What if you could make that warm, cinnamon-coated apple cider donut flavor right in your own kitchen?
You absolutely can.
And you don’t need a deep fryer, a complicated dough, or a kitchen covered in flour to do it.
Apple cider donuts are one of those fall treats that seem to disappear the second they’re served. They’re soft inside, lightly crisp around the edges, and covered in cinnamon sugar while they’re still warm.
The secret to getting that deep apple flavor is surprisingly simple.
Reduce the apple cider before adding it to the dough or batter.
That concentrates the cider so you get more apple flavor without adding too much liquid.
I’ve included five easy ways to make them here, including baked donuts, classic fried donuts, cinnamon sugar donuts, glazed apple cider donuts, and apple cider donut holes.
Some are better for a lazy Saturday morning.
Others are perfect for a fall gathering when you want a platter of homemade treats sitting on the table.
And once you smell that first batch baking or frying, you’ll understand why these are such a fall favorite.
What You’ll Need
Baked Apple Cider Donuts
- 2 cups apple cider
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Classic Fried Apple Cider Donuts
- 2 cups apple cider
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Vegetable oil, for frying
For the coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar Apple Cider Donuts
- 1 1/2 cups apple cider
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the topping:
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
Glazed Apple Cider Donuts
- 1 1/2 cups apple cider
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons apple cider
- 1/2 teaspoon vanilla extract
Apple Cider Donut Holes
- 1 1/2 cups apple cider
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Tools You’ll Need
- Donut pan
- Large saucepan
- Large mixing bowls
- Medium mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Wooden spoon
- Electric hand mixer or stand mixer
- Cooling rack
- Parchment paper
- Pastry brush
- Piping bag or large zip-top bag
- Round donut cutter
- Rolling pin
- Deep heavy-bottomed pot or Dutch oven
- Candy or deep-fry thermometer
- Slotted spoon
- Wire rack
- Baking sheet
5 Apple Cider Donut Recipes to Make This Fall
1. Baked Apple Cider Donuts
If you want the easiest place to start, make these.
You get all those familiar apple cider donut flavors without dealing with hot oil.
Begin by pouring the apple cider into a saucepan.
Bring it to a gentle boil and reduce it from 2 cups to about 1 cup.
Let it cool before using.
Preheat your oven to 350°F.
Grease a donut pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time.
Mix in the vanilla.
Stir in the cooled reduced cider and buttermilk.
Add the dry ingredients gradually and mix until just combined.
Don’t keep mixing once the flour disappears.
Transfer the batter to a piping bag or large zip-top bag.
Snip off one corner and pipe the batter into the donut pan.
Fill each cavity about two-thirds full.
Bake for 10 to 12 minutes, or until the donuts spring back when lightly touched.
Let them cool for a few minutes.
Mix the sugar and cinnamon together.
Brush the warm donuts lightly with melted butter and coat them in the cinnamon sugar.
That first bite gives you a soft, tender donut followed by a warm cinnamon finish.
And your kitchen smells like fall.
Pro Tips
- Reduce the cider first: This gives you a much stronger apple flavor without making the batter too wet.
- Don’t overfill the donut pan: The batter rises as it bakes and can close up the center.
- Use a piping bag: It makes filling the donut cavities much cleaner and more even.
- Coat while warm: Cinnamon sugar sticks best while the donuts are still slightly warm.
- Don’t overbake: Baked donuts can become dry quickly, so start checking them early.
2. Classic Fried Apple Cider Donuts
If you want that traditional fried donut texture, this is the recipe to try.
The outside becomes lightly crisp while the inside stays soft and tender.
Start by reducing the apple cider from 2 cups to about 1 cup.
Let it cool.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the butter and brown sugar until creamy.
Add the eggs one at a time.
Mix in the vanilla.
Add the cooled cider and buttermilk.
Gradually mix in the dry ingredients.
The dough should be soft but manageable.
Turn it onto a lightly floured surface.
Roll the dough to about 1/2-inch thickness.
Cut out donuts using a round donut cutter.
Heat the vegetable oil in a heavy-bottomed pot to 350°F.
Carefully add a few donuts at a time.
Fry for approximately 1 to 2 minutes per side, until golden brown.
