Apple Cider Donuts, Cinnamon

Featured in Irresistible Desserts.

Enjoy fall flavors with these homemade apple cider donuts. This guide offers both fried and baked methods for achieving the perfect texture and taste. Infused with reduced apple cider and coated in cinnamon sugar, these donuts are a seasonal treat. The key is the cider reduction - don't skip it!

For the fried version, maintain a 375°F oil temperature for optimal results. If baking, ensure the donut pans are well-greased. A touch of melted butter helps the cinnamon sugar stick to the baked donuts.

Serve warm and enjoy!

Casey
Updated on Mon, 29 Sep 2025 11:55:53 GMT
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A plate of food with a syrup sauce. | cookingwithcasey.com

These apple cider donuts are the absolute taste of autumn, bringing the warmth of a crisp fall day right into your kitchen. This recipe gives you the choice between a classic, crispy fried donut or a soft, cakey baked version, both equally irresistible once they take a tumble in cinnamon sugar.

I first made these for a fall bonfire, and now the smell alone signals the start of the season for my family. They disappear from the plate almost as fast as I can make them.

Ingredients

  • Apple cider: look for an unfiltered, fresh pressed cider for the most robust, authentic apple flavor
  • All purpose flour: this provides the perfect structure for a tender yet sturdy donut
  • Granulated sugar: for sweetness in the batter and that essential crunchy coating
  • Baking powder and baking soda: these leaveners work together to give the donuts a light, cakey lift
  • Ground cinnamon and nutmeg: these warm spices are the heart of the recipe, so use fresh ones if you can for the best aroma
  • Large eggs: they bind the batter together and add richness and structure
  • Unsalted butter: this allows you to control the salt level perfectly; melt it for the batter and for brushing the baked version
  • Vanilla extract: it enhances all the other warm and sweet flavors in the donut
  • Canola or vegetable oil: a neutral oil with a high smoke point is crucial for getting a clean, golden fry without a greasy taste
  • Cinnamon sugar coating: a simple mix that creates the magical, classic donut finish

Step-by-Step Instructions

Reduce the Cider for Maximum Flavor:
Pour your two cups of apple cider into a small saucepan and bring it to a boil over medium high heat. Let it gently bubble away until it has reduced by half, down to about one cup. This simple step is my secret weapon it concentrates that pure apple flavor so it shines through in every bite. Set it aside to cool down a bit.
Whisk the Dry Ingredients:
In a large mixing bowl, grab a whisk and combine the all purpose flour, one cup of granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisking everything together ensures the leaveners and spices are evenly distributed, so you don't get a surprise pocket of salt.
Combine the Wet Ingredients:
In a separate medium bowl, beat the two large eggs until they're uniform. Then, pour in the quarter cup of melted butter, the vanilla extract, and your cooled, reduced apple cider. Mix these together until they are well combined into a smooth liquid.
Gently Marry the Wet and Dry:
Now pour the wet mixture into the large bowl with the dry ingredients. Use a spatula to gently fold everything together just until you no longer see dry streaks of flour. Seriously, do not overmix. A few little lumps are perfectly fine and are the key to a tender, cakey donut, not a tough one.
Fry the Donuts:
If you're frying, heat your oil in a large, heavy bottomed pot or deep fryer until a thermometer reads 375 degrees Fahrenheit. Carefully drop your cut donuts into the hot oil, being careful not to crowd the pot. Fry them for about one to two minutes on each side until they are a beautiful golden brown. Use a slotted spoon to transfer them to a wire rack or paper towel lined plate to drain.
Bake the Donuts:
For the baked version, preheat your oven to 350 degrees Fahrenheit. Generously grease your donut pans. I find piping the batter into the cavities is much neater than spooning it. Fill each one about three quarters full. Bake for 10 to 12 minutes. You'll know they're done when they spring back when you gently touch the top. Let them cool in the pan for just a few minutes before turning them out onto a wire rack.
Coat in Cinnamon Sugar Bliss:
While the donuts are still warm, it's time for the best part. In a shallow bowl or dish, mix together the remaining one cup of sugar and two teaspoons of cinnamon. For the fried donuts, simply toss them in the mixture until they are completely coated. For the baked ones, first brush them lightly with the additional three tablespoons of melted butter, which helps the cinnamon sugar cling to every nook and cranny, then toss to coat.
A stack of donuts with apple slices on top. Pin it
A stack of donuts with apple slices on top. | cookingwithcasey.com

My favorite part is the cinnamon sugar coating. The simple act of tossing the warm donuts in that sweet, spicy mixture reminds me of going to the apple orchard as a kid. It’s pure nostalgia in a single bite, and the best way to finish them.

How to Store Your Donuts

These donuts are definitely best enjoyed the day they are made, especially the fried ones which have the most wonderful crisp exterior. If you have leftovers, store them in a single layer in an airtight container at room temperature for up to two days. Reheating them for a few seconds in the microwave can help bring back some of their softness.

Easy Ingredient Substitutions

If you don’t have nutmeg, you can substitute it with allspice or even a pinch of ground cloves for a slightly different warm spice profile. You could also swap half of the granulated sugar in the batter for light brown sugar to add a subtle molasses flavor that pairs beautifully with the apple and spices.

Perfect Serving Suggestions

A warm apple cider donut is a perfect companion to a hot cup of coffee or a steaming mug of tea. For a truly decadent fall experience, serve them alongside a glass of hot, spiced apple cider. If you’re feeling extra indulgent, a warm donut with a small scoop of vanilla bean ice cream is an unforgettable dessert.

