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Taste the flavors of fall in every bite of this apple cider donut recipe! Made with fresh apples, reduced apple cider, and apple butter – there’s apple flavor in every bite! Serve rolled in cinnamon sugar for the most delicious donuts that are soft, moist, and cake-like. They’re honestly the best donuts I’ve made so far!
Can’t get enough of classic fall treats? Try my apple cider cupcakes, apple fritter cake, and homemade apple crisp without oats next!
Who doesn’t love donuts? Or better yet, who doesn’t love cake donuts? Nothing against yeasted donuts, but I just love how dense, moist, and filling they are. A classic Fall favorite, are these old-fashioned apple cider donuts that are usually sold at apple orchards or pumpkin patches.
Every single year we go apple picking and I make apple pie filling for my maple apple pie, apple pie filled cinnamon rolls, and of course, apple bread! I have been wanting to do post my fresh apple cider donuts recipe for years. And now that it’s finally perfect, I’m here to spill all of the deets!
The secret to the best apple cider donuts is incorporating fresh apples and concentrated apple cider into the dough, which of course, I didn’t skip in this recipe! Together, they provide sweet, tangy apple cider flavor that perfectly complements the warm spices. Plus, the warm cinnamon sugar coating is just so delicious!
Have you gone to the apple orchard yet? Use up all of those apples and bring on the fall vibes by recreating apple orchard donuts at home. I promise your whole kitchen will smell heavenly!
Table of Contents
Why You’ll Love These Apple Cider Donuts
- Full of flavor: Aside from apple cider, this recipe also has diced apples and homemade apple butter that will capture that natural apple flavor complemented by the warm spices and vanilla extract.
- Easy to make: Nothing too complicated here! Making these fried donuts can even be a fun fall activity with family and friends.
- Simple ingredients: Everything that you need for this recipe can easily be bought from the store. Some may even be in your pantry already.
You’ll definitely want to make these other donut recipes next: Sour Cream Doughnuts and Powdered Sugar Donuts, too!
Key Ingredients
(full list of ingredients and quantities in the recipe card)
- Granny Smith apples – These apples are a bit sour, bringing a hint of tartness to the donuts. Other varieties of apples you can use are honeycrisp or fuji apples for a sweeter taste. Make sure to peel and dice the apple properly!
- Apple cider – Simmer and reduce this into a concentrate to really bring out the intense apple flavor.
- Apple Pie Spice – This recipe will not be complete without cinnamon, ginger, nutmeg, and cloves! These spices bring all of the Fall flavors.
- Butter – You can use either salted or unsalted butter but I prefer the latter because it gives me more freedom to adjust the amount of salt I add to the recipe.
- Brown sugar – For added sweetness and deep flavor. Combine with cinnamon to make the coating for the donuts.
- Vanilla extract – This adds another layer of sweet flavor to the apple cider donuts.
- All-purpose flour – regular flour is best to use for homemade cake donuts because the donuts need structure. I’d avoid using cake flour for this recipe unlike my sour cream donut recipe. You can also use gluten-free flour alternatives in place of this.
- Baking Powder – Combine with the flour for light and fluffy donuts.
- Frying Oil – i used vegetable oil but any neutral high smoke point oil will work. Just be sure to use clean oil for best results and the best flavor!
- Egg Yolks – for added moisture and richness. Make sure they’re at room temperature before adding to the mixture.
- Apple Butter – For additional concentrated apple flavor. You can substitute this with apple sauce.
- Sour Cream – Aside from balancing sweetness, this reacts to the baking soda and powder, giving the donuts a softer and lighter finish.
Variations and Substitutions
- Make an apple cider donut glaze by whisking sugar, apple cider, a little maple syrup, vanilla extract, and cinnamon together.
- Add additional texture by crushing pecans or walnuts and incorporating them into the batter.
- Gluten free – use your favorite 1-to-1 gluten free flour.
- You can omit the apples if you want!
How to Make Apple Cider Donuts
Make the Apple Cider Concentrate
Step 1: Make the apple concentrate – peel and dice the apples and add to a small saucepan over medium heat.
