Fall is here, and that means apple cider donuts are back on the menu. Soft and cake-like on the inside, crisp and golden on the outside. Each one is coated in cinnamon sugar for the perfect sweet finish.

The secret to these donuts is simple. Reduce fresh apple cider until the flavor is rich and bold. Add warm spices like cinnamon, nutmeg, and cardamom, and you get the taste of autumn in every bite.

They’re easy to make at home. Prepare the dough ahead of time, fry it fresh, and enjoy bakery-style donuts without leaving your kitchen.

Why You’ll Love This Apple Cider Donuts Recipe

There’s something magical about apple cider donuts that makes them more than just a sweet snack. They’re a symbol of cozy fall mornings, crisp air, and the irresistible pull of warm spices.

This recipe is designed to deliver maximum apple flavor and perfect texture every single time. By reducing the apple cider, you concentrate its natural sweetness and tang, making sure each bite bursts with autumn essence.

Unlike store-bought versions, which can be dry, overly sweet, or lacking in authentic apple taste, these donuts are moist, soft, and cake-like on the inside, with a golden, crisp exterior that gives a satisfying crunch when you bite into them.

The blend of cinnamon, cardamom, and nutmeg wraps every donut in a warm, bakery-style aroma that will make your kitchen smell like a fall festival.

They’re also make-ahead friendly, you can chill the dough overnight for an easy morning fry-up, making them ideal for weekend brunches, holiday breakfasts, or cozy get-togethers.

And the best part? The cinnamon sugar coating sticks perfectly, giving you that sweet, spiced finish you crave.

Whether you’re pairing them with hot coffee, spiced tea, or a steaming mug of mulled cider, these donuts aren’t just a recipe. They’re a fall tradition waiting to happen.

Ingredients You’ll Need

Here’s your complete ingredient list, separated into wet, dry, and coating/frying sections for easy prep.

Category	Ingredient	Amount	Notes
Wet Ingredients	Apple cider	2 ½ cups (600 ml), reduced to 1 cup	Reducing intensifies apple flavor
	Granulated sugar	¼ cup (50 g)	Balances sweetness
	Brown sugar	½ cup (110 g)	Adds moisture and depth
	Large eggs	2	Room temperature for better mixing
	Unsalted butter, melted	6 tbsp (85 g)	If salted, reduce added salt by ¼ tsp
Dry Ingredients	All-purpose flour	3 ½ cups (420 g)	For structure
	Salt	1 tsp	Balances sweetness
	Baking powder	2 tsp	Leavening for a cake-like texture
	Baking soda	½ tsp	Reacts with cider acidity for extra lift
	Ground cinnamon	½ tsp	Warm spice
	Ground cardamom	¼ tsp	Fragrant and slightly citrusy
	Freshly grated nutmeg	¼ tsp	Enhances fall flavor
Coating & Frying	Vegetable oil	Enough for 3 inches in a pot	Use neutral oil for frying
	Granulated sugar	1 cup	For cinnamon sugar coating
	Ground cinnamon	1 tbsp	Mix with sugar for coating
	Optional spices	Pinch of cardamom or allspice	Adds extra warmth

How to Make Apple Cider Donuts

Apple cider donuts are all about balance: the warm spices, the concentrated apple flavor, the pillowy-soft inside, and that golden, crispy outside dusted in cinnamon sugar.

This method takes you from raw ingredients to that first irresistible bite while ensuring every donut tastes bakery-quality.

Let’s break it down step-by-step.

Step 1: Reduce the Apple Cider

The first and arguably most crucial step is concentrating the apple flavor. A lot of recipes skip this, but without it, your donuts won’t have that deep, cozy apple essence.

What to do:

1. Pour 2 ½ cups (600 ml) of good-quality apple cider into a medium saucepan.
2. Place over medium-high heat and bring to a gentle boil.
3. Reduce the heat slightly and let the cider simmer until it’s reduced to 1 cup. This should take 15–20 minutes.

Why this matters: Reducing the cider evaporates excess water, leaving you with a concentrated, almost syrup-like liquid that’s packed with natural apple sweetness and acidity. This makes the donuts taste like autumn in every bite.

Pro tips:

• Don’t walk away if you reduce too much, you’ll end up with less than you need. If this happens, simply stir in a splash of fresh cider to bring it back to 1 cup.
• The kitchen will smell incredibly sweet, tangy, and spiced if your cider is pre-seasoned.
• Cool the reduced cider to at least room temperature before mixing it with eggs to avoid curdling.

Shortcut tip: Chill the reduced cider in the refrigerator to speed up cooling. Just don’t freeze it, it will thicken too much.

Step 2: Mix the Wet Ingredients

Once your cider has cooled, it’s time to create the flavorful base for the donut dough.