Frequently Asked Questions

→ Why reduce the apple cider?

Reducing the apple cider concentrates the apple flavor and prevents the donuts from becoming soggy. It's a crucial step for achieving the right texture.

→ What's the best oil temperature for frying?

The ideal oil temperature is 375°F (190°C). Maintaining this temperature ensures the donuts cook evenly and don't absorb too much oil. Use a thermometer for accuracy.

→ How do I prevent overmixing the batter?

Mix the wet and dry ingredients until just combined. Overmixing develops the gluten in the flour, resulting in tough donuts. A few streaks of flour are fine.

→ Can I use different spices?

Absolutely! Adding a pinch of ground cloves or allspice enhances the flavor profile. Experiment to find your favorite spice blend.

→ How do I get the cinnamon sugar to stick to baked donuts?

Brush each warm baked donut lightly with melted butter before tossing in the cinnamon sugar mixture. This helps the sugar adhere and adds a touch of richness.

→ What if I don't have a donut pan?

You can bake these as muffins! The baking time may vary slightly, so check for doneness with a toothpick.

Warm Apple Cider Donuts

Enjoy homemade apple cider donuts, fried or baked, with a delicious cinnamon sugar coating. Fall flavors in every bite. (119 chars)

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 donuts)

Dietary: Vegetarian

Ingredients

→ Donut Batter

01 237 ml (1 cup) reduced apple cider (from 475 ml initial volume)
02 240 grams (2 cups) all-purpose flour
03 200 grams (1 cup) granulated sugar
04 5 grams (1 teaspoon) baking powder
05 5 grams (1 teaspoon) baking soda
06 2.5 grams (1 teaspoon) ground cinnamon
07 1.25 grams (1/2 teaspoon) ground nutmeg
08 2.5 grams (1/2 teaspoon) salt
09 2 large eggs
10 57 grams (1/4 cup) unsalted butter, melted
11 5 ml (1 teaspoon) vanilla extract

→ Cinnamon Sugar Coating

12 200 grams (1 cup) granulated sugar
13 5 grams (2 teaspoons) ground cinnamon

→ For Fried Donuts (Optional)

14 Cooking oil for deep frying (such as canola, vegetable oil, lard, or shortening)

→ For Baked Donuts (Optional Coating Aid)

15 43 grams (3 tablespoons) unsalted butter, melted

Instructions

Step 01

In a saucepan, bring 475 ml (2 cups) of apple cider to a boil. Continue simmering until the volume reduces to approximately 237 ml (1 cup). Remove from heat and allow to cool slightly.

Step 02

In a large mixing bowl, whisk together the all-purpose flour, the first measure of granulated sugar, baking powder, baking soda, the first measure of ground cinnamon, ground nutmeg, and salt until thoroughly combined.

Step 03

In a separate bowl, lightly beat the eggs. Incorporate the 57 grams (1/4 cup) of melted unsalted butter, vanilla extract, and the cooled, reduced apple cider. Mix well to combine.

Step 04

Pour the combined wet ingredients into the dry ingredient mixture. Stir gently with a spatula or spoon until just combined. Avoid overmixing, as this can lead to tough donuts.

Step 05

Heat your preferred frying oil in a deep fryer or large heavy-bottomed pot to 190°C (375°F). Using a donut cutter, cut shapes from the prepared batter. Carefully lower donuts into the hot oil in batches, ensuring not to overcrowd the fryer. Fry for approximately 1-2 minutes per side, or until golden brown and cooked through. Remove and drain excess oil on paper towels.

Step 06

Preheat your oven to 175°C (350°F). Lightly grease two 6-cavity donut pans, or use a non-stick baking spray. Spoon or pipe the donut batter into each cavity, filling approximately three-quarters full. Bake for 10-12 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean. Allow donuts to cool in the pan for 5 minutes before carefully removing.

Step 07

In a shallow bowl, combine the second measure of granulated sugar and the second measure of ground cinnamon. While the donuts are still warm, toss them in this cinnamon sugar mixture until evenly coated. If baking, first brush each warm donut lightly with the additional 43 grams (3 tablespoons) of melted butter to help the coating adhere.

Step 08

These apple cider donuts are best enjoyed warm, but also delicious at room temperature.

Notes

  1. The reduction of apple cider is crucial; it intensifies the apple flavor and prevents the donuts from becoming soggy.
  2. Do not overmix the batter. Overmixing develops gluten, resulting in a dense and tough donut texture.
  3. For deep-fried donuts, maintaining the correct oil temperature is vital for even cooking and preventing greasiness. Use a reliable thermometer.
  4. To elevate the flavor of baked donuts, consider using brown butter instead of regular melted butter in the batter.
  5. Experiment with flavor variations by adding a pinch of ground cloves or allspice to the dry ingredients, or replace the cinnamon sugar coating with a simple maple glaze.

Tools You'll Need

  • Saucepan
  • Large mixing bowls
  • Whisk
  • Deep fryer or large pot (for frying option)
  • Donut cutter (for frying option)
  • Paper towels or wire rack (for draining fried donuts)
  • Oven (for baking option)
  • 6-cavity donut pans (2) (for baking option)
  • Kitchen thermometer (for oil temperature)
  • Spatula or spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten
  • Dairy
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 8 g
  • Total Carbohydrate: 32 g
  • Protein: 2 g