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, you can use my recipe here or if you prefer apple fritters, made with chunks of fresh apples, you can find that recipe here.
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.
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.
Fried Apple Cider Donuts
Table of contents
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.
How to Make Fried Apple Cider Donuts
Step 1: Reduce apple cider.
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.
Step 2: Mix wet ingredients.
Whisk the melted butter, buttermilk and eggs into the cooled cider.
Step 3: Whisk dry ingredients.
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.
Step 4: Mix batter and chill.
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.
Step 5: Heat oil and turn dough out.
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.
Step 6: Cut donuts.
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).
Step 7: Fry donuts.
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.
Step 8: Cool on rack.
Use tongs or a slotted spoon to transfer to a wire cooling rack for about 5 minutes.
Step 9: Toss with sugar and serve.
In another shallow bowl, stir together the remaining granulated sugar and the remaining cinnamon. Toss the donuts in the cinnamon sugar and serve.
Tips and Tricks for This Recipe
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 store donuts
Store leftover donuts in an airtight container or in a resealable plastic bag for up 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.
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:
Fried Apple Cider Donuts
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.
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