Step 2: Cook down until there’s a 1/2 cup of liquid left. Set aside and allow the mixture to cool completely. (It’s helpful to strain out the apples to ensure you have just a 1/2 cup)
Assemble the Donut Dough
Step 3: While the cider is cooling, add butter and brown sugar to a large bowl. Use an electric hand mixer or stand mixer and cream together for 3 minutes, then add vanilla extract and egg yolks. (The mixture may split a bit, this is OK)
Step 4: Combine the dry ingredients: In a large bowl, whisk together flour, baking powder, kosher salt, cinnamon, ginger, nutmeg, and cloves.
Step 5: Add apple butter and sour cream to the cooled apple cider concentrate. Whisk together until combined. Add half of the flour mixture to the butter and sugar mixture, and mix until just combined. Then add all of the apple cider mixture and mix until combined.
Step 6: Add the remaining dry ingredients and mix until a thick batter forms, about 20-30 seconds. Cover with plastic wrap and place into the refrigerator for 2 hours.
Fry the Donuts
Step 7: Add dough to lightly floured work surface and roll out until 1/2 inch thickness. Use a donut cutter or cookie cutter and cut out 3-inch circles. Then punch out a small circle in the middle. Place onto a parchment-lined baking sheet and place in the refrigerator until the oil is heated.
Step 8: Add vegetable oil to a large pan and heat to 350-370 degrees F. Fry the donuts, about 2 at a time, for 2-3 minutes per side, until golden brown. Place onto a paper towel-lined plate to drain excess grease.
- Prep the sugar coating: Combine sugar, cinnamon, and cloves in a bowl.
- Coat the donuts: Dip the donut into the cinnamon sugar mixture.
Tips for Making Apple Cider Donuts
Follow these tips to make the best homemade apple cider donuts:
- Make the apple cider concentrate ahead to save on prep time. You can store it in the fridge and use it whenever you’re ready to bake.
- Do not overmix the batter to avoid ending up with tough donuts. Mix enough to just incorporate all the ingredients together properly.
- Make sure to rest and chill the dough for 2 hours before rolling out. As the batter rests, the liquids in the dough hydrate the flour yielding a more tender and soft crumb.
- Use the excess dough to make fried apple cider donut holes! Roll in cinnamon sugar or dip in glaze for a yummy sweet treat!
Storing and Making Ahead
Storing: Put leftover donuts in an airtight container or plastic bag and keep in the refrigerator for up to 3 days. You can also freeze these for up to 3 months.
Making ahead of time: you can prepare the dough for up to 24 hours, then fry. Or you can make the donuts and store at room temperature for up to 3 days.
Reheating: if you like warm apple cider donuts, pop refrigerated the donuts in the microwave for 15 seconds. Frozen donuts, on the other hand, need to be thawed first. Note: Moisture will dissolve the cinnamon sugar coating so you have to recoat the donuts after reheating.
Recipe FAQs
Unlike regular donuts, these apple cider donuts have a cake-like texture because they are made with baking powder instead of yeast.
Yes. This recipe even has real diced apples in the batter!
Apple cider donuts can be either baked or fried, depending on the recipe. Traditional apple cider donuts are usually fried, but many baked versions exist as a lighter alternative.
Yes, apple cider donuts can be frozen to preserve their freshness. To freeze them, first allow the donuts to cool completely, then place them in an airtight container or wrap them tightly in plastic wrap before freezing. When ready to eat, simply thaw at room temperature or reheat in the oven for a few minutes to restore their texture.
