Do I have to fry them?

This recipe is written for frying, which gives you that classic farm-stand texture. You can bake a version in a donut pan, but it's a different, more muffin-like result — the fried ones are worth it.

Apple cider or apple juice?

Use apple cider, not apple juice. Cider is unfiltered and unsweetened with a deeper, more complex apple flavor; juice is too thin and sweet to give you that fall taste.

Can I make the dough ahead?

Yes. The dough actually needs to chill at least 2 hours, and you can make it up to 12 hours ahead. Reducing the cider the night before saves even more time.

Can I freeze apple cider donuts?

Yes — freeze them uncoated for up to 3 months. Thaw, brush with melted butter, and toss in fresh cinnamon sugar before serving.

What oil is best for frying?

A neutral oil with a high smoke point — canola, vegetable, or peanut oil. They won't add flavor and can handle the heat without burning.

Why are my donuts greasy?

Almost always the oil was too cool or the pot was too crowded. Keep it at 350°F and fry just a few at a time so the temperature stays steady.

Why are my donuts dense?

Usually too much flour. Spoon and level it into the measuring cup (or weigh it) instead of scooping, which packs in extra flour.

Apple Cider Donuts: The Best and Coziest Fall Treat

Description

Fried-golden apple cider donuts tossed in cinnamon sugar — soft, cakey, and full of real fall flavor, just like the farm stand. Adapted from Preppy Kitchen.

Ingredients

Scale

Ingredients — For the Cinnamon Sugar

1 cup granulated sugar
1 tbsp ground cinnamon

Ingredients — For the Donuts

2½ cups apple cider
½ cup light brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
6 tbsp unsalted butter, melted
3½ cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
Peanut or vegetable oil, for frying

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Instructions

Make the cinnamon sugar: whisk the granulated sugar and cinnamon together in a shallow bowl and set aside.
Reduce the cider: in a small saucepan over medium-high heat, boil the apple cider until it reduces to about 1 cup, roughly 45 minutes. Pour into a heat-proof bowl and cool to room temperature (do this the night before to save time).
Into the cooled cider, whisk the brown sugar, granulated sugar, eggs, and melted butter until smooth.
In a separate bowl, whisk the flour, baking powder, salt, baking soda, cinnamon, cardamom, and nutmeg. Pour the cider mixture into the dry ingredients and stir just until combined into a soft, sticky dough.
Cover and chill until firm, about 2 hours or up to 12 hours.
Set a wire rack over a rimmed baking sheet. Add about 3 inches of oil to a heavy Dutch oven and heat to 350°F.
Turn the chilled dough onto a well-floured surface, flour the top, and pat to ½-inch thick. Cut with a floured 3-inch donut cutter (the dough is sticky — keep flouring). Save the holes.
Working a few at a time, fry until golden, about 1–2 minutes per side (about 1 minute for the holes). Drain on the rack for a minute, then toss the warm donuts in the cinnamon sugar. Best within a few hours.

Notes

Don’t skip reducing the cider — it’s where all the apple flavor comes from.
Cool the cider and butter fully before mixing, or they’ll cook the eggs.
Measure flour by spooning and leveling (or weigh it) so the donuts don’t turn dense.
Nutrition is an estimate (roughly 220 calories per donut) and doesn’t include variations in oil absorbed.

Prep Time: 10 mins
Cook Time: 1 hour
Category: Breakfast
Method: Deep Dry
Cuisine: American