Reduced apple cider, warm spices, fried to golden perfection, and glazed with cider sweetness. Fall never tasted this good.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So there I was—barefoot in my kitchen last weekend, while my husband was off fishing (yes, again). I’d been stuck inside binge-watching old sitcoms, but something sudden hit: autumn vibes. I glanced at a jug of apple cider tucked in the fridge and thought—why not? Thirty minutes later, I was simmering cider, dusting cinnamon and nutmeg everywhere, and dancing to some early‑90s R&B. The result? Apple cider doughnuts so good I nearly called my mom to confess. She said, “They sounded like fall in a bite.” Sound familiar?
Why You’ll Love This Apple Cider Doughnuts Recipe?
Let’s be real: lots of doughnuts exist, but these Apple Cider Doughnuts feel like fall came to your kitchen. Real cider (reduced for punch), cozy spice, that buttermilk richness, and a crisp fry that’s just slightly imperfect—like a leaf gently dropping outside your window. And don’t even get me started on the glaze! It’s sweet cider, powdered sugar, and light nostalgia. They’re crunchy, soft, sweet, lightly tangy… and a total delight.
Ingredient Notes:
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Apple cider – Reduced down to concentrate that autumn-y flavor. Trust the process—it’s worth it.
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Flour + leaveners – Flour, baking powder, and baking soda, because I like a doughnut that puffs just right.
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Spices (cinnamon & nutmeg) – Two warm notes for that ‘cozy sweater’ vibe.
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Butter & sugar – For richness and natural sweetness.
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Eggs & buttermilk – They give structure and fluffiness.
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Oil – Neutral veggie oil is my go-to for even frying.
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Glaze – Powdered sugar + leftover cider = sugary cider magic.
How To Make Apple Cider Doughnuts?
Step 1: Reduce the cider
Simmer cider until it’s thick and syrupy (~¼ cup). Kitchen smells incredible. Let it cool—do NOT add hot cider to eggs or things explode. Not really, but you get it.
Step 2: Mix dry ingredients
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt. This is your dry comfort base.
Step 3: Cream butter & sugar
Beat butter and sugar until smooth in your trusty mixer. Add eggs, one at a time, then pour in cooled cider and buttermilk. You’ll get this dreamy batter that smells like apple pie, seriously.
Step 4: Bring it together
Add dry mixture. Stir just until it comes together—don’t go full cardio stirring; overmixing = tough doughnuts. Be gentle.
Step 5: Chill & cut
Flatten dough on a floured baking sheet (~½″ thick). Freeze 20 minutes (helps with clean cuts). Use a 3″ cutter (or cup) for doughnuts, a 1″ one for holes. Chill cut pieces another 20–30 minutes. It’s a patience game—but worth it.
Step 6: Fry to perfection
Heat oil to 350°F (candy thermometer is best). Fry 4–5 doughnuts at a time, about 60 seconds per side. Flip carefully, they puff fast. Drain on paper towels—then transfer to your favorite plate.
Step 7: Glaze time
Whisk cider and powdered sugar until smooth. Dip doughnut tops once. Let it drip, chill for a second, then eat. Burn mouth optional, but likely.
Want To Save This Recipe?
Storage Options:
These are best fresh—but leftovers? Seal them up and enjoy within 2 days. Reheat in a toaster oven or air fryer for that crisp exterior again. You can also freeze the raw doughnut dough (cut & flash freeze) and fry later. DIY doughnut bar for future you—genius.
Variations and Substitutions:
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Glaze remix: Add a dash of maple syrup or cinnamon to the glaze. Yum.
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Spice switch-up: Add a pinch of cloves or ginger for a punch.
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Oil swap: Coconut or peanut oil works, but it subtly changes the vibe.
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Baked option: Use a doughnut pan, bake at 350°F ~10 minutes. Still good, just less crisp.
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Fritter flair: Don’t want cutters? Spoon dough into oil for cider fritters instead. Extra cozy.
What to Serve with Apple Cider Doughnuts?
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Mulled cider or chai latte – Autumn heaven.
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Vanilla ice cream – Warm doughnut, cold ice cream = big mood.
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Morning coffee – Obviously.
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Fresh fruit – I like a side of apple slices to feel ‘balanced.’
Frequently Asked Questions:
Can I bake them?
Yep—use a doughnut pan, bake ~10 minutes. Not identical, but still tasty.
Can I skip reducing cider?
Technically, yes. But it weakens the flavor. You’d lose that fall punch.
How do I freeze dough?
Cut shapes, freeze flat, then bag. Fry from frozen—just add some seconds.
Phew, that’s it! If you try these Apple Cider Doughnuts, I need to know. Did your cat try to steal one? Did you eat three before dinner? Tell me everything. Let’s share the cozy.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Cider Doughnuts
Ingredients
For the Doughnuts:
- 1 cup apple cider
- 3 ½ cups all-purpose flour plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 4 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- Vegetable oil for frying
For the Glaze:
- 1 cup confectioners’ sugar
- 2 to 4 tablespoons apple cider
Instructions
Reduce the Apple Cider
- In a saucepan set over medium heat, gently simmer the apple cider until it is reduced to approximately ¼ cup. This process should take about 20 to 30 minutes. Once reduced, set aside to cool completely.
Combine the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
Prepare the Dough Base
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until the mixture is smooth and well combined. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even incorporation.
Add the Wet Ingredients
- With the mixer on low speed, gradually add the cooled, reduced cider and the buttermilk. Continue mixing just until the liquid is fully incorporated into the butter and sugar mixture.
Combine with Dry Ingredients
- Gradually add the dry flour mixture into the wet ingredients, mixing until a soft dough forms. Avoid overmixing.
Shape and Chill the Dough
- Line two baking sheets with parchment paper and dust them generously with flour. Transfer the dough onto one of the prepared sheets. Sprinkle additional flour on top and gently flatten the dough with your hands to a thickness of approximately ½ inch. Freeze the dough for 20 minutes until firm.
Cut the Doughnuts
- Using a 3-inch doughnut cutter (or round cutter) and a 1-inch cutter for the center holes, cut out the doughnuts. Arrange the cut doughnuts and holes onto the second floured sheet. Gather and reroll scraps as needed. Refrigerate for 20 to 30 minutes.
Prepare for Frying
- Add vegetable oil to a large, heavy-bottomed pot to a depth of 3 inches. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F (175°C).
Prepare the Glaze
- While the doughnuts chill, prepare the glaze by whisking together the confectioners’ sugar and apple cider until smooth and pourable. Set aside.
Fry the Doughnuts
- Working in batches, carefully add a few doughnuts to the hot oil, being cautious not to overcrowd the pot. Fry each side until golden brown, about 60 seconds per side. Transfer to a paper towel-lined plate to drain.
Glaze and Serve
- Dip the warm doughnuts into the prepared glaze, coating the tops evenly. Let the glaze set briefly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
