I still smell the county fair every time I make these: hot sugar over the sweet tang of apple cider, sticky fingers, and a line of people who acted like I had the secret to happiness. My grandmother used to reduce a pot of cider until it smelled like caramel and the whole kitchen turned a warm amber; she let me stir while she fried the doughnuts and scolded me when I dipped them too long in the sugar (I always wanted more). Those morning rituals stuck with me, so I built a simple, reliable recipe that recreates that fairground magic at home—no line, just the cozy noise of oil popping, the cinnamon smell filling your house, and a pile of pillowy, cinnamon-sugared doughnuts begging for coffee.
Quick Facts
- Yield: Serves 8 (about 12 doughnuts)
- Prep Time: 20 minutes
- Cook Time: 15 minutes (active frying time)
- Total Time: 35 minutes
Why This Recipe is Awesome
These apple cider doughnuts taste like autumn in one bite: crisp exterior, tender, pillowy inside, and that bright apple-cider sweetness folded into the batter. They come together fast, use pantry-friendly ingredients, and the smell of simmered cider and frying dough will make neighbors suspiciously friendly. It’s so easy even your oven can’t mess it up—plus, the cinnamon-sugar coating gives a delightful crackle and instant nostalgia.
Ingredients
For the Main Dish:
- 1 cup apple cider (to reduce)
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 2 large eggs
- 4 tbsp unsalted butter, melted and cooled
- 1/2 cup milk (whole or 2%)
- 1 tsp vanilla extract
- Vegetable oil for frying (about 4 cups)
For the Sauce / Garnish (if applicable):
- Cinnamon-sugar coating: 1 cup granulated sugar mixed with 2 tsp ground cinnamon
- Optional: maple glaze — 1 cup powdered sugar, 2 tbsp milk, 1 tbsp maple syrup
How I Make It
Step 1:
I start by reducing the cider: pour 1 cup apple cider into a small saucepan, bring to a simmer, and let it bubble until it thickens and reduces to about 1/3 cup—this takes roughly 10–12 minutes. Watch the color deepen to a rich amber and breathe in that caramel-apple aroma; that smell tells me the flavor is concentrating. Let it cool while you prep everything else.
Step 2:
In a large bowl, whisk together the dry ingredients: 2 1/4 cups flour, 1/2 cup sugar, 1/4 cup brown sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt. In a separate bowl, beat 2 eggs with the cooled melted 4 tbsp butter, 1/2 cup milk, 1 tsp vanilla, and the reduced cider. Pour wet into dry and stir until the batter comes together — aim for slightly sticky, thick batter. Don’t overmix; I stop when I see no dry streaks.
Step 3:
Heat a heavy pot or Dutch oven with about 2–3 inches of oil. Use a thermometer and bring the oil to 360°F. That temperature gives you a golden outside and a tender interior. If the oil sits below 350°F, doughnuts absorb oil; above 370°F, they brown too fast and stay raw inside. Scoop batter with a small ice cream scoop or two spoons into the oil — I do four at a time. You’ll hear a lively sizzle; that’s your cue.
Step 4:
Fry each side for about 1 1/2–2 minutes per side, turning when the edges turn golden and buoyant. Look for a warm, deep-gold color and a springy texture when you press lightly. Transfer to a cooling rack set over a sheet pan for a minute to drain — don’t let them sit in oil or they get soggy.
Step 5:
While still warm, toss doughnuts in the cinnamon-sugar mix so the coating clings. If you prefer glaze, dip the top of each doughnut in the glaze while warm and let it set for a minute. Serve immediately for the best texture: crackly outside, tender inside, and that bright apple note shining through.
Pro Tips
- Use a candy or deep-fry thermometer and keep the oil steady at 360°F. I jiggle the heat to maintain it as batches cool the oil.
- Reduce the cider until you have about 1/3 cup—it adds concentrated apple flavor without extra liquid in the batter.
- Don’t overcrowd the pot; fry in small batches to keep the oil temperature steady and the doughnuts evenly crisp.
- If you want a lighter option, spoon batter into a greased doughnut pan and bake at 375°F for 10–12 minutes, then coat in cinnamon sugar. Texture changes but flavor stays lovely.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for buttermilk for a tangier, tender crumb; reduce baking powder to 1 tsp and keep baking soda.
- Use a 1:1 gluten-free flour blend (with xanthan gum) to make these gluten-free; texture softens slightly but still delicious.
- For dairy-free: replace butter with coconut oil and milk with almond milk; expect a hint of coconut flavor.
- If you don’t have apple cider, use 1/3 cup apple juice reduced or substitute with 1/3 cup pumpkin puree for a fall twist.
Variations & Tips
- Maple-Cider Glaze: Add 1 tbsp maple syrup to a powdered sugar glaze for a glossy, sweet topping.
- Apple-Chunk Doughnuts: Fold in 1/2 cup finely diced apple (toss in a bit of flour first) for pockets of apple in the doughnut.
- Pumpkin Spice: Replace nutmeg with 1 tsp pumpkin pie spice and add 2 tbsp pumpkin puree for seasonal warmth.
- Baked Version: Use a doughnut pan and bake at 375°F for 10–12 minutes for less oil but a cakier texture.
- Spicy-Sweet: Add a pinch of cayenne to the cinnamon sugar for an adult-only kick.
- Mini Doughnuts: Use a small scoop for bite-sized treats that fry even faster—great for parties.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can make the batter and keep it refrigerated for up to 24 hours; bring to room temperature before frying. For best texture, fry fresh and store leftover doughnuts in an airtight container for 1–2 days, then reheat briefly in a toaster oven to revive crispness.
- Can I double the recipe?
- Sure thing. Use a larger pot for frying and work in more batches so the oil stays at 360°F. The batter holds well, but don’t try to fry twice the amount at once.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a warm, deep-golden color, a springy texture when you press the center lightly, and that satisfying hollow sound when you tap the bottom. If you cut one open, the crumb should look even and tender, not gummy.
- What if I don’t have ingredient X?
- If you’re out of brown sugar, use the same amount of granulated sugar plus 1 tbsp molasses. No cider? Reduce apple juice or use 1/3 cup of canned pumpkin for a fall vibe.
How I Like to Serve It
I love these warm with a mug of strong coffee or a chai latte on a crisp morning. They work as a party centerpiece stacked on a board, dusted with extra cinnamon sugar. For brunch, I serve them alongside scrambled eggs and smoked bacon to balance sweet and savory. In fall, I pair them with hot apple cider or a bourbon maple latte for grown-up flair.
Notes
- Store cooled doughnuts in an airtight container at room temperature for up to 2 days; reheat at 350°F for 5 minutes to crisp up.
- For safety when frying, keep a lid nearby and never leave hot oil unattended; maintain oil at 360°F for best results.
Final Thoughts
Closing: Now go impress someone — or just yourself — with warm, homemade apple cider doughnuts that taste like a hug from fall.