Apple Cider Doughnuts That Taste Like Fall in a Bite (Without Standing in a Farm Line)

You know that moment when a cozy smell hits and your brain screams, “I need that in my mouth now”? That’s these Apple Cider Doughnuts. Crispy edges, tender crumb, cinnamon-sugar sparkle—like a hayride for your taste buds without the hay.

You’ll reduce apple cider into a flavor bomb and build a dough that fries up golden and nostalgic. No special equipment beyond a pot and a doughnut cutter. Make a batch and watch friends “just try one” and mysteriously eat three.

Why This Recipe Works

• Reduced cider = concentrated flavor. Simmering cider intensifies apple notes so the dough tastes like apples, not just cinnamon.
• Buttermilk and sour cream add moisture. They keep the crumb tender and cake-like without turning greasy.
• Chill the dough. Cold dough holds its shape, fries evenly, and prevents excessive oil absorption.
• Balanced leavening (baking powder + baking soda). Ensures lift and a soft interior with a delicate crackly edge.
• Cinnamon-sugar finish. The warm coating provides texture and a sweet-spice pop that screams “fall.”

Ingredients

• 2 cups apple cider (not vinegar)
• 3 cups all-purpose flour, plus more for dusting
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 6 tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/4 cup sour cream
• Neutral oil for frying (canola or peanut), about 1.5–2 quarts

Cinnamon-Sugar Coating

• 3/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• Pinch of salt

Step-by-Step Instructions

1. Reduce the cider. Simmer 2 cups apple cider in a small saucepan over medium heat until reduced to about 1/2 cup, 15–20 minutes.

   Cool completely.

2. Mix dry ingredients. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Cream butter and sugars. In a separate bowl, beat butter with granulated and brown sugar until light and fluffy, 2–3 minutes.
4. Add eggs and flavor. Beat in eggs one at a time, then vanilla, cooled reduced cider, buttermilk, and sour cream until smooth. It may look slightly curdled—totally fine.
5. Combine. Add dry ingredients to wet and mix just until no dry streaks remain. Don’t overmix unless you like rubbery sadness.
6. Chill. Scrape dough onto plastic wrap, flatten into a disk, and chill 1–2 hours until firm.
7. Prep the coating. Stir sugar, cinnamon, and a pinch of salt in a shallow bowl.
8. Roll and cut. On a floured surface, roll dough to 1/2-inch thickness.

   Cut doughnuts with a 3-inch cutter plus a 1-inch cutter for holes. Re-roll scraps once.

9. Heat oil. In a heavy pot, heat 2 inches of oil to 350°F (175°C). Maintain 340–360°F; use a thermometer for accuracy.
10. Fry. Fry 2–3 doughnuts at a time, 60–90 seconds per side, until deep golden brown.

    Holes cook faster (about 45 seconds per side).

11. Drain and coat. Transfer to a rack for 30 seconds, then toss warm doughnuts in cinnamon-sugar so it sticks like a cozy sweater.
12. Serve. Eat warm. Share if you must.

Preservation Guide

• Same-day: Best within 4–6 hours for peak texture.
• Overnight: Store at room temp in a paper towel–lined container, lid slightly ajar, up to 2 days. Re-crisp in a 325°F oven for 6–8 minutes.
• Freezing: Freeze uncoated doughnuts in a single layer, then bag for up to 2 months.

  Reheat at 325°F for 8–10 minutes and toss in fresh cinnamon-sugar.

• Don’t refrigerate. Fridge makes them stale faster, IMO.

What’s Great About This

• Real apple flavor from reduced cider—not just spice.
• No yeast, no wait. Cake-style doughnuts mean quicker gratification.
• Golden-crisp exterior with a soft, tender middle.
• Scalable. Double it for a crowd; the dough chills well.

Avoid These Mistakes

• Skipping the cider reduction. That’s the flavor engine. Don’t cut this corner.
• Warm dough. Sticky, spreads, absorbs oil. Keep it cold.
• Wrong oil temp. Too low = greasy; too high = burnt outside, raw inside.

  Aim for 350°F.

• Overmixing. Tough doughnuts are a choice. Mix just to combine.
• Coating when cold. Sugar won’t stick well. Coat while warm.

Recipe Variations

• Brown Butter Boost: Swap half the butter for browned butter for nutty depth.
• Maple Glaze: Whisk 1 cup powdered sugar with 2–3 tbsp maple syrup and a splash of milk; dip warm doughnuts.
• Baked Version: Pipe into greased doughnut pans and bake at 350°F for 10–12 minutes; brush with melted butter and toss in cinnamon-sugar.

  Different vibe, still delish.

• Spiced Cider Twist: Add a pinch of clove and cardamom to the dry mix for warmth.
• Gluten-Free: Use a 1:1 GF baking blend and add 1 tbsp cornstarch; chill extra cold for easier handling.

FAQ

Can I make the dough ahead?

Yes. Chill up to 24 hours. If very firm, let it sit 10 minutes before rolling.

What if I don’t have buttermilk?

Use 1/2 cup whole milk mixed with 1 1/2 tsp lemon juice or vinegar; rest 5 minutes.

Not identical, but close.

Can I air-fry these?

You can air-fry the cut dough at 350°F for 6–8 minutes after spraying lightly with oil, but expect a texture closer to baked. Still good; just manage expectations.

Which oil is best for frying?

Use a high-smoke-point neutral oil like canola, peanut, or rice bran. They stay clean-tasting and stable at 350°F.

How do I avoid greasy doughnuts?

Keep oil at temp, don’t crowd the pot, and fry chilled dough.

Drain on a rack, not paper towels, to prevent steam sogginess.

My Take

These Apple Cider Doughnuts hit that perfect sweet spot: nostalgic flavor, zero fairground chaos. The reduced cider brings the “wow,” and the chill-then-fry method keeps them light, not leaden. Make them on a cool weekend morning, coat with reckless generosity, and let the cinnamon-sugar trail across your kitchen be your only cleanup regret.

FYI: the doughnut holes vanish first—guard them like treasure.