fresh apple cider!
Sugar & brown sugar. See above section for substitutions.
Vanilla extract. Making and using your own vanilla extract is the way to go!
Buttermilk. If you can’t find it in the store, make it yourself! Whisk 1 teaspoon of lemon juice to 1 cup of milk.
Eggs. Make sure they are room temperature.
Butter. Don’t forget to soften your butter before creaming it with the sugars.
Baking powder & soda. Important to help the donuts rise when frying.
All-purpose flour. Don’t forget to sift your flour for best results!
Cinnamon & Nutmeg. I always like to use fresh grated nutmeg, try it if you can!
Optional Apple Cider Donut Glaze
Don’t want to coat your apple cider donuts in cinnamon sugar? Glaze them!
What you will need:
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons whole milk
Using a stand mixer or in a large bowl with a hand mixer, mix the powdered sugar, vanilla extract, and whole milk until combined. Then glaze your finished apple cider donuts!
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Easy Homemade Apple Cider Donuts
These easy homemade apple cider donuts are soft, fluffy, and full of cozy fall flavor. Made with reduced apple cider, warm spices like cinnamon and nutmeg, and rolled in cinnamon sugar, they’re the perfect autumn treat. Ideal for fall breakfasts, holiday gatherings, or weekend baking, these apple cider donuts are a must-try seasonal recipe...no trip to the orchard required!
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 vanilla extract
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 medium apple, peeled, cored, and grated
- neutral frying oil for frying
- 2 cups granulated sugar
- 3-4 tablespoons ground cinnamon
- 1 1/2 teaspoon ground nutmeg
Instructions
- In a medium saucepan over low heat, reduce the apple cider to about 3⁄4 cup, about 30 minutes. Cool to room temperature.
- In a medium bowl sift together the flour, baking powder, baking soda, salt, and spices. Set aside. In a large bowl, use a stand mixer or a hand mixer to cream together the butter, granulated sugar, and brown sugar.
- Add the eggs one at a time and continue to mix until combined. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the condensed apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture slowly, mixing in between additions until fully combined.
- Gently fold the grated apples into the batter.
- Line a baking sheet with parchment paper and set aside.
- Turn the dough out onto a well-floured surface. This dough will be sticky. Use a bench scraper to fold the dough over and flour before cutting out doughnuts.
- Use a rolling pin to roll out the dough to 1/2-inch thickness. Lightly flour a doughnut cutter and use it to cut out the donuts, then place them onto the prepared baking sheet.
- Line a baking sheet with several layers of paper towels and set aside.
- In a large pot, add about 3-inches of neutral frying oil. Heat to 375 degrees F. Drop about 2-3 donuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown.
- Remove the doughnuts from the oil and allow to drain on the paper towels. In a small bowl, combine all of the ingredients for the cinnamon sugar; mix well. While the donuts are still warm, sprinkle them with the cinnamon sugar.
