Apple Cider Donuts are the ultimate fall treat — soft, cakey, and packed with warm apple cider flavor, then fried until golden and dipped in a sweet apple cider glaze. This recipe is a celebration of autumn in every bite, where reduced apple cider, warm spices, and fresh chopped apples come together in a tender, flavorful donut that tastes like a trip to the orchard. The magic begins with reducing apple cider on the stovetop until it’s concentrated and intensely flavorful, then incorporating it into a rich, buttery dough along with cinnamon, nutmeg, and chunks of fresh apple. The donuts are fried until golden brown, then dipped in a simple apple cider glaze that adds a sweet, glossy finish.
The brilliance of these donuts lies in the double dose of apple cider — once in the dough and once in the glaze — creating a deep, authentic apple flavor that you just can’t get from a mix. The chopped apples add a tender, fruity bite, while the warm spices make every donut taste like a crisp fall morning. Whether you’re making them for a weekend breakfast, a holiday gathering, or just because you’re craving something special, these Apple Cider Donuts are guaranteed to be a hit.
WHY YOU’LL LOVE THIS RECIPE
- Real apple cider flavor — reduced cider in both the dough and the glaze gives these donuts an authentic, intense apple taste.
- Soft, cakey, and tender — the buttermilk and butter create a perfectly moist crumb.
- Warm fall spices — cinnamon and nutmeg make every bite taste like autumn.
- Fresh chopped apples — add a sweet, fruity texture that takes these donuts over the top.
- Perfect for fall gatherings — a show-stopping treat for orchards, parties, or cozy weekends at home.
INGREDIENTS
For the Donuts:
- 2½ cups apple cider (divided; see notes)
- 5 cups all-purpose flour, plus more for rolling out
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 6 tablespoons butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2 large apples, peeled, cored, and chopped (Gala or Fuji)
For the Apple Cider Glaze:
- 4 cups powdered sugar
- ½ cup reserved apple cider
INSTRUCTIONS
Step 1: Reduce the Apple Cider
Add the apple cider to a medium saucepan over low heat. Let it simmer for about 20-25 minutes until reduced — you should have about 1½ cups. Remove from heat and let cool.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Make the Dough
In a large bowl, using a hand mixer, cream together the butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time and mix until combined. Add 1 cup of the reduced apple cider, the buttermilk, and vanilla, and mix. Add the flour mixture and mix until combined. Gently fold in the chopped apples with a spatula just until combined.
Step 4: Roll and Cut the Donuts
Line a baking sheet with parchment paper and set aside. Turn half the dough out onto a well-floured surface — this dough is sticky, so gently roll the dough around until it becomes less sticky. Using a rolling pin, roll out the dough to about ½-inch thickness. Using a lightly floured donut cutter, cut out the donuts and place them on the baking sheet. Scoop up the dough scraps and repeat. Then repeat with the other half of the dough.
Step 5: Heat the Oil
Place a cooling rack on a baking sheet or over some paper towels. Add about 3 inches of oil to a heavy-bottomed pot. Check with a thermometer that the oil has reached 325°F.
Step 6: Fry the Donuts
Drop 3-4 donuts into the pot at a time — don’t crowd them. Cook for 1-2 minutes, then flip and cook another 1-2 minutes. Remove the donuts and place them on the wire rack to cool.
Step 7: Glaze the Donuts
Mix the powdered sugar and remaining apple cider in a small bowl until combined. Dip the donuts in the glaze and place them back on the cooling rack.
TIPS
- Reduce the cider well — concentrated cider is the key to that deep apple flavor. Don’t rush this step.
- Keep the dough cold — if the dough gets too warm, it becomes hard to handle. Pop it in the fridge for 15 minutes if needed.
- Flour generously — this is a sticky dough, so keep your surface, rolling pin, and cutter well-floured.
- Maintain the oil temperature — 325°F is the sweet spot for golden, cooked-through donuts. Too hot and they’ll burn outside before cooking inside.
- Glaze while slightly warm — the glaze adheres better and creates a beautiful, glossy finish.
STORAGE OPTIONS
Room Temperature: Store glazed donuts in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving.
Freezer: Freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.
Apple Cider Donuts are a warm, spiced, and utterly delicious fall treat that brings the flavors of the orchard right to your kitchen. With their tender crumb, apple-packed dough, and sweet cider glaze, they’re a donut that everyone will love. Enjoy!
