Apple Cider Donuts, Cinnamon

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.

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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.