Easy Fried Apple Cider Doughnuts Recipe

I can never resist these Fried Apple Cider Donuts, with their crisp golden edges, tender spiced centers, and that sweet tangy apple cider flavor in every bite. One batch has a way of disappearing faster than I expect.

I’m fully obsessed with these Easy Fried Apple Cider Doughnuts because they taste like fall showed up with crispy edges and zero apologies. I love that hit of apple cider in every bite, bold and tangy, with cinnamon hanging around just enough to make the whole thing dangerously good.

The outside gets golden and crackly, while the inside stays soft, tender, and almost cake-like. And that sugary coating?

Absolutely reckless in the best way. I make these when I want something fun, messy, and worth every single bite.

But honestly, I’d eat them any day. No excuses needed at all.

Ingredients

• Boiled-down apple cider brings that cozy orchard flavor without making the dough soggy.
• All-purpose flour gives the doughnuts their soft, cakey bite.
• Granulated sugar sweetens the batter and helps the edges brown nicely.
• Brown sugar adds a little caramel vibe, which feels very fall.
• Baking powder and baking soda keep them fluffy, not heavy.
• Salt makes the sweet stuff taste brighter, not flat.
• Cinnamon, nutmeg, and allspice make these taste like sweater weather.
• Melted butter adds richness, because fried dough deserves it.
• The egg helps hold everything together with a tender crumb.
• Buttermilk keeps the dough soft and gives a tiny tang.
• Vanilla rounds things out so the spices don’t feel sharp.
• Neutral oil fries them up crisp without stealing the spotlight.
• Plus, cinnamon sugar coating gives that classic crunchy, sweet finish.
• Basically, melted butter helps the coating stick like magic.

Ingredient Quantities

• 2 cups apple cider (to be boiled down to about 1/2 cup)
• 2 1/4 cups all purpose flour
• 1/2 cup granulated sugar (for the batter)
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice or a pinch of ground cloves
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Vegetable oil or canola oil for frying, about 2 quarts
• 1 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)
• 4 tablespoons unsalted butter, melted (for tossing in coating)

How to Make this

1. In a small saucepan, simmer 2 cups apple cider over medium heat until reduced to about 1/2 cup, about 20 to 30 minutes; cool completely.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup granulated sugar (for the batter), 1/4 cup packed light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice or a pinch of ground cloves in a large bowl.

3. In a separate bowl, combine the cooled reduced apple cider, 4 tablespoons melted and cooled unsalted butter, 1 large egg, 1/2 cup buttermilk, and 1 teaspoon vanilla extract; whisk until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined and a soft, slightly sticky dough forms; do not overmix.

5. Turn the dough out onto a lightly floured surface and gently pat to about 1/2 inch thickness. Use a floured cutter to cut doughnut rounds and holes, reworking scraps as needed but keeping the dough cool.

6. Heat 2 quarts oil in a deep pot or Dutch oven to 350 degrees F using a thermometer to maintain temperature; work in small batches so oil temperature stays steady.

7. Fry doughnuts, flipping once, until deep golden brown, about 60 to 90 seconds per side for rings and slightly less for holes. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain briefly.

8. For the coating, melt 4 tablespoons unsalted butter in a shallow bowl. In another bowl mix 1 cup granulated sugar and 1 tablespoon ground cinnamon.

9. While doughnuts are still warm, brush or dip them in the melted butter then toss in the cinnamon sugar until evenly coated. Place on a rack to set for a few minutes before serving.

10. Serve warm for best texture and flavor. Leftovers can be stored in an airtight container at room temperature for one day and refreshed in a low oven for a few minutes.

Equipment Needed

1. Small saucepan
2. Candy or deep-fry thermometer
3. Large mixing bowl and a separate medium bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Rolling pin and lightly floured biscuit or doughnut cutter
7. Deep pot or Dutch oven for frying
8. Slotted spoon or spider skimmer
9. Wire rack set over a baking sheet and a shallow bowl for coating

FAQ

Easy Fried Apple Cider Doughnuts Recipe Substitutions and Variations

• Apple cider (boiled down to 1/2 cup): substitute with 1/2 cup unsweetened apple juice or 1/2 cup apple juice concentrate diluted to taste; both give the apple flavor without extra reduction time.
• All purpose flour: substitute with an equal-weight whole wheat pastry flour for a nuttier, slightly denser dough, or use a 1-to-1 gluten free baking blend by weight for a gluten free version.
• 1/2 cup buttermilk: substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes to curdle; or use plain yogurt thinned with a little milk to 1/2 cup.
• 1 cup granulated sugar (for coating): substitute with coconut sugar or raw turbinado sugar for a deeper caramel note, or use sanding sugar for extra sparkle and crunch.

Pro Tips

1. Reduce the cider gently and start it a little ahead of time so it cools fully in the fridge. Concentrated cider is sticky and aromatic, but warm liquid will loosen the dough and make it hard to handle.

2. Keep the dough and your hands cool while cutting rings. Warm dough becomes gummy and tough to shape, so work quickly, chill scraps briefly if needed, and flour the cutter lightly to get clean edges.

3. Use a thermometer and fry in small batches so the oil stays very close to 350 F. If the oil is too hot the outside browns before the inside cooks; too cool and the doughnuts soak up oil and get heavy. Adjust the burner between batches as needed.

4. Toss the warm doughnuts in melted butter then cinnamon sugar immediately, but let them rest on a rack for a few minutes before piling up. That keeps the coating even and prevents sogginess. Reheat leftovers a few minutes in a low oven to restore that just-fried texture.