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Fried Apple Cider Donuts
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There are few things I love more than a fresh apple cider donut with a big glass of apple cider on a crisp fall day, preferably made fresh on an apple orchard farm. Because I live in an apartment in Brooklyn NY, I have created my own recipe. These old-fashioned-style donuts have a crispy, fried exterior and soft, cakey interior filled with apple flavor. If you prefer to make baked donuts, check out my baked apple cider donut recipe, or if you prefer fritters, made with chunks of fresh apples, check out my apple fritters with cider glaze.
Rather than wasting the pieces removed from the center of the donuts when cutting them, make donut holes! I’ve provided separate cook times for the donut holes below since they are much smaller and will require less fry time. Since the batter is sticky it’s hard to get them to hold their shape when dropping the cut dough into the hot oil, I add the donuts to parchment paper squares and add them into the oil and remove them with tongs as the donut cooks.
pro tip
Do not skip the step of reducing the apple cider – if you don’t the dough will be too wet. The cider is simmered to concentrate the apple flavor in the donuts.
Key Ingredients in This Recipe
- Apple cider – The apple cider is simmered until it’s reduced to concentrate the apple flavor. While it takes a bit of time it can be done in advance – don’t skip this step! Look for apple cider from a local farm if available – it’s always the best!
- Flour – Don’t be afraid of adding extra flour to the workspace when shaping your donuts. The dough can get very sticky and is hard to manage if there isn’t enough flour.
- Brown sugar – Brown sugar is made with molasses adding a deeper flavor that complements the spices and cider in the donuts.
- Buttermilk – I use a combination of both reduced apple cider and buttermilk for the best texture.
- Leavening agents – Because this recipe is made without yeast, it needs baking powder and baking soda to create a lighter dough.
- Granulated sugar – The donuts are rolled in a cinnamon sugar coating when they are freshly pulled out of the hot oil.
- Spices – While most of the flavor and color comes from the addition of cinnamon to the dough I add a little nutmeg as well for additional warming flavors. Cinnamon is also mixed with granulated sugar for coating the donuts before serving.
- Vegetable oil – Fry the donuts in a neutral oil so it doesn’t impact the flavor of the donuts. I fry them in vegetable oil since it is an easy and cost-effective all-purpose oil with a high smoke point. You can also use other neutral oils like peanut oil, corn oil or sunflower oil.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- You can always forgo the cinnamon sugar dusting on the donut and serve them plain or create a glaze from a bit of concentrated apple cider and powdered sugar.
- If you don’t have buttermilk I recommend either swapping 1 tablespoon (14.4g) white vinegar and enough whole milk to fill a 1 cup measuring cup. Let it sit for 5 to 10 minutes before adding to the mixture.
How to Make Fried Apple Cider Donuts (Step-by-step)
Add apple cider to a small saucepan over medium-high heat. Simmer and reduce the cider to ¾ cup (186g), about 30 to 35 minutes. Pour into a medium mixing bowl and let cool completely.
Whisk the melted butter, buttermilk and eggs into the cooled cider.
In a large mixing bowl, whisk together the flour, brown sugar, ½ cup of the granulated sugar, 1 tablespoon (8g) of the cinnamon, baking powder, salt, baking soda and nutmeg until combined.
Add the wet ingredients into the dry, mixing on low speed until a slightly tacky dough forms, adding additional flour if needed. Cover with plastic wrap and chill until the dough is firm, at least 1 hour and up to 12 hours.
Fill a Dutch oven with 3” (7.5cm) of oil. Heat the oil to 350ºF (180ºC), letting the oil come back to heat between batches. Turn the chilled dough out onto a generously floured, clean work surface. Flour the top of the dough (it will be sticky) and pat the dough into a ½ “ (1.5cm) thick rectangle.
Dip a 3” (7.5cm) round cookie cutter or biscuit cutter in flour and stamp out donuts. Use a 1” (2.5cm) cutter to cut the holes in the center. (Reserve the cutouts from the inside of the donuts to make donut holes). Add each donut to individually cut squares of parchment paper (this helps them to keep their shape when cooking).
Working a few at a time, add the donuts with the parchment paper to the hot oil, removing the parchment paper with tongs as soon as it separates from the donut. Fry until golden brown on both sides, flipping halfway through cooking, about 3 minutes total for the large donuts and about 2 minutes total for the donut holes.
Use tongs or a slotted spoon to transfer to a wire cooling rack for about 5 minutes.
In another shallow bowl, stir together the remaining granulated sugar and the remaining cinnamon. Toss the donuts in the cinnamon sugar and serve.
How to store donuts
Store leftover donuts in an airtight container or in a resealable plastic bag for 1 to 2 days at room temperature or 4 days in the refrigerator. I recommend waiting to toss the donuts in the cinnamon sugar coating if you are planning to store them.
FAQ – Frequently Asked Questions
Reducing the cider concentrates the flavor and removes excess moisture, ensuring the donuts have a rich apple taste and the right dough consistency.
Chilling firms up the sticky dough, making it much easier to shape and helping the donuts hold their form when frying.
Maintain proper oil temperature, fry the donuts in small batches to keep the temperature steady, and drain donuts on a rack lined with paper towels.