More Fall Favorites
Desserts
Salted Caramel Apple Crumb Cake
Desserts
Apple Cider Cupcakes
Desserts
Apple Crisp Without Oats
Desserts
Apple Pie Stuffed Cheesecake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Old Fashioned Apple Cider Donuts
Equipment
- Large Mixing Bowls
- 3 inch Donut Cutter / Cookie cutter
Ingredients
- 2 Granny Smith Apples, (peeled and slice)
- 4 cups Apple Cider
- 1 Cinnamon Stick
- 3 tbsps Salted Butter, (room temperature)
- 3/4 cup + 2 tbsp Brown Sugar
- 1 1/2 tsp Vanilla Extract
- 3 large Egg Yolks, (room temperature)
- 4 1/2 cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 tbsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Cloves
- 1/4 cup Apple Butter
- 1/3 cup Sour Cream
- 4-5 cups Vegetable Oil
Cinnamon Sugar Coating
- 1 1/2 cups Sugar
- 2 tbsp Cinnamon
- 1/4 tsp Ground Cloves
Instructions
- Make the apple concentrate – peel and slice the apples. Add apple cider, apples, and a cinnamon stick to a small saucepan over medium heat. Cook down until there's a 1/2 cup of liquid left (I like to strain the apples from the concentrate to make sure it's exactly a 1/2 cup). Set aside and allow the mixture to cool completely. (It's helpful to drain the apples from the concentrate into a measuring cup to ensure that you have
- Cream the butter and sugar: While the cider is cooling, add butter and brown sugar to a large bowl. Use an electric hand mixer and cream together for 3 minutes, then add vanilla extract and egg yolks. (The mixture may split a bit, this is OK)
- Combine the dry ingredients: In a large bowl, whisk together flour, baking powder, kosher salt, cinnamon, ginger, nutmeg, and cloves.
- Add apple butter and sour cream to the cooled apple cider concentrate. Whisk together until combined.
- Add half of the flour mixture to the butter and sugar mixture. Use a flat spatula to fold the dry ingredients into the wet ingredients and mix until just combined. Then add all of the apple cider mixture and apples and mix until combined.
- Add the remaining dry ingredients and fold together until a smooth and thick batter forms, about 20-30 seconds. Be sure not to overmix, stop as soon as all of the flour is fully incorporated.
- Rest the dough: Cover with plastic wrap and place into the refrigerator for 2 hours, up to overnight.
- Cut the dough: Add dough to a lightly floured work surface and roll out until 1/2 inch thickness. Use a donut cutter and cut 3-inch circles out of the dough, then punch out a smaller circle in the middle. Place onto a parchment-lined baking sheet and add to the refrigerator until the oil is at temp.
- Heat the oil: Add vegetable oil to a large pan and heat to 350-370 degrees F.
- Prep the sugar coating: Combine sugar, cinnamon, and cloves in a bowl.
- Fry the donuts: Fry the donuts, about 2 at a time, for 2-3 minutes per side and place onto a paper towel-lined plate to drain excess grease.
- Coat the donuts: Dip the donut into the cinnamon sugar mixture, ensuring both sides are coated. Repeat for the remaining dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried this recipe a couple times now with honeycrisp apples- both were a hit.
The first time I did have the issue above, where my tiny apple slices disintegrated during boiling and made my cider concentrate into more of an apple puree/ slurry. It wasn’t thick enough for my mesh strainer to separate the solid bits but still too thick to get the right dough consistency. The donuts came out on the drier side, but still got eaten quickly at work.
The second time, I sliced the apples less finely and did better at straining the apple solids from the concentrated cider. A coffee filter over my mesh strainer was perfect for the job. I’m happy to report that the donuts are crunchy on the outside and almost have a pound cake-like consistency on the inside. Without the cinnamon/ sugar coating, they’re not too sweet and almost taste “healthy.” The little apple bits that are mixed into the dough are nice and moist, too. I don’t know if there’ll be any left to bring into work this time.
Might try out that cider glaze variation. I’m assuming it would need powdered sugar like most traditional donut glazes?
I’ve been craving an autumn snack, and these hit the spot. Mine were on the crunchier side and tended to split down the middle, but I enjoyed the flavor and crunch.
I diced my apples too small, underestimating how long they would need to boil during the cider reduction. Instead of soft apple chunks in the cider reduction, I ended up with an applesauce that was harder to strain the liquid out of. Maybe because of this, I also struggled a bit with incorporating all the dry ingredients. During frying, 90 seconds per side worked better than 2-3 minutes (again possibly because there wasn’t enough “liquid” cider concentrate). In all, I got 18 donuts from the batch, a nice yield for the effort.
Hi Mari! I’m so happy that you enjoyed this recipe, they’re such a autumn classic!
The donuts were absolutely incredible! Nice and moist and they actually tasted like apple cider! Easily one of my favorite recipes by you so far.