Apple Cider Donuts start popping up every fall. The leaves put on their fall display, and the local apple orchards put out their fresh cider donuts. I used to drive a fair distance to obtain these delicious fall treats (the donuts, not the leaves). Now I make donuts fresh, right in my kitchen. Yum sooo good – hot, fresh, and coated with sugar and cinnamon. I’m grabbing a cup of coffee to go with a fresh apple cider donut while I write this blog.
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How Hard Are Apple Cider Donuts to Make?
I’m telling you that these Apple Cider Donuts are easy to make. If you can make muffins, you can make these donuts. The hardest part is deep’ frying them. When they are in the hot oil, they are very fragile; if you aren’t extra careful, they will come apart when you flip them over. Ok, Let’s get cooking, or rather frying.
Do I Need any Special Ingredients for Apple Cider Donuts.
The ingredients for apple cider donuts are all in your pantry, except for the cider. The apple flavor in the donut comes from the cider. Which, DUH, of course, it does. However, there is one little caveat. The cider should be fresh cider and not the clear apple juice in a bottle or can. To make the cider donuts with extra YUM, boil the cider and reduce it by 5 times. For this recipe, you will start with 1 1/4 cups of cider and end with 1/4 of a cup. Let the cider cool before adding it to the recipe. If you don’t want to boil the cider yourself, here is a link to purchase it. (click here)
How Do I Make Apple Cider Donuts:
These apple cider donuts are fried and not baked. I prefer the fried donuts over the baked donuts. I know they aren’t as healthy. However, who said the baked donuts were healthy. After all, they are a Donut.
The recipe is super simple, Put all of the ingredients in a bowl. Yes, everything. Use a hand mixer or stand mixer and mix them all together to form a cohesive dough. That’s it. The dough needs to chill for several hours. Then it is ready to make into donuts.
Once the dough is chilled, it is time to heat the oil to 350 degrees for frying the donuts at 350 degrees F. You can also fry the donuts in a large cast-iron frying pan.
The dough is very soft and sticky. Be generous with the flour. I work in small batches and take out enough dough for one batch of donuts. The doughnuts rise the best if they are cold when you put them in the fryer. Also the cold dough is easier to work with.
Drop the donuts into the hot oil a few at a time—Fry for about a minute on each side.
Now it’s time for the best part. That would be eating them – right. Wrong!! It is coating them with your favorite topping. Hmm, let’s see, will it be a maple glaze, a cinnamon-sugar coating, or double rolled with powdered sugar. You choose, or if you can’t decide, do a few of each as I did. Or get creative and create your own custom topping. Ok, now it’s time for the best part. Dig In – Let’s Eat. Oh dear, I need a refill on my coffee.
If you are looking for some other Fall breakfast treats, try these. Fresh Apple Cinnamon Chip Scones or these Pumpkin Cinnamon Chip Muffins.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- deep fryer or deep frying pan
- 2⅔ cups all-purpose flour(320g)
- ⅓ cup packed brown sugar(75g)
- 1 tsp. baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp apple pie spices
- 1 large egg
- 3 tbsp melted butter cooled
- ¼ cup boiled cider (85g)
- ¼ cup fresh apple cider(70g)
- powdered sugar, maple glaze, or cinnamon and sugar for coating the donut.
- vegetable oil for frying
- Mix together all of the dry ingredients.
- Mix together the egg, boiled cider, fresh cider, and cooled melted butter
- Add the liquid ingredients to the dry ingredients and mix well with a hand or stand mixer. The dough will be the consistency of a very thick batter. Don't try to make the donuts before the dough Chills or else you will have a sticky mess.
- Cover and rest in the fridge overnight or for a minimum of 2 hours.
Rolling out and frying the donuts
- Heat oil in a deep-fryer or large cast-iron pan or electric skillet. Oil temperature needs to be a steady 350 degrees. Use an instant-read thermometer to monitor the oil.
- Roll out the donuts to about 1/2 inch thick on a lightly floured surface. Cut to desired size with either a large or medium size donut cutter.
- Fry in the hot oil for about 1-2 minutes on each side. Remove and allow donut to cool briefly. Once it is cool enough to handle, add your favorite coating or topping (see below)
- These donuts are best when served warm and fresh.