Remove them with a slotted spoon and place them on a wire rack or paper-lined baking sheet.
Mix the sugar and cinnamon.
Toss the warm donuts in the cinnamon sugar.
Don’t overcrowd the pot.
Adding too many donuts at once can drop the oil temperature and leave you with greasy donuts instead of crisp ones.
3. Cinnamon Sugar Apple Cider Donuts
These are all about that coating.
The donut itself is soft and lightly spiced, but the outside gets a generous layer of cinnamon sugar.
Reduce the apple cider from 1 1/2 cups to about 3/4 cup.
Let it cool.
Preheat the oven to 350°F and grease a donut pan.
Whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together the melted butter, sugar, eggs, vanilla, milk, and reduced cider.
Add the dry ingredients and stir just until combined.
Pipe the batter into the donut pan.
Bake for 10 to 12 minutes.
While the donuts bake, mix the sugar and cinnamon.
Let the donuts cool for a few minutes.
Brush them lightly with melted butter.
Coat generously in cinnamon sugar.
Don’t be stingy with the topping.
The contrast between the soft donut and the slightly crunchy cinnamon sugar is what makes these so good.
4. Glazed Apple Cider Donuts
If cinnamon sugar isn’t quite enough, add a simple cider glaze.
These donuts are soft, lightly spiced, and finished with a thin layer of sweet apple cider icing.
Reduce the apple cider from 1 1/2 cups to about 3/4 cup.
Let it cool.
Preheat the oven to 350°F.
Grease a donut pan.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the melted butter, brown sugar, eggs, vanilla, sour cream, and reduced cider.
Add the dry ingredients.
Mix until just combined.
Pipe the batter into the donut pan.
Bake for 10 to 12 minutes.
Let the donuts cool completely.
For the glaze, whisk together the powdered sugar, apple cider, and vanilla.
Dip the tops of the donuts into the glaze.
Let the excess drip back into the bowl.
Place them on a wire rack until the glaze sets.
Wait until the donuts have cooled before glazing.
Warm donuts can cause the glaze to become too thin and slide right off.
5. Apple Cider Donut Holes
Donut holes are perfect when you want something easy to serve at a fall gathering.
They’re small, poppable, and dangerously easy to keep eating.
Reduce the cider from 1 1/2 cups to about 3/4 cup.
Let it cool.
Preheat the oven to 350°F.
Grease a mini muffin pan.
Whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together the melted butter, sugar, eggs, vanilla, buttermilk, and reduced cider.
Add the dry ingredients and stir until just combined.
Fill each mini muffin cavity about two-thirds full.
Bake for 10 to 12 minutes.
Mix the cinnamon and sugar.
Brush the warm donut holes with melted butter.
Toss them in the cinnamon sugar.
They’re basically tiny apple cider donuts without the hole.
Which means you can eat one.
Then another.
Then somehow the plate is empty.
Substitutions and Variations
You can easily adjust these donuts depending on what you have available.
Apple cider: Apple juice can be used, although cider gives a stronger apple flavor.
All-purpose flour: A 1:1 gluten-free baking flour can work well.
Buttermilk: Use whole milk with a small amount of lemon juice or vinegar.
Sour cream: Full-fat Greek yogurt is a good substitute.
Butter: Plant-based baking butter can work for a dairy-free variation.
Brown sugar: Granulated sugar can replace it.
Cinnamon: Apple pie spice can replace the cinnamon and nutmeg.
Fresh apples: Finely diced apples can be folded into the baked donut batter.
Caramel: Drizzle caramel sauce over cooled donuts for a caramel apple version.
Maple glaze: Replace some of the cider in the glaze with pure maple syrup.
Nut topping: Add finely chopped pecans or walnuts to the cinnamon sugar.
How to Get Strong Apple Cider Flavor
The biggest trick in these recipes is simple.
Reduce the cider.
If a recipe calls for 1 1/2 cups of cider, don’t simply pour all of it into the batter.
Simmer it until you’re left with about 3/4 cup.
This removes some of the water and concentrates the apple flavor.
Let the reduced cider cool before mixing it with your other ingredients.
Adding very hot cider to eggs or dairy can cause problems with the batter.
