Old-Fashioned Apple Cider Donuts Recipe

Introduction

There’s a special kind of magic that happens in autumn. Leaves turn to fire, the air smells like earth and smoke, and roadside stands start slinging hot apple cider like it’s liquid gold. But the real prize? The apple cider donuts. Warm, spiced, sugary rings of fried dough that taste like the season itself.

These old-fashioned apple cider donuts are a nod to simpler times—when fall meant harvest, flannel, and maybe a touch of frostbite if you stayed out too long. They’re the kind of treat that doesn’t need frosting or fancy fillings. Just reduced cider, spices, and a good dusting of cinnamon sugar.

We’re talking crispy outside, tender inside. That whisper of nutmeg and cloves playing backup to the tangy sweetness of the cider. The kind of donut you’d find at an orchard farmstand, handed over in a brown paper bag still warm from the fryer.

This recipe gets its soul from real apple cider, boiled down to intensify the flavor. It’s not quick—but it’s not complicated either. And once you bite into that first donut, crisp with cinnamon sugar, soft and steaming inside, you’ll know it was worth every step.

So grab a pot, roll up your sleeves, and let’s get frying. Fall won’t wait.

Why You’ll Love This Recipe

• Authentic flavor: Uses reduced apple cider for real depth.
• Perfect texture: Crisp edges with a soft, cakey middle.
• Classic spices: Cinnamon, nutmeg, and cloves bring fall to life.
• No yeast needed: Cakey donuts—no proofing time.
• Great for gatherings: Make ahead and reheat beautifully.

Ingredients

For the Donuts:

• 2 cups apple cider (to reduce to 1/2 cup)
• 3 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 tbsp unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract

For Frying and Coating:

• Vegetable oil (for frying)
• 1 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Reduce the cider: In a saucepan, simmer 2 cups of apple cider over medium heat until reduced to about 1/2 cup (30–40 minutes). Cool completely.
2. Whisk dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar: Beat until light and fluffy. Add eggs one at a time. Mix in reduced cider, buttermilk, and vanilla.
4. Combine wet and dry: Mix until just combined. Dough will be soft.
5. Chill dough: Wrap and refrigerate for at least 1 hour, preferably 2.
6. Roll and cut: On a floured surface, roll dough to 1/2 inch thick. Use a donut cutter or two round cutters.
7. Heat oil: In a deep fryer or heavy pot, heat oil to 350°F (175°C).
8. Fry donuts: Carefully fry 2–3 at a time for about 1 minute per side until golden brown.
9. Drain and coat: Place on paper towels, then roll warm donuts in cinnamon sugar mixture.

Tips & Variations

• Use cake flour for a lighter texture.
• Add a cider glaze with powdered sugar and reduced cider.
• No fryer? Use a deep skillet and thermometer.
• Bake instead: Bake at 350°F for 12–15 minutes. Not quite the same, but still good.

Note

Don’t skip reducing the cider—it’s the key to that bold apple flavor.

Serving Suggestions

• Serve warm with hot apple cider.
• Pair with coffee or chai for a morning treat.
• Dust again with sugar just before serving for extra crunch.
• Stack on a cake stand for a rustic dessert table centerpiece.

Nutrition Information (Per Donut – Approximate)

• Calories: 250
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 35g
• Sugar: 15g
• Protein: 3g
• Sodium: 180mg

User Reviews/Comments

Emily D. – “These taste just like the ones I used to get at the orchard. A new fall tradition.”

Sam W. – “Takes time, but absolutely worth it. The cider reduction makes all the difference.”

Nina B. – “Baked a batch and fried a batch—fried wins, hands down. Unreal texture.”

Tony L. – “Used a mix of apple cider and hard cider—amazing. Deep apple flavor.”

FAQs

Why reduce the apple cider? It concentrates the flavor and brings a stronger apple note to the donuts. Skipping this step will leave the flavor weak.

Can I make the dough ahead of time? Yes, the dough can be made and chilled overnight. Just let it sit for 10–15 minutes before rolling.

Do I need a donut cutter? Nope. You can use a wide-mouth jar lid and a small bottle cap to cut your rings. Improvise.

Can I freeze these donuts? Absolutely. Freeze after frying and cooling. Reheat in a 300°F oven for 5–10 minutes.

What’s the best oil for frying? Neutral oils like vegetable, canola, or peanut oil work best. Make sure the oil stays around 350°F for even cooking.

Conclusion

Apple cider donuts are one of fall’s greatest pleasures—nostalgic, comforting, and downright addictive. This recipe brings that orchard-style magic into your kitchen, using real ingredients and a method that honors the season. Whether you’re frying for a crowd or hoarding a batch for yourself, you’ll taste the difference in every bite.

Let the cider simmer, get your hands a little messy, and embrace the kind of baking that doesn’t just feed—it comforts. These donuts aren’t just food. They’re a memory waiting to happen.

For more about the history and culture of donuts, take a bite out of this Wikipedia article. Fall is calling—answer with a donut.

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