Apple Cider Donuts

by Sabrina Snyder

Last Update:

2 Comments

12 Servings
Prep Time 21 minutes
Cook Time 15 minutes
Chill 20 minutes
Total Time 56 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Apple Cider Donuts are soft, moist, and tender with warm spices, rolled in a delicious cinnamon sugar mix. Perfect for breakfast or brunch.

What pairs better with your cup of coffee than a sweet treat like this? For more homemade donuts, try my Baked Mini Muffin Pecan Donuts and Apple Fritters next.

Sabrina’s Apple Cider Donuts Recipe

These Apple Cider Donuts are perfect for making on a lazy weekend morning year-round, and especially in the fall. They turn out beautifully golden brown with a buttery and airy texture. Enjoy them with your morning coffee or a piping hot mug of apple cider to really lean into that flavor. They’re also a festive treat to serve at a Halloween or Thanksgiving get-together.

Dinner, then Dessert

Apple Cider Donuts Recipe

Apple Cider Donuts are soft, moist, and tender with warm spices, rolled in a delicious cinnamon sugar mix. Perfect for breakfast or brunch.
Yield 12 Servings
Prep Time 21 minutes
Cook Time 15 minutes
Total Time 56 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Sugar coated donuts on cake tray.
PrintRate

Ingredients
 

Apple Cider Cake Donuts:

  • 1 1/3 cups apple cider
  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1 large egg , room temperature
  • 1 large egg yolk , room temperature
  • 4 tablespoons unsalted butter , melted
  • 2 teaspoons vanilla extract
  • vegetable oil , for frying

Sugar Coating:

  • 1 cup sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom

Instructions

Cake Donuts:

  • Add apple cider to a saucepan on medium heat and bring to a simmer.
  • Cook until reduced by half, about 8-10 minutes then let cool for 5 minutes.
  • Add flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, allspice and cardamom to a large bowl and whisk well.
  • In a large measuring cup or second bowl, whisk together the cooled apple cider reduction (you should have ¾ of a cup of cider), egg, egg yolk, butter and vanilla extract.
  • Add to the flour mixture, whisk until well combined.
  • Cover and refrigerate for 20 minutes.
  • Add flour to a large surface and to your rolling pin.
  • Roll out the dough 1/2″ thick.
  • Cut out donuts with a 2 1/2″ wide donut cutter.
  • Heat oil in a deep-fryer or 3″ of oil in a large dutch oven to 350 degrees.
  • Fry the donuts for 2-3 minutes until golden brown on each side.
  • Remove with large curved spatula or a chop stick for easy removal.
  • In a second batch, fry up all the donut holes, about 2 minutes or until golden brown.
  • Let cool on wire cooling rack.

Sugar Coating:

  • In a shallow bowl mix the sugar, cinnamon, nutmeg, allspice and cardamom.
  • Add the fresh fried donuts to the bowl and spoon over the topping then move to a cooling rack to cool.

Nutrition

Calories: 295kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 271mg | Potassium: 65mg | Fiber: 1g | Sugar: 28g | Vitamin A: 161IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe
fried, sugared donuts in pile on cake plate and top down view

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. I took a look at this recipe and will suggest this baked version; however Donna, I haven’t had a chance to test this recipe using this baked donut method for Apple Cider Donuts in the kitchen yet (full disclosure).
      Preheat oven to 400 degrees and spray two 6- count donut pans with baking spray.
      Prepare the batter as usual.
      Put donut batter into a piping bag.
      Add batter to the donut pans 3/4 of the way full.
      Bake for 11-13 minutes, then remove from the donut pans and place onto baking sheet lined with parchment paper.

      Would really love to hear if you try this method and how it turns out!
      Enjoy!

      Reply