Cinnamon-Sugar Coated Apple Cider Donuts Recipe

Ingredients

• 2 cups apple cider, reduced to about 1/2 cup
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon (plus extra for coating)
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup buttermilk
• Vegetable oil, for frying
• 1 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Bringing It Together

1. Begin by reducing the apple cider: Pour the cider into a saucepan and simmer over medium heat until it reduces to about 1/2 cup. This concentrates the apple flavor. Allow to cool completely before using.

2. In a large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt. These dry ingredients build the structure and spice base.

3. In another bowl, beat the eggs with brown sugar until smooth. Stir in the melted butter, buttermilk, and reduced apple cider mixture. The combination of wet ingredients adds richness and moisture.

4. Gradually add the dry ingredients to the wet mixture, folding just until combined. Overmixing can toughen donuts, so stop as soon as you see no dry flour.

5. Heat oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer to keep temperature steady for even cooking.

6. Using a doughnut cutter or two round cutters, cut out donuts and holes from the dough on a lightly floured surface.

7. Fry donuts in batches, carefully lowering them into hot oil. Cook about 2 minutes per side, until golden brown. Don’t overcrowd the pot; maintain oil temperature.

8. Remove with a slotted spoon and drain on paper towels just until warm enough to handle.

9. While still warm, roll each donut in the cinnamon-sugar coating prepared by mixing granulated sugar with 1 tablespoon cinnamon. The warmth helps the coating adhere perfectly.

Finishing Touches

Good to Know

Q: Can I make the dough ahead of time?
A: It’s best to fry the donuts fresh after cutting to preserve their light texture. However, you can prepare the dough a few hours in advance, keeping it wrapped and refrigerated. Let it come to room temperature before rolling and cutting.

Q: What can I use if I don’t have buttermilk?
A: You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk, letting it sit for 5 minutes until slightly curdled.

Q: Is it possible to bake these instead of frying?
A: Baking changes the texture but is doable. For baked cider donuts, use a donut pan and bake at 350°F (175°C) for about 12-15 minutes. After baking, still toss them in cinnamon sugar for flavor. For a baked version, see Baked Apple Cider Donuts – Sally’s Baking Addiction.

Q: How should leftovers be stored?
A: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or microwave to revive softness.

Q: Can I freeze these donuts?
A: Yes, freeze cooled donuts individually wrapped in plastic wrap and placed in a freezer bag. Thaw at room temperature and refresh in a warm oven for a few minutes.

One Last Thought

Cinnamon-Sugar Coated Apple Cider Donuts

Print Recipe

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Delight in these fluffy, spiced apple cider donuts coated with a sweet cinnamon-sugar blend, perfect for cozy autumn mornings or festive gatherings.

• Author: Zoubida
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Fried
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups apple cider
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted (for coating)
• 1 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

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Instructions

1. Reduce the apple cider in a saucepan over medium heat until it thickens to about 1/2 cup; let cool completely.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, buttermilk, oil, vanilla extract, and cooled apple cider reduction until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
5. Heat oil in a deep fryer or large heavy pot to 375°F (190°C).
6. Using a doughnut cutter or two round cutters, cut out doughnuts and holes from rolled-out dough on a floured surface.
7. Fry doughnuts in batches, about 1-2 minutes per side, until golden brown and cooked through.
8. Drain on paper towels for a minute, then brush with melted butter.
9. Mix granulated sugar and cinnamon in a bowl, then coat each warm doughnut evenly in the cinnamon-sugar mixture.
10. Serve warm and enjoy!

Notes

For an extra festive touch, drizzle with caramel sauce or serve alongside warm apple cider.