Easy Fried Apple Cider Doughnuts Recipe

I’m sharing my cider doughnuts recipe that highlights boiled apple cider and autumn spices for a cherished family fall tradition.

I’ve been chasing the perfect fall fry-up and these Easy Fried Apple Cider Doughnuts finally did it. They pack bright tang from reduced apple cider and a whisper of ground cinnamon that keeps you guessing.

The outside gets golden and a little crackly while the inside stays soft and not-too-sweet, kinda like the best fair food but made at home. I call it my go-to Cider Doughnut Recipe when I want something crowd pleasing that still feels a tiny bit rebellious.

I messed with a few versions and this one made me stop tweaking, trust me you’ll be back for more.

Ingredients

• Apple cider: concentrated, fruity sweetness adds tang and caramel notes, contains some natural sugars
• All purpose flour: main starch, gives structure, mostly carbs little protein
• Granulated sugar: pure sweetener, mostly carbs, boosts browning and texture
• Light brown sugar: molasses notes, adds moisture and depth, more complex sweetness
• Unsalted butter: rich fat, adds moisture and flavor, high in calories
• Eggs: protein and structure, bind dough, help rise and make it tender
• Ground cinnamon: warm spice, low nutrition but big aroma and familiar flavor
• Vegetable oil: frying medium, neutral taste, efficient heat transfer and crisping

Ingredient Quantities

• 2 cups apple cider, reduced to about 1/2 cup concentrated cider
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice or ground cloves, optional
• 1 teaspoon fine salt
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, room temp
• 1/2 cup whole milk or buttermilk, room temp
• Vegetable or canola oil for frying, about 2 quarts
• For the cinnamon sugar coating: 1 cup granulated sugar plus 1 tablespoon ground cinnamon

How to Make this

1. Pour 2 cups apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup, about 20-30 minutes, let cool to room temp.

2. Mix the cinnamon sugar coating in a bowl by stirring together 1 cup granulated sugar and 1 tablespoon ground cinnamon, set aside.

3. In a large bowl whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice or cloves if using, and 1 teaspoon fine salt.

4. In another bowl combine 3/4 cup granulated sugar, 1/4 cup packed light brown sugar and 1/2 cup melted cooled unsalted butter; whisk until combined, then beat in 2 large room temperature eggs, 1/2 cup whole milk or buttermilk (room temp), and the cooled concentrated apple cider until smooth.

5. Pour the wet mixture into the dry ingredients and stir gently until just combined into a soft, slightly sticky dough, don’t overmix.

6. Turn dough onto a lightly floured surface, pat or roll to about 1/2 inch thick, flour cutters and cut donuts and holes (or use 2 round cutters to make rings), gather scraps and re-roll once, place donuts on a parchment lined tray, cover and chill in fridge for 1 to 2 hours until firm.

7. Heat about 2 quarts of vegetable or canola oil in a heavy pot to 350°F (175°C) and maintain that temp, a candy or fry thermometer helps, don’t overcrowd the pot — fry 3 to 4 donuts at a time depending on pot size.

8. Fry donuts about 45 to 60 seconds per side until golden brown, flipping once with a slotted spoon or spider, remove to a rack or paper towel to drain briefly.

9. While still warm toss each donut in the cinnamon sugar to coat evenly, let cool slightly then serve fresh, theyre best the same day.

Equipment Needed

1. Small saucepan (for reducing the apple cider)
2. Measuring cups and spoons (dry + liquid)
3. Mixing bowls, large and medium
4. Whisk
5. Rubber spatula or wooden spoon
6. Rolling pin and donut cutters (or two round cutters)
7. Heavy pot or Dutch oven for frying
8. Candy or frying thermometer (to keep oil at 350 F)
9. Slotted spoon or spider skimmer, plus a parchment-lined tray or wire rack for draining

Youll be glad you have all of these ready before you start, dont try to improvise too much while frying.

FAQ

Easy Fried Apple Cider Doughnuts Recipe Substitutions and Variations

• Apple cider (reduced to about 1/2 cup): no cider? simmer 1/2 cup apple juice till it’s syrupy, or use about 1/3 cup frozen apple juice concentrate (thawed). If you use concentrate, taste the batter and cut 1 tbsp of the sugar if it seems too sweet.
• All purpose flour: swap with a 1-to-1 gluten free all purpose blend for a gluten free version, or use whole wheat pastry flour for a nuttier, denser dough (you might need 1-2 tbsp more milk if it feels dry).
• Unsalted butter, melted: replace 1:1 with neutral oil like canola or vegetable oil, or use melted coconut oil for a hint of coconut flavor. Oil gives a softer crumb and fries just fine.
• Eggs (2 large): for each egg use 1 tbsp ground flax + 3 tbsp water (let sit 5 min) as a binder, or 1/4 cup unsweetened applesauce per egg for extra moisture if you want an eggless option.

Pro Tips

1) Chill the cut donuts until firm before frying. It makes the cutters give cleaner edges so the rings wont stretch or absorb a ton of oil, and it really cuts down on splattering when you drop them in.

2) Keep your oil temp steady — a thermometer helps a lot. If you dont have one drop a tiny scrap of dough in first: it should float up and brown evenly, not burn right away. And never crowd the pot, that drops the temp fast.

3) For a thicker, more even cinnamon sugar coating brush each warm donut with a little melted butter then toss in the sugar mix. Do it in small batches so they all get coated while still warm, then let them rest on a rack so they stay crisp.

4) Make-ahead and storage hacks: you can freeze the cut donuts flat on a tray, then bag them and fry straight from frozen adding a bit more time. For cooked leftovers, revive them in a low oven or toaster oven for a few minutes instead of the microwave so they get soft inside but keep a little crunch outside.