In a large mixing bowl:

1. Add the cooled 1 cup of reduced apple cider.
2. Whisk in ¼ cup (50 g) granulated sugar and ½ cup (110 g) brown sugar until fully dissolved. The brown sugar adds moisture and a hint of molasses that plays beautifully with the cider.
3. Crack 2 large eggs and whisk until the mixture is smooth.
4. Pour in 6 tablespoons (85 g) of melted unsalted butter and whisk again.

Necessary: If you’re using salted butter, reduce the added salt in the dry ingredients by ¼ teaspoon.

Texture check: At this stage, your wet mixture should look like a rich caramel-colored batter, with a slight sheen from the butter.

Step 3: Prepare the Dry Ingredients

In a separate large bowl, combine the ingredients that will give your donuts their structure and that signature cake-like crumb.

Add and whisk together:

• 3 ½ cups (420 g) all-purpose flour. The foundation of the dough.
• 1 tsp salt. Balances sweetness and enhances flavor.
• 2 tsp baking powder. Helps the donuts rise for a soft, airy texture.
• ½ tsp baking soda. Reacts with the cider’s natural acidity for extra lift.
• ½ tsp ground cinnamon. A warm, cozy spice essential for fall baking.
• ¼ tsp ground cardamom. Adds a subtle, aromatic twist.
• ¼ tsp freshly grated nutmeg. Fresh nutmeg makes a big difference in aroma.

Why fresh nutmeg? Pre-ground nutmeg can lose its potency quickly. Grating it fresh ensures a vibrant, sweet-spicy aroma.

Step 4: Combine Wet & Dry Ingredients

Now it’s time to bring everything together.

1. Pour the wet mixture into the dry ingredients.
2. Using a spatula or wooden spoon, stir gently until just combined.

Don’t overmix: Overmixing develops gluten in the flour, which can make donuts tough instead of tender. The dough should be sticky, soft, and slightly loose, this is normal.

Troubleshooting tip: If the dough looks overly runny, resist the urge to add flour. It will firm up during chilling.

Step 5: Chill the Dough

This is a crucial step that makes shaping and frying much easier.

1. Cover the bowl with plastic wrap or a lid.
2. Chill for at least 2 hours, and up to 12 hours.

Why chill the dough?

• It allows the flour to hydrate, fully improving the texture.
• The butter firms up, making the dough easier to roll and cut.
• Spices and apple flavor meld together for a richer taste.

Overnight prep tip: Chill the dough overnight for fresh, warm donuts in the morning. After 12 hours, the leavening may be less reactive so that the donuts might puff a little less, but the flavor is worth it.

Step 6: Heat the Oil

About 20 minutes before you plan to fry:

1. Pour 3 inches of vegetable oil into a Dutch oven or heavy-bottomed pot.
2. Heat the oil over medium-high heat until it reaches 350°F (175°C).
3. Use a deep-fry thermometer to monitor the temperature.

Why temperature matters: Too hot, and the donuts will brown before cooking through. Too cool, and they’ll absorb excess oil and turn greasy.

Step 7: Roll and Cut the Donuts

Once the dough is chilled and the oil is heating, it’s time to shape your donuts.

1. Generously flour your work surface. This dough is sticky, so don’t be shy.
2. Turn the chilled dough out onto the floured surface.
3. Pat (not roll) the dough into a ½-inch thickness.
   • Thinner = flat donuts
   • Thicker = risk of raw centers
4. Using a 3-inch round cutter, cut out the donuts.
5. Use a 1-inch cutter to cut out the holes.
6. Transfer each donut to a parchment-lined baking sheet.

Scraps: Re-roll them to make extra donuts or fry as bite-sized donut holes.

Tip: If the dough sticks to the cutter, dip the cutter in flour before each cut.

Step 8: Fry the Donuts

This is where the magic happens.

1. Carefully slide donuts into the hot oil. Don’t overcrowd the pot.
   Start with 2–3 donuts plus a few holes.
2. Fry for 1–2 minutes per side, turning once, until golden brown.
3. Donut holes cook faster, about 1 minute total.
4. Use a slotted spoon to transfer donuts to a wire rack set over a baking sheet to drain excess oil.

Pro tip: Oil temperature will drop slightly when you add the dough. Adjust your heat to keep it near 350°F throughout frying.

Step 9: Coat in Cinnamon Sugar

While the donuts are still warm (but not scorching):

1. In a shallow bowl, mix:
   • 1 cup granulated sugar
   • 1 tablespoon cinnamon
   • Optional: pinch of cardamom or allspice for extra depth.
2. Roll each donut in the mixture until completely coated.
3. Serve immediately for the best texture and flavor.

