Apple cider donuts are one of those magical fall treats that make you feel like you’re living inside a cozy autumn postcard. You know, the kind with plaid scarves, pumpkin patches, and hayrides. The best part? You don’t actually need to trek out to an orchard to get your fix—you can make them at home, and yes, you can decide if you’re in the baked and wholesome mood or the fried and unapologetically indulgent mood.
Why This Recipe is Awesome
These donuts taste like fall in every bite—warm spices, tangy apple cider, and a soft, cake-like texture that begs to be dunked in coffee (or spiked cider if you’re feeling fancy). They’re customizable too: bake them if you want a lighter treat that still delivers, or fry them if you want the real-deal fairground experience. Either way, you’re winning.
Ingredients You’ll Need
For the donuts:
- 1 cup apple cider (reduced to 1/4 cup for flavor punch)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the coating:
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 4 tablespoons melted butter (for brushing or dipping)
For frying (if you go that route):
- Vegetable oil for frying
Step-by-Step Instructions
- Pour cider into a saucepan and simmer until reduced to about 1/4 cup. This intensifies the flavor—don’t skip it.
- Preheat oven to 350°F (175°C) if baking. Grease a donut pan. If frying, heat oil to 350°F in a deep pot.
- Whisk flour, baking powder, baking soda, spices, and salt together.
- In another bowl, mix melted butter, sugars, buttermilk, eggs, vanilla, and reduced cider.
- Combine wet and dry ingredients until just mixed. Don’t overmix unless you want rubbery donuts.
- For baked: spoon batter into donut pan and bake 10–12 minutes, until golden. For fried: roll out dough, cut donuts, and fry 1–2 minutes per side.
- While still warm, dip donuts in melted butter, then coat in cinnamon sugar.
- Eat immediately because warm cider donuts are basically a life experience.
Common Mistakes to Avoid
- Skipping the cider reduction. You’ll end up with donuts that taste like “generic spice” instead of apple cider.
- Overmixing the batter. This isn’t bread—we want tender, not chewy.
- Not eating them fresh. They’re still good the next day, but fresh from the oven (or fryer) is a whole different universe.
- Crowding the fryer. If frying, don’t toss in a dozen at once. Unless you want soggy, sad donuts.
Alternatives & Substitutions
- No buttermilk? Use regular milk with a splash of vinegar or lemon juice.
- Want to go wild? Add a maple glaze instead of cinnamon sugar.
- Try pumpkin spice mix instead of just cinnamon and nutmeg if you like things extra cozy.
- Swap half the flour for whole wheat if you want to convince yourself these are healthy.
FAQ
Do I really need a donut pan?
Not if you’re frying—you can cut rounds with a glass and use a bottle cap for the hole.
Can I make the batter ahead?
Best not. The leavening agents lose power. Bake or fry right after mixing.
Which version is better, baked or fried?
Depends. Baked is easier and a little lighter; fried is indulgent and classic. Basically: baked for weekdays, fried for weekends.
Can I store them?
Sure. Keep in an airtight container for up to 2 days. But honestly, they’re best eaten within hours.
Can I freeze them?
Yes, especially the baked version. Reheat in the oven before serving.
Final Thoughts
Whether you’re team baked or team fried, these apple cider donuts bring all the fall vibes straight to your kitchen. They’re spiced, sugary, and just the right amount of nostalgic. Make them for a weekend brunch, a holiday gathering, or simply because you want to eat donuts while wrapped in a blanket watching the leaves fall.