Yes! The dough can be chilled for up to 12 hours—and chilling is encouraged for easier handling and better texture.
Store in an airtight container at room temperature for 1–2 days, or in the fridge for up to a week. For longer storage, freeze for 2–3 months and reheat gently when ready.
Yes! You can omit a coating altogether or coat them in powdered sugar instead of a mix of cinnamon sugar.
Other Recipes to Try
If you enjoy this seasonal fried apple cider donut recipe, give these a try and follow me on Instagram for more updates:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Fried Apple Cider Donuts
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Ingredients:
- 3 cups apple cider
- 5 tablespoons unsalted butter, melted
- 2 eggs at room temperature
- ½ cup buttermilk
- 3½ cups all-purpose flour
- ½ cup packed dark brown sugar
- 1½ cups granulated sugar, divided
- 2 tablespoons cinnamon, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- Vegetable oil, for frying, as needed
Instructions:
- Add apple cider to a small saucepan over medium-high heat. Simmer and reduce the cider to ¾ cup (186g), about 30 to 35 minutes. Pour into a medium mixing bowl and let cool completely.
- Whisk the melted butter, buttermilk and eggs into the cooled cider.
- In a large mixing bowl, whisk together the flour, brown sugar, ½ cup of the granulated sugar, 1 tablespoon (8g) of the cinnamon, baking powder, salt, baking soda and nutmeg until combined.
- Add the wet ingredients into the dry, mixing on low speed until a slightly tacky dough forms, adding additional flour if needed. Cover with plastic wrap and chill until the dough is firm, at least 1 hour and up to 12 hours.
- Fill a Dutch oven with 3” (7.5cm) of oil. Heat the oil to 350ºF (180ºC), letting the oil come back to heat between batches.
- Turn the chilled dough out onto a generously floured, clean work surface. Flour the top of the dough (it will be sticky) and pat the dough into a ½ “ (1.5cm) thick rectangle.
- Dip a 3” (7.5cm) round cookie cutter or biscuit cutter in flour and stamp out donuts. Use a 1” (2.5cm) cutter to cut the holes in the center. (Reserve the cutouts from the inside of the donuts to make donut holes). Add each donut to individually cut squares of parchment paper (this helps them to keep their shape when cooking).
- Working a few at a time, add the donuts with the parchment paper to the hot oil, removing the parchment paper with tongs as soon as it separates from the donut. Fry until golden brown on both sides, flipping halfway through cooking, about 3 minutes total for the large donuts and about 2 minutes total for the donut holes.
- Use tongs or a slotted spoon to transfer to a wire cooling rack for about 5 minutes.
- In another shallow bowl, stir together the remaining granulated sugar and the remaining cinnamon. Toss the donuts in the cinnamon sugar and serve.
Notes:
Nutrition:
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These were delicious! A whole batch was gone in a day! Simple recipe and great flavor. I did melt a little butter and brushed over them lightly before coating but they were wonderful both ways. Making another batch today.
I’m so happy to hear they were a hit!! Thank you for sharing Alycia!
Forgot to add my stars 🙂
Absolutely delicious!!! The recipe ingredient wise is *spot on* but this is a gem as there are 3 key tips only this author/chef provides making it a standout recipe! (1) deeply condensing the apple cider for a richer doughnut flavor (2) cutting the doughnuts with a cookie cutter; I used a wide drinking glass and shot glass. I’ve seen others that say to form the circles by hand but the dough is way too sticky for that. Kylie’s cooking cutting tip is crucial (3) the parchment paper…the parchment paper!!!!!!!! How does one fry a doughnut without it?? Brilliant
So happy to hear it was a hit! Thakn you so much for sharing Katie!
A fall favorite. I make these every year when I return to school!!!
Hello
A little late to this blog,I would like to know… Can you substitute apple butter for the “milk vinegar/buttermilk?“ I’m trying to make a non-dairy item and I thought that might help with added flavor also.
Colleen, I haven’t tested this recipe using apple butter in place of the milk + vinegar/buttermilk, so I can’t say for sure how it would affect the texture. Apple butter is much thicker and sweeter, so it may make the batter too dense. For a non-dairy version, I’d recommend using your favorite plant-based milk (like oat or almond) with the vinegar to mimic buttermilk—it will give you the acidity needed for the rise.
Apple cider donuts are my favorite fall treat (the ones from the orchard of course)!! But they’re expensive 😆. It’s been on my bucket list to make my own. Came across this recipe and they were AMAZING! All the kids loved them. I can now have purchased quality donuts anytime. Thanks for sharing. Wish I could upload a picture, they tiene out so beautiful.
I love hearing that! There’s nothing better than apple cider donuts in the fall (I’ve eaten more than my fair share this season). I’m so glad this recipe hit the spot and that your kids loved them too! I wish I could see your batch, they sound perfect!
Hi. Love the recipe and went to increase the batch size this time. The amount of cider to start with scaled accordingly, but the target amount of concentrate to add to the batter does not. It appears the ratio is 4:1, but wanted to check. I actually like to reduce a bit more than that, but want to make sure I am ending up with the right amount of liquid!
I am so glad you like the recipe!! That’s correct, the ratio is 4:1!! I don’t recommend reducing it any more than that so that you get that target liquid!