5 Tips for Perfect Apple Cider Donuts

Making apple cider donuts is more than just following a recipe. It’s about understanding the little details that make them bakery-perfect. These tips will help you avoid common pitfalls and ensure each batch is a hit.

1. Reduce the Apple Cider for Flavor Intensity

A key step in this recipe is reducing the apple cider before adding it to the dough. This concentrates the natural apple sugars, giving your donuts a deep, authentic flavor that store-bought versions can’t match. Skipping this step or using unreduced cider will result in a milder, less distinctive taste.

Pro tip: Start with high-quality, unfiltered, and minimally processed cider. It should taste good enough to drink on its own.

2. Chill the Dough for Easy Handling

Apple cider donut dough is soft and sticky when freshly mixed, making it hard to roll and cut. A good 2–12 hour chill time allows the dough to firm up, making it easier to handle while also improving flavor.

If you’re short on time, even a 1-hour chill will help, but overnight chilling offers maximum convenience for morning frying.

3. Keep Your Oil Temperature Steady

Temperature control is the secret to the perfect fry. Oil that’s too hot will burn the outside while leaving the inside raw; oil that’s too cool will produce greasy, heavy donuts. Aim for a consistent 350°F (175°C) and use a deep-fry thermometer for accuracy.

Pro tip: Add donuts in small batches so the oil temperature doesn’t drop too much.

4. Roll to the Right Thickness

For the ideal texture, roll the dough to about ½ inch thick. Thinner donuts will lack that fluffy interior, while thicker ones may be raw in the center. Use a light hand when putting the dough; pressing too hard can compact it and make the donuts dense.

5. Coat While Warm

Cinnamon sugar sticks best when the donuts are still warm (but not piping hot). If they’re too cool, the sugar won’t adhere evenly; too hot, and the sugar may melt into a sticky glaze. The sweet spot is a few minutes after frying, once excess oil has drained.

Serving Ideas

Apple cider donuts are versatile enough to shine in any setting, from casual snacks to holiday spreads. Here are some delicious ways to serve them:

• Classic with Coffee or Tea: A hot cup of coffee, chai latte, or spiced tea pairs perfectly with the warm spice notes.
• Fall Brunch Centerpiece: Stack them high on a rustic wooden stand alongside fresh fruit, cheeses, and cider mimosas.
• Dessert Upgrade: Serve with vanilla ice cream and a drizzle of warm caramel sauce for a cozy sundae.
• On-the-Go Treat: Wrap individually in parchment paper for easy grab-and-go snacks at fall markets or picnics.
• Holiday Breakfast: Add to your Thanksgiving or Christmas morning spread for a seasonal twist.

Variants to Try

Here’s a table of creative apple cider donut variations you can experiment with:

Variant Name	Key Changes	Flavor Profile
Glazed Apple Cider Donuts	Skip the cinnamon sugar; dip cooled donuts in a glaze made from powdered sugar, cider, and vanilla.	Sweet, glossy, and slightly tangy.
Apple Cider Donut Holes	Cut only small circles; fry for 1 minute total.	Bite-sized, fun for parties.
Maple-Glazed Donuts	Replace cinnamon sugar with a maple syrup and powdered sugar glaze.	Sweet, rich, with warm maple notes.
Spiced Sugar Coating	Add cardamom, ginger, or allspice to the sugar coating.	More complex, aromatic spice blend.
Baked Apple Cider Donuts	Bake in a donut pan at 350°F for 12–14 mins instead of frying.	Lighter texture, less crisp.
Stuffed Apple Cider Donuts	Inject with apple butter or cream cheese filling after frying.	Decadent, dessert-style treat.
Chocolate-Dipped Cider Donuts	Dip half the cooled donut in melted dark chocolate.	Sweet-spiced with a chocolatey finish.

Final Thoughts

Apple cider donuts are more than just a treat; they’re a celebration of fall itself. From the rich aroma of reduced cider to the warm embrace of cinnamon sugar, every bite brings comfort and nostalgia.

With the right balance of spices, careful frying, and a touch of patience, you can recreate this bakery favorite right in your kitchen.

Serve them fresh, share them with loved ones, and let them become part of your seasonal traditions.

More Cozy Apple Treats to Warm Your Fall

• 10-Min Stewed Apples Recipe for Fall Nights – A quick, cozy dessert or topping for pancakes, waffles, or oatmeal.
• Perfect Apple Dumplings Recipe for Family Desserts – Flaky pastry wrapped around tender apples, baked in a sweet cinnamon syrup.
• Easy Dutch Apple Pie Recipe for Busy Weekends – Buttery crust, juicy spiced apples, and a golden crumble topping.