You can prepare the reduction ahead of time and refrigerate it until you’re ready to bake.
Make-Ahead Tips
You can make the cider reduction 1 to 2 days ahead.
Let it cool completely, transfer it to an airtight container, and refrigerate it.
When you’re ready to make the donuts, bring it out and use the measured amount called for in the recipe.
For baked donuts, you can prepare them the day before serving.
Store them in an airtight container at room temperature.
Wait to glaze or coat them until you’re closer to serving if you want the freshest texture.
Fried donuts are best the day they’re made.
Their texture is at its peak while they’re still fresh.
How to Keep Donuts From Getting Greasy
If you’re making fried apple cider donuts, temperature matters.
Keep the oil around 350°F.
If the oil is too cool, the donuts can absorb more oil.
If it’s too hot, the outside can brown before the center cooks properly.
A thermometer makes this much easier.
Also, don’t overcrowd the pot.
Fry in small batches and allow the oil to return to temperature between batches.
Place finished donuts on a wire rack so excess oil can drain away.
What to Serve With Apple Cider Donuts
These are made for fall drinks.
Serve them with:
- Hot apple cider
- Coffee
- Chai tea
- Black tea
- Hot chocolate
- Apple spice tea
- Warm milk
For a fall brunch, add scrambled eggs, bacon, fresh fruit, and yogurt.
For dessert, serve warm baked donuts with vanilla ice cream.
And if you’re hosting a fall gathering, put several varieties on one platter.
The cinnamon sugar, glazed, and caramel versions look especially good together.
Leftovers and Storage
Baked donuts are best stored in an airtight container at room temperature.
They’ll generally stay good for about 2 days, although they’re best on the day they’re made.
Fried donuts are also best enjoyed fresh.
If you have leftovers, keep them in an airtight container and avoid refrigerating them unless necessary.
Refrigeration can make donuts firmer.
For longer storage, baked donuts can be frozen.
Wrap them individually and place them in a freezer-safe container.
Freeze for up to 2 to 3 months for the best quality.
Thaw them at room temperature.
Warm them gently before serving if you want a softer texture.
Add fresh cinnamon sugar or glaze after thawing.
That gives the donuts a much fresher finish.
Frequently Asked Questions
Can I make apple cider donuts without frying them?
Yes.
Baked apple cider donuts are a simple alternative and require a donut pan instead of hot oil.
Why do I need to reduce the apple cider?
Reducing it concentrates the apple flavor while removing some of the liquid.
This lets you add a stronger cider flavor without making the batter too wet.
Can I use apple juice?
Yes.
Apple juice can replace cider, although the final flavor may be lighter.
How do I know when fried donuts are done?
They should be golden brown on both sides and cooked through in the center.
Keeping the oil around 350°F helps them cook evenly.
Can I freeze apple cider donuts?
Baked donuts freeze better than fried donuts.
Wrap baked donuts well and freeze for up to 2 to 3 months for the best quality.
Why are my baked donuts dry?
They may have been overbaked.
Baked donuts cook quickly, so start checking them around the minimum baking time.
Can I add fresh apple to the donuts?
Yes.
Finely diced firm apples work well in baked versions.
Keep the pieces small so they distribute evenly.
Can I make the donuts ahead of time?
Yes.
Baked donuts can be made the day before.
For the freshest results, glaze or coat them closer to serving.
What oil is best for frying donuts?
Use a neutral-flavored oil with a suitable frying temperature, such as vegetable oil.
Wrapping Up
Fall doesn’t get much better than a warm apple cider donut covered in cinnamon sugar.
And now you don’t have to wait for a trip to a farm stand or bakery to enjoy one.
Make the baked version when you want something simple.
Try the fried version when you’re after that classic donut texture.
Go heavy on the cinnamon sugar if that’s your favorite part.
Add the cider glaze when you’re craving something sweeter.
Or make the little donut holes when you’re serving a crowd.
Just remember the trick that makes the apple flavor stand out:
Reduce the cider before adding it to the batter.
It’s a small step that makes a surprisingly big difference.
If you make one of these apple cider donut recipes, leave a comment and tell me which version you tried.
I’d love to hear which one disappeared fastest and what you served alongside it.
